Lots O’ Meat Lasagna

meat lasagna

This meat lasagna has both ground beef and mild sausage for extra Italian flavor. 

Lots O' Meat Lasagna
Makes 12 servings
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  1. 1½ pounds ground chuck
  2. 1 pound ground Italian sausage
  3. 1 large onion, chopped
  4. 2 cloves garlic, minced
  5. 2 (15-ounce) cans tomato sauce
  6. 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  7. 1 (8-ounce) can tomato sauce
  8. 1 (6-ounce) can tomato paste
  9. 2 teaspoons ground oregano
  10. 1 teaspoon ground basil
  11. ¼ teaspoon salt
  12. 1½ cups small curd cottage cheese
  13. 1 (5-ounce) package grated Parmesan cheese
  14. 2 tablespoons chopped parsley
  15. 2 large eggs, lightly beaten
  16. 9 oven-ready lasagna noodles
  17. 2 (8-ounce) packages shredded mozzarella cheese
  1. In a large saucepan, combine ground chuck, sausage, onion, and garlic. Cook over medium heat until meat is browned and crumbles; drain.
  2. Return meat to pan, and add tomato sauce, and next 6 ingredients. Bring to a boil, reduce heat, and simmer 30 minutes.
  3. In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
  4. Preheat oven to 350°F.
  5. Spoon one-fourth of sauce into bottom of a 13x9x2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles.
  6. Spread one-third of cottage cheese mixture over noodles, top with one-fourth of sauce and one-third of cheese. Repeat layers, ending with sauce, reserving one-third of cheese.
  7. Bake 45 minutes. Top with remaining cheese, and bake 15 minutes, or until hot and bubbly. Let rest 10 minutes before serving.
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