Difficulty: Easy - for beginners
Serves: 24 servings
â€¢3 pounds ground beef
â€¢1 pound bulk pork sausage
â€¢1 medium onion, chopped
â€¢1 medium green pepper, chopped
â€¢2 jars (28 ounces each) meatless spaghetti sauce
â€¢1 can (10-3/4 ounces) condensed tomato soup, undiluted
â€¢1 can (4 ounces) mushroom stems and pieces, undrained
â€¢2 teaspoons Worcestershire sauce
â€¢1-1/2 teaspoons Italian seasoning
â€¢1-1/2 teaspoons salt, divided
â€¢1-1/2 teaspoons pepper, divided
â€¢1 teaspoon garlic powder
â€¢2 eggs, lightly beaten
â€¢2-1/2 cups (20 ounces) 4% small-curd cottage cheese
â€¢1 carton (15 ounces) ricotta cheese
â€¢2 cups (8 ounces) shredded Parmesan cheese
â€¢24 lasagna noodles, cooked and drained
â€¢12 slices part-skim mozzarella cheese
â€¢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, soup, 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.
â€¢ Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper.
â€¢ 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.
â€¢ Bake, uncovered, at 350° for 45 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 2 casseroles (12 servings each).