4 Ounce, uncooked (May Use Campanelle / Any Type Of Pasta)
Cooking oil spray
Lean ground beef
14 Ounce (May Use Prego From A Jar - Traditional Flavor)
8 Ounce, cut into cubes and softened to room temperature
1 Cup (16 tbs)
1⁄2 Cup (8 tbs)
Grated parmesan cheese
1⁄2 Cup (8 tbs)
Place the noodles into a medium to large pot of rapidly boiling water. Add 1 teaspoon salt. Cook, according to package instructions (depending on your chosen type of pasta) and drain through a colander. Spray an 8-inch by 10-inch baking dish with cooking oil spray. Place the drained noodles evenly along the bottom of the baking dish. While your pasta is cooking, brown 1 pound lean ground beef in a deep skillet, stirring constantly, until it is crumbly and no longer pink. Spoon off any excess fat. Stir in Italian sauce, and set aside. Place 8 oz. cubed cream cheese in a medium-sized mixing bowl. Add 1 cup cottage cheese, and 1/2 cup sour cream. Use a fork to mash and blend the mixture until it is smooth and creamy. Spread the mixture evenly over pasta. (You may need to place it in spoonfuls, and then gently spread it.) Spoon beef mixture over cream cheese mixture. Sprinkle with Parmesan cheese. Bake in a 350-degree oven for 25 minutes, until casserole is bubbly and the top is beginning to brown. Remove from the oven, and serve with garlic bread and a tomato and lettuce salad. Wonderful!!!
If you wish to storm up this classic Italian favorite just like a pro, then Betty’s recipe video will sail you through. Rich, creamy, and soul satisfying, this lasagna recipe is just the ideal thing to make on hectic weeknights. Stream the video to learn more on how to make this cheesy delight in a few simple and quick steps.