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Lasagna Casserole

1 package (12 oz.) uncooked egg noodles
1 pound lean ground beef
1/2 medium onion, chopped
3 cups spaghetti sauce (26 oz. container)
1 can (4 oz.) sliced mushrooms, drained
1 tablespoon green pepper, finely chopped (optional)
3 ounces reduced fat cream cheese, softened
1/3 cup fat-free sour cream
1 cup low fat cottage cheese
1 1/2 cups shredded part skim mozzarella cheese

Preheat oven to 3500 F. Spray a 9×13 pan with non-stick spray.

Cook noodles according to package directions. Drain well; arrange noodles in prepared pan.

Brown meat with onion until meat is cooked through; drain excess fat; add spaghetti sauce, drained mushrooms, and green pepper.

Combine softened cream cheese with sour cream, stir to blend; add cottage cheese and stir. Place 8 dollops of cheese mixture over noodles and gently spread over noodles. Spread meat sauce over cheese mixture. Top with grated cheese. Bake 20-30 minutes or until hot and bubbly through.

NOTES: Do-ahead tip – crumble up to 4 pounds of lean ground beef on a large baking sheet with sides. Set oven to 4500 F. Bake beef 20-30 minutes or until crumbles are cooked through, stirring every 10 minutes. Cool then package beef in freezer bags (1 pound raw weight per bag). Label and date outside of bag. When recipe calls for 1 pound cooked ground beef, use the pre-cooked frozen beef.

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