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By far the best lasagna you'll ever have -- packed full of rich, meaty, slowly simmered tomato sauce and melty mozzarella cheese.
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5 from 2 votes

Hearty Meat Lover's Lasagna

By far the best lasagna you'll ever have -- packed full of rich, meaty, slowly simmered tomato sauce and melty mozzarella cheese.
Prep Time 2 hours
Cook Time 55 minutes
Total Time 2 hours 55 minutes
Servings 10
Author Lisa B.

Ingredients

  • 1 pound sweet Italian sausage
  • 1 pound 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

Instructions

  • 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.

Makes one 9x13 pans or two 8 x 8 pans

    Notes

    If freezing, follow recipe through Step 13. Complete Steps 14 & 15 prior to baking and serving.