9 Gluten Free Lasagna Noodles
2 c. small curd cottage cheese
1 jar (26 oz.) H-E-B Spicy Red Pepper Pasta Sauce
1 pkg. (11 oz.) H-E-B Fully Cooked Ground Beef
2 c. H-E-B Shredded Jalapeño Jack Cheese
1 c. chopped H-E-B Ready, Fresh, Go! Green Onions
Heat oven to 400°F. Spray a 9 x 13-inch baking dish with non-stick cooking spray; set aside. Cook noodles according to package directions, rinse, drain and set aside.
Combine cottage cheese, H-E-B Spicy Red Pepper Pasta Sauce and H-E-B Fully Cooked Ground Beef in a large bowl; set mixture aside.
Spread 1-1/2 cups pasta sauce mixture over bottom of prepared baking dish. Arrange 3 cooked lasagna noodles over mixture. Sprinkle 1/2 cup of shredded cheese and 1/4-cup chopped green onions over lasagna noodles. Repeat layers of pasta sauce mixture, lasagna noodles, shredded cheese and onions. Place the last 3 pieces of lasagna noodles, shredded cheese and onions on top of layers.
Spray a large sheet of foil with non-stick cooking spray and loosely cover lasagna with foil. Bake for 35 minutes. Let lasagna cool for 10 to 15 minutes before cutting.
No Nutritional Information Available