Creamy Onion Lasagna
Enjoy a classic, homey dish with a simple and delicious twist! French onion dip adds a creamy richness to this impressive entree. Make two and freeze one for later. —Ann Schroeder, Peosta, Iowa
Can you freeze Creamy Onion Lasagna?
Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Ingredients
- 1 pound ground beef
- 1 jar (24 ounces) roasted garlic Parmesan spaghetti sauce
- 1 large egg
- 1 cup 4% cottage cheese
- 1 carton (8 ounces) French onion dip
- 1 jar (23-1/2 ounces) Italian sausage and garlic spaghetti sauce
- 12 no-cook lasagna noodles
- 3 cups shredded part-skim mozzarella cheese
Directions
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1Preheat oven to 375°. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in roasted garlic Parmesan spaghetti sauce. Combine the egg, cottage cheese and onion dip.
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2Spread 1 cup Italian sausage and garlic spaghetti sauce into a greased 13x9-in. baking dish. Top with 4 noodles. Layer with half of the cottage cheese mixture, half of the beef mixture and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese.
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3Cover and bake 50 minutes. Uncover; bake 5-10 minutes or until cheese is melted. Let stand for 15 minutes before cutting.
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