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Beef 'n' Sausage Lasagna Recipe

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Here's a traditional lasagna with a dash of imagination. I make it different by using cream cheese and white cheddar. The layering is unusual, too, with meat on the bottom and cheese on top.

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12 Servings
Prep: 45 min. Bake: 45 min. + standing

Ingredients

1 pound ground beef
1 pound bulk Italian sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 jar (26 ounces) spaghetti sauce
1 package (8 ounces) cream cheese, cubed
1 cup (8 ounces) 4% cottage cheese
2 eggs, lightly beaten
1 tablespoon minced fresh parsley
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded white cheddar cheese
3 teaspoons Italian seasoning, divided
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

In a large skillet, cook the beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Simmer, uncovered, for 10 minutes or until thickened.
In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in cottage cheese, eggs and parsley.
Spread the meat sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles, cheddar cheese, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning.
Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes more or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 569 calories, 39 g fat (19 g saturated fat), 157 mg cholesterol, 1,025 mg sodium, 21 g carbohydrate, 2 g fiber, 34 g protein.

Beef 'n' Sausage Lasagna published in Country Woman January/February 2007, p27

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Reviews for Beef 'n' Sausage Lasagna (3)

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