NO-COOK NOODLES LASAGNA

1 lb. ground beef
1 (15 1/2 oz.) jar spaghetti sauce
6 oz. (1 1/2 c. shredded) Mozzarella cheese
2 eggs
1 1/2 c. cream style cottage cheese
1/4 c. grated Parmesan cheese
1 tsp. dried oregano
9 lasagna noodles
3/4 c. hot water

Brown ground beef in skillet over medium high heat.
Pour off grease. Add jar of spaghetti sauce to ground beef, scraping jar with rubber spatula. Stir with spoon until all blended. Set aside.
Shred Mozzarella cheese, put aside 1 cup of cheese.

Crack eggs and beat lightly. Add cottage cheese, Parmesan cheese, and the 1 cup of Mozzarella cheese. Add the 1 teaspoon dried oregano, crushing it between your fingers. Mix all ingredients well.

Turn oven to 350 degrees. Place 3 uncooked lasagna noodles in a 12 x 7 1 2/ x 2 inch baking dish. Measure 1 1/3 cups of the meat mixture; using a rubber spatula, spread it over the noodles.

Use a spoon to spread about half of the egg cheese mixture over the meat mixture. Place 3 more uncooked noodles on top of the egg cheese mixture. Measure another 1 1/3 cups of meat mixture and spread it over the noodles. Spread remaining egg cheese mixture over meat. Top with 3 more uncooked noodles and the remaining meat mixture.

Measure hot water. Pour into the baking dish, pouring around all 4 edges of the dish. Cover the dish with aluminum foil. Press foil to sides to seal.

Bake for 1 1/4 hours. Remove, and carefully pull foil off (the steam is hot!). Sprinkle with remaining 1/2 cup shredded Mozzarella cheese. Let stand for 10 minutes before serving.

It tastes great when it's fresh out of the oven, but it's even better the next day, if there's any left!

what does the egg do? can't recall adding eggs before to lasagna.

just cuirous

Originally Posted by Miss Tuniwha

what does the egg do? can't recall adding eggs before to lasagna.

just cuirous

The eggs bind the other ingredients together

INGREDIENTS

2 tablespoons extra-virgin olive oil
2 pounds chicken
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 (14-oz) can diced tomatoes with green chilies
1 can corn kernels, drained
Salt (to taste)
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
Shredded cheddar or shredded pepper jack

DIRECTIONS

Preheat the oven to 425 degrees F.

Boil chicken until done and shred. Heat 2 tablespoons EVOO (ewww, Rachel Ray terminology - puke) to skillet and add onion. Brown for a few minutes then add shredded chicken back in. Season with chili powder and cumin. Add tomatoes, black beans, green chilies and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Add mixture to tortillas. Top with salsa/sour cream/guacamole/cheese/etc. to your liking. You can also do this as a Mexican lasagna by layering tortillas/meat/tortillas/meat (you get the idea) then top with cheese and bake at 425 for 15 minutes.

Tasty!!!!!