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The other night I asked my family what they wanted for dinner, and my daughter, Erin, immediately said “Meat Lasagna!” When my kids were growing up, and even when I was a child, we never put meat or pork in our lasagna or baked ziti. It was against all things Italian, and you just didn’t do it. I had never made a meat lasagna before so I figured I would try it out. I was a little skeptical at first, but it ended up being delicious, and it is now a staple on my go-to list!
Scale
Ingredients
For the meat sauce
- 1 Tablespoon Olive Oil
- 1 Pound Circle B Ranch Sweet Italian Sausage
- 1 Pound Ground Beef- I used our own but any all natural/organic beef will do
- 1 Cup Finely Diced Onion
- 1/2 Cup Finely Diced Carrot
- 2 Large Garlic Cloves- I used organic elephant garlic
- 2 Jars of Marina’s Tomato Sauce
For assembling the lasagna
- 1 Tablespoon Olive Oil
- 2 Packs of Rana Fresh Lasagna Sheets
- 16 Ounces Ricotta Cheese
- 1 Cup Grated Parmigiano- Reggiano Cheese
- 1 Egg- beaten
- 1 lb Mozzarella Cheese- grated
Instructions
Preparing the meat sauce
- Cook together sausage, beef, onions and carrots
- Add garlic, cook for about 1 minute until garlic becomes fragrant
- Add Marina’s Tomato Sauce and use a wooden spoon to stir together the garlic and sauce making sure to scrape the bottom and edges
- Simmer the sauce for about 20-30 minutes- until carrots are tender
- Adjust the seasoning to your taste
Putting it all together
- Heat oven to 375 degrees
- Stir ricotta and parmigiano- reggiano together with the beaten egg
- Ladle 3/4 cup of the meat sauce into the bottom of a 13 inch x 9 inch baking dish
- Lay one sheet of lasagna down
- Spread about half of the ricotta cheese down over the lasagna sheet
- Sprinkle with the mozzarella cheese
- Top with meat sauce
- Add another layer of lasagna sheet and repeat process
- When you near the top of the pan, top the lasagna sheet with the remaining sauce and final layer of mozzarella cheese
- Cover loosely with aluminum foil and bake for 30 minutes covered
- Uncover and bake for 40 minutes or until cheese is crusty along the pain edges
- Let rest for 10 minutes
- Cut, serve and enjoy!
