Stouffer's Meat Lovers Lasagna

A piece of the meat lovers lasagna is being taken out of the baking dish.

Print Recipe

5 from 49 votes

This Meat Lover's Lasagna is a filling and delicious lasagna, perfect for special occasions or a hearty dinner.

Prep Time10

Cook Time2

Total Time2 10

Course: Main Course

Cuisine: Italian

Servings: Servings

Calories: 796kcal

Author: Lynn Polito

Equipment

Ingredients

¼ cup Olive Oil
1 large Onion Chopped
4 Garlic Cloves Minced
2 lbs Ground Beef 93/7
1 lb Sweet Italian Sausage Removed from the casing
½ cup White Wine Pinot Grigio
28 oz Crushed Tomatoes Canned
2 Bay Leaves
1 lb Lasagna Noodles
2 lbs Ricotta Part Skim or Whole Milk
2 Eggs
¼ cup Fresh Parsley Chopped
¼ cup Fresh basil Chopped
1 tablespoon Dried Oregano
1 lb Mozzarella Shredded

Instructions

In a large heavy bottomed pot, such as a Dutch oven, add the chopped onions, garlic, and olive oil. Cook over medium heat for 4-6 minutes or until softened.
Add the ground beef and sausage. Cook for 10 minutes or until the meat is browned. Season with salt and black pepper.
Add the can of crushed tomatoes, white wine, and bay leaves. Reduce the heat to low and simmer for one hour. Skim any fat the comes to the surface of the sauce.
While the sauce simmers, bring a large pot of water to a boil over medium-high heat and season with two tablespoons of salt. Preheat the oven to 350 degrees F.
In a medium bowl, add the ricotta, eggs, chopped parsley, chopped basil, and dried oregano. Mix well with a wooden spoon to combine the ingredients.
Add the lasagna noodles to the pot of boiling water. Cook for 4-6 minutes until the noodles just start to soften. Place parchment paper on a baking sheet and carefully remove the lasagna noodles from the boiling water. Lay them out on the prepared baking sheet to cool slightly.
Remove the bay leaves from the meat sauce. Add a thin layer of sauce to the bottom of a baking dish.
Add a layer of lasagna noodles on top of the meat mixture.
Add a cup of the ricotta mixture and a cup of mozzarella cheese. Top with a layer of sauce.
Continue layering the lasagna noodles, meat sauce, and ricotta cheese mixture until the noodles at done. On the top layer, add the meat sauce and sprinkle with the remaining mozzarella cheese. Cover the baking dish with aluminum foil. Bake for 40-45 minutes or until the lasagna is hot and bubbly.

Video

Notes

Remove the Italian sausage from the casing before cooking it. You can also find ground sausage in the grocery store too to make your life even easier.
Make sure to let the lasagna cool before you try to cut into it. It needs to cool for at least 20 minutes before you cut into it. If you don't, the lasagna will fall apart and not be that tall stack that you know and love.
Do not overcook the lasagna noodles when you are boiling them. They should be very al dente because they will cook more in the oven as they bake with the rest of the ingredients.
One pound of lasagna noodles will fill one 9x13 inch pan. To double the recipe, use two 9x13 inch pans. To half the recipe, use one 8x8 inch pan.
When making the sauce ahead of time, grease will form on the top of the sauce when it cools. Skim the fat off the top of the sauce before heating it back up.

Nutrition