Kimberly's Chunky Mushroom Lasagna
  • Cooking Time: 50
  • Servings: 6
  • Preparation Time: 30
  • 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
  1. 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.
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!