| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Pasta | 12 | Servings |
INGREDIENTS
| 8 | oz | Lasagna noodles |
| 1 1/2 | lb | Ground beef |
| 1/2 | lb | Italian pork sausage |
| 1 | c | Finely chopped celery |
| 1 | c | Finely chopped onion |
| 1 | Clove garlic; minced | |
| 2 | ts | Crushed basil leaves |
| 1 | ts | Crushed oregano leaves |
| 2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | ts | Italian herb seasoning |
| 1 | c | Light cream |
| 1 | pk | (3-oz) cream cheese; cubed |
| 2 | c | Shredded cheddar cheese |
| 1 | c | Ricotta cheese |
| 2 | Eggs; slightly beaten | |
| 12 | oz | Shredded Mozzarella cheese |
| 1/2 | c | Grated Parmesan cheese |
| Gouda cheese |
INSTRUCTIONS
In large saucepan cook lasagna noodles according to package directions & drain. Set aside. In skillet, cook ground beef, sausage, celery, onion & garlic until meat is browned & vegetables are tender. Drain off fat from skillet. Stir in basil, oregano, salt, pepper & Italian herb seasoning. Add cream & cream cheese. Cook & stir over low heat until cheese melts. Gradually add Cheddar & Gouda cheeses. Stir & beat ricotta & eggs. Layer half the noodles in a greased 13x9x2-inch baking dish. Top with half the meat sauce, half the ricotta cheese mixture & half the mozzarella. Repeat layers. Sprinkle Parmesan cheese on top. Bake uncovered at 350 for 45-55 minutes. Let stand 15 minutes before serving. Makes 12-14 servings. PART 1 OF 2 GRACE ANN ROBINS LEACHVILLE, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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