Ingredients
1 pound ground beef
1 jar (24 ounces) roasted garlic Parmesan spaghetti sauce
1 large egg
1 cup (8 ounces) 4% cottage cheese
1 carton (8 ounces) French onion dip
1 jar (23-1/2 ounces) Italian sausage and garlic spaghetti sauce
12 no-cook lasagna noodles
3 cups shredded part-skim mozzarella cheese
Directions
1.) Preheat oven to 375°. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in roasted garlic Parmesan spaghetti sauce. Combine the egg, cottage cheese and onion dip.
2.) Spread 1 cup Italian sausage and garlic spaghetti sauce into a greased 13×9-in. baking dish. Top with four noodles. Layer with half of the cottage cheese mixture, half of the beef mixture and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese.
3.) Cover and bake 50 minutes. Uncover; bake 5-10 minutes or until cheese is melted. Let stand for 15 minutes before cutting. Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts
1 piece: 342 calories, 16g fat (8g saturated fat), 70mg cholesterol, 660mg sodium, 26g carbohydrate (9g sugars, 2g fiber), 22g protein.
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