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Christmas Night Lasagna

By: Nancy Jo Helffler

"I tinkered with this recipe four or five times before I got it down to what it is now. It's easy--all you do is mess up two pots--but it tastes as goos as the lasagnas that are a big production."

Rate/Review | Read Reviews (7)

Prep Time:
45 Min

Cook Time:
45 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

Ingredients

3 pounds ground beef
1 pound bulk pork sausage
1 medium onion, chopped
1 medium green pepper, chopped
2 (28 ounce) jars meatless spaghetti sauce
1 (10.75 ounce) can condensed tomato soup, undiluted
1 (4 ounce) can mushroom stems and pieces, undrained
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons salt, divided
1 1/2 teaspoons pepper, divided
1 teaspoon garlic powder
2 eggs, beaten
2 1/2 cups small curd cottage cheese
1 (15 ounce) container ricotta cheese
2 cups shredded Parmesan cheese
24 lasagna noodles, cooked and drained
12 slices mozzarella cheese

Directions

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. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan.
Bake, uncovered, at 350 degrees F for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.