Lasagna – Spinach Mushroom


Lasagna – Spinach Mushroom
1 pkg. lasagna noodles
1 pkg. frozen spinach
2 lbs. ground beef
¼ lb. sausage
1 lb. mozzarella cheese, grated
2 (8 oz.) cans tomato sauce
½ cup Parmesan cheese
2 cans mushroom soup
1½ cups milk
½ tsp. pepper
1 tsp. salt
1½ tsp. oregano
1 Tb. Worcestershire sauce

Cook spinach. Cook noodles. Brown meat. Add seasoning to soup. Grease 9x15 pan. Line with noodles, meat, spinach, mozzarella. Repeat layers. Pour hot soup with milk and seasonings over. Pour tomato sauce over and sprinkle with Parmesan cheese. Bake for 45 minutes at 350°. Let stand for 15 minutes before serving.

I like to substitute chard for the spinach.  I also have found that I can make a simple white sauce in place of the mushroom soup.  I blend some mushrooms and chicken bouillon into my white sauce and have a great copycat recipe for cream of mushroom soup (I usually don't stock this soup in my pantry).  I like this lasagna much better than a classic red sauce lasagna!

Comments

  1. This is an heritage recipe. It came from Beverly Wessman's friend, "Boo" Smith, and was something we ate before lasagna became a popular food.

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