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Hearty Meat Lasagna- a Family Favorite

by Michele Pesula Kuegler | March 9th, 2015 | Main Dishes, Recipes
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rsz_lasagnaLasagna is a special occasion dish in our house.  My best estimate is that I make it twice a year, at most. When I’m planning for a family gathering, such as Christmas, lasagna is one of my go-to meals. I love that I can (and should) make the dish the day before. It is a nice, filling dish that everyone can serve themselves in the serving size that he prefers. Add a salad and some bread, and dinner is done!  For those pickier eaters in our family, I cook a pot of plain pasta. Voila! 

What I especially love about making lasagna for big family gatherings is that I need to make two lasagnas. Yes, I did just state that I like having to make more food. Not only do I enjoy cooking, but when there’s a larger crowd, I can make different lasagnas. The preferred lasagna in our house is the meat version. With a gathering, I also make a veggie lasagna as a different option. Personally, I love to eat a small slice of each.

I tend to use a combination of sausage and pepperoni in my meat lasagna. Other combinations would work well; feel free to share your combinations in the comments.

Hearty Meat Lasagna

Yields 12


Print

Prep Time
25 hr

Cook Time
1 hr

Total Time
26 hr

Prep Time
25 hr

Cook Time
1 hr

Total Time
26 hr

Ingredients
  1. 1 lb. spicy Italian sausage, casings removed
  2. 1 lb. whole milk mozzarella, divided
  3. 32 oz. whole milk ricotta
  4. 2 eggs
  5. 1 Tb. dried basil
  6. 1 Tb. dried oregano
  7. Marina
  8. 9 oz. package no-boil lasagna noodles
  9. Sliced pepperoni
  10. 1/4 cup shredded parmesan
Instructions
  1. Heat large frying pan over medium heat. Cook sausage completely, breaking into crumbles.
  2. Transfer sausage to a paper towel-lined plate and drain fully.
  3. Cut mozzarella in half. Wrap and refrigerate one half; dice other half.
  4. In a large mixing bowl combine ricotta, eggs, basil, oregano, and diced mozzarella.
  5. Coat a 13×9 pan with nonstick cooking spray.
  6. Spread a thin layer of marinara on bottom of pan. Top with 3 lasagna noodles.
  7. Spread half of ricotta mixture over noodles. Top with a layer of pepperoni slices.
  8. Top with 3 lasagna noodles, and coat them with a layer of marinara.
  9. Top the marinara with half of the sausage crumbles. Sprinkle with half of the parmesan.
  10. Repeat with one more layer of noodles/ricotta/pepperoni and one more layer of noodles/sauce/sausage/parmesan.
  11. Top with last 3 noodles and a layer of marinara. Cover with foil and refrigerate.
  12. After 24 hours preheat oven to 400.
  13. Bake lasagna for 45 minutes.
  14. Shred remaining mozzarella. Uncover lasagna, top with mozzarella, and bake for 10 minutes.
  15. Remove from oven, rest for 10 minutes, serve.
Notes
  1. You can refrigerate the lasagna for less than 24 hours, but I would suggest allowing it to sit for at least 12 hours.
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