Ingredients
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2 lbs lean ground beef
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1 lb Italian sausage, casing removed and crumbled
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2 stalks celery, finely chopped
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4 garlic cloves, minced
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2 (15 ounce) cans tomatoes (diced or crushed)
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1 (6 ounce) can tomato paste
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1 (8 ounce) can tomato sauce
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3 teaspoons salt (approximately)
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1 teaspoon pepper
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2 tablespoons sugar
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2 bay leaves
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1/4 cup parsley, minced
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4 ounces cream cheese, diced
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3 -4 cups shredded cheddar cheese, divided
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1 -2 cup shredded mozzarella cheese, divided
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1/2-1 cup parmesan cheese, grated
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2 onions, chopped
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2 tablespoons dried Italian seasoning
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1 lb lasagna noodle, prepared according to package directions and drained
Instructions
- Fry together ground beef and Italian sausage until no longer pink; drain.
- Add onion, celery and garlic; cook about 5 minutes.
- Add to meat mixture the remaining 8 ingredients; cook covered for 30-45 minutes, adding small amounts of water if necessary and stirring frequently. Mixture should be relatively thick. Remove from heat and stir in minced parsley.
- Preheat oven 350 degrees. Grease lasagna baking pan.
- Layer a small amount of meat sauce in bottom of baking pan (about 1 cup), topping with about 5 noodles, overlapping slightly. Top lasagna noodles with more sauce, several pieces of cream cheese and the 3 cheeses all equally divided between remaining layers. Repeat until sauce, noodles and cheese are used up.
- Cover baking pan with foil (can grease underside of foil, too) and bake 40 minutes; remove foil from pan and return to oven, baking an additional 10 minutes or until bubbly.
- Let stand 10 minutes before cutting.