Beef, Pasta, Pork Mutton Veal

Beef and Sausage Lasagna

  • 1 pound Ground beef
  • 1/2 pound Italian sausage, ground
  • 1/3 cup Onions, chopped
  • 1 can (16 oz) Tomatos whole, undrained
  • 1 can (15 oz) Tomato sauce
  • 1/2 cup Water
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon Pepper
  • 1 (15 oz) Ricotta cheese
  • 3 cups Mozzarella cheese, shredded
  • 1 Eggs
  • 1/4 teaspoon Garlic powder
  • 9 uncooked Lasagna noodles

    • Cook ground beef, sausage and onion until meat is no longer pink. Add tomatoes,tomato sauce, water, Italian seasoning and pepper, Stir to blend and break apart tomatoes.

    In medium bowl combine ricotta cheese, 1/2 cup mozzarella cheese, the egg and garlic powder. Mix well.

    Spread 3 noodles in bottom of 12x8" baking disk. On top of noodles place 1/3 of meat mixture. Spread with half of the ricottamixture. Sprinkle with 1 cup mozzarellacheese. Repeat layers until noodles areused. Top with remaining meat mixture.

    Cook for 30 to 35 minutes or until noodles are tender. Sprinkle with remaining 1/2 cup mozzarella cheese and cook for another 10 minutes.

    Makes 8 - 10 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Faith Perrin of Idaho Falls, Idaho. 

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