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Sausage, Mushroom, Tomato & Peppers Lasagna (7/19/2013)

Sausage, mushroom, tomato & peppers Lasagna

1 lb. Ground Beef
1 lb. Italian Sausage
1 onion, chopped
½ cup each chopped green and red peppers
1 14.5 oz. can fire roasted diced tomatoes
1 4 oz. can sliced mushrooms, drained
2 8 oz. pkgs. Cream Cheese, softened
½ cup milk
2 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese, divided
1 24 oz. jar spaghetti sauce
1 teaspoon dried oregano leaves
½ cup water
12 lasagna noodles, cooked

Heat oven to 350-degrees F.

Brown ground beef and sausage sausage with onions and peppers in a large skillet over medium-high heat. Meanwhile, beat cream cheese and milk in a medium bowl with mixer until well blended. Combine mozzarella and Parmesan, reserve 1 ½ cups. Add remaining cheese to cream cheese mixture and mix well.

Drain ground beef and sausage mixture. Add mushrooms and fire roasted tomatoes. Stir in spaghetti sauce and oregano. Add ½ cup water to empty sauce jar; cover with lid and shake well. Stir into meat sauce. Spread 1/3 of the meat sauce onto bottom of a 9 x 13-inch baking dish, which you've coated with cooking spray. Cover with 3 lasagna noodles and half the cream cheese mixture. Top with 3 more noodles, half the remaining cream cheese mixture, half the remaining meat sauce, and 3 noodles. Cover with layers of remaining cream cheese mixture, noodles, and end up with meat sauce. Cover with foil sprayed with cooking spray on side that will face downward in baking dish.

Bake 45 minutes, then remove foil and top with remaining mozzarella/parmesan cheese mixture. Return to oven and bake another 15 minutes. Remove and let stand 15 minutes before cutting to serve.


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