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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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This got rave reviews from my family. My daughter, Kirsten, said it was better than Wise Guys (a local restaurant) - high praise. From the original contributor: Here's a traditional lasagna with a dash of imagination. I make it different by using cream cheese and white cheddar. The layering is unusual, too, with meat on the bottom and cheese on top. Ingredients:
1 lb ground beef |
1 lb bulk italian sausage |
1 medium green pepper, chopped |
1 medium onion, chopped |
1 (26 ounce) jar spaghetti sauce |
1 (8 ounce) package cream cheese, cubed |
1 cup small curd cottage cheese |
2 eggs, beaten |
1 tablespoon fresh parsley, minced |
6 lasagna noodles, cooked and drained |
2 cups shredded white cheddar cheese |
3 teaspoons italian seasoning, divided |
2 cups shredded part-skim mozzarella cheese |
Directions:
1. In a large skillet, cook beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Simmer, uncovered, for 10 minutes or until thickened.
2. In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in cottage cheese, eggs and parsley.
3. Spread the meat sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles, cheddar cheese, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning.
4. Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes more or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings.
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