Note: Taken from a Quick Cooking recipe book Mom gave me shortly after I got married. When we're looking for the flavors of lasagna and I don't have the time to make the big daddy pan of lasagna, this is a quicker weeknight version. Sometimes I'll double the recipe and freeze the extra pan of lasagna or take it as a meal for a family in need.
1 clove garlic
1/2 pound ground beef
1 tsp Italian seasoning
1 cup spaghetti sauce (I usually throw the whole jar in, or most of a jar. We like lots of sauce.)
6 purchased precooked or oven-ready lasagna noodles (each about 7 X 3 inches)
1 container (12 oz) reduced-fat cottage cheese (1-1/2 cups)
1 cup shredded mozzarella cheese (4 oz)
2 T grated Parmesan cheese
Heat the oven to 400 degrees. Peel and finely chop the garlic. Cook the beef and garlic in the skillet over medium heat about 5 minutes, stirring occasionally, until the beef is brown; drain. Stir the Italian seasoning and spaghetti sauce into the beef. Spread about 1/4 cup of the beef mixture in the ungreased square pan. Top with 2 noodles, placing them so they do not overlap or touch the sides of the pan because they will expand as they bake. Spread about 1/2 cup of the remaining beef mixture over the noodles. Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle with about 1/3 cup of the mozzarella cheese. Repeat layering twice more, beginning with 2 more noodles and following directions in steps 3 and 4. Sprinkle with the Parmesan cheese. Cover with aluminum foil and bake 30 minutes. Carefully remove the foil, and continue baking about 10 minutes longer or until lasagna is bubbly around the edges and looks very hot. Let stand about 10 minutes, so the lasagna will become easier to cut and serve.
