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Sausage and Broccoli Lasagne

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  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
  Beaten eggs 2
  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.

Recipe Summary

Main Dish
Stir Fried

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Sausage And Broccoli Lasagne Recipe