This lasagna with uncooked noodles is super easy and fast to make. It is made with a prepared sauce and requires no boiling of the noodles.
Ingredients
- lean ground beef: 1 pound
- onion: 1 piece (chopped)
- mushrooms: 1 can (4.5 ounce can, drained)
- spaghetti sauce: 1 jar (28 ounce jar)
- cottage cheese: 1 pack (16 ounce pack)
- pint part-skim ricotta cheese: 1 piece
- eggs: 2 piece
- Parmesan cheese: 0.25 cup (grated)
- lasagna noodles: 1 pack (16 ounce pack)
- ounces shredded mozzarella cheese: 8 piece (divided)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Make sauce: Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and mushrooms; sauté until onions are transparent. Stir in pasta sauce and cook until heated through. Set aside.
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Make filling: Combine cottage cheese, ricotta, eggs, and Parmesan in a medium bowl and set aside.
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Spread a thin layer of meat sauce in the bottom of a 13x9-inch dish. Layer with uncooked lasagna noodles, cheese filling, mozzarella, and meat sauce. Continue layering until all components are used, reserving 1/2 cup mozzarella. Cover the dish with aluminum foil.
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Bake in the preheated oven for 45 minutes. Remove foil and top with reserved 1/2 cup mozzarella. Continue baking until cheese is melted, about 15 more minutes. Let lasagna stand for 10 to 15 minutes before serving.
