“A great recipe everyone that ate simple raved, they even
went back for seconds.” - Mrs. Claus
Ingredients:
·
3 lbs. ground beef
·
1 lb. pork sausage (bulk)
·
1 onion (chopped)
·
1 green pepper (chopped)
·
56 oz. spaghetti sauce (meatless)
·
10 34 oz. condensed tomato soup (undiluted)
·
4 oz. mushroom (stems and pieces undrained)
·
2 tsps. Worcestershire sauce
·
1 ½ tsps. Italian seasoning
·
1 ½ tsps. salt (divided)
·
1 ½ tsps. pepper (divided)
·
1 tsp. garlic powder
·
2 beaten eggs
·
2 ½ cups
cottage cheese (curd)
·
15 oz. ricotta cheese
·
2 cups parmesan cheese (shredded)
·
24 lasagna noodles (cooked and drained)
·
12 slices mozzarella cheese
Preparation:
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).
Happy Cooking ☺
