Name: Sausage and Beef Lasagna
Prep time: 30 min
Cook time: 70 min
Total time: 120 min
Ingredients: 1 white onion, medium size (minced); 2 cloves garlic (minced or grated); 1 Tbsp olive oil; 1 pound Italian sausage (I use Jimmy Dean's regular pork sausage roll); 1 pound lean ground beef; 2 28 ounce jars of marinara sauce (I use Mezzetta marinara sauce); 1 10 ounce box gluten free oven ready lasagna noodles (I use Barilla brand); 1 16 ounce whole milk ricotta cheese; 1 large egg; 1 tsp dried Italian seasoning; 4 cups shredded mozzarella cheese; 2 cups shredded provolone cheese; 1 16 ounce fresh mozzarella cheese (sliced); ½ cup shredded parmesan cheese

This is a classic lasagna made with a combination of beef and sausage that creates a rich and hearty flavor. With four kinds of cheese, it is the ultimate comfort food!

Prep 30

Bake 1 10

Total 2

Yield 12 slices

Print Recipe

Prep Time 30

Cook Time 1 10

Cooling time 20

Total Time 2

Servings: 12 slices

Course: Main Course

Cuisine: Italian

Ingredients

1 white onion, medium size minced
2 cloves garlic minced or grated
1 Tbsp olive oil
1 pound Italian sausage I use Jimmy Dean's regular pork sausage roll
1 pound lean ground beef
2 28 ounce jars of marinara sauce I use Mezzetta marinara sauce
1 10 ounce box gluten free oven ready lasagna noodles I use Barilla brand
1 16 ounce whole milk ricotta cheese
1 large egg
1 tsp dried Italian seasoning
4 cups shredded mozzarella cheese
2 cups shredded provolone cheese
1 16 ounce fresh mozzarella cheese sliced
½ cup shredded parmesan cheese

Instructions

Preheat oven to 375℉.
In a large saucepan, heat olive oil over medium heat. Brown the sausage, beef, onion, and garlic until thoroughly cooked through. Drain any fat.
Add marinara sauce (reserving one cup to coat bottom of lasagna pan) and cook until heated through.
In a small bowl, combine the ricotta cheese with egg and Italian seasoning.
In a deep and large lasagna pan, spread the reserved 1 cup of marinara sauce to coat the bottom of the pan.
Place ⅓ of the lasagna noodles evenly over the marinara.
Top with ⅓ of the meat and marinara sauce.
Dollop ½ of the ricotta mixture evenly over the sauce.
Spread 2 cups shredded mozzarella and one cup provolone over the ricotta.
Repeat the layers again staring with ⅓ of the noodles, then ⅓ of the meat and marinara sauce, next the second half of the ricotta cheese mixture, and the rest of the shredded mozzarella and provolone cheeses.
Finish with the last layer with the remaining noodles, the remaining meat and marinara sauce, then the sliced mozzarella evenly distributed, and the shredded parmesan.
Spray a large sheet of tinfoil with nonstick spray. Place the tinfoil (greased side down) over the lasagna and tightly secure around the edge of the pan.
Either place the lasagna pan on a large sheet pan or place tinfoil on the oven rack below the lasagna pan to catch any spillover.
Bake for one hour. Then uncover the lasagna and bake an additional 10 minutes or until the cheese is melted and bubbling.
Let the lasagna sit for 20 minutes to set before cutting.

Notes

If you prefer, you can substitute the gluten free noodles with non-gluten free oven ready lasagna noodles. If you don’t have oven ready noodles, you may use regular noodles and boil in salted water until al dente.