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

Pat's Brother's Lasagna Recipe

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This recipe for Pat's Brother's Lasagna is from A Taste of Western Area Cookbook 2012-2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 to 1-1/2 lbs lean ground meat
1 to 1-1/2 lbs sausage (Regular)
1 lg. green pepper, diced
1 lg onion, diced
1/3 stick butter
1 pkg (4 cups) shredded Sharp Cheddar cheese
1 pkg (4 cups) shredded Monterey Jack cheese
1 pkg (4 cups) shredded Mozzarella cheese
1 pkg. (8 oz.) Philadelphia Cream Cheese
2 Jars Prego Traditional Spaghetti Sauce
(1 largest jars w/side grip and 1 - next size smaller)
1 pkg Lasagna noodles (Regular)
1 lg disposable aluminum pan
Directions:
Directions:
Preparation:
Brown the ground meat and sausage together in a large skillet and drain for 15 minutes. Saute the diced green pepper and onions in the butter.

Layering - To refrigerate and cook the following day:
Pour a little sauce in the bottom of your aluminum pan (This will prevent the noodles from sticking to the pan.)

Cover the bottom of the pan with uncooked lasagna noodles.
Cover the noodles with 1/3 of the browned meat mixture.
Cover the meat with 1/3 of the sautéed green pepper and onion.
Add 1/3 of the Sharp Cheddar cheese
Add 1/3 of the Monterey Jack cheese
Add 1/4 of the Mozzarella Cheese
Add the 8 oz package of cream cheese to the bottom layer (cut in strips)

You should have ended with the sauce. Cover with aluminum foil and refrigerate overnight.

Cooking:
Bake @ 400º for 45 minutes to an hour
Remove lasagna from refrigerator and bring to room temperature (approximately 20 - 30 minutes)
Place pan of covered lasagna on cookie sheet for support and place in preheated oven.
Last 30 minutes remove the cover - add the last 1/4 cup of the Mozzarella cheese to the top and continue baking until the cheese starts to bubble and brown.
Remove from oven and let rest for 15-20 minutes before cutting.

To prepare and cook the same day, boil the noodles until they are soft, but not completely cooked.
Personal Notes:
Personal Notes:
This recipe is dedicated to my brother, Bill. It was his recipe given to me.

 

 

 

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