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Overnight Lasagna




Source of Recipe


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List of Ingredients




1 pound ground beef
1 medium onion -- chopped (about 1/2 cup)
1 clove garlic -- crushed
1/3 cup chopped fresh parsley leaves OR
2 tablespoons dried parsley leaves
1 tablespoon sugar
2 tablespoons chopped fresh basil leaves OR 1 1/2 teaspoons dried basil leaves
1 teaspoon seasoned 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 uncooked lasagna noodles (about 12 ounces)
1 (12 ounce) container creamed cottage cheese
2 cups shredded Mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese


Recipe



Cook and stir ground beef, onion and garlic in Dutch oven 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 mins. Spread 2
cups of the sauce mixture in ungreased rectangular baking dish, 13 × 9
× 2 inches. Top with 4 noodles. Spread half of the cottage cheese over
noodles; spread with 2 cups of the sauce mixture. Sprinkle with 1 cup
of
the Mozzarella cheese. Repeat with 4 noodles, the remaining cottage
cheese, 2 cups of the sauce mixture and the remaining Mozzarella
cheese.
Top with the remaining noodles and sauce mixture; sprinkle with
Parmesan
cheese.Cover and refrigerate up to 12 hrs.Heat oven to 350º.Bake
covered 30 mins. Uncover and bake until hot and bubbly, 30 to 40 mins
longer. Let stand 15 mins before cutting Yield: 8 servings.Per Serving:
395 Cals; 18 g Fat (40.0% cals from fat); 28 g Protein; 32 g Carb; 2 g
Dietary Fiber; 69 mg Chol; 1005 mg Sod. Exchanges: 1 1/2 Grain(Starch);
3 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbs.NOTES:Easy
overnight lasagna: Substitute 6 1/2 cups prepared spaghetti sauce for
the parsley, sugar, basil, seasoned salt, canned tomatoes, tomato soup,
tomato paste and water. Stir sauce into drained beef mixture. Do not
simmer. Continue as directed.