Saturday, October 10, 2009

Wangler Lasagna

1 pkg. lasagna noodles
1 lb. ground beef
1 lb. ground italian sausage
1 12 oz. container Ricotta cheese
1 12 oz. container Cottage cheese
1 egg
1 giant jar of Prego
Mozzarella cheese
Parmesan cheese
fresh sliced tomatoes
onion (if desired)

Heat oven to 400. Boil the noodles while browning the sausage and ground beef together. Add spices like pepper, garlic, diced onion, etc. When the meat is cooked, drain the fat and add the spaghetti sauce and mushrooms. In a separate bowl, mix the cottage and ricotta cheeses together with 1 egg. Using a deep dish disposable/foil pan or deep dish lasagna pan, put enough spaghetti sauce on the bottom of the pan to coat it so the noodles don't stick. First put a layer of noodles, then meat, then cheese blend. Put a small amount of mozzarella cheese and then start again until the pan is full. On the top layer of the cheese cover it with mozzarella and then put the fresh sliced tomotoes and sprinkle with parmesan cheese and italian seasoning. Cover with foil and bake at 400 for 1 hr and 45 minutes to 2 hours.

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