1 pound ground beef
2 garlic cloves, minced
1 can diced tomatoes with basil, oregano and garlic, undrained
2 jars (14 oz. each) spaghetti sauce
1 can cream of onion soup, undiluted
2 eggs, lightly beaten
1 1/2 cups cottage cheese
3/4 teaspoon Italian seasoning
1 box no-bake-lasagna noodles
1/2 cup shredded Colby Jack cheese
1 cup shredded mozzarella cheese
In a large skillet, brown ground beef with garlic and drain when no longer pink. Add tomatoes and sauce, and heat through. Set aside the ground beef mixture in a large bowl. In a bowl, mix together the eggs, soup, cottage cheese, and Italian seasoning. Spread a cup of the meat mixture evenly to bottom of the skillet. Layer with a cup of cottage cheese mixture and noodles (break the noodles to fit). Repeat layers and top with remaining sauce. Bring to a boil, reduce heat, then cover and simmer for about 20 minutes or until the noodles are tender. Remove from heat and sprinkle with shredded cheeses. Cover for a couple of minutes to allow cheese to melt.
Submitted by Mitzi Smith of Burnettown. If you have a quick and easy recipe to share, please send it to firstname.lastname@example.org. You'll get a cookbook if we use your recipe!
Posted by John Bryant at 8:10 AM
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Posted by John Bryant at 7:59 AM