[X]

Home > Recipes > Beef 'n' Sausage Lasagna

Beef 'n' Sausage Lasagna Recipe

Beef 'n' Sausage Lasagna Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

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.

This recipe is:

Contest Winning

[X]

Rate Beef 'n' Sausage Lasagna Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Beef 'n' Sausage Lasagna Recipe

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

Yield: 12 Servings

45 45 90

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.

Lighter version: Makeover Beef & Sausage Lasagna

Nutritional 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.

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Beef 'n' Sausage Lasagna

Beef 'n' Sausage Lasagna

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Jan. 23, 2012 by jrktlp1974

I made this for my family. They all loved it even my 4 year old who is hard to please.

Reviewed on Feb. 02, 2010 by daisey5

I used ground turkey and Italian turkey sausage and used no cook lasagna noodles. I also used 2% cheddar cheese and non fat cottage cheese and egg beaters to make the whole thing healther. It turned out very good and everyone liked it.

Reviewed on Mar. 19, 2009 by staceyenglish

LOL well now I read the recipe again and saw where I missed the mozzarella the first time around, I don't see why you couldn't use regular cheddar, I may do it that way since I have that on hand too! Sounds yummy and delicious.

Reviewed on Mar. 19, 2009 by staceyenglish

I want to try this recipe but think I will just use mozzarella, which I already have on hand.

Reviewed on Jan. 15, 2009 by trudy145

That white cheddar is pretty expensive,can I substitute med. cheddar?

Trudy