Friday, March 20, 2015

Delicious Lasagna with Ground Beef and Italian Sausage

One for my family to eat...
This is the perfect recipe to serve to guests or to take to someone if they've had surgery or a new baby. You can easily separate this meal into two smaller pans and freeze one for later as well! (I know my family can never polish off an entire pan of lasagna ourselves, so I like to freeze half for later!)

One to freeze for later or give away!


1 lb ground beef
1 lb ground Italian sausage
1 onion
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 14.5 ounce can diced tomatoes with basil, garlic, and oregano
2 15 ounce cans tomato sauce
1 6 ounce can tomato paste
1 15 ounce package Ricotta Cheese
1/2 C grated Parmesan Cheese
2 large eggs, lightly beaten
9-12 oven-ready lasagna noodles (depending on what size pan(s) you use)
2 C shredded mozzarella


In a large saucepan, cook ground beef and ground sausage with onion and garlic. Drain. Return meat to pan and add salt and pepper, tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

In a small bowl, combine the Ricotta Cheese, Parmesan Cheese and eggs.

Spoon 1/4 of sauce into bottom of a 13x9 baking pan. Place 3 uncooked lasagna noodles on top of sauce. Spread 1/3 of cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce. (Make sure you get sauce all over, especially at the edges.)

Cover and bake 45 minutes. Uncover and top with remaining cheese and bake 15 minutes more.

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