Three Meat Lasagna

10
Servings
20m
Prep Time
80m
Cook Time
1h 40m
Ready In


"Simple, meaty lasagna."

Original recipe yields 10 servings
OK
  • FOR SAUCE
  • FOR FILLING

Nutritional

  • Serving Size: 1 (452 g)
  • Calories 894.3
  • Total Fat - 60.2 g
  • Saturated Fat - 28.1 g
  • Cholesterol - 220.3 mg
  • Sodium - 2965.5 mg
  • Total Carbohydrate - 19.7 g
  • Dietary Fiber - 2.8 g
  • Sugars - 10.8 g
  • Protein - 68.2 g
  • Calcium - 1461.7 mg
  • Iron - 4.1 mg
  • Vitamin C - 14.1 mg
  • Thiamin - 0.3 mg

Step 1

Cook onion in olive oil in a large skillet until tender, several minutes.

Step 2

Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.

Step 3

Drain fat.

Step 4

Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.

Step 5

Reduce heat, cover, and simmer for 25-30 minutes.

Step 6

Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.

Step 7

In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.

Step 8

Preheat oven to 375°F.

Step 9

In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).

Step 10

On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.

Step 11

If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.

Step 12

Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.

Step 13

Allow to rest for 10-15 minutes before slicing and serving.

Tips & Variations


No special items needed.

Related

TwisSis RIP Forever in our Kitchen

I served this "meat lovers" lasagna to dinner party guests last night w/Italian casserole bread & an avocado, mango & shrimp salad. It's hands-down the best lasagna I've ever made & the high praise (& appetites) of my guests proved it. I made minor chgs. I used lasagna sheets that don't require pre-cooking & added black olives (for DH). He is salt-restricted after a kidney transplant & I only used pepperoni on part of the dish, but that part was instantly gone. I cannot wait for the leftovers today! Thx for sharing this sure-to-be-repeated & yummy gem. (Pics will be posted later today)

(20 Jan 2018)