grated Parmesan cheese1 Heat the oven to 400°. Peel and finely chop the garlic. Cook the beef and garlic in the skillet over medium heat about 5 minutes, stirring occasionally, until the beef is brown; drain.
the Italian seasoning and spaghetti sauce into the beef. Spread 1/4 cup of the beef mixture in the ungreased square pan.
with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake. Spread about 1/2 cup of the remaining beef mixture over the noodles.
about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle with about 1/3 cup of the mozzarella cheese.
layering twice more, beginning with 2 more noodles and following directions in steps 3 and 4 Sprinkle with the parmesan cheese.
with aluminum foil and bake 30 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges and looks very hot. Let stand 10 minutes, so the lasagna will become easier to cut and serve.
Serves 101/2 onion, chopped2 cloves garlic, minced1 lb ground lean turkey1/2 lb sliced white button mushrooms1 (26 oz) jar of marinara sauce1 (16 oz) container part skim ricotta cheese2 cups (8 oz) shredded, part skim mozzarella cheese2 egg whites, lightly beaten1/2 tsp grated nutmeg1 (9 oz) package no-boil lasagna noodles1 (8 oz) can tomato sauce** (or additional marinara sauce)1/4 cup grated Parmesan cheesePreheat the oven to 375 degrees. Place 5 of the lasagna sheets over the sauce to cover the bottom. Repeat layering one more time, then top with the remaining 5 lasagna sheets, then top with the remaining one-third turkey mixture. Cover with aluminum foil and bake the lasagna 45 minutes
Now, unless I wanted to eat baklava for dinner, I had two choices, either start cooking all over again, or prep the NESTLÉ® STOUFFER’S® Family Size Entreés Lasagna I had picked up a few days earlier at my local Walmart, with precisely this situation in mind