OVERNIGHT LASAGNA

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Overnight Lasagna image

I found this recipe in a cookbook that I just received called "Betty Crocker Country Favorties" and I am posting it here to try at a later date. Sounds easy!

Provided by senseicheryl

Categories     One Dish Meal

Time 1h20m

Yield 1 9 x 13 inch pan, 6 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 medium onion, chopped (1/2 cup)
1 garlic clove, crushed
1/3 cup fresh parsley leaves, chopped (or you can use 2 tablespoons dried parsley)
1 tablespoon sugar
2 tablespoons chopped fresh basil (or you can use 1 1/2 teaspoons dried basil leaves)
1 teaspoon seasoning salt
1 (16 ounce) can whole tomatoes, undrained
1 (10 3/4 ounce) can condensed tomato soup
1 (6 ounce) can tomato paste
2 1/2 cups water
12 lasagna noodles, uncooked (12 ounces)
1 (12 ounce) container cream-style cottage cheese
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated parmesan cheese

Steps:

  • Cook beef, onion and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  • Stir in parsley, sugar, basil, seasoned salt, tomatoes, tomato soup, tomato paste and water; break up tomatoes.
  • Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 20 minutes.
  • Spread 2 cups of the sauce mixture in ungreased rectangular baking dish, 13 x 9 x 2 inches. Top with 4 noodles.
  • Spread half of the cottage cheese over noodles; top with 2 cups of the sauce mixture. Sprinkle with 1 cup mozzarella cheese.
  • Repeat with 4 noodles, the remaining cottage cheese, 2 cups of the sauce mixture and the remaining 1 cup mozzarella cheese.
  • Top with the remaining noodles and sauce mixture; sprinkle with Parmesan cheese.
  • Cover and refrigerate up to 12 hours.
  • Heat oven to 350 degrees. Bake covered 30 minutes.
  • Uncover and bake 30 to 40 minutes longer or until hot and bubbly.
  • Let stand 15 minutes before serving.

Nutrition Facts : Calories 607.1, Fat 24.8, SaturatedFat 12, Cholesterol 93.1, Sodium 1095.7, Carbohydrate 56.4, Fiber 4.8, Sugar 14.1, Protein 40.1

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