Lasagna #04
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
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
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
PART 1 OF 2
GRACE ANN ROBINS
LEACHVILLE, AR