United States
Cooking time - 60 mins
Serves - 6
Difficulty - not too tricky
Ingredients
- 340g/¾ ground beef
- 2 garlic cloves, crushed
- 400g/1 can diced tomatoes with basil, oregano and garlic
- 1 jar/can of spaghetti sauce (passata)
- 150ml/⅔ cup condensed cream of onion soup
- 2 eggs, beaten
- 280g/1 ¼ cups Cottage cheese
- 1 tsp. Italian seasoning
- Pack of no-cook lasagna noodles, soaked in water
- 225g/1 cup shredded Mozzarella
- Salt and pepper, to taste
Method
- Pre-heat oven to 190°C/375°F.
- In your Whatever Pan, cook the ground beef and garlic over medium heat until meat is no longer pink. Add salt and pepper to taste.
- Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl.
- Meanwhile, in a small bowl, combine the onion soup, eggs, cottage cheese and Italian seasoning.
- Spread your lasagna noodles in your Whatever Pan, add the tomato and meat sauce and spread evenly.
- Add a layer of cottage cheese mixture and another layer of lasagna noodles. Repeat.
- Cover with mozzarella and place in the preheated oven for 30 minutes.
- Remove from oven, let cool for 5 minutes and serve.
