Beef 'n' Sausage Lasagna (ground beef and Italian sausage)

Photo: psfreeman

Here's a traditional lasagna with a dash of imagination. Cream cheese and white cheddar make it different. The layering is unusual, too, with meat on the bottom and cheese on top. Recipe published in Country Woman January/February 2007

Yield: 12 servings
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Recipe Time

Prep Time:
Cook Time:
Stand: 15 Minutes


  • 1 pound(s) ground beef
  • 1 pound(s) bulk Italian sausage
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 26-ounce jar(s) spaghetti sauce
  • 1 8-ounce package(s) cream cheese (softened or cubed), cubed
  • 1 cup(s) (8 ounces) 4% cottage cheese
  • 2 eggs, lightly beaten
  • 1 tablespoon(s) minced fresh parsley
  • 6 lasagna noodles, cooked and drained
  • 2 cup(s) (8 ounces) shredded white cheddar cheese
  • 3 teaspoon(s) Italian seasoning, divided
  • 2 cup(s) (8 ounces) shredded part-skim mozzarella cheese


  1. • In a large skillet, cook the beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Simmer, uncovered, for 10 minutes or until thickened.
  2. • In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in cottage cheese, eggs and parsley.
  3. • Spread the meat sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles, cheddar cheese, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning.
  4. • Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes more or until bubbly. Let stand 15 minutes before serving.
April 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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