I Heart Lasagna
Hearty Meat Lover’s Lasagna
I love lasagna. A good lasagna is meaty, dripping with rich tomato sauce, and oozing with gooey cheese. It’s a meal where you can really stretch your dollar because I have yet to come across a lasagna recipe that my husband and I can’t get at least three or four meals out of. It’s filling and comforting all at the same time.
I have spent the last few years in search of a really good lasagna recipe. Not a mediocre lasagna recipe. Not a forgettable lasagna recipe. Not one that makes you shrug your shoulders and say, “Eh.” I wanted a totally awesome lasagna recipe that will make my unborn children want to come home for regular visits from college. Finally, after years of trial and error, I have found my recipe!
I want to thank Annie at Phoo-D for this wonderful recipe. Just so you know, this is not something you are going to be able to throw together in a few minutes and pop it in the oven. I started making this at 2:30 Sunday afternoon and we sat down to eat around 6:30. It is a labor of love, but it is so worth it!
I planned this for a Sunday afternoon comfort meal. However, my carnivore husband decided he wanted steaks for dinner. I agreed, but went ahead with the lasagna anyway because I planned on freezing the remainder for dinners in the upcoming week. I managed to recruit him as my sous chef and as he was stirring the pot of bolognese sauce, he quickly changed his mind. He also went back for seconds.
| Hearty Meat Lover’s Lasagna |
- 1.2 pounds sweet Italian sausage
- 1.2 pounds lean ground sirloin
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 8 cloves garlic, crushed
- 1 package (8 oz) of sliced mushrooms
- 1 (28 oz) can crushed tomatoes
- 3 (6 oz) cans tomato paste
- 2 (15 oz) cans canned tomato sauce
- 1/2 cup balsamic vinegar
- 2 tablespoons white sugar
- 1 tablespoon dried basil leaves
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 teaspoon fennel seeds
- 2 teaspoons Italian seasoning
- 2 teaspoons salt, divided
- 1 tablespoon ground black pepper
- 6 tablespoons chopped fresh Italian flat leaf parsley, divided
- 12 lasagna noodles
- 32 ounces ricotta cheese (part-skim or regular)
- 2 eggs
- 3 pounds mozzarella cheese, sliced (be sure to use the fresh, soft, “buffalo” type)
- 1 cup grated Parmesan cheese
- 1 cup grated Romano cheese
- In a Dutch oven or large skillet with lid, cook sausage, ground sirloin, onion, mushrooms, and garlic, in olive oil over medium heat until well browned.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and balsamic vinegar.
- Season with sugar, basil, oregano, thyme, bay leaves, fennel seeds, Italian seasoning, 1 ½ teaspoons salt, pepper, and 2 tablespoons parsley.
- Simmer on low, covered, for at least 1 1/2 – 2 hours, stirring occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, combine ricotta cheese with eggs, remaining parsley, and 1/2 teaspoon salt.
- To assemble, spread enough meat sauce to cover the bottom of the baking dishes.
- Arrange 3 raw lasagna noodles lengthwise over meat sauce.
- Spread noodles with half of the ricotta cheese mixture.
- Place a third of the mozzarella cheese slices on top of the ricotta in pans.
- Spoon about 1 1/2 cups meat sauce over mozzarella, and sprinkle each pan with 1/4 cup Parmesan cheese and 1/4 cup Romano cheese.
- Repeat layers (noodles, ricotta, mozzarella, meat), and top with remaining mozzarella, Parmesan, and Romano cheese.
- Cover pans with foil: to prevent sticking, spray the underneath side of foil with cooking spray.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25-30 minutes or until cheese on top is nice and golden.
- Cool for 15 minutes before serving.
If freezing, follow recipe through Step 13. Complete Steps 14 & 15 prior to baking and serving.
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Beautiful job with this recipe! The photos look terrific, and I’m so happy that you enjoyed making and eating it. I think with the weather cooling down we need to make another batch soon!
Usually, the only time of the year when I bake Lasagna is after Thanksgiving. I do a meat tomato sauce with the turkey scraps and then start baking. Otherwise, I guess I am just too lazy… but I admit this is so worth it!
That is a great idea to use up leftover turkey! I usually make pans of tetrazinni, but even that gets old!
This sounds like the ultimate lasagna recipe. I will have to try this very soon
It’s early in the morning and you’re making me hungry. This looks fantastic! Jebbie would approve.
Mmmmm…I’ll be maing lasagne for dinner tomorrow now!!