Lasagna at the holidays is one of our family traditions. Growing up, I was not a big fan of turkey. We would always have lasagna the night before the holiday so that I could eat leftovers for the holiday meal. I will eat some turkey and dressing now, but we still have lasagna on the night before Thanksgiving and Christmas Eve.

serves 8 to 10

  • 1-1/4 lb ground beef
  • 1 (26-oz) jar spaghetti sauce
  • 1 tsp Italian seasoning
  • 1 (8-oz) package cream cheese, softened
  • 1 cup cottage cheese
  • 1/4 cup sour cream
  • 1 Tbsp dried parsley
  •  2 eggs, beaten
  • 1/2 (16-oz) package lasagna noodles
  • 1 (4-oz) package sliced pepperoni
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese

Preheat oven to 350ºF. Lightly spray a 9×13-inch pan. Set aside

In a large skillet cook ground beef until no longer pink. Drain fat. Stir in spaghetti sauce and Italian seasoning. Cook on low for 10 minutes.

Cook lasagna noodles according to package directions. Drain and set aside.

Combine cream cheese, cottage cheese, sour cream, parsley and eggs. Stir well.

Spoon a small amount of meat sauce into bottom of prepared pan. Layer with half of cooked lasagna noodles, half of cream cheese mixture, half of pepperoni, half of meat sauce and 1 cup of mozzarella cheese.

Repeat layers. Top with remaining mozzarella and Parmesan cheese.

Cover and bake for 30 minutes. Uncover and bake an additional 10 to 15 minutes, until cheese has slightly browned. Remove from oven and let sit for 15 minutes before serving.

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