Meat Lovers Lasagna Recipes

HEARTY MEAT LOVER'S LASAGNA

Steps:

• In a Dutch oven or large skillet with lid, cook sausage, ground sirloin, onion, mushrooms, and garlic, in olive oil over medium heat until well browned.
• Stir in crushed tomatoes, tomato paste, tomato sauce, and balsamic vinegar.
• Season with sugar, basil, oregano, thyme, bay leaves, fennel seeds, Italian seasoning, 1 ½ teaspoons salt, pepper, and 2 tablespoons parsley.
• Simmer on low, covered, for at least 1 1/2 - 2 hours, stirring occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine ricotta cheese with eggs, remaining parsley, and 1/2 teaspoon salt.
• To assemble, spread enough meat sauce to cover the bottom of the baking dishes.
• Arrange 3 raw lasagna noodles lengthwise over meat sauce.
• Spread noodles with half of the ricotta cheese mixture.
• Place a third of the mozzarella cheese slices on top of the ricotta in pans.
• Spoon about 1 1/2 cups meat sauce over mozzarella, and sprinkle each pan with 1/4 cup Parmesan cheese and 1/4 cup Romano cheese.
• Repeat layers (noodles, ricotta, mozzarella, meat), and top with remaining mozzarella, Parmesan, and Romano cheese.
• Cover pans with foil: to prevent sticking, spray the underneath side of foil with cooking spray.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25-30 minutes or until cheese on top is nice and golden.
• Cool for 15 minutes before serving.

MEAT LOVER'S LASAGNA

Steps:

• Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray and spread 1 cup spaghetti sauce evenly over bottom. Cook lasagna noodles according to package directions; drain well.
• Meanwhile, in a large skillet over medium-high heat, cook beef and sausage until no pink remains, stirring to break up meat as it cooks. Drain off excess liquid and add remaining spaghetti sauce to meat; mix well.
• In a large bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, garlic powder, and salt; mix well.
• Place 3 noodles over sauce. Spread 1/3 of cheese mixture over noodles, layer with 6 slices mozzarella cheese and spoon 1/3 of meat sauce over cheese. Repeat with 2 more layers, ending with meat sauce and cover with foil.
• Bake 50 minutes, uncover, and place remaining cheese on top. Return to oven to finish baking for 15 to 20 minutes, or until heated through in center. Allow to sit 10 minutes before serving.

"MEAT" LOVER'S LASAGNA

Steps:

• Heat oven to 350°F. Cook and drain noodles as directed on package.
• Unwrap sausages; place on large microwavable plate. Microwave uncovered on High 1 to 2 minutes, turning sausages once, until slightly thawed. Cut sausages into 1/4-inch slices.
• In medium bowl, mix ricotta cheese, 1/4 cup of the Parmesan cheese and the egg. In another medium bowl, mix pasta sauce, Italian seasoning and water.
• In ungreased 13x9-inch (3-quart) glass baking dish, spread about 1/2 cup pasta sauce mixture. Top with 3 noodles, half of the ricotta mixture and half of the sausage pieces. Top with about 1 1/4 cups remaining pasta sauce mixture and half of the soy cheese. Repeat with remaining noodles, ricotta mixture, sausage, pasta sauce mixture and soy cheese. Sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake uncovered 35 to 45 minutes or until bubbly and cheese is melted. Cover loosely with foil; let stand 10 minutes before serving.

MEAT LOVER'S VEGETARIAN LASAGNA

Steps:

• Combine diced tomatoes and tomato sauce in medium saucepan. Cook over low heat, simmering, until reduced to half of its original volume.
• Saute garlic in olive oil until golden.
• Combine ricotta with herbs and spices in a bowl. When garlic is warm (but not hot), combine with ricotta.
• Combine broccoli, mushrooms, carrots, and artichokes in a bowl.
• In a lasagna or 9 x 13 x 2 pan, place 1/3 of the sauce. Next, place 4 of the noodles, overlapping slightly. Then place 1/3 of the ricotta, spreading thinly. Cover with 1/3 of the vegetables, and then 1/3 of the mozzarella.
• Repeat with two more layers, finally topping with the parmesan.
• Place pan on cookie sheet (this is to catch eventual spills and drips - I told you it was messy) and cover with foil. Refrigerate for at least an hour to give the flavors a chance to blend.
• Preheat oven to 350.
• Cook for 20 minutes covered with foil, and then 20 - 25 minutes uncovered.

MEAT LOVERS CHEATING LASAGNA

Steps:

• In a large frying pan, cook the sausage and ground beef together with the chopped onions until no longer pink and drain all grease.
• Cook ravioli according to package directions (only for about 3 minutes or so I think) Drain and rinse in cold water.
• In a 13x9 baking dish, spread a small amount of sauce (just enough to cover bottom) and layer enough ravioli to cover.
• Stack the slices of pepperoni and cut them into narrow strips and spread half of it over the ravioli.
• Now spread all the meat over that and pour the remaining sauce on top of it.
• Sprinkle with 1-1/2 cups mozzerella cheese, then layer the remaining ravioli and cheese and sprinkle all of the garlic powder on it.
• Spread the remaining half of pepperoni strips on top of cheese.
• Cover with foil and bake at 375* for about 20-25 minutes.
• Remove foil and bake uncovered another 10 minutes or until cheese and pepperoni are golden.
• Serve with no yeast Beer Bread (recipe# 73440).

MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS

Steps:

• In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
• Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
• In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
• Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
• To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.