Ingredients:
1/2 lb. Ground Beef - browned
1/2 lb. Sausage - browned
1 lb. Shepherds Dairy Feta goat cheese
goat cheese, crumbled
1 can tomato paste
1-2 cans stewed tomatoes
1 lg. onion chopped
8-10 mushrooms - sliced
1 can olives - sliced
2 tsp. Oregano
1/4 tsp. Basil Cayenne to taste
1 tsp. Salt
1 tsp. Chilli Powder
1 Tbsp. Italian Seasoning
2 Cups grated Mozzarella
2 cups grated cheddar cheese
salt and pepper to taste
20 lasagna noodles cooked, cooled,
patted dry. Don't over-cook.
2 eggs
2 Tbsp. Parsley
Cook lasagne noo
Add 1 to 2 eggs to Shepherds Dairy Feta Goat Cheese crumbles with parsley.
Brown ground beef, sausage, and onion. Drain. Add tomato paste, stewed tomatoes, and spices. Simmer about 10 minutes. Add sliced mushrooms. Simmer for about 5 minutes. Turn stove off and add sliced olives (do not simmer with the olives or the olives will bitter your sauce).
Spoon 1/4 sauce in the bottom of a large pan.
Add the egg and Shepherd Dairy Feta Goat Cheese mixture to the remaining sauce.
Layer 1/3 of the Noodles, 1/3 of the grated cheese, then 1/4 of the sauce. Repeat 2 more times until ingredients are used up ending with the sauce and grated cheese.
Cook at 350 degrees for 1 hour.
May add broccoli chopped up to vegetable/sauce mixture