Ingredients
10
10 servings
- •9 lasagna noodles
- •1 tablespoon olive oil
- •1 pound ground beef
- •1 pound bulk Italian sausage
- •1 (16 ounce) can sliced mushrooms, drained
- •1 teaspoon garlic salt
- •1 teaspoon dried oregano
- •½ teaspoon dried thyme
- •¼ teaspoon dried basil
- •4 (15 ounce) cans tomato sauce
- •salt and pepper to taste
- •1 (15 ounce) container ricotta cheese
- •3 eggs, beaten
- •⅓ cup grated Parmesan cheese
- •1 pound shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
- Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
- Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
- Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
- Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
Nutritional Facts
Per 10 servings
- Calories: 647
- Carbohydrate: 31g
- Fat: 41g
- Fiber: 4g
- Protein: 39g
- Sugar: 9g
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