Doesn't the sound of cheesy meat lasagna sound delicious for dinner? I'm not talking about heating up a frozen lasagna, but making homemade lasagna. It's the ultimate comfort food and perfect for the cooler months. Layers of pasta between a meaty tomato sauce with gooey cheese sounds like the perfect Italian dinner. Don't grab the jar marinara sauce or spaghetti sauce because we will be making our own. It makes a huge difference and the end result makes it the best lasagna. It's a hearty meal your family members will love. Bonus points because it's even better the next day! Pour yourself a glass of cabernet and try this recipe and I promise you, you will not be disappointed.
Cheese Lasagna Ingredients
Ground Beef- This is one of the two meats used in this lasagna. This can be swapped out for ground turkey if you don't want beef.
Pork Sausage- I use a combo of sweet & hot Italian sausage. You can opt for all of one type.
Lasagna Noodles- Oven ready lasagna noodles are super convenient and game changer for saving an extra step. If you prefer to boil noodles, that is totally fine just follow the package directions.
Cheese- There are three types of cheeses in this recipe, ricotta, parmesan, and mozzarella cheese.
Vegetables- Adding mushrooms to the lasagna makes it more hearty. Also added are onions and bell pepper.
Seasonings- onion powder, garlic powder, crushed red pepper flakes, and Italian seasoning really make the pasta sauce super flavorful.
Fresh Herbs- When you can fresh basil and parsley are also best.
Let's Make This Delicious Meat Lasagna Recipe
In a dutch oven or large pot over medium-high heat begin to brown meat. Break up the meat with wooden spoon and mix together cooking for 15 minutes.
Add onion and green pepper and mix cooking for a couple of minutes. Add the mushrooms and cook for 5 minutes. Next, add the tomato paste and mix. Cook the mixture for 5 minutes. Stir in the cabernet and cook for a couple of minutes.
Add the garlic and crushed tomatoes and mix together. Add all seasonings and give a good stir to thoroughly distribute. Lastly, add the tomato sauce and stir. Reduce heat to low and simmer for 30 minutes.
Add all the ingredients for the cheese mixture into a medium bowl and mix together. Set ricotta mixture aside.
Once the sauce is finished, stir in the fresh basil. Pre heat oven to 375°.
At the bottom of the baking dish, spread a light layer of the meat sauce. Top that with a layer of the noodles. Next add all of the ricotta cheese mixture, spreading in an even layer. Use half of the mozzarella cheese and sprinkle on top of the cheese mixture. Top with half of the meat sauce. Add the last layer of lasagna noodles. Then add the remaining meat sauce. Lastly, top with the rest of the mozzarella cheese, parmesan cheese, and Italian parsley.
Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 5-10 minutes for browned and bubbly cheese.
Let rest for 10 minutes then serve.
Interested in a different pasta? Try This Creamy Chicken Marsala Pasta , Baked Lobster Mac and Cheese or Spicy Rigatoni Vodka Pasta!
Cheesy Meat Lasagna
Equipment
Ingredients
For the sauce:
- 1 lb ground beef
- 1 lb italian sausage casing removed
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 6 oz tomato paste
- 1/2 cup cabernet sauvignon
- 1 medium onion diced
- 1/2 green bell pepper diced
- 1 cup mushrooms diced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp crushed pepper
- 1 tsp italian seasoning
- 4 tsp garlic minced
- 1 tbsp fresh basil chopped
For the cheese mixture:
- 1 cup ricotta
- 1 cup parmesan cheese grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 egg
- 1 tbsp fresh italian parsley chopped
- 2 tbsp basil chopped
For assembly:
- 12 oz mozzarella cheese shredded
- 2 tbsp parmesan cheese grated
- 1 box oven ready lasagna
- 1 tbsp fresh italian parlsey chopped
Instructions
- Ina large pot on medium high heat begin to brown the beef and sausage. Break up the meat and mix together cooking for 15 minutes.
- Add onion and green pepper and mix cooking for a couple of minutes. Add the mushrooms and cook for 5 minutes. Next, add the tomato paste and mix. Cook the mixture for 5 minutes. Stir in the cabernet and cook for a couple of minutes.
- Add the garlic and crushed tomatoes and mix together. Add all seasonings and give a good stir to thoroughly distribute. Lastly, add the tomato sauce and stir. Reduce heat to low and simmer for 30 minutes.
- Add all the ingredients for the cheese mixture into a bowl and mix together. Set aside.
- Once the sauce is finished, stir in the fresh basil.
- At the bottom of the baking dish, spread a light layer of the meat sauce. Top that with a layer of the noodles. Next add all of the cheese mixture, spreading evenly. Use half of the mozzarella cheese and sprinkle on top of the cheese mixture. Top with half of the meat sauce. Add the last layer of lasagna noodles. Then add the remaining meat sauce. Lastly, top with the rest of the mozzarella cheese, parmesan cheese, and italian parsley.
- Cover with foil and bake for 30 minutes. Uncover and bake for 5-10 minutes for browned and bubbly cheese.
- Let rest for 10 minutes then serve.
Video
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