Quick Lasagna

Makes 4 servings

Alyson

ingredients

10-inch skillet
8 or 9-inch square pan
1 clove garlic
1/2 pound ground beef
1 tsp Italian seasoning
1 cup spaghetti sauce
6 purchased precooked or oven-ready lasagna noodles (each about 7x3 inches)
1 container (12 oz) reduced-fat cottage cheese (1 1/2 cups) (substitute ricotta cheese if desired – ricotta is drier)
1 cup shredded mozzarella cheese (4 oz)
2 tbsp grated parmesan cheese

1
Heat oven to 400*. Peel and finely chop the garlic. Cook the beef and garlic in skillet over medium heat for about 5min, stirring occasionally, until beef is brown. Drain.
2
Stir in 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 don’t overlap or touch the sides of the pan because they will expand as they bake. Spread about 1/2 cup of the 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. (*Note: the cheese will look like it isn’t enough, but when it bakes and melts it will all spread out and mix together and be perfect.)
5
Repeat layering twice more, beginning with two more noodles and following directions in steps 3 and 4. Sprinkle extra parmesan cheese on top.
6
Cover with aluminum foil, bake for 30 minutes. 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.