Ingredients
3 pounds ground beef1 pound bulk pork sausage1 medium onion, chopped1 medium green pepper, chopped2 jars (28 ounces each) meatless spaghetti sauce1 can (10-3/4 ounces) condensed tomato soup, undiluted1 can (4 ounces) mushroom stems and pieces, undrained2 teaspoons Worcestershire sauce1-1/2 teaspoons Italian seasoning1-1/2 teaspoons salt, divided1-1/2 teaspoons pepper, divided1 teaspoon garlic powder2 eggs, lightly beaten2-1/2 cups 4% small-curd cottage cheese1 carton (15 ounces) ricotta cheese2 cups shredded Parmesan cheese24 lasagna noodles, cooked and drained12 slices part-skim mozzarella cheese
Preparation
In a Dutch oven or several large skillets, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, soup, mushrooms, Worcestershire sauce, Italian seasoning, 1 teaspoon salt, 1 teaspoon pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine the eggs, cottage cheese, ricotta and remaining salt and pepper.
Spread 2 cups meat sauce each into two greased 13x9-in. baking dishes. Layer each with 1/3 cup Parmesan cheese, 4 noodles, 1-1/4 cups cottage cheese mixture and 3 slices of mozzarella cheese. Repeat layers. Top with the remaining noodles, meat sauce and Parmesan.
Bake, uncovered, at 350° for 45 minutes or until bubbly. Let stand for 15 minutes before cutting.
