Tasteful Tuesday: Meat Lover’s Lasagna

Lasagna is an American staple and with so many varieties, it’s difficult to not love at least one lasagna recipe. This recipe is for meat lovers and likers – although you can alter the amounts based on your tastes (something else to love about lasagna!) Make it for a Sunday brunch this weekend, or save it for a cold day in the fall; no matter the weather, it’s always a good time for lasagna!

What you’ll need:

  • 9 x 13 baking pan
  • 1 1/2 lbs lean ground beef
  • 1/2 lb Italian sausageMeat Lover's Lasagna
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp dried parsley flakes
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 2 cans (14 1/2 oz each)
    whole tomatoes,
    undrained and chopped
  • 2 cans (6 oz each) tomato paste
  • 24 oz ricotta cheese
  • 2 eggs, beaten
  • 1/2 teaspoon pepper
  • 2 tbsp parsley
  • 1/2 cup grated parmesan cheese
  • 1 lb mozzarella cheese, divided
  • 12-15 lasagna noodles


  1. Brown ground beef, Italian sausage, onion and garlic.
  2. Add salt and pepper to taste, parsley flakes, oregano, basil, chopped tomatoes with juice and tomato paste; stir until well mixed.
  3. Cover and simmer for approximately 45 minutes.
  4. Meanwhile, cook lasagna noodles according to package directions; drain and set aside.
  5. Spray baking pan with cooking spray; Preheat oven to 375°F.
  6. In a separate bowl, combine ricotta cheese, eggs, pepper, parsley, parmesan cheese and half of the mozzarella cheese.
  7. In the pan, layer noodles, meat sauce and cheese mixture; repeat.
  8. Top off with layer of noodles and sprinkle evenly with remaining mozzarella cheese. Make sure to cover noodles completely.
  9. Bake for 40-60 minutes. We suggest covering with foil for about 40 minutes, then uncover for 15 minutes.
  10. Let sit for about 15 minutes before serving. Enjoy!

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