 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
Military Commissary Clipping Ingredients:
2 tablespoons olive oil |
1 onion, large diced |
1 tablespoon garlic, minced |
1 (19 7/8 ounce) package italian sausages (casings removed) or 1 (19 7/8 ounce) package all natural italian ground sausage |
1 lb ground beef |
1 (32 ounce) container ricotta cheese |
8 ounces feta cheese |
4 cups mozzarella cheese, shredded |
2 cups parmesan cheese, shredded |
2 eggs, beaten |
1 teaspoon oregano |
1/2 teaspoon thyme |
1 teaspoon black pepper |
1 (10 ounce) package fresh spinach, chopped |
1 (7 ounce) jar roasted red peppers, chopped |
2 tablespoons basil |
1 lb cooked lasagna noodles |
2 (26 ounce) jars pasta sauce |
Directions:
1. Add oil to pan on medium heat, add onion and garlic.
2. Sweat onion mixture until onions are translucent, do not brown.
3. Remove and cool.
4. Brown ground beef and sausage, drain and reserve.
5. In a mixing bowl add ricotta, feta and 3 cups of mozzarella and 1 cup Parmesan cheese, eggs, oregano, thyme and pepper.
6. Mix well.
7. Mix spinach, sweated onion, roasted peppers and basil into a bowl.
8. In a 9x13 pan place 4 noodles overlapping edges and 1 1/4 cup pasta sauce.
9. Add 1 cup of beef and Italian mixture over top.
10. Next, add 2 cups of cheese mix and 1 cup of spinach, top with noodles then repeat until ingredients are all used.
11. Top lasagna with reserved mozzarella and parmesan cheese.
12. Bake at 350°F for 1 hr or until heated thorough.
|
|