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Lasagna (5/19/2006)

(Recipe courtesy of the Food Network's Sandra Lee with a few Michael Kaye additions)


1 pkg. lasagna noodles
1 lb. ground beef
1 lb. Italian sausage
1 medium yellow onion, chopped
1 teaspoon minced garlic
1 tablespoon dried oregano
1-teaspoon basil
½ pkg. Frozen chopped spinach (thawed and well drained) or use fresh spinach
1 small can sliced mushrooms
1 (14.5 oz.) can stewed tomatoes (chopped)
2 cans tomato soup
2 tablespoons apple cider vinegar
Nonstick cooking spray
2 cups cottage cheese (small curd)
2 cups shredded mozzarella cheese
Grated Parmesan cheese for top


Bring a large pot of water to a boil and add salt. Boil noodles according to package directions. Drain.

While noodles are boiling, brown beef and sausage in a large frying pan over medium-high heat, adding chopped onion, garlic, oregano and basil to meat as it cooks. When meat is browned, drain off fat and then add tomato soup, chopped stewed tomatoes, sliced mushroom and apple cider vinegar. Simmer for 30 minutes. Preheat over for 350 degrees. Mix cottage cheese and chopped spinach in a bowl.

Spray a 9 x 13 inch casserole dish with nonstick cooking spray. Lay noodles (3) lengthwise across bottom of casserole dish. Spread a layer of cottage cheese over top of noodles. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling. Remove from heat and let stand for 5 minutes before cutting and serving. Top with grated Parmesan cheese.

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