Working Mom's Lasagna

  • Cook of the Week Deborah Peters of Sugar Grove makes "Working Mom Lasagna" and Caesar salad.

      Cook of the Week Deborah Peters of Sugar Grove makes "Working Mom Lasagna" and Caesar salad. Rick West | Staff Photographer

 
Updated 12/7/2010 10:34 AM

cup shredded parmesan

cup sun-dried tomatoes, drained

1 cup cottage cheese

1 cup part-skim ricotta

1 egg

cup Italian parsley, chopped

1 tablespoon Italian seasoning mix

2 cloves garlic, minced

1 pound ground sirloin

1 pound hot Italian sausage, sliced

2 jars (24-26 ounces each) favorite spaghetti sauce

2 boxes (1 pound each) oven-ready lasagna noodles

6 slices provolone

3 cups mozzarella, shredded

cup grated parmesan

1 Roma tomato, sliced

Heat oven to 350 degrees.

For cheese layers: Combine shredded parmesan, sun-dried tomatoes, cottage cheese, ricotta, egg, parsley, seasoning and garlic; set aside.

For sauce: Crumble and brown beef in large sauce pot. Drain well.

In a skillet, cook sausage until browned on both sides; drain. Pour spaghetti sauce into pot with ground beef, simmer about 10 minutes.

In a 3-inch deep, 9-by-13-inch pan, spread 1 cup of sauce. Top with 6 noodles, another cup of sauce, 6 slices provolone and half the cheese mixture. Top with 6 noodles, half the remaining sauce, the remaining cheese mixture, half the mozzarella and half the parmesan. Top with 6 noodles, all the remaining sauce, the Italian sausage slices, remaining mozzarella and parmesan. Garnish with Roma slices.

Bake, uncovered, 45-60 minutes, or until lightly browned and bubbly. Let set 10 minutes before slicing.

Serves 12-15.

Cook's notes: Recipe can be assembled 1 to 2 days ahead. Cover and refrigerate. To cook, add 15-30 minutes to the baking time.