Hearty Sausage and Beef Lasgna


1 package lasagna, uncooked

1 jar marinara sauce

1 lb ground Italian sausage

1 lb ground beef

1 8 oz fresh mushrooms

1 32 oz ricotta cheese

1 8 oz/2 cups Italian style cheese

1 egg, beaten

1/2 tbsp parsley

1/2 tbsp basil pesto

1 tsp sugar

1/4 tsp nutmeg

salt and pepper

dried basil

dried parsley

Preparation and cooking instructions

Preheat oven to 375 degrees. Cook pasta according to package directions. Drain and layer pasta on a cookie sheet with wax paper in between to keep from sticking. Cook sausage and set aside. Cook beef and set aside. Cut and cook mushrooms. Set aside. In large bowl, mix ricotta cheese, egg, parsley flakes, basil pesto, nutmeg, sugar, salt and pepper to taste. Set aside. Pour 1 1/3 cups of sauce on the bottom.

Layer with pasta, ricotta cheese mix, mix Italian cheese, sausage and beef. Repeat layers. Add another pasta layer at top and the rest of the marinara sauce, sausage and beef.

Cover with aluminum foil and cook for 30 minutes. Uncover aluminum foil. Sprinkle Italian cheese top. Sprinkle with basil and parsley. Recover with aluminum foil and cook for 10 more minutes. Let rest for 5 minutes before slicing.


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