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3 Meat Lasagna
Chef:  Rochelle Rocheford - Potwin, KS          Category:  Main Dishes


1 1/2 lbs. bulk Italian sausage
1 1/2 lbs. ground beef
4 (oz.) stick pepperoni (cut in 1/2 inch chunks)
5 cloves garlic
1 box lasagna noodles
1 (pint) carton ricotta cheese
3 (lb.) package shredded Mozzarella cheese
2 (28 oz.) cans tomato sauce
2 (8 oz.) cans tomato paste
Italian seasoning
black pepper
2 tablespoons lemon juice
1 (10 oz.) can mushrooms

Directions: Mix sauce ingredients in stock pot and simmer on medium stirring occasionally to prevent scorching. Meanwhile, brown sausage, beef and garlic. Add pepperoni chunks towards the end. Drain grease. Reserve 1 cup of sauce and set aside. Add meat to remainder of sauce in stock pot. Simmer on low until ready to layer lasagna. Heavily spray deep dish lasagna or cake pan. Ladle out meat sauce to mostly cover bottom of pan. Spread a tablespoon of ricotta onto an uncooked lasagna noodle and place 3 or 4 noodles to cover meat. Layer with 1/4 of Mozzarella. Ladle out meat sauce to mostly cover cheese. Repeat layers until 3 layers of noodles have been laid and end with noodles and cheese. Cover with any remaining meat mixture and the reserved sauce. Sprinkle with last quarter of Mozzarella . Cover with foil to freeze or bake. To bake, place into 400°F oven for 50 minutes. If frozen, make sure it is completely thawed.