Ingredients Jump to Instructions ↓

  1. lasagna noodles cooked to al dente and cooled (my pan uses 15 noodles 5 per layer) 1 lb. ground beef 1/2 lb ground Italian sausage 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon garlic powder salt and pepper 1 (24oz.) jar pasta sauce (my family likes Bertolli Vineyard with Merlot) 1 (28oz.) can diced tomatoes (we like it chunky if you don't use 3/4 can of tomato sauce and 1/4 can water or crushed tomatoes done the same way) 1 (14 oz.) can tomato sauce 1 1/4 cups jarred Alfredo sauce (about 1/2 15oz. jar) 8 oz cream cheese softened 1 egg 12 slices provolone cheese 16 oz. bag shredded mozzarella cheese (about 4 cups) 1 cup grated Parmesan cheese 1 (8 oz.) jar basil pesto to top it with you may want more or less

Instructions Jump to Ingredients ↑

  1. Brown ground beef and Italian sausage. Add 3/4teaspoon dried basil , 3/4 teaspoon dried oregano, 3/4 teaspoon garlic powder (you may want to use more if you like) salt and pepper. Cook for 3 minutes. Add tomato pasta sauce, tomatoes and tomato sauce, simmer for 30 minutes. Mix cream cheese and alfredo sauce with 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano and 1/4 teaspoon garlic powder until smooth ( I put mine in the microwave until it's creamy about 30 sec.) Add egg and mix well. Layer lasagna; tomato sauce, pasta (over lap noodles for a prettier lasagna when you cut it) alfredo sauce and cheeses then repeat until all pasta is used ending up with alfredo sauce (save some cheese to top it with later, all 3 kinds!!! Cover with foil and bake at 350 for 45 minutes. Uncover and top with cheese, return to oven for 10 more minutes until cheese is melted. Let sit for 15 minutes then cut and top with basil pesto.


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