Sausage and Broccoli Lasagne
|Bulk italian sausage/Pork sausage / ground beef||1 Pound|
|Chopped onions||1 Cup (16 tbs)|
|Canned tomato sauce||15 Ounce (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Sugar||1 1⁄2 Teaspoon|
|Dried oregano||1 Teaspoon, crushed|
|Dried marjoram||1 Teaspoon, crushed|
|Garlic powder||1⁄2 Teaspoon|
|Frozen chopped broccoli/Spinach||20 Ounce (2 Packages, 10 Ounce Each)|
|Lasagna noodles||10 Ounce|
|Ricotta cheese/Cream style cottage cheese||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Sliced mozzarella cheese||8 Ounce|
In skillet cook meat and onion till meat is browned.
Drain off fat.
Stir in tomato sauce, mushrooms, sugar, oregano, marjoram, garlic, and 1/2 teaspoon salt.
Boil gently, uncovered, 10 minutes or till thickened; stir occasionally.
Cook broccoli or spinach according to package directions; drain well.
Cook lasagne noodles according to package directions.
Rinse in cold water; drain.
Combine beaten eggs, ricotta or cottage cheese, Parmesan cheese, and drained broccoli or spinach.
Arrange half of noodles in greased 13 x9x 2-inch baking dish.
Spread with half of ricotta mixture, half of meat mixture, and half of mozzarella.
Repeat layers of noodles, ricotta, and meat.
Cover with foil; bake in 375° oven 30 minutes.
Uncover; add remaining mozzarella.
Bake 15 minutes more or till hot.
Let stand 10 minutes before serving.