Ingredients
2 pounds ground beef1/2 cup chopped onion1 package (6.4 ounces) lasagna dinner mix2-1/4 cups hot water2 cans (14-1/2 ounces each) diced tomatoes, undrained1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup sliced fresh mushrooms1/2 cup chopped green onions1 cup 4% cottage cheese1/4 cup grated Parmesan cheese1-1/2 cups shredded part-skim mozzarella cheese
Preparation
Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil.
Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese.
Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months.
Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.
