| 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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