Shortcut Lasagna

Name: Shortcut Lasagna
Ingredients: 1-1/2 pounds ground beef; 1 can (28 ounces) diced tomatoes, undrained; 1 can (8 ounces) tomato sauce; 2 envelopes (1-1/2 ounces each) spaghetti sauce mix; 2 cans (12 ounces each) vegetable juice; 9 uncooked lasagna noodles; 2 cups small-curd cottage cheese; 2 cups shredded part-skim mozzarella cheese

8 ingredients

3 steps

Ingredients

1-1/2 pounds ground beef
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 envelopes (1-1/2 ounces each) spaghetti sauce mix
2 cans (12 ounces each) vegetable juice
9 uncooked lasagna noodles
2 cups small-curd cottage cheese
2 cups shredded part-skim mozzarella cheese

Directions

1

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato sauce, spaghetti sauce mix and vegetable juice. Bring to a boil; reduce heat and simmer for 10 minutes.
2

Remove from the heat. Cover the bottom of a lightly greased 13x9-in. baking dish with a thin layer of meat sauce. Layer with 3 lasagna noodles, one-third of the cottage cheese, one-third of the mozzarella cheese and one-third of the remaining meat sauce. Repeat layers twice.
3

Cover tightly with foil and bake at 350° for 1 hour or until heated through. Let stand for 10 minutes before cutting.