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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 18 |
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This a favorite of my Mama she ask me to do it at Christmas time for her every year. Ingredients:
1 lb lasagna noodle, cooked and drained |
2 (25 1/2 ounce) jars of your favorite spaghetti sauce |
2 lbs mozzarella cheese |
2 lbs provolone cheese |
12 ounces whole milk ricotta cheese |
8 ounces sweet bell peppers, chopped |
8 ounces fresh mushrooms, sliced |
1 lb italian sweet sausage (cooked & drained) |
8 ounces lean ground beef (cooked & drained) |
4 ounces asiago cheese, grated finely |
2 ounces pepperoni (pizza size) |
1 egg (beaten) |
Directions:
1. You will need a large roaster and a small pan for run over.
2. In the bottom of the pan to prevent noddles from sticking lightly rub a little vegetable oil.
3. Cook the lasagna noodles to the firmness you like.
4. Mix in with the ricotta cheese: 1 egg, the ground round,& sausage.
5. Then drain the noodles.
6. Begin to layer the pan starting with noodles.
7. Start layering in the cheeses and sauces, alternating between the provolone and mozzarella & ricotta mix.
8. As you go every other layer add the mushrooms and bell peppers and the pepperoni.
9. Cover with foil and make a vent in the middle.
10. Bake at 375°F for 1 hour and 35 minutes or until done.
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