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Recipe Ingredients

  • 3 c. Daisy® Cottage Cheese
  • 1 lb. 95% lean ground beef
  • 2 25-oz. jars low-sodium marinara
  • 2 eggs, beaten
  • 1/2 c. grated Parmesan cheese
  • 1 1/2 tsp. dried basil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 3 c. shredded part-skim Mozzarella cheese
  • 12 no-boil lasagna noodles*

Recipe Directions

Preheat the oven to 350 degrees. Drain the cottage cheese in a fine mesh strainer. Brown the ground beef in a skillet over medium heat until no longer pink. Add the prepared pasta sauce; set aside. In a medium bowl mix the beaten eggs, drained cottage cheese, Parmesan cheese, basil, garlic powder, onion powder, and 1 c. of Mozzarella cheese. Starting with the sauce, layer the sauce, noodles, and cheese mixture in a 9×13" baking dish. (Noodles will not completely cover sauce – they swell as they cook.) Repeat the layers twice. Slightly press the noodles down into the sauce and then top with the remaining 2 c. of mozzarella cheese. Bake for 40-45 min. or until brown and bubbly. Let the lasagna stand for 15 min. before serving to aid in slicing. *There are several brands of no-boil lasagna noodles, varying in size. Use enough noodles to make 3 layers.

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