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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Tip: Lasagna can be assembled, covered and refrigerated up to 2 days in advance. Bake, uncovered, in preheated 375°F oven 60 minutes or until bubbly. Ingredients:
8 ounces uncooked lasagna noodles |
1/2 lb ground beef |
1/2 lb mild italian sausage, casings removed |
1 medium onion, chopped |
2 garlic cloves, minced |
1 (14 1/2 ounce) can whole canned tomatoes, undrained and chopped |
1 (6 ounce) can tomato paste |
2 teaspoons dried basil |
1 teaspoon dried marjoram |
1 (4 ounce) can sliced mushrooms, drained |
2 eggs |
2 cups cream-style cottage cheese |
3/4 cup grated parmesan cheese, divided |
2 tablespoons dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 cups shredded cheddar cheese |
3 cups shredded mozzarella cheese |
Directions:
1. Cook lasagna noodles according to package directions; drain.
2. Cook meats, onion and garlic in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain fat.
3. Add tomatoes with juice, tomato paste, basil and marjoram. Reduce heat to low. Cover; simmer 15 minutes, stirring often. Stir in mushrooms; set aside.
4. Preheat oven to 375°F Beat eggs in large bowl; add cottage cheese, 1/2 cup Parmesan cheese, parsley, salt and pepper. Mix well.
5. Place half the noodles in bottom of greased 13X9-inch baking pan. Spread half the cottage cheese mixture over noodles, then half the meat mixture and half the Cheddar cheese and mozzarella cheese. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.
6. Bake lasagna 40 to 45 minutes or until bubbly. Let stand 10 minutes before cutting.
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