Ingredients
| 12 strips | (350 g) | lasagna noodles |
| 1 1/2 lbs | (750 g) | ground beef |
| 1 cup | (250 ml) | chopped onion |
| 1 can | (28 fl. oz./796 mL) | diced tomatoes (with juice) |
| 1 can | (13 fl. oz./398 mL) | tomato sauce |
| 2 cloves | garlic, minced | |
| 1 1/2 tsp | (7 ml) | dried oregano |
| 1 tsp | (5 ml) | crushed dried basil |
| 1/2 cup | (125 ml) | Parmesan |
| 1 | egg | |
| 2 cups | (500 ml) | creamed cottage cheese |
| 12 slices | (350 g total) | mozzarella |
Directions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package directions; drain.
- Meanwhile, in skillet set over medium-high heat, cook beef for 8 to 10 minutes or until browned. Pour off grease; add onion and cook until translucent. Add tomatoes, tomato sauce, garlic, oregano and basil. Simmer for 15 minutes, stirring occasionally.
- n medium bowl, stir together Parmesan cheese, egg and cottage cheese.
- Arrange a layer of 3 lasagna noodles on bottom of lightly greased 13 x 9-inch (33 x 23 cm) baking dish. Layer with half the beef mixture, a layer of noodles, the cottage cheese mixture, a layer of noodles, and the remaining beef mixture. Top with a final layer of noodles. Arrange mozzarella slices on top. Cover with foil.
- Bake for 45 minutes. Uncover and bake for 15 minutes or until mozzarella is golden and bubbling.