Lasagne with Meaty Sauce

I just love the smell of a pan of lasagne with a meaty sauce bubbling in the oven. Layers of tender pasta, a rich meaty sauce, and creamy cheese come together in a dish that is both comfort food and celebration worthy. This lasagne is the kind you make for family dinners, casual gatherings, or anytime you want a hearty and filling meal that is a favorite of everyone at the table. It also heats up perfectly the next day to guarantee leftovers worth looking forward to.

Lasagne with Meaty Sauce

Classic layers of pasta, rich meaty tomato sauce, and creamy melted cheese baked until bubbly and comforting. Perfect for family dinners or make-ahead meals.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 10

Course: Main Course

Cuisine: Italian

Ingredients Equipment Method

Ingredients

  

• 12 lasagne noodles

Filling

• 1 (10 ounce) package frozen chopped spinach, optional
• 1 (15 ounce) container ricotta cheese or (16 ounce) container cottage cheese
• 1 egg
• ½ cup parmesan cheese, shredded or grated
• 1 ½ tablespoon dried parsley
• 1 (16 ounce) package mozzarella cheese

Meaty Tomato Sauce

• 1 pound ground chuck
• 1 pound italian sausage, casings removed
• 1 medium onion
• 8 ounce sliced mushrooms, chopped
• 2 teaspoons olive oil
• 1 (25 ounce jars) roasted garlic or basil spaghetti sauce
• 1 ½ tablespoons dried parsley
• 2 teaspoons dried basil

Equipment

• 1 13 x 9 Lasagne Pan

Method

 

1. Preheat oven to 350 degrees and lightly grease a 13 x 9 deep baking dish.
2. Noodles: Cook noodles according to package directions in large pot. Drain & lay out noodles on a towel to keep from sticking.
3. Filling: Drain spinach well, if using and press between paper towels to get as much moisture out as possible.
4. Stir together spinach & ricotta or cottage cheese. Add egg, ¼ cup parmesan cheese, and parsley.
5. Meaty Tomato Sauce: Cook ground chuck and sausage in a large Dutch oven or saucepan, stirring until mixture crumbles and is no longer pink. Drain well and wipe pan clean.
6. Saute onion and mushrooms in hot oil in Dutch oven or large saucepan over medium high heat about 12 minutes or until onion is translucent. Stir in meat mixture, spaghetti sauce, parsley and basil. Bring to a boil, stirring occasionally. Add salt and pepper to taste.
7. Assembly: Spread 3 cups Meaty Sauce in a lightly greased 13 x 9 inch deep baking dish. Arrange 4 noodles over sauce. Spread spinach mixture evenly over noodles. Top with one third mozzarella cheese slices. Arrange 4 noodles over mozzarella. Top with 3 cups sauce and one-third mozzarella cheese. Top with remaining noodles and sauce. Cover tightly with aluminum foil.
8. Bake at 350 degrees for 1 hour. Uncover and sprinkle evenly with remaining one-third mozzarella cheese and 1/4 cup parmesan cheese. Bake 10 more minutes before serving.

Serve this lasagne hot from the oven with a simple green salad, like my BLT Salad. Add a loaf of crusty bread and you’ve got a meal that never goes out of style. Whether you’re cooking for family, friends, or stocking the freezer for later, this is one of those recipes that’s always worth making and is even better the next day.

I like baking this lasagne in a beautiful pan that goes straight from oven to table. This Williams Sonoma lasagne pan is a favorite for both presentation and cleanup.