Ingredients
1
medium onion
1
lb lean (at least 80%) ground beef
1/3
cup chopped fresh parsley
2
tablespoons chopped fresh or 1 1/2 teaspoons dried basil leaves
1
tablespoon granulated sugar
1
teaspoon salt
1/8
teaspoon garlic powder
1
can (14.5 oz) diced tomatoes, undrained
1
can (10 3/4 oz) condensed tomato soup
1
can (6 oz) tomato paste
2 1/2
cups water
12
uncooked lasagna noodles
1
container (12 oz) small curd cottage cheese
2
cups shredded mozzarella cheese (8 oz)
1/4
cup grated Parmesan cheese
Preparation
Peel and chop the onion to measure 1/2 cup.
In a 4-quart Dutch oven, cook the beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Place a strainer or colander in a large bowl; line strainer with a double thickness of paper towels. Pour the beef mixture into the strainer to drain. Return beef mixture to Dutch oven; discard paper towels and any juices in the bowl.
Into the beef, stir the parsley, basil, sugar, seasoned salt, tomatoes (with liquid), soup, tomato paste and water. Heat to boiling over high heat, stirring occasionally. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cook uncovered 20 minutes.
In an ungreased 13x9-inch (3-quart) glass baking dish, spread 2 cups of the sauce mixture. Top with 4 uncooked noodles. Spread half of the cottage cheese over noodles; spread with 2 cups sauce mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining cottage cheese, 2 cups sauce mixture and remaining mozzarella cheese. Top with remaining noodles and sauce; sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 350°F. Bake covered 30 minutes. Remove foil; bake 30 to 40 minutes longer or until hot in center. Let stand 15 minutes before cutting.
