Ingredients
1-1/2 pounds lean ground beef (90% lean)1 can (12 ounces) tomato paste3 cups water2 packages (1-1/2 ounces each) spaghetti sauce mix1 tablespoon sugar4 teaspoons dried parsley flakes1/2 teaspoon salt1/2 teaspoon garlic powder1/4 teaspoon pepper2 large eggs, beaten2 cups cream-style cottage cheese2 cups shredded cheddar cheese, divided2 cups shredded mozzarella cheese, divided1 package (16 ounces) lasagna noodles, uncooked
Preparation
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally.
In a bowl, combine eggs with cottage cheese, half of the cheddar cheese and half of the mozzarella. Set aside. Spoon a third of the meat sauce into a 13x9-in. baking dish. Place half of the uncooked noodles over sauce. Top with a third of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with remaining noodles and meat sauce. Cover and refrigerate overnight.
Bake, covered, at 350° for 1 hour. Uncover; sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting.
