Cottage Cheese Lasagna
|Lean ground beef||1 Pound|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Canned tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Canned tomato paste||6 Ounce (1 Can)|
|Basil||1 3⁄4 Teaspoon|
|Oregano||1 1⁄2 Teaspoon|
|Parsley flakes||1 Teaspoon|
|Garlic salt||3⁄4 Teaspoon|
|Small curd cottage cheese||16 Ounce (1 Carton)|
|Egg||1 , beaten|
|No boil lasagna noodles||6|
|Mozzarella cheese||2 Cup (32 tbs), shredded, divided|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
In 2-quart casserole, place beef and onion.
Microwave at high (10) 5 to 7 minutes until beef is thoroughly cooked; stir after 3 minutes.
Add tomato sauce, tomato paste, basil, oregano, parsley flakes and garlic salt.
In small mixing bowl, combine cottage cheese and egg.
In 2-quart oblong glass baking dish, spread 1/3 of meat sauce over bottom.
Top with half of lasagna noodles, half of cottage cheese mixture and half of mozzarella cheese.
Repeat layers, ending with meat sauce.
Sprinkle with Parmesan cheese.
Microwave at medium (5) 30 to 38 minutes.