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
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 minutes.
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 hours.
Heat oven to 350F. Bake covered 30 minutes. Uncover and bake until hot and bubbly, 30 to 40 minutes longer. Let stand 15 minutes before cutting. Yield: 8 servings.
Contributed by - Lauren T.
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