Yield: 12 Servings
|8 ounces||Lasagna noodles|
|1½ pounds||Ground beef|
|½ pounds||Italian pork sausage|
|1 cup||Finely chopped celery|
|1 cup||Finely chopped onion|
|1||Clove garlic; minced|
|2 teaspoons||Crushed basil leaves|
|1 teaspoon||Crushed oregano leaves|
|1 teaspoon||Italian herb seasoning|
|1 cup||Light cream|
|1 pack||(3-oz) cream cheese; cubed|
|2 cups||Shredded cheddar cheese|
|1 cup||Ricotta cheese|
|2||Eggs; slightly beaten|
|12 ounces||Shredded Mozzarella cheese|
|½ cup||Grated Parmesan cheese|
In large saucepan cook lasagna noodles according to package directions & drain. Set aside. In skillet, cook ground beef, sausage, celery, onion & garlic until meat is browned & vegetables are tender. Drain off fat from skillet. Stir in basil, oregano, salt, pepper & Italian herb seasoning. Add cream & cream cheese. Cook & stir over low heat until cheese melts.
Gradually add Cheddar & Gouda cheeses. Stir & beat ricotta & eggs. Layer half the noodles in a greased 13x9x2-inch baking dish. Top with half the meat sauce, half the ricotta cheese mixture & half the mozzarella. Repeat layers. Sprinkle Parmesan cheese on top. Bake uncovered at 350 for 45-55 minutes. Let stand 15 minutes before serving. Makes 12-14 servings.
PART 1 OF 2
GRACE ANN ROBINS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .