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Family Favorite Meaty Lasagna Recipe

Today’s post is from Anna Joy at Path Through the Narrow GateShe’s sharing a recipe that is just right for us . . . when I ask my kids for menu planning suggestions, I can pretty much guarantee that one of them will ask for lasagna, and my husband will want to be sure there’s plenty of meat in it!

Enjoy.

My family loves lasagna! After all, what kid wouldn’t love the flavors of cheese and pasta? (All right, maybe lots of kids don’t like lasagna. But then again, maybe they haven’t tried this recipe!) This recipe isn’t just for the kids! My husband loves the fact that this lasagna delivers big on flavor and meat (it includes both ground beef and sausage) 11making it a truly satisfying meal.

 

Fill your family up twice with this simple, meaty lasagna recipe. Also great to make-ahead for company or deliver as a drop-off meal to another family.

 

This meaty lasagna recipe is simple to make, but simmers on the stove for about an hour. Because of that, I usually divide the recipe into two 9.5 x 7.5 inch pans (one pan feeds my family of five – but I don’t have teen boys) and freeze one for another day when I don’t want to cook. Or, better yet, if you have four pans and enough freezer space, you could easily double the recipe and make enough lasagna for four meals – one for tonight and three for the freezer! The recipe will make one 9×13 pan if you choose the standard size.

This lasagna is one of my favorite meals for company because the whole thing can be made the day ahead of time and everyone seems to love it. It is also great to drop off for moms who have just given birth or who are recovering from illness. They can stick this lasagna in their oven and have a delicious dinner in about an hour with no prep work. You could include a salad bag, bread, and ice cream to make it a whole meal for them. (If you do this, it is always nice to put the lasagna in a disposable foil pan.)

Note: Oven-ready noodles work beautifully in this recipe. If you do use oven-ready noodles, remove your meat mixture from the stove while it still has some liquid in it, as the oven ready-noodles will absorb moisture. You can break the noodles to fit your pans. In the pictures, I used regular, pre-cooked lasagna noodles because that is what I had on hand.

Sausage and Beef Lasagna Ingredients

1 pound ground beef
13.5 Oz Fully Cooked Smoked Sausage, like the sausage pictured below (I buy whatever brand is on sale)

Lasagna 1 Joy

1/2 Cup Onion, chopped
2 Cloves Garlic, diced
1/2 TBSP Italian Seasoning
1 tsp. Sugar
1 Can (14.5 oz) Whole Tomatoes (Do not drain!)
1 Can (15 oz) Tomato Sauce
10 Lasagna Noodles (Regular or Oven-Ready)
24 oz Container Small Curd Cottage Cheese
1/2 Cup Grated Parmesan Cheese
4 Cups (16 oz) Shredded Mozzarella Cheese

 

Lasagna Recipe

 

Sausage and Beef Lasagna Directions:

1. Crumble the ground beef into a large soup pan. (A skillet will work, but I prefer the taller pan as it prevents splashing during the simmering.)

2. Cut the Sausage into small pieces. Add the sausage, onion, and garlic to the soup pan. Cook over medium high heat until the ground beef is thoroughly cooked and no longer pink. Remove from heat and drain.

3. Add the Italian Seasoning and the sugar to the meat mixture. Using kitchen scissors (and wearing an apron!), cut the whole tomatoes into small pieces and add them to the meat mixture. Pour the tomato juice from the whole tomatoes into the mixture. Add the Tomato sauce. Stir. Heat the mixture over medium heat until boiling, then turn down and simmer uncovered for 45 minutes or until thickened. If you are using oven-ready noodles, you will want the mixture to have a little more liquid. If you are using regular noodles, you can cook the mixture until it is quite dry. (See the horrendous pictures below of before simmering and after simmering. If you have ever tried to take a picture of meat simmering on the stove, with the steam coming up and hitting your camera lens, you will be able to empathize with my poor pictures.)

 

Lasagna 2 joy

 

4. If you are using regular noodles, cook them according to the package instructions. When they are done cooking, rinse in cold water. If you are using oven ready noodles, you do not need to do any prep.

5. Heat the oven to 350°F. Get out one 9×13 inch pan or two Pyrex Glass storage containers, 9.5×7.5 inches (11 cups). Layer one half of the meat mixture on the bottom of the 9×13, or 1/4 of the meat mixture in each of the smaller pans. Cover the meat with one layer of noodles (4 noodles in the 9×13 or 2-3 noodles cut or broken up into the smaller pans). Cover the noodles with 1/2 (9×13) or 1/4 (smaller pans) of the cottage cheese mixture. Sprinkle 1/2 (9×13) or 1/4 (smaller pans) of the mozzarella cheese on top of the cottage cheese. Repeat with one more layer of meat-noodles-cottage cheese-mozzarella cheese. Sprinkle the Parmesan cheese over the top. At this point, you may choose to bake the lasagna, freeze the lasagna, or refrigerate overnight.

 

Lasagna 3 joy

 

6. Cover lasagna with foil and bake 30 minutes. Uncover and bake 15 minutes or until the lasagna is hot and bubbly. If the lasagna was refrigerated, you will need to bake for a little longer.

If you froze the lasagna, remove it from the freezer and let it stand at room temperature for a few hours. Bake, covered with foil, at 350° for 30 minutes. Remove foil and bake an additional 35 to 45 minutes or until lasagna is hot and bubbly.

 

Lasagna 6 joy

 

Family Favorite Meaty Lasagna Recipe
 
Author:
Ingredients
  • 1 pound ground beef
  • 13.5 Oz Fully Cooked Smoked Sausage
  • ½ Cup Onion, chopped
  • 2 Cloves Garlic, diced
  • ½ TBSP Italian Seasoning
  • 1 tsp. Sugar
  • 1 Can (14.5 oz) Whole Tomatoes (Do not drain!)
  • 1 Can (15 oz) Tomato Sauce
  • 10 Lasagna Noodles (Regular or Oven-Ready)
  • 24 oz Container Small Curd Cottage Cheese
  • ½ Cup Grated Parmesan Cheese
  • 4 Cups (16 oz) Shredded Mozzarella Cheese
Instructions
  1. Crumble the ground beef into a large soup pan. (A skillet will work, but I prefer the taller pan as it prevents splashing during the simmering.)
  2. Cut the Sausage into small pieces. Add the sausage, onion, and garlic to the soup pan. Cook over medium high heat until the ground beef is thoroughly cooked and no longer pink. Remove from heat and drain.
  3. Add the Italian Seasoning and the sugar to the meat mixture. Using kitchen scissors (and wearing an apron!), cut the whole tomatoes into small pieces and add them to the meat mixture. Pour the tomato juice from the whole tomatoes into the mixture. Add the Tomato sauce. Stir. Heat the mixture over medium heat until boiling, then turn down and simmer uncovered for 45 minutes or until thickened. If you are using oven-ready noodles, you will want the mixture to have a little more liquid. If you are using regular noodles, you can cook the mixture until it is quite dry.
  4. If you are using regular noodles, cook them according to the package instructions. When they are done cooking, rinse in cold water. If you are using oven ready noodles, you do not need to do any prep.
  5. Heat the oven to 350°F. Get out one 9x13 inch pan or two Pyrex Glass storage containers, 9.5x7.5 inches (11 cups). Layer one half of the meat mixture on the bottom of the 9x13, or ¼ of the meat mixture in each of the smaller pans. Cover the meat with one layer of noodles (4 noodles in the 9x13 or 2-3 noodles cut or broken up into the smaller pans). Cover the noodles with ½ (9x13) or ¼ (smaller pans) of the cottage cheese mixture. Sprinkle ½ (9x13) or ¼ (smaller pans) of the mozzarella cheese on top of the cottage cheese. Repeat with one more layer of meat-noodles-cottage cheese-mozzarella cheese. Sprinkle the Parmesan cheese over the top. At this point, you may choose to bake the lasagna, freeze the lasagna, or refrigerate overnight.
  6. Cover lasagna with foil and bake 30 minutes. Uncover and bake 15 minutes or until the lasagna is hot and bubbly. If the lasagna was refrigerated, you will need to bake for a little longer.
  7. If you froze the lasagna, remove it from the freezer and let it stand at room temperature for a few hours. Bake, covered with foil, at 350° for 30 minutes. Remove foil and bake an additional 35 to 45 minutes or until lasagna is hot and bubbly.

 

family portraitAnna Joy is the blogger behind Path Through the Narrow Gate, a blog dedicated to helping Christian parents discover that family Bible study is not only doable, but also enjoyable. In between cooking batches of lasagna, she enjoys blogging about Christian parenting topics, writing Bible studies, and pushing down on the tops of her children’s heads so they don’t grow up too fast. You can follow Anna Joy and Path Through the Narrow Gate on Facebook and Pinterest.

 

 

 

 

Does your family have a favorite meal?

Shared at: Coffee & Conversation,

Comments

  1. Oh my goodness, I love lasagna and I haven’t made it for a while. I’m totally craving it now.

    This looks fabulous – yes the small curd cottage cheese is essential!

    Thanks for sharing.

    Wishing you both a lovely week.
    xoxo

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