Meat Lovers Lasagna

This delicious and hearty Meat Lovers Lasagna is loaded with melty cheese, delicious sauce, and two kinds of meat!

Course Entree

Cuisine Italian

Keyword lasagna with meat, meat lasagna, meat lovers lasagna

Prep Time 1

Cook Time 1

Servings

Calories 470kcal

Author Wendie Williams

Equipment

9x13 baking dish
parchment paper
aluminum foil
cooking spray

Ingredients

15 ounces ricotta cheese
16 ounces mozzarella cheese, freshly grated, divided
6 ounces parmesan cheese, freshly grated, divided
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon fresh parsley, chopped
2 tablespoons fresh basil, chopped

For the sauce

1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup carrots, diced
3/4 cup onion, diced
1/2 cup celery, diced
1 1/4 pounds lean ground beef
1/2 pound ground Italian sausage
1-29 ounce cans tomato sauce
1-29 ounce can crushed tomatoes in puree
2 tablespoons tomato paste
1/2 cup red wine
2 tablespoons Italian Herb seasoning
1-3 teaspoons granulated sugar (see notes)
1-16 ounce lasagna noodles
8 ounces provolone cheese slices
More basil to garnish, optional

Instructions

In a medium bowl, combine the ricotta, 8 oz of freshly grated mozzarella, 2 oz of freshly grated parmesan, egg, salt, pepper, parsley, and basil. Cover and refrigerate until ready to assemble the lasagna.

For the sauce

In a Dutch oven or very large saucepan over medium heat, add olive oil, garlic, onions, carrots, and celery. Saute for about 3 minutes.
Add ground beef and Italian sausage and cook, breaking up into small pieces, for about 5-8 minutes.
Add tomato sauce, crushed tomatoes, tomato paste, red wine, Italian herb seasoning, salt, pepper, and sugar, and stir to combine. Reduce heat to low and simmer, uncovered, stirring occasionally, for 45 minutes to combine flavors and reduce sauce.
While the sauce is simmering, bring a large stockpot full of water to boil and cook the lasagna noodles for ⅔ of the time directed on the package. Drain the noodles well and lay them out to cool separately by draping them around the perimeter of the colander, or on a baking sheet lined with parchment paper, if necessary, to make sure the noodles don't stick together.
Preheat oven to 375 degrees

To assemble the lasagna

Spray a 9x13 baking dish with nonstick cooking spray.
Add 2 ladles of red meat sauce to the bottom of the dish. Place one layer of noodles lengthwise on top, overlapping slightly and making sure to fill the corners.
Add ½ of the slices of provolone, about 1/2 of the cheese mixture, and 3 ladles of the red meat sauce on top.
Place noodles width-wise on top, overlapping slightly and making sure to fill corners.
Add the other ½ of the slices of provolone, the other 1/2 of the cheese mixture, and 3 ladles of the red meat sauce.
Place noodles lengthwise on top, overlapping slightly and making sure to fill corners.
Cover the noodles with the remainder of the red meat sauce and top with the remaining 8 oz freshly grated mozzarella and 4 oz freshly grated parmesan.
Cover with parchment first, and then foil, and bake at 375 degrees for 45 minutes on the middle rack. Save your oven by lining a baking sheet with foil and placing it on the lower rack just in case it bubbles over.
Carefully remove the parchment paper and foil and bake for another 15 minutes. Let cool for 15 minutes before slicing and serving.

Video

Notes

The sugar cuts some of the acidity in the tomato sauce, add it according to taste.

Grate your cheese, the pre-shredded cheese doesn't melt as nicely.

To store: Store in an airtight container in the refrigerator for up to 4 days.

To Freeze: Place in a disposable aluminum baking dish wrapped with foil and freeze for up to 3 months. Thaw in the refrigerator and bake as directed, You may have to add an additional 20 minutes to the baking time.

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