Campana Family Beef Lasagna Recipe

INGREDIENTS

  • 12 uncooked lasagna noodles
  • 1 container (24 oz) 4% small-curd cottage cheese
  • 1 container (15 oz) ricotta cheese
  • 2 eggs, slightly beaten
  • 1/2 cup refrigerated basil pesto
  • 1 teaspoon salt
  • 2 1/2 cups shredded mozzarella cheese (10 oz)
  • 1 lb lean (at least 80%) ground beef
  • 1/2 cup finely chopped onion (1 medium)
  • 2 jars Campana’s Family Spaghetti Sauce or want it Spicy 4 Jars of Campana’s Italian Wing Sauce

DIRECTIONS

  1. 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain lasagna noodles as directed on package, using minimum cook time. 2 Meanwhile, in medium bowl, stir together cottage cheese, ricotta cheese, eggs, pesto and salt. Stir in 1 cup of the mozzarella cheese. Set aside. 3 In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in Campana’s Family Spaghetti Sauce. 4 Spread 1 cup beef mixture in baking dish; top with 3 noodles and 2 1/2 cups cheese mixture. Top with 3 noodles, 2 cups beef mixture and 3 more noodles. Top with remaining cheese mixture, 3 noodles and remaining beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese. 5 Cover; bake 40 to 45 minutes. Uncover; bake 20 minutes longer or until cheese is browned. Let stand 10 to 15 minutes before serving.

Serving Information

Prep Time