Beef 'n' Sausage Lasagna Recipe

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

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Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 45 min. + standing
MAKES:
12 servings
TOTAL TIME:
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.
Originally published as Beef 'n' Sausage Lasagna in Country Woman January/February 2007, p27

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

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AngieKropf User ID: 5925586 269399
Reviewed Jul. 13, 2017

"This lasagna is a favorite. I use the same ingredients but layer it like traditional lasagna. I have served it to company many times and people always rave and go for seconds. Highly recommend"

MY REVIEW
jrktlp1974 User ID: 6482868 208651
Reviewed Jan. 23, 2012

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

MY REVIEW
daisey5 User ID: 146806 95515
Reviewed Feb. 2, 2010

"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."

MY REVIEW
staceyenglish User ID: 3851535 117912
Reviewed Mar. 19, 2009

"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."

MY REVIEW
staceyenglish User ID: 3851535 163529
Reviewed Mar. 19, 2009

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

MY REVIEW
trudy145 User ID: 3557200 117911
Reviewed Jan. 15, 2009

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

Trudy"

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