Fast,
tasty and feeds a crowd.
| 1
1/2 lbs Italian
sausage, casings removed | 1
1/2 lbs lean
ground beef | | 1
1/2 cups chopped green
peppers | 2
cloves
garlic, minced | | 2
(15 ounce) cans tomato
sauce | 2
(6 ounce) cans tomato
paste | | 1/2
cup
water | 1
1/2 teaspoons oregano | | 1
1/2 teaspoons basil | 1
1/2 teaspoons salt | | 1
1/2 teaspoons pepper | 1
(16 ounce) package wide egg noodles, cooked, and drained | | 3
cups cubed mozzarella cheese | 3
cups cheddar cheese, shredded | | 1 (2 1/4
ounce)
can drained sliced black olives, optional | |
INSTRUCTIONS:
In a Huge skillet or Dutch oven
cook sausage, beef, onion, green pepper and garlic over medium heat and cook until
meat is browned.
Drain.
Add tomato sauce, tomato paste,
water, and seasonings and bring to a boil.
Reduce heat, cover and simmer
for 20 minutes, stirring a few times.
Remove from heat and stir in
noodles.
Grease two 13x9x2 inch baking
dishes.
Quickly stir in cubed
mozzarella and divide lasagne between the two dishes evenly.
Top with shredded cheddar and
olives, if using.
Bake at 350 degrees for 30
minutes.
You want the top lightly
browned and bubbly.
SERVES 16-20
|
