Vanessa'S Make-Ahead Beefy Lasagna

• 12 uncooked lasagna noodles
• 1 (24-oz.) container 4% small-curd smooth-and-creamy cottage cheese
• 1 (16-oz.) container ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup refrigerated pesto
• 1 teaspoon salt
• 2 1/2 cups (10 oz.) shredded mozzarella cheese, divided
• 1 pound lean ground beef
• 1/2 cup finely chopped onion
• 2 (24-oz.) jars tomato-and-basil pasta sauce

1. Preheat oven to 375u0b0. Prepare noodles according to package directions.
2. Meanwhile, stir together cottage cheese and next 4 ingredients. Stir in 1 cup mozzarella cheese.
3. Cook ground beef and onion in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink; drain. Stir in pasta sauce.
4. Layer 1 cup beef mixture, 3 noodles, and 2 1/2 cups cottage cheese mixture in a lightly greased 13- x 9-inch baking dish. Top with 3 noodles, 2 cups beef mixture, and 3 more noodles. Top with remaining cottage cheese mixture, 3 noodles, and beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
5. Bake, covered, at 375u0b0 for 40 to 45 minutes. Uncover and bake 20 minutes or until cheese is browned. Let stand 10 to 15 minutes before serving.
6. Note: Freeze unbaked lasagna up to 3 months. To bake, thaw in refrigerator 24 hours. Let stand 30 minutes; bake as directed. We tested with Classico Di Napoli Tomato & Basil Pasta Sauce and both LeGrand Garden Pesto and Buitoni Reduced Fat Pesto with Basil.

lasagna noodles, cottage cheese, ricotta cheese, eggs, pesto, salt, mozzarella cheese, ground beef, onion, pasta sauce

Taken from www.myrecipes.com/recipe/vanessas-make-ahead-beefy-lasagna (may not work)