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Beef 'n' Sausage Lasagna Recipe

Beef 'n' Sausage Lasagna 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.
TOTAL TIME: Prep: 45 min. Bake: 45 min. + standing YIELD:12 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in cottage cheese, eggs and parsley.
  • 3. 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.
  • 4. 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 Pairings

Full-Bodied White Wine

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