 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
This is a yummy lasagna recipe for holiday time or when you need something a little more special, but still easy. Makes 2 casseroles-enough for family get-together or freeze one for later. Ingredients:
3 lbs ground beef |
1 lb bulk pork sausage |
1 medium onion, chopped |
1 medium green pepper, chopped |
2 (28 ounce) jars meatless spaghetti sauce |
1 (10 3/4 ounce) can condensed tomato soup, undiluted |
1 (4 ounce) can 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, beaten |
2 1/2 cups small curd cottage cheese |
1 (15 ounce) carton ricotta cheese |
2 cups shredded parmesan cheese |
24 lasagna noodles, cooked and drained |
12 large slice mozzarella cheese |
Directions:
1. In a Dutch oven, cook beef, sausage, onion and green pepper until meat is no longer pink; drain.
2. Add spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper, and garlic powder.
3. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
4. In a bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper.
5. Spread 2 cups meat sauce each into two greased 13x9-inch baking dishes.
6. Layer each with 1/3 cup Parmesan cheese, four noodles, 1-1/4 cups cottage cheese mixture and three slices of mozzarella cheese.
7. Repeat layers.
8. Top with remaining noodles, meat sauce and Parmesan cheese.
9. Bake, uncovered, at 350°F for 45 minutes or until bubbly.
10. Let stand 15 minutes before cutting.
11. Times are estimates.
|
|