Tuesday, January 29, 2008



2 boxes lasagna noodles

2 pounds ground hamburger

1 pound Italian sausage

1 box Philadelphia Cream Cheese

1 32 oz carton ricotta cheese

2 eggs

1 tablespoon sour cream

1/2 teaspoon salt

1/2 teaspoon black pepper

4 jars Ms. Cozzi's Mushroom Tomato Sauce or any prepared spaghetti sauce

1 teaspoon parsley

2 cans tomato sauce

1/2 cup red wine

1 teaspoon beef base

1 teaspoon garlic powder

3 cups shredded mozzarella cheese

1/2 cup asiago Cheese


In a large skillet add hamburger meat, 1/2 tsp of salt and 1/2 pepper.
Cook hamburger meat until its done, drain it and set it aside.
In large skillet cook Italian sausage meat until done then drain it and grind until it's hamburgers size.
In a large pot add spaghetti sauce, hamburger meat, sausage meat, tomato sauce, beef base, red wine and set aside.
In a large mixer add ricotta cheese, sour cream, eggs, cream cheese and parsley and gently cream, then set aside.

In a 2" hotel pan spray non stick cooking spray.
Neatly layer lasagna noodles at the bottom of the pan, then ladle enough spaghetti sauce to cover the noodles, add another set of noodles to the top of the spaghetti sauce.
Add the cheese mixture on top of the noodles then sprinkle on a then layer of the mozzarella cheese.
Cover the cheese mixture with another set of noodles then ladle on enough spaghetti sauce to cover the noodles.
Set pan in the oven and cook for 35 minutes or until noodles are done.
Once noodles are done, top the dish with the remaining mozzarella cheese and place back in the oven and cook until cheese melts.
Let the lasagna cool for 20 minutes then slice and serve.

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