Cooking with Rena Lee

Tips: Freeze unbaked lasagna up to 3 months. To bake, thaw in refrigerator 24 hours. Let stand 30 minutes; bake as directed.

Prep Time: 25 min
Cook Time: 1 hr 35 min

Yield:8

INGREDIENTS:

12	uncooked lasagna noodles
24 oz container	4% small-curd smooth-and-creamy cottage cheese
16 oz container	ricotta cheese
2	large eggs, lightly beaten
1/2 cup	refrigerated pesto
1 tsp	salt
2 1/2 cups	shredded mozzarella cheese, divided (10 oz)
1 lb	lean ground beef

DIRECTIONS:

Preheat oven to 375`F. Prepare noodles according to package directions.
Meanwhile, stir together cottage cheese and next 4 ingredients. Stir in 1 cup mozzarella cheese.
Cook ground beef and onion in a large skillet over medium-high heat, stirring often, 6-7 minutes or until meat crumbles and is no longer pink; drain. Stir in pasta sauce.
Layer 1 cup beef mixture, 3 noodles, and 2 1/2 cups cottage cheese mixture in a lightly greased 13 x 9in 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.
Bake, covered, at 375`F for 40-45 minutes. Uncover and bake 20 minutes or until cheese is browned. Let stand 10-15 minutes before serving.