Lasagna Casserole (a new recipe I want to try)

 

adapted from Taste of Home

LASAGNA CASSEROLE

 

Ingredients

• 1 ½ to 2 lbs ground beef or 1 lb beef 1 lb sausage
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, divided
• 1 pound medium pasta shells, cooked and drained
• 4 cups shredded part-skim mozzarella cheese, divided
• 2 cups 4% cottage cheese
• 2 large eggs, lightly beaten
• 1/3 cup grated Parmesan cheese
• 2 tablespoons dried parsley flakes
• 1 jar (24 ounces) pasta sauce

 *as to notes:  add 2-4 tsp. garlic and some Italian seasoning.  Diced tomatoes would be good  *ricotta cheese can substitute for cottage cheese.  Suggest to cut back on pasta shells- and/or use more sauce

Directions

1. While cooking pasta shells, cook beef and onion over medium heat in large skillet until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.
2. In a large bowl, combine pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and the remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full).
3. Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving.

 

TO Freeze:   Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.