Cheeseburger Lasagna

 

1

lb lean (at least 80%) ground beef

2

cans (15 oz each) tomato sauce

1

cup ketchup

1/2

cup water

2

tablespoons dry onion soup mix (half 1-oz package)

2

eggs

2

cups cottage cheese

1/2

cup grated Parmesan cheese

8

uncooked lasagna noodles

1

cup shredded Cheddar cheese (4 oz)

1

cup shredded Colby-Monterey Jack cheese blend (4 oz)

• 1 Heat oven to 375°F. In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; remove from heat and drain. Stir in tomato sauce, ketchup, water and soup mix.
• 2 In medium bowl, beat eggs well. Stir in cottage cheese and Parmesan cheese.
• 3 Spoon 1 1/2 cups of meat sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 uncooked lasagna noodles (noodles may not reach ends of dish). Top with half of cottage cheese mixture and half of remaining meat sauce.
• 4 Repeat layers with remaining lasagna noodles, cottage cheese mixture and meat sauce. Sprinkle shredded cheese over top. Cut 16x12-inch sheet of regular or nonstick foil; if using regular foil, spray with cooking spray. Cover dish loosely with foil, sprayed side down.
• 5 Bake 1 hour or until lasagna is bubbly and noodles can be easily pierced with tip of sharp knife. Uncover dish; bake 10 to 15 minutes longer or until cheese on top is melted. Let stand 15 minutes before serving.