Three-Cheese Lasagna
11 ingredients
5 steps
Ingredients
- 2 pounds ground beef
- 1/2 cup chopped onion
- 1 package (6.4 ounces) lasagna dinner mix
- 2-1/4 cups hot water
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped green onions
- 1 cup 4% cottage cheese
- 1/4 cup grated Parmesan cheese
- 1-1/2 cups shredded part-skim mozzarella cheese
Directions
-
1Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil.
-
2Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese.
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3Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months.
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4Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted.
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5To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.
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