"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lasagna with Two Sauces Recipe

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This recipe for Lasagna with Two Sauces, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, July 10, 2007


1 1/2 lbs each; ground beef and ground pork
1 cup finely chopped onion
4 cloves garlic, minced
1 teaspon oregano
2 tablespoons oil
1 cup beef broth
4 can (15 oz) tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of paprika
15 uncooked lasagna noodles

Cream Cheese Sauce:
1/2 cup butter
1 cup flour
4 cups milk
1 package (8 oz) cream cheese
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon pepper
1 1/2 cups Parmesan cheese

In skillet, cook meat, onion, garlic, and oregano in oil; drain. Stir in broth. Simmer uncovered until broth is reduced. Add tomato sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 3 hours, stirring occasionally.

Cook lasagna noodles according to package directions; drain.

In large saucepan, melt butter. Stir in flour; cook and stir until browned; about 6-8 minutes. Gradually stir in milk. Add cream cheese and seasonings. Cook and stir over low heat until smooth and thickened.

In greased 13 x 9 baking dish, spread 1 cup meat sauce; layer with 5 noodles, 1/3 each cream cheese and meat sauces and 1/2 cup parmesan cheese. Repeat layers. Top with remaining noodles, cream cheese sauce, meat sauce and parmesan cheese.

Cover and bake at 350 for 45 minutes. Uncover; bake for 15 minutes more.

Let stand 15 minutes before cutting.

Number Of Servings:
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