Prep Time:
15 mins
Cook Time:
1 hr 35 mins
Total Time:
1 hr 50 mins
Servings:
12
Yield:
12 servings
Ingredients
Directions
Preheat the oven to 350 degrees F (180 degrees C). Heat oil in a large saucepan or Dutch oven set over medium heat. Add onion, green pepper, garlic and dried herbs; cook for 5 to 10 minutes or until vegetables soften.
Crumble in beef and pork and brown all over, about 5 minutes. Stir in tomato juice, chili sauce, tomato paste and Worcestershire Sauce; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
Spread 1/4 of the sauce in to a 13- x 9-in (3 L) casserole dish. Top with 3 noodles. Layer with 1/4 more sauce and 1/3 of the cheese. Repeat layers twice, ending with cheese.
Cover with foil and bake for 1 hour. Remove foil and bake for 15 minutes or until golden. Let stand for 10 minutes before serving.
Twists
Twist 1: For a leaner lasagna, substitute ground chicken or turkey for the beef and pork.
Twist 2: For a Meatless lasagna, substitute veggie ground round for the beef and pork.
Twist 3: For a spoon-style, lasagna casserole, substitute pre-cooked macaroni for lasagna noodles.
Excellent source vitamin B12, folate, niacin, thiamin, riboflavin, calcium, iron, zinc, phosphorus and magnesium.
Nutrition Facts (per serving)
| 348 | Calories |
| 14g | Fat |
| 37g | Carbs |
| 23g | Protein |
