8 oz. uncooked lasagna noodles, cooked, rinsed & drained
2 cups (16 oz) shredded cheddar cheese
3 cups (24 oz.) shredded mozarella cheese
Instructions
Cook meats, onion & garlic in large skillet over medium-high heat
until meat is brown, stirring to separate meat; drain fat.
Add tomatoes with juice, tomato paste, basil & marjoram. Reduce heat
to low. Cover, simmer 15 minutes, stirring often. Stir in mushrooms;
set aside.
Beat eggs in a large bowl; add cottage cheese, 1/2 cup of Parmesan
cheese, parsley, salt & pepper. Mix well.
Place 1/2 the noodles in bottom of greased 13x9 pan.Spread 1/2 of the
cheese mixture over the noodles, then 1/2 the meat mixture & 1/2 of
the cheddar & mozzarella cheeses. Repeat layer. Sprinkle with
remaining 1/4 cup Parmesan cheese. Bake in preheated oven (375 degrees
Fahrenheit) for 40-45 mins or until bubbly. Let stand 10 mins.
Serving
Suggestions
Serve with mixed salad. Lasagna maybe assembled covered & refrigerate. Bake in pre-heated oven 60 mins or until bubbly.
Originally Submitted
9/8/2009
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