Ingredients

12 uncooked Lasagna noodles

1 (24 oz.) container 4% small-curd smooth and creamy cottage cheese

1 (16 oz.) container ricotta cheese

2 large eggs, lightly beaten

1/2 cup refrigerated pesto sauce

1 tsp. salt

2 1/2 cups (10 oz.) shredded mozzarella cheese, divided

1 lb. lean ground beef

1/2 cup finely chopped onion

2 (24 oz.) jars tomato and basil pasta sauce

Preparation

  1. Preheat oven to 375 degrees. Prepare noodles according to package directions.
  2. Meanwhile, stir together cottage cheese and next 4 ingredients. Stir in 1 cup mozzarella cheese.
  3. 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.
  4. Layer 1 cup beef mixture, 3 noodles and 2 1/2 cups cottage cheese mixture in a lightly greased 13 x 9 inch 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.
  5. Bake, covered at 375 degrees for 40 to 50 minutes. Uncover and bake 20 minutes or until cheese is browned. Let stand 10 to 15 minutes before serving.