Ingredients
3/4 pound ground beef2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained2 jars (14 ounces each) spaghetti sauce2/3 cup condensed cream of onion soup, undiluted2 large eggs, lightly beaten1-1/4 cups 1% cottage cheese3/4 teaspoon Italian seasoning9 no-cook lasagna noodles1/2 cup shredded Colby-Monterey Jack cheese1/2 cup shredded part-skim mozzarella cheese
Preparation
In a large skillet, cook beef and garlic over medium heat until meat is no longer pink, breaking beef into crumbles; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl.
In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning.
Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup cottage cheese mixture, 1-1/2 cups meat sauce and half the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender.
Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until cheese is melted.
