MOM’S MEAT LOVERS’ LASAGNA Recipe
BY: KATIE CLARK FROM CLARK’S CONDENSED
Mom’s Meat Lovers’ Lasagna is set apart from other lasagnas. It uses both ground beef and sausage to the delight of meat lovers everywhere. And, for a different taste, it uses mozzarella, Colby Jack, and Parmesan cheeses instead of the more traditional ricotta cheese. If you’re in the mood for Italian tonight, try this new lasagna recipe.
1 (16-ounce) can spaghetti sauce
1 (8-ounce) can tomato sauce
2 teaspoon Italian Seasoning
2 teaspoon garlic powder
2 teaspoon lemon pepper
2 teaspoon seasoning salt
1 cup water
1 pound ground beef or turkey
1 pound Italian sausage (any variety)
2 cups mozzarella cheese
2 cups Colby Jack cheese
15 lasagna noodles
Several tablespoons powdered Parmesan cheese
1. Preheat oven to 350 degrees F. Fill pot with water and bring to a boil, then cook lasagna noodles until al dente.
2. In the meantime, dice onions, and then put them in a deep skillet with the sausage and ground beef. Brown the meats. Add spaghetti sauce, tomato sauce, and water to meat and onion mixture. Add in all the spices, and let simmer 15 minutes. When lasagna noodles are done, drain excess water, and put off to the side.
3. Sprinkle Parmesan cheese on the bottom of a 9 × 13 inch pan. Layer four lasagna noodles on the bottom of the dish. Then, layer 1/3 of sauce, 1/2 cup of Colby Jack, and 1/2 cup of mozzarella. Sprinkle with Parmesan. Repeat noodle, sauce, and cheese layers two more times. Make sure the top layer of the lasagna is mozzarella cheese. If there are any gaps at the ends of pans where there are no noodles, put a noodle there as well.
4. Cover with tin foil and bake for 50 minutes. Then, remove tin foil and let bake for 10 more minutes, or until cheese is completely melted.