Prep: 1 hour I Bake: 40 minutes ± standing | Yield: 12 servings
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
3 cups water
1 can (12 ounces) tomato paste
2 teaspoons salt
1/2 to 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 package (8 ounces) lasagna noodles
8 ounces sliced Swiss cheese
1-1/2 cups (12 ounces each)
4% cottage cheese
1/2 cup shredded part-skim mozzarella cheese
In a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, salt, rosemary, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Meanwhile, cook the lasagna noodles according to the package directions; drain. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a third of the meat sauce, lasagna noodles and Swiss cheese. Repeat layers. Top with the cottage cheese and remaining Swiss cheese, noodles, and sauce. Sprinkle with the mozzarella cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.