The cream of onion soup sets the flavor in this lasagna apart from the rest. The end result resembles a Chicago deep-dish pizza!

Ingredient :

• 3/4 pound ground beef
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
• 2 jars (14 ounces each) spaghetti sauce
• 2/3 cup condensed cream of onion soup, undiluted
• 2 large eggs, lightly beaten
• 1-1/4 cups 1% cottage cheese
• 3/4 teaspoon Italian seasoning
• 9 no-cook lasagna noodles
• 1/2 cup shredded Colby-Monterey Jack cheese
• 1/2 cup shredded part-skim mozzarella cheese

Directions :

1. In a large skillet, cook beef and garlic over medium heat until meat is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl.
2. In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning.
3. Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup cottage cheese mixture, 1-1/2 cups meat sauce and half the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender.
4. Remove from the heat. Sprinkle with cheeses; cover and let stand for 2 minutes or until cheese is melted.