Lasagna Supreme
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Lasagna Supreme
YIELD Makes 8 to 10 servings
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INGREDIENTS
| 8 | ounces uncooked lasagna noodles |
| 1/2 | pound ground beef |
| 1/2 | pound mild Italian sausage, casings removed |
| 1 | medium onion, chopped |
| 2 | cloves garlic, minced |
| 1 | can (14-1/2 ounces) whole peeled tomatoes, undrained and chopped |
| 1 | can (6 ounces) tomato paste |
| 2 | teaspoons dried basil |
| 1 | teaspoon dried marjoram leaves |
| 1 | can (4 ounces) sliced mushrooms, drained |
| 2 | eggs |
| 2 | cups (16 ounces) cream-style cottage cheese |
| 3/4 | cup grated Parmesan cheese, divided |
| 2 | tablespoons dried parsley flakes |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 2 | cups (8 ounces) shredded Cheddar cheese |
| 3 | cups (12 ounces) shredded mozzarella cheese |
PREPARATION:
- Cook lasagna noodles according to package directions; drain.
- Cook meats, onion and garlic in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain fat.
- Add tomatoes with juice, tomato paste, basil and marjoram. Reduce heat to low. Cover; simmer 15 minutes, stirring often. Stir in mushrooms; set aside.
- Preheat oven to 375°F. Beat eggs in large bowl; add cottage cheese, 1/2 cup Parmesan cheese, parsley, salt and pepper. Mix well.
- Place half the noodles in bottom of greased 13X9-inch baking pan. Spread half the cottage cheese mixture over noodles, then half the meat mixture and half the Cheddar cheese and mozzarella cheese. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.
- Bake lasagna 40 to 45 minutes or until bubbly. Let stand 10 minutes before cutting.
Tip
Lasagna can be assembled, covered and refrigerated up to 2 days in advance. Bake, uncovered, in preheated 375°F oven 60 minutes or until bubbly.
This recipe appears in:
Italian