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

  1. 1
    Preheat 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.
  2. 2
    Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese.
  3. 3
    Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months.
  4. 4
    Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted.
  5. 5
    To 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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