Monday, April 6, 2009

Zesty Rice Lasagna

3 C cooked rice, cooled
2 eggs, slightly beaten
½ C plus 2 T grated Parmesan cheese, divided
2 C shredded mozzarella cheese
½ C cottage cheese
1 lb. lean ground beef
½ t garlic powder
1 (15.5 oz.) jar spaghetti sauce

Preheat oven to 375 degrees. Cook and cool rice. Add eggs and ¼ C Parmesan cheese. Mix thoroughly. Set aside.
Combine cheeses, reserving 2 T of Parmesan cheese. Mix well.
Brown meat and drain off excess fat. Add garlic powder and spaghetti sauce and continue cooking until thoroughly heated.
Spoon one-half of the rice mixture into 3-quart casserole dish. Cover with one-half of the cheese mixture. Top with one-half of the spaghetti sauce. Repeat layers. Top with remaining 2 T Parmesan cheese.

Bake for 15-20 minutes or until thoroughly heated. Makes 6-8 servings.

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