Lasagna (Deep Covered Baker)

Ingredients

• Meat sauce:
• 1/2 lb. mild Italian sausage
• 1/2 lb. lean ground beef
• 1 chopped yellow onion
• 1 medium green bell pepper chopped
• 3 minced garlic cloves
• 2 Tablespoons Italian Seasoning
• 2 tsp. salt
• 1 tsp pepper
• 2 Tbs. steak sauce
• 2 Tbs. Worcestershire sauce
• 1/2 tsp. cayenne pepper
• two 1-lb. jars spaghetti sauce
• 1/12 cups freshly grated Parmesan Cheese
• 1 cup Monterey Jack cheese
• Filling:
• 15 oz. ricotta
• 1 Tablespoon chopped parsley
• 2 eggs, beaten
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons garlic powder
• 1 pound no-cook lasagna noodles

Instructions

1. In 12-inch skillet, brown sausage and ground meat, using Mix ?n? Chop to break up meat. Cook for 5 minutes.
2. Add onions, green pepper and garlic. Add 2 TBSP Italian Seasoning. Cook for 5 minutes. Add 2 jars spaghetti sauce, mixing well.
3. Make filling:
4. Mix:15 oz. ricotta cheese 1/4 cup Parmesan cheese, grated with Microplane Adjustable Grater 1 Tbs. chopped parsley 2 eggs, beaten 1/4 tsp. cayenne pepper 1 tsp. salt 1 tsp. pepper 2 tsp. garlic powder
5. In Deep Covered Baker, spoon in a layer of meat sauce. Add a layer of no-cook lasagna noodles. Sprinkle noodles with some of the Parmesan and Jack cheeses. Add a layer of the filling, using several spoonfuls spread evenly per layer. Repeat the sequence of sauce, noodles, cheese and filling. Be sure you finish with the ricotta mixture on top, since it will seal in the cheese and keep it from becoming rubbery in the microwave. Cook 15 minutes on high, then 20 minutes on medium. Top with more Parmesan Cheese. Let stand 10 minutes.