Light, cheesy lasagna
Ingredients
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
3 cups water
1 (12 ounce) can tomato paste
2 teaspoons salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 (8 ounce) package lasagna noodles
8 ounces sliced Swiss cheese
12 ounces small curd cottage cheese
1/2 cup shredded mozzarella cheese
What’s next
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, salt, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a third of the meat sauce, noodles and Swiss cheese. Repeat layers. Top with cottage cheese and the remaining Swiss cheese. Repeat layers. Top with cottage cheese and the remaining Swiss cheese, noodles and sauce. Sprinkle with mozzarella cheese. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
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