Not A Ricotta Lasagna

Posted by on July 22, 2006 in Entrees, Favorites | 0 comments

Not A Ricotta Lasagna


  • 1 lb. ground beef
  • 1/2 lb. sweet Italian sausage
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon dried oregano
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 1 (29 ounce) can diced tomatoes
  • 2 (6 ounce) cans tomato paste
  • 12 dry lasagna noodles (the no-cook kind)
  • 1 can cream of mushroom soup
  • 1/2 cup grated Parmesan cheese
  • 1 pkg frozen spinach, chopped and thawed
  • 1 pound mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 10 to 15 minutes, stirring occasionally,

In place of the basil, oregano, brown sugar, tomatoes and paste, use a jar of your favorite spaghetti sauce. Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, mix together cream of mushroom soup, Parmesan cheese, and spinach. Layer 1/3 of the lasagna noodles in the bottom of a 9×13 inch baking dish. Cover noodles with 1/2 soup/spinach mixture, 1/2 of the mozzarella cheese and 1/3 of the meat sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

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