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Cheesy Beef Lasagna
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Prep Time:
30 minutes
Total Time:
1 hour 35 minutes
Indulge in a savory lasagna featuring pasta, beef, and a trio of cheeses - an Italian twist for your Thanksgiving spread.
Ingredients:
  • 12 uncooked lasagna noodles
  • 1 container (24 oz) 4% small-curd cottage cheese
  • 1 container (15 oz) ricotta cheese
  • 2 eggs, slightly beaten
  • 1/2 cup refrigerated basil pesto
  • 1 teaspoon salt
  • 2 1/2 cups shredded mozzarella cheese (10 oz)
  • 1 lb lean (at least 80%) ground beef
  • 1/2 cup finely chopped onion (1 medium)
  • 2 jars (24 oz each) tomato and basil pasta sauce
Instructions:
  • Preheat oven to 375°F. Grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Cook the lasagna noodles according to package instructions, ensuring they are al dente before draining.
  • In a medium bowl, mix cottage cheese, ricotta cheese, eggs, pesto, and salt until well combined. Gently fold in 1 cup of mozzarella cheese. Set aside for later use.
  • Cook the beef and onion in a 12-inch skillet over medium-high heat for 5 to 7 minutes until beef is cooked through; drain excess fat. Add pasta sauce to the mixture and stir well.
  • Layer 1 cup of beef mixture in baking dish, followed by 3 noodles and 2 1/2 cups of cheese mixture. Continue layering with 3 noodles, 2 cups of beef mixture, and 3 more noodles. Finish with remaining cheese mixture, 3 noodles, and the remaining beef mixture. Sprinkle with remaining 1 1/2 cups of mozzarella cheese.
  • Bake covered for 40-45 minutes, then bake uncovered for an additional 20 minutes or until cheese is golden brown. Allow to rest for 10-15 minutes before serving.

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