Hearty Meat Lasagna

Deb's Recipes's Note:

One of my family's favorite meals, I make this classic Italian casserole using a blend of Mozzarella, Provolone, Parmesan, Asiago, Fontina, and Romano cheeses. Enjoy!

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 12 extra-wide lasagna noodles (10+ ounces)
• 1 lb lean ground beef
• ¾ lb Italian sausage
• ½-1 lb fresh mushrooms (sliced and sauteed in butter)
• 1 (26 ounce) jar thick spaghetti sauce (Your favorite!)
• 1 (8 ounce) can tomato sauce
• 1 egg , slightly beaten
• 1 (16 ounce) container part-skim ricotta cheese
• 10 ounces shredded Italian cheese blend

Directions:

1. Cook and drain noodles as directed on package; rinse with hot water and drain.
2. In a large skillet or Dutch oven, cook ground beef and Italian sausage until done; drain then add mushrooms, spaghetti sauce, and tomato sauce; simmer 10-15 minutes.
3. In a small bowl, blend egg and ricotta.
4. In the bottom of a 9x13" baking pan, spread layers of 1/3 of the sauce, then 1/3 of the lasagne noodles, then 1/3 of the ricotta mixture, and then 1/3 of the shredded cheese; repeat layers twice.
5. Cover tightly with aluminum foil and bake at 375° for 20 minutes; uncover and bake another 20 minutes; remove from oven and let stand 5-10 minutes before cutting.
6. NOTE: You can get by using 9 lasagne noodles, but I use 12 because I like to overlap them a bit ~ You also may vary the meats and use 1 pound sausage with 3/4 pound beef or whatever combination your family likes.

Reviews

[robind21283]

My Italian hubby loves this...he says it's better than his moms ;-). I usually end up using twice as much sauce and the no boil lasagna. Oh yes and minus mushrooms...personal preference.