Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 teaspoons | Salt |
| ½ teaspoon | Pepper |
| 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 |
| Gouda 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
LEACHVILLE, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .