Combine lentils and water in a 3-quart saucepan. Bring to a boil; cover and simmer 30 minutes or until lentils are tender. Drain; return to pan and mash. Add salt to taste. Add lentils and spaghetti sauce; blend well and set aside.
For crust, combine rice, eggs, cottage cheese and cheddar cheese; mix well.
Spread in a greased 13-inch x 9-inch x 2-inch baking dish, pressing rice mixture up the sides to form a crust. Spread meat mixture over crust; top with mozzarella cheese, then sprinkle with Parmesan.
Bake at 350 degrees for 40 minutes or until hot and bubbly. Note- For a softer cheese topping, bake casserole about 25 minutes before topping with cheeses, then finish baking.
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