Easy Lasagna with Uncooked Noodles

Ingredients

• pound lean ground beef
• onion, chopped
• (4.5 ounce) can mushrooms, drained
• (28 ounce) jarspaghetti sauce
• (16 ounce) packagecottage cheese
• pint part-skim ricotta cheese
• large eggs
• 1/4 cup grated Parmesan cheese
• (16 ounce) packagelasagna noodles
• ounce sshredded mozzarella cheese, divided

Instructions

1. Gather all ingredient, and preheat the oven to 350 degrees F (175 degrees C). Photographer: Brie Goldman / Food Stylist: Holly Dreesman
2. Make sauce: Heat a large skillet over medium high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and mushrooms; sauté until onions are transparent. Stir in pasta sauce and cook until heated through. Set aside. Photographer: Brie Goldman / Food Stylist: Holly Dreesman
3. Make filling: Combine cottage cheese, ricotta, eggs, and Parmesan in a medium bowl and set aside. Photographer: Brie Goldman / Food Stylist: Holly Dreesman
4. Spread a thin layer of meat sauce in the bottom of a 13x9 inch dish. Layer with uncooked lasagna noodles, cheese filling, mozzarella, and meat sauce. Continue layering until all components are used, reserving 1/2 cup mozzarella. Cover the dish with aluminum foil. Photographer: Brie Goldman / Food Stylist: Holly Dreesman
5. Bake in the preheated oven for 45 minutes. Remove foil and top with reserved 1/2 cup mozzarella. Continue baking until cheese is melted, about 15 more minutes. Let lasagna stand for 10 to 15 minutes before serving. Photographer: Brie Goldman / Food Stylist: Holly Dreesman
6. Serve warm and enjoy! Photographer: Brie Goldman / Food Stylist: Holly Dreesman