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boil lasagna noodles lean ground beef ground Italian sausage Ricotta cheese cream cheese mozerella cheese parmasan cheese onion garlic mushroom tsps salt pepper spaghetti sauce olive oil
Viewed: 31 - Published at: 9 years agoIngredients
- 1-2 packages no boil lasagna noodles
- 1 1/2 pounds lean ground beef
- 1 pound ground italian sausage
- 1 pound ricotta cheese
- 1 pound cream cheese, softened
- 2 pounds shredded mozerella cheese
- 1 1/2 cups grated parmasan cheese, divided
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 cans mushroom pieces (use 1 pound fresh if in season)
- 1-2 tsps each: oregano, sweet basil, thyme, or about 1 tbsp of italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 2 large jars good quality spaghetti sauce
- olive oil
Method
- Meat mixture:
- In a non-stick skillet heat about 1 tbsp olive oil.
- Sautee onions till almost transparent. Add minced garlic and sautee until just barely browned.
- Turn down heat, add mushrooms (no liquid). If canned sautee until warmed through. If fresh sautee until cooked down, and until most of the liquid has reduced down.
- Pour into a dish and set aside.
- In the same skillet brown ground beef and sausage until fully cooked. Salt and Pepper to taste while meat cooks.
- In a large mixing bowl combine the meat, onion mixture, spaghetti sauce and italian seasoning. Set aside.
- Cheese mixture.
- In large bowl combine the ricotta, cream cheese, 1/2 the mozerella, and 1 cup parmasan cheese. Mix well. Set aside.
- In large lasagna pan or two 9x13-inch pans spread a thin layer of the meat mixture.
- Layer with lasagna noodles.
- Spread a layer of the meat mixture topped with a layer of the cheese mixture. Sprinkle with some grated mozerella.
- Add a layer of noodles.
- Continue the meat, cheese, noodle layers ending with meat on top.
- Top with remaining mozerella and parmasan cheese.
- Bake at 350F for 45 minutes or and hour. Till noodles are tender and everything is hot and bubbly.
- Remove from oven.
- Let sit 10 - 15 minutes before serving.
