Shortcut Lasagna

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 lb ground beef
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 (8 ounce) can tomato sauce
• 1 (16 ounce) jar spaghetti sauce
• 1 1/2 cups cottage cheese
• 1/4 cup parmesan cheese
• 2 teaspoons parsley flakes
• 1 (10 ounce) box barilla no-boil lasagna noodles
• 1 (8 ounce) bag shredded mozzarella cheese
• 0.5 (8 ounce) bag shredded italian cheese, mix

Recipe

• 1 in a large saucepan, cook and stir meat, onion, salt and garlic powder until meat is brown and onion is tender. if meat created a lot of grease, you can drain. but it will be hard keeping all the onions, they get stuck in strainer.
• 2 stir in spaghetti sauce and simmer for 15mins, stirring occasionally.
• 3 heat oven to 350 degrees.
• 4 mix cottage cheese, parmesan cheese and parsley flakes together.
• 5 in an 11 x 7 ungreased baking dish (like a pyrex glass dish) cover the bottom with the 8 oz can of tomato sauce. this is to prevent the lasagna noodle from sticking and will also cook them.
• 6 start placing the lasagna noodle on top for the sauce. you may need to "cut" the corners of the pasta to fit it in the pan. they should overlay a bit.
• 7 after your first layer of noodles add sauce, mozzarella cheese and cottage cheese mixture.
• 8 repeat with the noodles now going in the opposite direction. (so horizontal first then the next layer parallel).
• 9 now you have 2 layers, add on more layer of noodle and top off with sauce and shredded cheese. you should have used most of the cottage cheese mixture on the first two layers.
• 10 cover with tin-foil and bake 40 to 45 minutes
• 11 let stand at room temperature for 10mins uncovered.
• 12 cut into squares and enjoy!