Cooking Wright

Aunt Pat Lowder's Luscious Lasagne


1 pkg. frozen chopped spinach
8 ounces cooked lasagne noodles
1/4 lb bulk sausage
2 lbs. ground beef
1 1/2 teaspoon salt (heaping)
1/4 teaspoon pepper (heaping)
1 1/2 teaspoon oregano
1 1/2 tablespoons worcestershire sauce
1/2 lb monterey jack cheese, grated
1/2 lb mozzarella cheese, grated
2 cans cream of mushroom soup (undiluted)
1 1/2 cups milk
1 8 oz. can tomato sauce
1/2 cup parmesan cheese


1. Boil lasagna according to directions on package. Drain and rinse. Don't let them get stuck together.
2. Cook spinach, drain and set aside.
3. Brown meats, add salt and pepper, oregano, and worcestershire sauce. Stir in cooked spinach.
4. Grease baking dish 9x13x2 and arrange noodles over the bottom. Next a layer of meat and next a layer of the cheeses.
5. Repeat the layers until the items in #4 are used up.
6. Combine soup and milk and heat to blend. Pour over the top of the casserole, gently lifting noodles to allow liquid to sink down through. OR just do this as one of the layers each time.
7. Drizzle tomato sauce over all.
8. Sprinkle generously with paremsan cheese.
9. Bake 1/2 hour in oven at 350.

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