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Recipes for Lasagna – Meat & Cheese Lasagna
Lasagna is such a popular dish and it really is not as hard to make as it seems. It is also a great inexpensive way to feed large groups of people. You can make it ahead of time and freeze it so that you have it handy when you want to eat it. Here is what you are going to need for this:
For the Sauce:
1 pound ground sausage
¾ pound ground beef
1 yellow medium yellow onion – chopped
6 garlic cloves- minced
1- 29 oz. can tomato sauce
Crushed oregano
¼ cup chopped basil leaves
Black pepper
Olive oil
• Brown the sausage and beef in a large skillet. Drain the excess fat in a colander inside a bowl.
• Wipe the skillet clean with some paper towels.
• Add some olive oil and heat. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
• Add the garlic and cook for about 1 minute, until aromatic.
• Return the browned meats to the skillet. Mix well.
• Add the tomato sauce. Fill the empty tomato sauce can half way with water and add to the meat. Mix well.
• Add the oregano and black pepper. Bring sauce to a simmer and cook for 20 minutes.
• Add the chopped basil and set aside.
For the cheese:
15 oz. Ricotta cheese
2 eggs
1 tsp garlic powder
1 tsp salt
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
¼ cup shredded Parmesan
¼ cup shredded Mozzarella
• In a large bowl, whisk together the Ricotta, eggs, garlic powder, salt, oregano and pepper. Whisk into a smooth paste.
• Whisk in the Mozzarella and Parmesan cheese.
• Set aside.
For the noodles:
12 oz. lasagna noodles
• Bring a large pot of salted water to a boil. Cook the lasagna, per package instructions.
• Drain noodles and rinse with cold water to stop the cooking process.
• Set the noodles aside.
Assemble the lasagna:
Extra shredded Parmesan and Mozzarella Cheese.
• Preheat oven to 375 degrees.
• Place a thin layer of meat sauce in the bottom of a 13×9 baking dish.
• Top with enough lasagna to cover the meat.
• Top the noodles with about ¾ meat sauce. Sprinkle shredded Parmesan and Mozzarella on top.
• Top with enough noodles to cover the meat.
• Top with the Ricotta cheese mixture.
• Top with enough noodles to cover the cheese.
• Top with the remaining meat sauce.
• Sprinkle shredded Parmesan and Mozzarella cheese on the top – be generous.
• Cover the dish with aluminum foil and bake for 30 minutes.
• Uncover dish and bake for an extra 15 minutes.
• Remove from oven and allow sitting for 10 to 15 minutes. Serve and enjoy!
Mihwa
July 26, 2010 at 7:17 am
I could not print the recipe out, could you please send me the recipe so i can cook. Thank you very much for sharing your delicious recipes!
theFrugalChef
July 27, 2010 at 6:54 am
Hi Mihwa!
Thanks for coming by! I corrected the recipe link but will email you the recipe as well. I really appreciate your support! Have a great week!
Mary Ann
Don
June 24, 2011 at 1:39 pm
Thank you! Another great meal. I followed your recipe as best I could, but I had to estimate the chopped ingredients. It was delicious! I actually added in a small zucchini, sliced thin, in the cheese layer. Very tasty and very easy to make, like you said.
theFrugalChef
June 27, 2011 at 7:11 pm
Hey Don!
Thank you so much for letting me know! I am happy this worked for you. The zucchini is a great addition, for sure! Have a wonderful week!
Mary Ann
Effie
October 15, 2011 at 8:13 pm
Hi thanks a lot . It’s very helpful and I would lime to request if you can end your video with plating . Thanks again
theFrugalChef
October 16, 2011 at 4:35 am
Thanks Effie!
I have been doing this with my newer videos. Thank you very much for coming by and watching. This lasagna is absolutely delicious. Take care!
Mary Ann
Foodie
December 10, 2011 at 11:56 pm
Hi again, this lasagna looks real good. Also, instead of using ricotta and parmesan, can I use some other kind of cheese? like cheddar or something :/ thanks!
The Foodist
October 5, 2012 at 9:20 am
This is absolutely the way I would do a Lasagna. I really hate the Lasagnas which been served in many Italian restaurants around the world. Full of this disguisting, tasteless Bechamel Sauce. Use good Buffalo Mozzarella and for a more chesy taste Monterey Jack cheese.
theFrugalChef
October 5, 2012 at 10:00 pm
Thank you so much for stopping by! I appreciate it and agree with you! Have a great weekend!
Mary Ann