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Lasagna Supreme (recipes)


Lasagna Supreme

Yield: Makes 8 to 10 servings



Ingredients:



8ounces uncooked lasagna noodles

1/2pound ground beef

1/2pound mild Italian sausage, casings removed

1medium onion, chopped

2cloves garlic, minced

1can (14-1/2 ounces) whole peeled tomatoes, undrained and chopped

1can (6 ounces) tomato paste

2teaspoons dried basil

1teaspoon dried marjoram leaves

1can (4 ounces) sliced mushrooms, drained

2eggs

2cups (16 ounces) cream-style cottage cheese

3/4cup grated Parmesan cheese, divided

2tablespoons dried parsley flakes

1/2teaspoon salt

1/2teaspoon black pepper

2cups (8 ounces) shredded Cheddar cheese

3cups (12 ounces) shredded mozzarella cheese









Preparation:





1.Cook lasagna noodles according to package directions; drain.2.Cook meats, onion and garlic in large skillet over medium-high heat until meat is brown, stirring to separate meat. Drain fat.3.Add tomatoes with juice, tomato paste, basil and marjoram. Reduce heat to low. Cover; simmer 15 minutes, stirring often. Stir in mushrooms; set aside.4.Preheat oven to 375°F. Beat eggs in large bowl; add cottage cheese, 1/2 cup Parmesan cheese, parsley, salt and pepper. Mix well.5.Place half the noodles in bottom of greased 13X9-inch baking pan. Spread half the cottage cheese mixture over noodles, then half the meat mixture and half the Cheddar cheese and mozzarella cheese. Repeat layers. Top with remaining 1/4 cup Parmesan cheese.6.Bake lasagna 40 to 45 minutes or until bubbly. Let stand 10 minutes before cutting.







Tip:

Lasagna can be assembled, covered and refrigerated up to 2 days in advance. Bake, uncovered, in preheated 375°F oven 60 minutes or until bubbly.