Ingredients: |
Ingredients: MEAT SAUCE: 1 ½ lbs. Ground Beef
1 large jar Spaghetti Sauce of your choice
1 large can tomato sauce
1 medium onion, diced
1 bell pepper, diced (optional)
½ Package Hormel Turkey pepperoni
Salt and pepper to taste
16 oz Lasagna Noodles (no boil kind)
2 Eggs at room temperature
1 jar Basil Pesto
CHEESES:
1 Large container Ricotta
2 cups Mozzarella shredded
4 cups Parmesan shredded
2 cups Italian Blend cheese
2 cups Sharp Cheddar
8 oz Cream Cheese, at room temperature
|
Directions: |
Directions:Brown ground beef, drain. Add onions and bell pepper to drained beef, sauté until veggies are soft. Add remaining ingredients, turn down on low and let simmer gently while preparing the rest of the dish.
In a bowl, combine eggs, ricotta cheese, cream cheese and 2 cups of the Parmesan cheese. Stir in about ¼ cup of the basil pesto.
In a separate bowl, combine all the shredded cheeses and remaining 2 cups of Parmesan.
In a 13x9x2 baking dish, thinly cover the bottom with meat sauce. Place a layer of noodles on top. Spread a layer of the egg and cheeses mixture. Cover the egg and cheeses layer with the shredded cheese combination. Repeat these layers until the baking dish is full, ending with meat sauce layer. Top the sauce layer with the last of the shredded cheeses. Bake at 350 degrees for about 30-35 minutes or until the cheeses are as bubbly and as browned as you like. Serve with garlic bread. |
This recipe for Lasagna is from