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Beef 'n' Sausage Lasagna

 Beef 'n' Sausage Lasagna
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.
12 ServingsPrep: 45 min. Bake: 45 min. + standing


  • 1 pound ground beef
  • 1 pound Johnsonville® Mild Ground 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


  • 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

2 of 2

Beef 'n' Sausage Lasagna (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.