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Christmas Eve Lasagna


3 pounds ground beef

1 pound bulk pork sausage

1 medium onion, chopped

1 medium green pepper, chopped

2 jars (28 ounces each) meatless spaghetti sauce

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 can (4 ounces) mushroom stems and pieces, undrained

2 teaspoons Worcestershire sauce

1-1/2 teaspoons Italian seasoning

1-1/2 teaspoons salt, divided

1-1/2 teaspoons pepper, divided

1 teaspoon garlic powder

2 eggs, lightly beaten

2-1/2 cups 4% small-curd cottage cheese

1 carton (15 ounces) ricotta cheese

2 cups shredded Parmesan cheese


24 lasagna noodles, cooked and drained

12 slices part-skim mozzarella cheese



In a Dutch oven or several large skillets, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain.

Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder.

Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.

Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper.

Spread 2 cups meat sauce each into two greased 13x9-in. baking dishes. Layer each with 1/3 cup Parmesan cheese, 4 noodles, 1-1/4 cups cottage cheese mixture and 3 slices of mozzarella cheese. Repeat layers.

Top with the remaining noodles, meat sauce and Parmesan.

Bake, uncovered, at 350° for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.

lasagna square.jpg
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