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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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âNo one will ever guess how easy this hearty lasagna is to make. No-boil noodles and prepared spaghetti sauce save time and also, extra pots and pans. If your family is like mine, they'll love this!â Jodi Anderson - Vassar, Kansas Ingredients:
1 pound ground beef |
1 pound johnsonville® mild ground italian sausage |
1 jar (24 ounces) meatless spaghetti sauce |
2 eggs, beaten |
1 carton (15 ounces) ricotta cheese |
1-1/2 cups (12 ounces) 4% cottage cheese |
1/4 cup grated parmesan cheese |
1/4 cup grated romano or asiago cheese |
8 no-cook lasagna noodles |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
6 slices provolone cheese, quartered |
Directions:
1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce. In a large bowl, combine the eggs, ricotta, cottage, Parmesan and Romano cheeses.
2. Spread 1-1/2 cups sauce mixture in a greased 13-in. x 9-in. baking dish. Top with four noodles. Spread 1-1/2 cups sauce to edges of noodles. Sprinkle with 2 cups mozzarella cheese. Top with ricotta mixture, provolone cheese and remaining noodles, sauce and mozzarella cheese.
3. Cover and bake at 350° for 50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until cheese is lightly browned. Let stand for 15 minutes before cutting. Yield: 12 servings.
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