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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 24 |
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I tinkered with this recipe four or five times before I got it down to what it is now. It's easyall you do is mess up two potsbut it tastes as good as the lasagnas that are a big production. Ingredients:
3 pounds ground beef |
1 pound bulk pork sausage |
1 medium onion, chopped |
1 medium green pepper, chopped |
2 jars (28 ounces each) meatless spaghetti sauce |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 can (4 ounces) mushroom stems and pieces, undrained |
2 teaspoons worcestershire sauce |
1-1/2 teaspoons italian seasoning |
1-1/2 teaspoons salt, divided |
1-1/2 teaspoons pepper, divided |
1 teaspoon garlic powder |
2 eggs, lightly beaten |
2-1/2 cups (20 ounces) 4% small-curd cottage cheese |
1 carton (15 ounces) ricotta cheese |
2 cups (8 ounces) shredded parmesan cheese |
24 lasagna noodles, cooked and drained |
12 slices part-skim mozzarella cheese |
Directions:
1. In a Dutch oven or several large skillets, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
2. Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper.
3. Spread 2 cups meat sauce each into two greased 13-in. x 9-in. baking dishes. Layer each with 1/3 cup Parmesan cheese, four noodles, 1-1/4 cups cottage cheese mixture and three slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan.
4. Bake, uncovered, at 350° for 45 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 2 casseroles (12 servings each).
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