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Kimberly's Chunky Mushroom Lasagna

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Serves 6 | Prep Time 30 | Cook Time 50

Why I Love This Recipe

I made this for my family and they loved it and said I should share with other. So here you go everyone...if my 4 maniac kids love this yours will too!

Ingredients You'll Need

1-1 ½ lb ground beef or shredded chicken (my husband prefers the chicken)
1 jar Super Chunky Mushroom Ragu spaghetti sauce
1 cup water put it in the jar and shake then pour into meat mix
1 container (15 oz small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese can be shredded or dried
2 eggs
1/4 cup chopped fresh parsley or dried
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces Skinner Lasagna, uncooked
¼ bacon bits
2 cups of fresh spinach or one can Popeyes spinach


Pre-heat oven to 350°F. In 2-quart saucepan over medium-high heat, brown meat, spinach and bacon bits; drain. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 11x7inch baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of pasta, sauce and cheese filling. Top with layer of pasta and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

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