Overnight Lasagna

  1. Cook beef, onion and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  2. Stir in parsley, sugar, basil, seasoned salt, tomatoes, tomato soup, tomato paste and water; break up tomatoes.
  3. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 20 minutes.
  4. Spread 2 cups of the sauce mixture in ungreased rectangular baking dish, 13 x 9 x 2 inches. Top with 4 noodles.
  5. Spread half of the cottage cheese over noodles; top with 2 cups of the sauce mixture. Sprinkle with 1 cup mozzarella cheese.
  6. Repeat with 4 noodles, the remaining cottage cheese, 2 cups of the sauce mixture and the remaining 1 cup mozzarella cheese.
  7. Top with the remaining noodles and sauce mixture; sprinkle with Parmesan cheese.
  8. Cover and refrigerate up to 12 hours.
  9. Heat oven to 350 degrees. Bake covered 30 minutes.
  10. Uncover and bake 30 to 40 minutes longer or until hot and bubbly.
  11. Let stand 15 minutes before serving.

ground beef, onion, garlic, parsley, sugar, fresh basil, salt, tomatoes, tomato soup, tomato paste, water, lasagna noodles, cottage cheese, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/overnight-lasagna-325049 (may not work)

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