by Judi Harris
1 pound lean ground beef
1 package Lawry’s packaged Spaghetti Sauce Mix
2 cans diced tomatoes with basil, garlic, & oregano
1 29-ounce can tomato sauce
1 box (8 ounce) No Boil lasagna noodles
2 large eggs
2 cups cottage cheese (not fat free)
1 teaspoon salt, plus more for seasoning
1 teaspoon Mrs. Dash's Herb and Garlic Seasoning
2 cups Italian Four Cheese Blend cheese (divided)
2 cups shredded asaigo cheese (divided)
2 cups shredded mozzarella cheese
2 tablespoons McCormack Italian Seasoning for each layer of lasagna
Preheat oven to 350 degrees. Lightly spray the bottom of a 13 X 9 X 2 baking pan.
In a large skillet, over medium heat, sauté ground beef until meat is browned, breaking up the meat with a spoon. Drain fat and add Lawry’s Spaghetti Sauce Mix, canned tomatoes, and tomato sauce.
In a large bowl, whisk together eggs, cottage cheese, 1 teaspoon salt, and 1 teaspoon Mrs. Dash's Herb and Garlic Seasoning. Spread a little of the meat sauce in the bottom of the prepared pan. Lay one layer of noodles in the bottom of the baking dish, overlapping by ½-inch. Spread half the egg/cottage cheese mixture evenly on top. Sprinkle with salt, 1 cup of the Italian Four Cheese Blend, 1 cup shredded asiago cheese, and 1 tablespoon McCormack Italian Seasoning. Repeat layering in same order. Spread the last of the ground beef/spaghetti sauce mixture on top and top with 2 cups of mozzarella cheese and 1 cup asiago cheese.
Place baking pan on cookie sheet and bake in center of oven for 40 minutes until sauce is bubbling and the edges are brown. Let stand 15 minutes before serving.
Makes 6-8 servings.