Christmas Night Lasagna
Who wants to cook all day on Christmas day? Not me! I prepare this delicious lasagna during the week prior to Christmas so I just have to pop it in the oven. This recipe makes 2 13x9" dishes. If you don't need both for your holiday dinner, freeze one for later. Just remove it the night before and allow to thaw in the refrigerator overnight before cooking.Yield: 24 servings
|3 pounds||ground beef|
|1 pound||bulk pork sausage|
|1||medium onion, chopped|
|1||medium green pepper, chopped|
|2 (28-ounce) jars||meatless spaghetti sauce|
|1 (15-ounce) can||tomato sauce, undiluted|
|1 (6-ounce) can||tomato paste|
|1 (8-ounce) package||fresh, sliced mushrooms|
|2 teaspoons||Worcestershire sauce|
|1 1/2 teaspoons||Italian seasoning|
|1 1/2 teaspoons||salt, divided|
|1 1/2 teaspoons||pepper, divided|
|1 teaspoon||garlic powder|
|2||eggs, lightly beaten|
|2 1/2 cups||(20 ounces) 4% small-curd cottage cheese|
|1 (15-ounce) carton||ricotta cheese|
|2 cups||(8 ounces) shredded Parmesan cheese|
|24||lasagna noodles, cooked and drained|
|12 slices||part-skim mozzarella cheese|
In a Dutch oven or several large skillets, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, tomato sauce, tomato paste, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper.
Spread 2 cups meat sauce each into two greased 13-in. x 9-in. baking dishes. Layer each with 1/3 cup Parmesan cheese, four noodles, 1-1/4 cups cottage cheese mixture and three slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan.
Bake, uncovered, at 350° for 45 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 2 casseroles (12 servings each).