Christmas Night Lasagna
|Ground beef||3 Pound|
|Bulk pork sausage||1 Pound|
|Onion||1 Medium, chopped|
|Green pepper||1 Medium, chopped|
|Meatless spaghetti sauce||56 Ounce (2 Jars, 28 Ounces Each)|
|Condensed tomato soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, undrained (1 Can)|
|Worcestershire sauce||2 Teaspoon|
|Italian seasoning||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon, divided|
|Pepper||1 1⁄2 Teaspoon, divided|
|Garlic powder||1 Teaspoon|
|Eggs||2 , beaten|
|Small curd cottage cheese||2 1⁄2 Cup (40 tbs)|
|Ricotta cheese||15 Ounce (1 Carton)|
|Shredded parmesan cheese||8 Ounce (2 Cups)|
|Lasagna noodles||24 , cooked, drained|
|Mozzarella cheese slice||12|
In a large skillet or Dutch oven, cook beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain.
Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder.
Bring to a boil.
Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
In a bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper.
Spread 2 cups meat sauce each into two greased 13-in x 9-in x 2-in baking dishes.
Layer each with 1/3 cup Parmesan cheese, four noodles, 1-1/4 cups cottage cheese mixture and three slices of mozzarella cheese.
Top with the remaining noodles, meat sauce and Parmesan.
Bake, uncovered, at 350° for 45 minutes or until bubbly.
Let stand for 15 minutes before cutting.