Katie's Lasagna

A wonderful recipe from my 17 year old daughter! This is Katie's Lasagna - my mouth is watering just thinking about this recipe!!


Let me know what you think!

MissM


KATIE'S LASAGNA

2lb ground beef / ground turkey
6 cups spaghetti sauce
2 tablespoons Italian Seasoning
3 cups water
3 1/2 cups ricotta cheese (or sm curd cottage cheese)
4 cups Mozzerella cheese, shredded
1 1/2 cups Mexican cheese, shredded
1 cup grated Parmesan cheese
4 eggs
1/4 cup chopped fresh parsley1 tsp salt
1/2 tsp pepper
1 box Ronzoni Healthy Harvest Whole Wheat Blend lasagna noodles
2 pkgs sliced mushrooms
1/2 bundle of green onions, chopped
1 1/2 tablespoons garlic, minced
sm can sliced black olives

MAKES TWO PANS FULL!!!

Heat oven to 350 degrees.

In large saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, garlic and water; simmer about 10 minutes.

Meanwhile in large bowl, stir together ricotta cheese, about one-half of the mozzarella cheese, the Mexican cheese, Parmesan cheese, eggs, parsley, can of olives, salt and pepper. Cover the bottom of the pan with sauce. Arrange uncooked pasta pieces over bottom of pan, break a piece to fill in holes, spread another layer of sauce over noodles. Spread one-quarter of the cheese filing over sauce, sprinkle one-quarter of green onions, and layer one-quarter of mushrooms and extra Mexican cheese. Repeat layers of lasagna, sauce, cheese filling, green onions, and mushrooms. Top with layer of lasagna and remaining sauce; sprinkle with mozzarella and Mexican cheeses and a sprinkling of olives.

Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.


MAKES TWO PANS FULL!!!