Personally, lots of cheese on lasagna doesn't agree with me, but I love meat lasagna! So, I decided to make a very saucey, meaty, delicious lasagna with minimal cheese. However, you can add as much cheese as you want to this recipe and it will still be delightful. I also like to add some zucchini and squash into the layers for a little extra texture and taste. This is a pretty involved recipe, but in my opinion, it is absolutely worth the wait.
Prep time: 1 hour, 30 minutes
Cook time: 1 hour, 30 minutes
You will need:
- 9 x 13 Pyrex or ceramic baking dish
-large pot or dutch oven (I love my ceramic dutch oven, highly recommended!)
-saute pan
-cutting board
- aluminum foil
Ingredients:
-1 lb. ground beef (whichever percentage you like to use)
-1 lb. ground sweet Italian sausage
- 1/2 large white, yellow or walla walla onion, chopped
- 4 cloves fresh garlic, chopped
- salt and pepper to taste
- 1 box lasagna noodles
- 4 tablespoons olive oil
- 2 cans crushed tomatoes
- 1 small can of tomato paste
- 2 cans of tomato sauce
- 1 whole zucchini (optional)
- 1 whole yellow squash (optional)
- 1 small container or grated fresh Parmesan
Directions:
- Heat saucepan to medium-high and add a little olive oil.
- Add half of the garlic and half of the onions to the pan and cook for 3 minutes.
- Add all of the ground beef and sausage to the pan and cook until browned.
- Warm large pot/dutch oven on stove, medium-high heat.
- Add cooked meat (you can drain the grease if you want to be healthy) to the big pot/dutch oven.
- Add-in all cans of tomato sauce, crushed tomatoes and tomato paste.
- Add remaining garlic and onions.
- Add salt and pepper to taste.
- Cook for 1 hour.
- Begin slicing squash and zucchini into medallions.
- Toss zucchini and squash with a tablespoon of olive oil, salt, pepper and Parmesan cheese.
- Preheat oven to 350.
(this is where you sit back and relax for a bit...)
- When sauce has 30 minutes left on the clock, begin cooking 12 lasagna noodles. Cook until Al Dente.
- Drain noodles and rinse with cold water.
- Grease 9 x 13 pyrex dish with some olive oil.
- Pour 1 or 2 cups of the meat sauce on the bottom of the pan evenly.
- Lay 3 noodles on top of the sauce. Lay zucchini and squash alternately across the noodles, scattered evenly.
- Add Parmesan on top of this layer.
- Pour another cup or two of sauce on top of the first layer.
(you can add as much cheese as you want to any of the layers)
- Repeat these steps until you have used twelve noodles, (the lasagna should have 4 layers).
- I add Parmesan heavily to the top of the lasagna, but you can use Mozzarella or any other cheese you wish to seal-in the flavors.
- Cover with aluminum foil. Either form a foil "dome" over the lasagna so it isn't touching the cheese, or make sure to grease the foil.
- Bake, covered, for 45 minutes. Remove foil.
- Bake, uncovered, for another 45 minutes.
- Let stand 5 minutes and serve with a nice green salad and some garlic bread. :)
You have come so far! I know this recipe takes a lot of time, but you can't tell me that you were disappointed!! (I hope). I love making this on cold days, of which there are many in Humboldt County. Enjoy, and let me know what you think!
Cheers, Foodies!
Prep time: 1 hour, 30 minutes
Cook time: 1 hour, 30 minutes
You will need:
- 9 x 13 Pyrex or ceramic baking dish
-large pot or dutch oven (I love my ceramic dutch oven, highly recommended!)
-saute pan
-cutting board
- aluminum foil
Ingredients:
-1 lb. ground beef (whichever percentage you like to use)
-1 lb. ground sweet Italian sausage
- 1/2 large white, yellow or walla walla onion, chopped
- 4 cloves fresh garlic, chopped
- salt and pepper to taste
- 1 box lasagna noodles
- 4 tablespoons olive oil
- 2 cans crushed tomatoes
- 1 small can of tomato paste
- 2 cans of tomato sauce
- 1 whole zucchini (optional)
- 1 whole yellow squash (optional)
- 1 small container or grated fresh Parmesan
Directions:
- Heat saucepan to medium-high and add a little olive oil.
- Add half of the garlic and half of the onions to the pan and cook for 3 minutes.
- Add all of the ground beef and sausage to the pan and cook until browned.
- Warm large pot/dutch oven on stove, medium-high heat.
- Add cooked meat (you can drain the grease if you want to be healthy) to the big pot/dutch oven.
- Add-in all cans of tomato sauce, crushed tomatoes and tomato paste.
- Add remaining garlic and onions.
- Add salt and pepper to taste.
- Cook for 1 hour.
- Begin slicing squash and zucchini into medallions.
- Toss zucchini and squash with a tablespoon of olive oil, salt, pepper and Parmesan cheese.
- Preheat oven to 350.
(this is where you sit back and relax for a bit...)
- When sauce has 30 minutes left on the clock, begin cooking 12 lasagna noodles. Cook until Al Dente.
- Drain noodles and rinse with cold water.
- Grease 9 x 13 pyrex dish with some olive oil.
- Pour 1 or 2 cups of the meat sauce on the bottom of the pan evenly.
- Lay 3 noodles on top of the sauce. Lay zucchini and squash alternately across the noodles, scattered evenly.
- Add Parmesan on top of this layer.
- Pour another cup or two of sauce on top of the first layer.
(you can add as much cheese as you want to any of the layers)
- Repeat these steps until you have used twelve noodles, (the lasagna should have 4 layers).
- I add Parmesan heavily to the top of the lasagna, but you can use Mozzarella or any other cheese you wish to seal-in the flavors.
- Cover with aluminum foil. Either form a foil "dome" over the lasagna so it isn't touching the cheese, or make sure to grease the foil.
- Bake, covered, for 45 minutes. Remove foil.
- Bake, uncovered, for another 45 minutes.
- Let stand 5 minutes and serve with a nice green salad and some garlic bread. :)
You have come so far! I know this recipe takes a lot of time, but you can't tell me that you were disappointed!! (I hope). I love making this on cold days, of which there are many in Humboldt County. Enjoy, and let me know what you think!
Cheers, Foodies!
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