Pepperoni Lasagna

Description

Prep time

Cook time

Serves

Ingredients

• 1/2 pounds ground beef
• 1 small onion, chopped
• 2-1/2 cups water
• 1 can (8oz) tomato sauce
• 1 can (6oz) tomato paste
• 1 tsp beef bouillon granules
• 1 tbsp dried parsely flakes
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/4 tsp garlic salt
• 2 large eggs
• 1-1/2 cups 4% small-curd cottage cheese
• 1/2 cup sour cream
• 8 lasagna noodle sheets, cooked and drained
• 1 pack (3-1/2 oz) sliced pepperoni
• 2 cups shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese

Steps

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
2. In a small bowl, combine the eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13 x 9-in baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses.
3. Cover and bake at 350F for 35 mins. Uncover; bake 10 mins longer or until heated through. Let stand for 15 minutes before cutting.