Meat Lasagna with Ground Beef and Pork Sausage

Meat Lasagna with Ground Beef and Pork Sausage

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Meat lasagna is the perfect Italian comfort food! Tender pasta noodles layered with tomato sauce, ground beef, chopped pork sausage, creamy ricotta, and mozzarella cheese.

Lasagna with meat sauce is always a family favorite, plus it’s a breeze to prepare if you want it to be. I didn’t have all day to simmer a homemade marinara sauce, so I opted for convenient pantry ingredients.

Ripe, canned tomatoes and dried herbs help to boost the flavor of the sauce instantly! Tender pasta noodles layered with a meat sauce that consists of savory ground beef and pork sausage. Combined with ricotta cheese and mozzarella and you have an irresistible and highly requested meal for your weekly menu.

When my Italian hubby came home from work and saw me building layers of lasagna pasta, he was so happy! Jason grew up with an amazing Italian mom who loved to cook from scratch. Lucky guy!

How to make lasagna

Tomatoes: I have a quick and flavorful 30-minute tomato sauce base that I use for most of my Italian dishes, especially my spaghetti and meatballs recipe. I use Cento crushed tomatoes imported from Italy because it is much sweeter and provides an authentic flavor. I find that red sauces made with either fresh or canned vine ripened tomatoes give the best-concentrated flavors. The longer a tomato stays on the vine when ripening, the less citric acid it contains. So it’s best to pick the ripest tomatoes for the base of your sauce.

Aromatics: Minced onion and fresh garlic add wonderfully aromatic flavors to the dish and help build the sauce base. Dried oregano is added to the sauce because the concentrated herbal flavors give a nice earthiness.

Meat: I use two types of meat, lean ground beef and Italian pork sausage. The combination creates a deeper savory flavor and more interesting texture. The fat from the sausage prevents the meat from becoming dry.

Cheese: I use Mozzarella for its mild flavor, and because it’s high in moisture, so it melts and browns nicely. Of course, we have ricotta, but I also combine Parmesan for a more developed and pungent flavor due to the aging process of the cheese.

Noodles: Wide lasagna noodles are used to create large, flat layers of the baked pasta. You can even use no bake lasagna noodles to save time.

If you haven’t tried making lasagna rolls, it’s even easier to make and fun to prepare with kids!

This lasagna with meat sauce has three layers. Each layer is built by laying out four overlapping pieces of cooked noodle, then evenly spreading the ricotta cheese mixture, meat sauce, and mozzarella cheese. Then repeat!

This is an excellent meal prep option. You can make the lasagna up until this step days ahead of time and then just bake when you need it. Yes!

Check out this tender, cheesy and flavorful lasagna casserole! My family is drooling at this point and cannot wait to start eating dinner.

My husband Jason enjoys a side of tomato sauce to top the lasagna or dip bread, so I always save him some extra. This meat lasagna recipe makes 12 generous servings and tastes even better the next day. I cut leftovers into individual pieces and wrap them up and place in the freezer, or pack them in containers for lunch. Any shortcuts to have a hot meal for dinner with little effort is a win for all!

Benefits of simmering tomato sauce 

There are two advantages to simmering meat in a tomato sauce. The slow, low heat of simmering allows the flavors to concentrate as the sauce reduces. The natural acids in the tomatoes (malic and citric acid) helps to tenderize the meat gently over time while the meat infuses flavor into the sauce.

Print Recipe

Easy Meat Lasagna

Easy meat lasagna is the perfect quick easy comfort food that your family and friends will devour! Tender pieces of pasta noodles layered with a hearty tomato sauce, creamy ricotta, and mozzarella cheese.

Votes: 2

Rating: 5

You:

Rate this recipe!

Course

Entree

Cuisine

Italian

Prep Time

15 minutes

Cook Time

Tweet

Email

Lasagna with meat sauce is always a family favorite, plus it’s a breeze to prepare if you want it to be. I didn’t have all day to simmer a homemade marinara sauce, so I opted for convenient pantry ingredients.

Ripe, canned tomatoes and dried herbs help to boost the flavor of the sauce instantly! Tender pasta noodles layered with a meat sauce that consists of savory ground beef and pork sausage. Combined with ricotta cheese and mozzarella and you have an irresistible and highly requested meal for your weekly menu.

When my Italian hubby came home from work and saw me building layers of lasagna pasta, he was so happy! Jason grew up with an amazing Italian mom who loved to cook from scratch. Lucky guy!

How to make lasagna

Check out this tender, cheesy and flavorful lasagna casserole! My family is drooling at this point and cannot wait to start eating dinner.

My husband Jason enjoys a side of tomato sauce to top the lasagna or dip bread, so I always save him some extra. This meat lasagna recipe makes 12 generous servings and tastes even better the next day. I cut leftovers into individual pieces and wrap them up and place in the freezer, or pack them in containers for lunch. Any shortcuts to have a hot meal for dinner with little effort is a win for all!

Print Recipe

Easy Meat Lasagna

Entree

Italian

15 minutes

35 minutes

Passive Time

5 minutes

Servings

servings

US ImperialMetric

Course

Entree

Cuisine

Italian

Prep Time

15 minutes

Cook Time

35 minutes

Passive Time

5 minutes

Servings

servings

US ImperialMetric

Votes: 2

Rating: 5

You:

Ingredients

  • 1 pound lasagna noodles
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/2 cup yellow onion diced
  • 1 pound ground beef
  • 2 fresh mild Italian sausage (about 6 ounces)
  • 6 ounces tomato paste
  • 56 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 2 large eggs lightly whisked
  • 32 ounces whole milk ricotta cheese
  • 1 pound mozzarella cheese shredded
  • 2 tablespoons chopped Italian parsley
  • 1/2 cup grated parmesan cheese
Read the whole recipe on Jessica Gavin