Beef and Sausage Lasagna
Whether you’re serving it for a cozy family dinner or entertaining guests, this Beef and Sausage Lasagna is a classic dish that will have everyone reaching for seconds.
Who doesn’t like a good Lasagna? If you like a meaty lasagna then Beef and Sausage Lasagna is for you!
Compared to many lasagna recipes, this one is unique in that there are only 2 layers.
But don’t let that foul you as this meaty Lasagna is to die for! Don’t take my word for it. Give it a try!
The meat mixture used in this recipe is what sets this lasagna recipe apart from all the other recipes out there.
Beef and Italian Sausage seasoned with a little Oregano. It doesn’t get much better than that!
Tips
You can use diced tomatoes instead of whole plum tomatoes. This will save you a bit of time from having to break up the whole tomatoes when making the meat mixture for this lasagna.
For the Italian Sausage you can use whatever “hotness” you prefer. From mild to hot, use what you prefer.
You can also use ground sausage if you want to save a bit of time from having to remove the meat from the casings.
Serving Suggestions
What does better with a great pasta dish than some Cheesy Garlic Bread. This is the best garlic bread you will ever have!
Gather your Ingredients
You will need the following ingredients to make this Beef and Sausage Lasagna recipe (see recipe card for quantities): Italian Sausage, Ground Beef, Yellow Onion, Plum Tomatoes, Tomato Paste, Salt, Lasagna Noodles, Ricotta Cheese, Egg, Fresh Italian Parsley, Ground Black Pepper and Mozzarella Cheese.
How to Make Beef and Sausage Lasagna
- In a saucepan cook the sausage, ground beef, and onion over medium-high heat, breaking up the sausage and ground beef, until meat is well browned. Discard fat.
- Add the tomatoes with their juice, tomato paste, oregano, crushed red pepper flakes and 1 tsp salt. Heat to boiling, breaking up tomatoes with side of a spoon. Reduce heat, cover and simmer, stirring occasionally for 30 minutes.
- Meanwhile in a large sauce pot, cook the lasagna noodles according to the directions on the package. Drain and rinse with cold water. Return to sauce pot with enough cold water to cover.
- Preheat the oven to 375ºF.
- In medium bowl, stir the ricotta, egg, parsley, remaining 1/4 tsp of salt, and pepper until well combined. Drain the lasagna noodles on clean kitchen towels.
- In a 9 x 13 baking dish, spread enough of the meat mixture to cover the bottom of the dish. This will prevent the noodles from sticking. Arrange 6 lasagna noodles, overlapping to fit.
- Spread with all of the ricotta mixture and sprinkle with half of the mozzarella cheese. Top with half of the meat sauce. Cover with remaining 6 noodles and spread with remaining meat sauce. Sprinkle with remaining mozzarella.
- Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake until sauce is bubbling and top has lightly browned, about 15 minutes longer.
- Let stand for 15 minutes before serving.
Beef and Sausage Lasagna
Equipment
- Saucepan
- Large Pot
- Bowl for Mixing
- Baking Dish (9 x 13)
Ingredients
- 1 lb Italian Sausage, casings removed
- 1 lb Ground Beef
- 1 Yellow Onion, chopped
- 28 oz Plum Tomatoes
- 3 Tbsp Tomato Paste
- ½ Tbsp Dried Oregano, or to taste
- 1 ¼ Tsp Salt
- ¼ Tsp Crushed Red Pepper Flakes, optional to taste
- 12 Lasagna Noodles, 10 ozs
- 15 oz Ricotta Cheese
- 1 Egg
- ¼ Cup Fresh Italian Parsley, chopped
- ⅛ Tsp Ground Black Pepper
- 8 oz Mozzarella Cheese, shredded
Instructions
- In a saucepan cook the sausage, ground beef, and onion over medium-high heat, breaking up the sausage and ground beef, until meat is well browned. Discard fat.1 lb Italian Sausage, 1 lb Ground Beef, 1 Yellow Onion
- Add the tomatoes with their juice, tomato paste, oregano, crushed red pepper flakes and 1 tsp salt. Heat to boiling, breaking up tomatoes with side of a spoon. Reduce heat, cover and simmer, stirring occasionally for 30 minutes.28 oz Plum Tomatoes, 3 Tbsp Tomato Paste, 1/2 Tbsp Dried Oregano, 1 1/4 Tsp Salt, 1/4 Tsp Crushed Red Pepper Flakes
- Meanwhile in a large sauce pot, cook the lasagna noodles according to the directions on the package. Drain and rinse with cold water. Return to sauce pot with enough cold water to cover.12 Lasagna Noodles
- Preheat the oven to 375ºF.
- In medium bowl, stir the ricotta, egg, parsley, remaining 1/4 tsp of salt, and pepper until well combined. Drain the lasagna noodles on clean kitchen towels.15 oz Ricotta Cheese, 1 Egg, 1/4 Cup Fresh Italian Parsley, 1/8 Tsp Ground Black Pepper
- In a 9 x 13 baking dish, spread enough of the meat mixture to cover the bottom of the dish. This will prevent the noodles from sticking. Arrange 6 lasagna noodles, overlapping to fit.
- Spread with all of the ricotta mixture and sprinkle with half of the mozzarella cheese. Top with half of the meat sauce. Cover with remaining 6 noodles and spread with remaining meat sauce. Sprinkle with remaining mozzarella.8 oz Mozzarella Cheese
- Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake until sauce is bubbling and top has lightly browned, about 15 minutes longer.
- Let stand for 15 minutes before serving.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This is a really tasty lasagna. The sausage adds another depth of flavor. You can tell it’s homemade. Well done!