Brandal Lasagna
Recipe By: Penny Brandal / Hans Brandal
Servings size: 12-14
Preparation Time: 1:00 hr prep time + overnight settling and bake time
Ingredients
- 1.5 boxes of lasagna noodles - no cook kind
- 1.5 lbs. ground beef
- 1 lb ground pork
- 1 large onion - diced
- 1 tablespoon garlic – minced
- 2 teaspoons Italian Seasoning
- 1 tsp Basil - finely chopped
- 6-8 large Mushrooms – sliced very thin
- 1 stalk Celery – sliced very thin
- 1 small package Taco seasoning
- 30 ounces tomato sauce
- 12 ounces tomato paste
- ½ teaspoon Worchester sauce
- ½ teaspoon Vinegar
- Salt and pepper to taste
- Dash of Chili Powder
- 16 oz. cream cheese (softened)
- 16 oz. cottage cheese (small curd is best)
- 8 oz. sour creme
- 1 ½ cup grated Cheddar cheese
- 1 ½ cup grated Parmesan cheese
- ½ teaspoon Vinegar
- Salt and pepper to taste
Directions
Cook meats with onions, garlic, basil, and Italian seasoning. Add mushrooms and celery to meat mixture during the last few minutes of cooking. Once celery is soft, blend in taco seasoning. Add tomato sauce, tomato paste, Worchester sauce, vinegar, chili powder, and salt & pepper. Set aside.
In a medium bowl, blend cream cheese, cottage cheese and sour cream together.
Layer ingredients as follows:
In a deep lasagna pan, layer noodles, cheese spread, meat sauce, parmesan - do another layer and top it off with a last layer of noodles and then the Cheddar cheese.
After assembling, cover, and let sit overnight in the refrigerator. The following day, bake at 350 degrees for 1 hour. Remove from over and let rest for ½ an hour before cutting into pieces. Cut and serve.
