NOTES
- The original recipe, from Taste of Home, called for no-cook lasagna noodles. I had only regular ones on hand and wasn't sure if they would cook ok (although I think they would) without precooking them so I boiled them for about 4 minutes shy of what the package directions called for, just until flexible and slightly softened. Feel free to try just regular uncooked noodles as I think they would soften over the 15-17 minutes that you simmer the lasagna.
- 3/4 lb ground beef
- 4 garlic cloves, minced
- 1 can diced tomatoes with basil and oregano or Italian-style, undrained
- 1 1/2 jars spaghetti sauce, 1 c. of which is set aside
- 2/3 c. cream mushroom soup
- 2 eggs. lightly beaten
- 1 1/4 c. cottage cheese
- 1 tsp Italian seasoning
- Lasagna noodles - about 10
- 1 c. shredded mozzarella cheese (or a mixture of mozzarella and Colby-Monterey jack)
1. Cook noodles for a few minutes (see my NOTE above) in a large pot of boiling water. Drain noodles and set aside.
2. Meanwhile, cook beef and garlic over medium heat until meat is no longer pink. Add Italian seasoning and cook until fragrant. Stir in tomatoes and sauce and heat through. Transfer meat mixture to a large bowl.
3. In a large bowl, mix the soup, eggs, and cottage cheese.
4. Place 1 c. of the marinara sauce that was set aside in the skillet, spreading out evenly. layer with noodles (tearing to fit; they can overlap some) then meat mixture and cottage cheese mixture. Repeat layers of noodles, meat, and cottage cheese, finishing with remaining meat sauce.
5. Bring to a boil then reduce heat and cover. Simmer for 15-17 minutes or until noodles are tender. Remove from heat and sprinkle with shredded cheeses. Cover and let stand for 2-5 minutes before serving.
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