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Overnight Lasagna

  1poundground beef
  1medium onion, chopped (about 1/2 cup)
  1clovegarlic, crushed
  1/3cupchopped fresh parsley leaves (or 2tablespoonsdried parsley leaves
  1tablespoonsugar
  2tablespoonschopped fresh basil leaves (or 1 1/2teaspoonsdried basil leaves
  1teaspoonseasoned salt
  1(16 ounce) canwhole tomatoes, undrained
  1(10 3/4 ounce) cancondensed tomato soup
  1(6 ounce) cantomato paste
  2 1/2cupswater
  12uncooked lasagna noodles (about 12 ounces)
  1 (12 ounce) containercreamed cottage cheese
  2cupsshredded Mozzarella cheese (8 ounces)
  1/4cup grated Parmesan cheese

    Cook and stir ground beef, onion and garlic in Dutch oven until beef is brown; drain. Stir in parsley, sugar, basil, seasoned salt, tomatoes, tomato soup, tomato paste and water; break up tomatoes. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 20 minutes.

    Spread 2 cups of the sauce mixture in ungreased rectangular baking dish, 13 9 2 inches. Top with 4 noodles. Spread half of the cottage cheese over noodles; spread with 2 cups of the sauce mixture. Sprinkle with 1 cup of the Mozzarella cheese. Repeat with 4 noodles, the remaining cottage cheese, 2 cups of the sauce mixture and the remaining Mozzarella cheese. Top with the remaining noodles and sauce mixture; sprinkle with Parmesan cheese. Cover and refrigerate up to 12 hours.

    Heat oven to 350F. Bake covered 30 minutes. Uncover and bake until hot and bubbly, 30 to 40 minutes longer. Let stand 15 minutes before cutting. Yield: 8 servings.

    Contributed by - Lauren T.



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