Meat Lover’s Lasagna

DSC00010It’s a cool, WET day here, so it’s the perfect time to think about a hearty pasta dish for Louise’s on-going contest.   October is also Pasta Month you know!

Now, I confess that as many times as I’ve made this, I have no photos.  So… here’s a photo of the Knight opening presents before his 40th birthday dinner, where I served this very dish to 40 of his nearest and dearest.

Warning:  This is a firehouse or dinner party portion.  It serves a dozen or more hearty eaters.  However, I think you could easily enough scale down to feed a smaller group… unless you’re Marjie and cook for a crowd regularly!

Helpful hints:  Pre-arrange for someone else to clean up the kitchen when you’re done.


  • 1 lb. extra-lean ground beef, cooked with fresh garlic, salt and pepper to taste, drained, and patted dry
  • 1 lb. Italian sausage, uncased, cooked, drained, patted dry
  • 40-60 ounces of your favorite spaghetti sauce (no meat varieties are best)
  • 2 lbs. whole milk ricotta cheese
  • 4 eggs
  • 4 cups fresh grated mozzarella cheese or Italian blend from the cheese case at your grocer
  • 2 cups grated Parmeasan cheese
  • 1/4 cup fresh parsley
  • 2 Tablespoons Pampered Chef Italian Seasoning
  • 4 boxes no-boil lasagna noodles  (trust me…)

Prep work: 

  • Preheat oven to 350 degrees.
  • Crumble meats.  Blend both together with 1 Tablespoon Italian Seasoning in one bowl.  Set aside.
  • Combine ricotta, eggs, parsley, 1 T Italian Seasoning in a LARGE mixing bowl.  When well-blended, fold in Parmeasan cheese and half of the Mozzarella or Italian Blend.  Set aside. 
  • Pour 1-2 cups of sauce in bottom of large baking dish with deep sides.  (I use the Pampered Chef Roasting Pan, rack removed.)  Spread sauce evenly along the entire bottom of pan.  Add more if necessary; the sauce is your “non-stick spray”!

Assembly:  Repeat these layers until you are either 1″ from the top of your dish or running out of ingredients.  Be sure to save some of the Mozzarella or Italian Blend cheese and meat for the top!

  1. Noodles.  Follow the instructions on the box for spacing, but basically, keep in mind they’re going to grow and spread your toppings/layers with that growth.
  2. Ricotta mixture.  I use a fairly thick coating, but know your audience… some people aren’t fond of ricotta’s texture, so if in doubt, thinner is better.
  3. Meat.  Just sprinkle it on top of the cheese.
  4. Sauce.  Trust me… just pour from the jar then smooth a bit.
  5. Repeat!

Top layer:  Noodles, sauce, meat, and then top with the remaining Mozzarella/Italian Blend cheese.  Tent with foil.  That means… cover, but don’t let the foil get near the grated cheese topping.  Bake at least 75 minutes, maybe up to 2 1/2 hours.  Sauce will bubble and corners will start to brown when it is done.  Remove foil for the final 15-20 minutes of baking, or get impatient and use the broiler for about 2 minutes – but always check every few seconds when “broiling” cheese!

Pampered Chef Skillet Lasagna

Allow lasagna to stand at least 15 minutes before cutting. 


(Bonus recipe – click on photo for quick & easy skillet lasagna.  I couldn’t leave you without some sort of lasagna photo!)


16 comments on “Meat Lover’s Lasagna

  1. Nancy says:

    Thanks for the recipe. It would be a great dish for a family reunion, too.

  2. gMarie says:

    I might try that skillet lasagne this weekend when I’m feeding friends – but not 38 of them! 🙂 g

  3. AlisonH says:

    It’s ten o’clock in the morning and now I want dinner!

  4. Sue says:

    Lasagna is Rob’s specialty. His is wonderful and the best part is I don’t have to make it. He is a messy cook though, so I do get involved in the cleanup.

  5. Sounds yummy…and perfect for the meat lovers around here! Although…I cannot imagine a pan large enough for 4 packs of lasagne noodles…

  6. Marjie says:

    It sounds like about enough for my hungry horde. I have never made lasagna from scratch, believe it or not. As for the cleanup detail? Hmph. Never happens. Although they are good about getting their dishes to the sink for one kid to load.

  7. Kathy says:

    Yummy! We always have pasta on Friday nights–carbs for our long run Saturday morning–but lasagne is a bit too time-intensive for after work.

    I will certainly celebrate pasta month!

  8. Amy says:

    That sounds like the perfect dish for a day like this. It is cold and rainy here as well.

  9. sounds yummy and awesome, since I have gone gluten free Tom only gets lasagna when we are out, there are some passable gluten free pasta’s out there but we haven’t found lasagna noodles yet. Of all the GF we like Rienzi Corn/Rice pasta the best, tastes little like popcorn!

  10. Louise says:

    Oh goodness! I’m so sharing with you at the Cookbook Party. At the rate we’re going, there just may be enough to go around, lol…

    Thank you so much for joining us Chan. It’s been way too long since I had a good plate of Lasagna!!!

  11. emmy says:

    That sounds really really GOOD!! I have never tried no boil noodles…so you just put them in as is??? I would love that!!!

  12. Carol says:

    Oh wow! Who doesn’t like pasta? This dish sounds delicious! I love making these types of recipes when we have a large crowd. Thanks for the recipe. I hope you are having a good week.

  13. Barbara says:

    Louise’s new game looks like fun!
    And this recipe looks great, Chan. Nice and easy and full of yummy flavors, (what did the Knight get for his birthday?)

  14. Nichole says:

    I’ve had lasanga and beef stew on my mind for the past couple weeks… really gotta get some comfort food cooking going on here soon!

  15. I made your lasagna tonight and it was a hit. I will be making it again and soon. Thanks for the recipe

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