Christmas Night Lasagna Recipe

Christmas Night Lasagna Recipe

  • 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 (10.75 ounce) can condensed tomato soup, undiluted
  • 1 (4 ounce) can mushroom stems and pieces, undrained
  • 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, beaten
  • 2 1/2 cups small curd cottage cheese
  • 1 (15 ounce) container ricotta cheese
  • 2 cups shredded Parmesan cheese
  • 24 lasagna noodles, cooked and drained
  • 12 slices mozzarella cheese
  1. In a large skillet or Dutch oven, cook 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.
  2. In a 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. x 2-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.
  3. Bake, uncovered, at 350 degrees F for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.
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