Beef N Sausage Lasagna Recipes

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LASAGNA ALLA BESCIAMELLA



Lasagna alla Besciamella image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 21

3 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, pushed through a press
1 pound ground beef
2 links sweet Italian sausage, casings removed
2 links hot Italian sausage, casings removed
2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon dried oregano
Freshly ground black pepper
Three 26.5-ounce boxes strained tomatoes, such as Pomi
1 cup dry red wine
3 cups whole milk
1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground white pepper
1 pound no-cook lasagna noodles, such as Barilla
2 1/4 cups finely grated Parmigiano-Reggiano cheese
One 8-ounce package part-skim low-moisture shredded mozzarella

Steps:

  • To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat. Add the onion and garlic and saute until soft and fragrant, about 8 minutes. Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the sauce thickens and the flavors come together, about 1 hour. Add a healthy amount of black pepper.
  • To make the besciamella: Heat the milk in a small saucepan over medium heat until just simmering, then turn off the heat. Meanwhile, melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the flour to the butter and cook, whisking constantly, until the mixture thickens and then loosens again, about 2 minutes. Add the hot milk, whisking constantly. Bring to a boil. Add the nutmeg and salt and pepper to taste. Reduce the heat to low and continue to cook, whisking almost constantly, for 2 minutes. Remove from the heat and use immediately.
  • To make the lasagna: Preheat the oven to 350 degrees F.
  • Spread an even layer of the meat ragu over the bottom of a 9-by-13-inch baking dish. Arrange 3 lasagna noodles over the sauce lengthwise across the short side of the pan. Avoid overlapping or allowing them to touch the sides of the pan because they will expand as they cook. Press down slightly to let the sauce spread around them. Cover with one-quarter of the besciamella and sprinkle with one-third of the Parmigiano-Reggiano. Add another layer of ragu. Add 3 more noodles, arranging them in the opposite direction from the first layer and breaking 1 of the noodles in half if necessary to fit. Add one-quarter of the besciamella and half of the mozzarella. Make a third layer of ragu, noodles (alternating directions again), besciamella and one-third of the Parmigiano-Reggiano. Add another layer of ragu, then the remaining mozzarella, noodles (alternating the noodles again), besciamella and ragu.
  • Cover the pan with foil and bake until heated through, about 35 minutes. Remove the foil and continue baking until the top is brown and bubbling, about 20 minutes more. During the last 10 minutes of baking, scatter the remaining Parmigiano-Reggiano all over. Let the lasagna stand for 10 minutes before serving.

BEEF 'N' SAUSAGE LASAGNA



Beef 'n' Sausage Lasagna image

This got rave reviews from my family. My daughter, Kirsten, said it was "better than Wise Guys" (a local restaurant) -- high praise! Country Woman via Taste of Home website. From the original contributor: "Here's a traditional lasagna with a dash of imagination. I make it different by using cream cheese and white cheddar. The layering is unusual, too, with meat on the bottom and cheese on top."

Provided by Ewokchef

Categories     One Dish Meal

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 lb bulk Italian sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 (26 ounce) jar spaghetti sauce
1 (8 ounce) package cream cheese, cubed
1 cup small curd cottage cheese
2 eggs, beaten
1 tablespoon fresh parsley, minced
6 lasagna noodles, cooked and drained
2 cups shredded white cheddar cheese
3 teaspoons italian seasoning, divided
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Simmer, uncovered, for 10 minutes or until thickened.
  • In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in cottage cheese, eggs and parsley.
  • Spread the meat sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles, cheddar cheese, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning.
  • Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes more or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings.

Nutrition Facts : Calories 590, Fat 39.3, SaturatedFat 19.5, Cholesterol 153.4, Sodium 1309.7, Carbohydrate 21.3, Fiber 1, Sugar 7.6, Protein 36.7

BEEF 'N' SAUSAGE LASAGNA



Beef 'n' Sausage Lasagna image

Here's a traditional lasagna with a dash of imagination. I make it different by using cream cheese and white cheddar. The layering is unusual, too, with meat on the bottom and cheese on top.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 13

1 pound ground beef
1 pound bulk Italian sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 jar (26 ounces) spaghetti sauce
1 package (8 ounces) cream cheese, cubed
1 cup 4% cottage cheese
2 large eggs, lightly beaten
1 tablespoon minced fresh parsley
6 lasagna noodles, cooked and drained
2 cups shredded white cheddar cheese
3 teaspoons Italian seasoning, divided
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook the beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Simmer, uncovered, for 10 minutes or until thickened. , In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in cottage cheese, eggs and parsley., Spread the meat sauce in a greased 13x9-in. baking dish. Top with 3 noodles, cheddar cheese, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning. , Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes more or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts :

EASY ITALIAN SAUSAGE LASAGNA



Easy Italian Sausage Lasagna image

This classic dish is a meal on its own, made special with Bob Evans Italian roll sausage

Provided by Food Network

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

1 pound Bob Evans Italian Roll Sausage
1 jar pasta sauce (26 oz)
1 can tomato sauce (15 oz)
1 package oven ready lasagna noodles (8 oz)
1 container ricotta cheese (15 oz)
1 teaspoon Italian seasoning
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a skillet, crumble and cook sausage over medium heat until brown. Remove from heat and stir in pasta sauce and tomato sauce. In small bowl, combine ricotta cheese and Italian seasoning. Preheat oven to 375F. Spread 1 cup sauce into bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese mixture, 1 cup of mozzarella and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top lasagna with remaining sauce and with remaining mozzarella cheese. Sprinkle Parmesan over mozzarella. Cover and bake 45 to 50 minutes or until noodles are tender. Uncover and bake an additional 5 minutes to melt cheese.

MAKEOVER BEEF & SAUSAGE LASAGNA



Makeover Beef & Sausage Lasagna image

The Taste of Home Test Kitchen trimmed the cholesterol and saturated fat in my original meat-lover's lasagna recipe, and came up with this healthier version. -Jacob Kitzman, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 13

3/4 pound lean ground beef (90% lean)
3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
1 medium green pepper, chopped
1 jar (26 ounces) spaghetti sauce
1 package (8 ounces) reduced-fat cream cheese, cubed
1 cup 1% cottage cheese
1 large egg, lightly beaten
1 tablespoon minced fresh parsley
6 whole wheat lasagna noodles, cooked and drained
1 cup shredded reduced-fat Italian cheese blend
3 teaspoons Italian seasoning, divided
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened., In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in the cottage cheese, egg and parsley., Spread meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, Italian cheese blend, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning., Cover and bake at 350° for 35 minutes. Bake, uncovered, for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 298 calories, Fat 15g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 772mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

ONE-POT SAUSAGE LASAGNA



One-Pot Sausage Lasagna image

Lasagna has never been easier! This quick riff on the classic pasta bake starts in your Dutch oven -- and stays there -- for a meaty, cheesy delight you'll want to make again and again.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 11

1 container (15 oz) whole-milk ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1 jar (26 oz) Muir Glen™ organic tomato basil pasta sauce
2 tablespoons butter
1 lb bulk mild Italian sausage
1 cup diced red onion
1 teaspoon salt
1/2 teaspoon ground black pepper
4 oz no-boil lasagna noodles, broken in 3 pieces (from 8-oz package)
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves

Steps:

  • Heat oven to 425°F. In medium bowl, mix ricotta and mozzarella cheeses; set aside.
  • Place pasta sauce in large bowl; set aside. In 5-quart ovenproof Dutch oven, melt butter over medium-high heat. Cook sausage, onion, salt and pepper in butter 6 to 8 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Stir sausage mixture into sauce in bowl.
  • Spread 2 cups sauce mixture in bottom of same Dutch oven. Top with one-third of the lasagna noodles. Top with half of the ricotta mixture. Pour 1 cup of the reserved sauce mixture over ricotta mixture. Top with another one-third of the lasagna noodles. Top with remaining ricotta mixture. Top with remaining lasagna noodles, then top with remaining sauce mixture. Top with Parmesan cheese.
  • Cover; bake 15 minutes. Remove cover; bake 10 to 15 minutes longer or until pasta is tender and mixture is browned on edges. Top with basil.

Nutrition Facts : Calories 480, Carbohydrate 27 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 8 g, TransFat 1/2 g

CLASSIC AND SIMPLE MEAT LASAGNA



Classic and Simple Meat Lasagna image

Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.

Provided by ccb1122

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 8

Number Of Ingredients 11

12 whole wheat lasagna noodles
1 pound lean ground beef
2 cloves garlic, chopped
½ teaspoon garlic powder
1 teaspoon dried oregano, or to taste
salt and ground black pepper to taste
1 (16 ounce) package cottage cheese
2 eggs
½ cup shredded Parmesan cheese
1 ½ (25 ounce) jars tomato-basil pasta sauce
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
  • Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
  • In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
  • Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g

ONE-STEP LASAGNA WITH SAUSAGE AND BASIL



One-Step Lasagna with Sausage and Basil image

Categories     Beef     Cheese     Herb     Pasta     Pork     Tomato     Bake     Kid-Friendly     Fall     Bon Appétit     Small Plates

Yield Serves 6 to 8

Number Of Ingredients 9

3/4 pound lean ground beef
1/2 pound Italian sausage, casings removed
1 26-ounce jar thick spaghetti or marinara sauce
1 1/2 cups water
1/2 cup chopped fresh basil
1 1-pound box lasagna noodles
1 15-ounce container part-skim ricotta cheese
1 pound mozzarella cheese, coarsely grated
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350°F. Sauté beef and sausage in heavy large skillet over medium-high heat until cooked through, breaking up meats with back of spoon, about 4 minutes. Transfer meats to bowl.
  • Combine spaghetti sauce, water and basil in large bowl. Spread 1 1/2 cups sauce mixture in bottom of 13x9x2-inch glass baking dish. Arrange 1/3 noodles, slightly overlapping if necessary, atop sauce. Spread half of ricotta over noodles. Sprinkle with half of mozzarella cheese, half of meat mixture and 1/4 cup Parmesan cheese. Top with 1 1/2 cups sauce. Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese. Arrange remaining noodles over. Spoon remaining sauce over, covering completely. Sprinkle with remaining 1/2 cup Parmesan. Cover tightly with heavy-duty foil. Place on baking sheet.
  • Bake until noodles are tender and lasagna is heated through, about 1 hour. Uncover; let stand 15 minutes. (Can be prepared 1 day ahead. Rewarm covered in 350°F. oven about 45 minutes. ) Cut lasagna into squares and serve.

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

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LASAGNA WITH BEEF AND SAUSAGE RECIPES ALL YOU NEED IS FOOD
Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. …
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Top Asked Questions

What is beef and sausage lasagna?
This beef and sausage lasagna is a delicious, meaty main course that only needs a green salad to complete the meal. It is also a great dish for a large crowd or potluck!
What is the best way to cook a lasagna?
A hearty, flavorful lasagna filled with sausage and beef for the meat sauce. The creamy cheese layer has a blend of cottage cheese and ricotta mixed with herbs. this is sure to be a family favorite. Bring a large pot of well-salted water to a boil. Add the lasagna noodles and cook for 6-7 minutes.
How to cook meatloaf with sausage sauce?
Directions In a large skillet, cook the beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Spread the meat sauce in a greased 13x9-in. baking dish.
What kind of cheese is in meat lasagna?
Here is a hearty, flavorful meat lasagna recipe layered with sausage and beef tomato sauce and a blend of cheese. The creamy cheese layer in this meat lasagna is a blend of cottage cheese and ricotta mixed with freshly chopped herbs. This dinner meal is bound to be a family favorite!

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