Peggy loves cooking! She's always coming up with great flavours for sauces and new recipes, and Peggy's Harvest Lasagne is no exception.
It's full of flavour, and goodness from all the ingredients.
So let's see how Peggy cooks this delicious dish.
Recipe from Peggy Mitchell
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Prep Time: 15 minutes plus 3 hrs for simmering
Cook Time: 30 - 45 minutes
Yield: 8 - 10 Persons
You will need: A large Oven proof dish
Ingredients
1lb / 450 g of oven ready lasagna noodles
2lbs / 1 kg of ground meat browned
1 lb / 500 g of sweet sausage cooked fully and sliced
1lb / 500 g of Spicy sausage cooked fully and sliced
1lb / 500 g of sliced pepperoni
½ lb / 250 g of sliced mushrooms
1 small zucchini diced
1 medium carrot diced
1 medium onion diced
1 medium pepper diced
16 oz / 450 g can of diced tomatoes
32 oz/ 900 g can of crushed tomatoes
16 oz / 450 g container of Ricotta cheese
16 oz / 450 g container of cottage cheese
8 oz / 225 g pkg of Italian shredded cheese
Instructions
1. Cook and brown your sausages and ground meat. Drain.
2. Add all other ingredients (minus the cheese) in a sauce pan and let it simmer for at least 3 hours till all veggies are tender.
3. Combine meat with the sauce. - Do one layer of sauce, one layer of Lasagna noodles, then dollop some cottage, and ricotta cheese, then add another layer of sauce, noodles, than cheese... and the last thing you should see is the Italian shredded cheese on top.
4. Cook on 350F / 180 C/ Gas 4 for 45 mins to an hour.
*** Please note this recipe is for 8 - 10 persons. you can halve the quantities, or make up in several containers and freeze. Reheat in the oven as normal once it has fully defrosted.

- 1 lb / 450 g of oven ready lasagna noodles
- 2 lbs / 1 kg of ground meat browned
- 1 lb / 500 g of sweet sausage cooked fully and sliced
- 1 lb / 500 g of Spicy sausage cooked fully and sliced
- 1 lb / 500 g of sliced pepperoni
- ½ lb / 250 g of sliced mushrooms
- 1 small zucchini diced
- 1 medium carrot diced
- 1 medium onion diced
- 1 medium pepper diced
- 16 oz / 450 g can of diced tomatoes
- 32 oz / 900 g can of crushed tomatoes
- 16 oz / 450 g container of Ricotta cheese
- 16 oz / 450 g container of cottage cheese
- 8 oz / 225 g pkg of Italian shredded cheese
-
Cook and brown your sausages and ground meat. Drain.
-
Add all other ingredients (minus the cheese) in a sauce pan and let it simmer for at least 3 hours till all veggies are tender.
-
Combine meat with the sauce. - Do one layer of sauce, one layer of Lasagna noodles, then dollop some cottage, and ricotta cheese, then add another layer of sauce, noodles, than cheese... and the last thing you should see is the Italian shredded cheese on top.
-
Cook on 350F / 180 C/ Gas 4 for 45 mins to an hour.
Sherri Orr
says:do u use the noodles cooked or uncooked?
lovefoodies
says:Hi Sherri, you can use either as the sauce you add will ensure the noodles are cooked nicely.!
Peggy Mitchell
says:Michael you can use ground sausage, we have links on hand here and I like different textures in my meals but ground works just the same. :) Hope you enjoy.. It was my Dads favorite.
Michael Hankins
says:What is sweet Italian sausage and spicy Italian sausage? It says cook and slice? I know you can buy ground sausage in spicy and sweet but insure about what type you are referring to?
Peggy Mitchell
says:Michael you can use ground sausage as well, We just have links here and when I can get them I use those instead of ground. Different textures but ground is perfectly fine