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Steps
1
Heat the oven to 400°. Peel and finely chop the garlic. Cook the beef and garlic in the skillet over medium heat about 5 minutes, stirring occasionally, until the beef is brown; drain.
2
Stir the Italian seasoning and spaghetti sauce into the beef. Spread 1/4 cup of the beef mixture in the ungreased square pan.
3
Top with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake. Spread about 1/2 cup of the remaining beef mixture over the noodles.
4
Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle with about 1/3 cup of the mozzarella cheese.
5
Repeat layering twice more, beginning with 2 more noodles and following directions in steps 3 and 4 Sprinkle with the parmesan cheese.
6
Cover with aluminum foil and bake 30 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges and looks very hot. Let stand 10 minutes, so the lasagna will become easier to cut and serve.
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10-inch skillet; 8- or 9-inch square pan
To make ahead, assemble the lasagna, but do not bake it. Cover with aluminum foil and refrigerate no longer than 24 hours. Bake as directed in step 6, increasing the first bake time to 40 minutes.
You can substitute ricotta cheese for the cottage cheese. Ricotta is drier in texture than cottage cheese. Look for it in the dairy case near the cottage cheese.
Spread 1/4 cup beef mixture in pan; top with noodles. Spread 1/2 cup beef mixture over noodles.
After beef mixture and noodles are layered, spread 1/2 cup cottage cheese over beef mixture. Sprinkle with 1/3 cup mozzarella cheese.
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Nutrition Facts
Serving Size:1 Serving
Calories
430
Calories from Fat
160
Total Fat
18g
Saturated Fat
8g
Cholesterol
55mg
Sodium
980mg
Total Carbohydrate
33g
Dietary Fiber
2g
Protein
36g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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