- 24
Ingredients
- 3 lbs. ground beef
- 1 lb. bulk pork sausage
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 (28 oz.) jars meatless spaghetti sauce
- 1 (10.75 oz.) can condensed tomato soup, undiluted
- 1 (4 oz.) can mushroom stems and pieces, un-drained
- 2 tsp. Worcestershire sauce
- 1 1/2 tsp. Italian seasoning
- 1 1/2 tsp. salt, divided
- 1 1/2 tsp. pepper, divided
- 1 tsp. garlic powder
- 2 eggs, beaten
- 2 1/2 cups small curd cottage cheese
- 1 (15 oz.) container ricotta cheese
- 2 cups shredded Parmesan cheese
- 24 lasagna noodles, cooked and drained
- 12 slices mozzarella cheese
Preparation
Step 1
In a large skillet or Dutch oven, cook 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 tsp. salt, 1 tsp. pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
In a bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper.
Spread 2 cups meat sauce each into two greased 13-in. x 9-in. x 2-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.
Bake, uncovered, at 350 degrees for 45 minutes or until bubbly.
Let stand for 15 minutes before cutting.