Di's Lasagna
Stray Cat Designs MAKES 2 9x13 PANS This recipe freezes very well. Cover assembled pan(s) with foil and freeze. Thaw and bake as directed when ready to use. I use foil baking pans and clean up is a breeze.
Yield: 2 - 9X13 PANS
Ingredients:
12 lasagna noodles, cooked & drained
MEAT MIXTURE:
1 1/2 pounds ground beef
2 pounds grond, HOT Italian sausage
23 ounces tomato (red) sauce (of choice)
2 cloves minced garlic
1 medium onion, chopped
salt & black pepper, to taste
oregano, to taste
thyme, to taste
basil, to taste
CHEESE MIXTURE:
11 1/2 ounces cream cheese, softened
16-ounces sour cream
7 tablespoons cottage cheese
1 bunch green onions, chopped
TOPPING:
1 pound shredded mozzarella cheese
1 pound shredded Cheddar cheese
Directions:
Lightly spray 2 9x13 pans with cooking spray
Brown the meats with garlic & onion. Drain. Add tomato sauce and herbs & seasonings. Simmer 10 mins or until most liquid is mostly reduced.
Place 6 noodles in two greased 9x13" pans (3 in each pan)
Cover with the meat mixture (splitting between the 2 pans)
Cover Meat Mixture with the Cheese mixture (splitting between the 2 pans and spreading as evenly as possible)
Place 6 more noodles on top of cheese mixture.
Cover with the shredded Mozzarella and Cheddar Cheeses.(splitting between the 2 pans).
Bake @ 350 degrees for 30-45 minutes
Rest before serving
Source: straycatdesigns.com
Brown the meats with garlic & onion. Drain. Add tomato sauce and herbs & seasonings. Simmer 10 mins or until most liquid is mostly reduced.
Place 6 noodles in two greased 9x13" pans (3 in each pan)
Cover with the meat mixture (splitting between the 2 pans)
Cover Meat Mixture with the Cheese mixture (splitting between the 2 pans and spreading as evenly as possible)
Place 6 more noodles on top of cheese mixture.
Cover with the shredded Mozzarella and Cheddar Cheeses.(splitting between the 2 pans).
Bake @ 350 degrees for 30-45 minutes
Rest before serving
Source: straycatdesigns.com