Christmas Night Lasagna

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Christmas Night Lasagna

Ingredients

  • 3 pounds ground beef
  • 1 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 jars (28 ounces each) meatless spaghetti sauce
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (4 ounces) 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, lightly beaten
  • 2-1/2 cups (20 ounces) 4% small-curd cottage cheese
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups shredded Parmesan cheese
  • 24 lasagna noodles, cooked and drained
  • 12 slices part-skim mozzarella cheese
Directions
  • 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.
  • Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper.
  • Spread 2 cups meat sauce each into two greased 13x9-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° for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.

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  • Sunny O'Malley