Total TimePrep: 1 hour Bake: 45 min. + standing
- 1-1/2 pounds ground beef
- 1 small onion, chopped
- 2-1/2 cups water
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 teaspoon beef bouillon granules
- 1 tablespoon dried parsley flakes
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon garlic salt
- 2 large eggs
- 1-1/2 cups 4% Daisy small-curd cottage cheese
- 1/2 cup sour cream
- 8 lasagna noodles, cooked and drained
- 1 package (3-1/2 ounces) sliced pepperoni
- 2 cups shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- In a small bowl, combine the eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses.
- Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts1 piece: 356 calories, 19g fat (9g saturated fat), 106mg cholesterol, 838mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 26g protein.
May 24, 2019
This has been one of our family's favorite lasagna recipes since I first made it for one of our sons' birthdays in May of 2000! My husband comes from a large Italian family, but his mother never liked to cook, so when he married me--having grown up with a dad who had lots of delicious Italian recipes he'd gotten from friends whose parents had immigrated to the US from Italy, I assumed cooking for large gatherings. The only change I make to the recipe is to use the no-cook lasagna noodles. I'm going to make it next week for a dinner honoring a priest-relative who'll be celebrating his 30th ordination anniversary! This is one of his favorite dinners. You can't go wrong with this one!
Dec 11, 2018
This was a fun to try. We still like traditional lasagna best. If I made this again, I would make a traditional cottage cheese layer without sour cream.
Sep 30, 2014
Absolutely delicious! Thank you for sharing this great recipe. I seldom like to eat the same thing two days in a row, but this recipe is the exception. Love it!!
Jun 20, 2014
Saved this one!! Grandson LOVES pepperoni; plan to make it special for him when he comes to visit.
Jun 30, 2013
delicious recipe. Adding pizza toppings would be a good option. Also, instead of starting with the meat mixture on the bottom, I started with the lasagna noodles to hold it together better while cutting. I also did 3 noodles per layer, 3 layers. 4 noodles will not fit in the pan...
Oct 11, 2012
No comment left
May 7, 2011
Update: I had baked these in two 8X8" dishes and frozen one, and I am wondering if I inadvertently left out the eggs, which would account for why there was so much liquid! Will try again!
May 7, 2011
Very good. I did think that there was too much liquid in the bottom of the dish (the second time I made it I baked it longer, hoping to reduce the liquid), so next time I think I would add less water.
Feb 5, 2011
No comment left
Jan 5, 2011
I altered this recipe slightly and now it taste like, "A pizza in the form of lasagna!" my mother told me!