Lasagna #03

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 \N 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 \N Eggs; slightly beaten
12 ounces Shredded Mozzarella cheese
½ cup Grated Parmesan cheese
\N \N 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.




From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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