Lasagna Supreme

Lasagna Supreme

Lasagna Supreme


Makes 8 to 10 servings


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


  1. Cook lasagna noodles according to package directions; drain.
  2. Cook meats, onion and garlic in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain fat.
  3. Add tomatoes with juice, tomato paste, basil and marjoram. Reduce heat to low. Cover; simmer 15 minutes, stirring often. Stir in mushrooms; set aside.
  4. Preheat oven to 375°F. Beat eggs in large bowl; add cottage cheese, 1/2 cup Parmesan cheese, parsley, salt and pepper. Mix well.
  5. 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.
  6. Bake lasagna 40 to 45 minutes or until bubbly. Let stand 10 minutes before cutting.


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.

Check out more recipes for Italian