Print Options

Back to Christmas Night Lasagna >

Include these items:

Select reviews >

Taste of Home Logo

Christmas Night Lasagna

Christmas Night Lasagna
I tinkered with this recipe four or five times before I got it down to what it is now. It's easy—all you do is mess up two pots—but it tastes as good as the lasagnas that are a big production.
24 ServingsPrep: 45 min. Bake: 45 min. + standing

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 (8 ounces) 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,
© Taste of Home 2013

2 of 2

Christmas Night Lasagna (continued)

Directions (continued)

  • 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 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.
  • Bake, uncovered, at 350° for 45 minutes or until bubbly. Let
  • stand for 15 minutes before cutting. Yield: 2 casseroles (12
  • servings each).
Nutrition Facts: 1 serving (1 slice) equals 370 calories, 16 g fat (8 g saturated fat), 77 mg cholesterol, 804 mg sodium, 28 g carbohydrate, 2 g fiber, 27 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013