INGREDIENTS
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12 uncooked lasagna noodles
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1 (24-oz.) container 4% small-curd smooth-and-creamy cottage cheese
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1 (16-oz.) container ricotta cheese
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2 large eggs, lightly beaten
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1/2 cup refrigerated pesto
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1 teaspoon salt
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2 1/2 cups (10 oz.) shredded mozzarella cheese, divided
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1 pound lean ground beef
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1/2 cup finely chopped onion
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2 (24-oz.) jars tomato-and-basil pasta sauce
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