Creamy Onion Lasagna

Directions

• Preheat oven to 375°. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in roasted garlic Parmesan spaghetti sauce. Combine the egg, cottage cheese and onion dip.
• Spread 1 cup Italian sausage and garlic spaghetti sauce into a greased 13x9-in. baking dish. Top with 4 noodles. Layer with half of the cottage cheese mixture, half of the beef mixture and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese.
• Cover and bake 50 minutes. Uncover; bake 5-10 minutes or until cheese is melted. Let stand for 15 minutes before cutting.
  Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.