Lasagna Soup - The Pampered Chef MAGIC POT Recipes

1 cup Monterey Jack Cheese
Grate Parmesan Cheese and Monterey Jack cheese, using Rotary Grater; set aside.
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
Italian Seasoning
Chop onions and green pepper with Food Chopper. Mince garlic with Garlic Press. In 12‐inch skillet, brown sausage and ground
meat, using Mix 'n' Chop to break up meat. Cook for 5 minutes. Add onions, green pepper and garlic. Add 2 Tbsp Italian Seasoning.
Cook for 5 minutes. Add 2 jars spaghetti sauce, mixing well.
Cheese Mixture
15 oz. ricotta cheese
1/4 cup grated Parmesan
1 Tbs. chopped parsley
2 eggs, beaten
Mix all cheese mixture ingredients together in a large bowl.
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
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.
Serve with mini serving spatula or Small Turner.
*Note: This can also be prepared in the oven in either the Deep Covered Baker OR the Rectangular Baker. Cook covered at 375
degrees for one hour. Let rest for 15 minutes.
LASAGNA SOUP
1 ‐1 1/2 lbs lean ground beef
"MAGIC POT" DEEP COVERED BAKER RECIPE BOOK
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
1/4 tsp. cayenne pepper
1 tsp. salt
1 tsp. pepper
2 tsp. garlic powder
1 onion
8