Meat Lasagna

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Prep Time: 35 minutes
Cook Time: 50 minutes
Servings: 2
Calories: 926kcal

Equipment

  • Loaf pan, or larger if needed

Ingredients

Lasagna

  • 1/2 tsp Dried oregano
  • 4 oz Ricotta cheese
  • 1/2 tsp Garlic powder
  • 1/4 cup Parmesan cheese grated
  • 3 oz Ground beef
  • 3 oz Ground sausage
  • 2 cups Marinara sauce use more or less as needed
  • 3 No-boil lasagna noodles use more or less as needed for layering depending on size of the vessel
  • 1 cup Mozzarella cheese shredded (use as needed)

Seasoning

  • Salt
  • Black pepper

Croutons

  • 1 slice Crusty bread cut into cubes 1/4" thick
  • 1/2 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Caesar Salad

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ tsp Lemon juice fresh-squeezed
  • ½ tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste
  • 2 cups Romaine lettuce chopped

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Preheat the oven to 375°F (190℃).
  • In a bowl, mix the oregano, ricotta, garlic powder, and parmesan, and season with salt and pepper.
  • Heat a skillet over medium heat. Brown the beef and sausage while crumbling it into smaller pieces until it is no longer pink. Season with salt and pepper to taste. Stir 2/3 of the marinara sauce with the beef until fully combined. Remove from the heat.
  • Ladle a thin layer of marinara sauce on the bottom of an 8x8 baking dish.
  • Place an even layer of no-boil lasagna noodles over the sauce (you may need to break the lasagna noodles to fit the dish properly).
  • Spread half of the ricotta mixture evenly over the noodles. Then spread a layer of meat sauce and 1/3 of the mozzarella. Repeat this process in another layer.
  • Finally, add a top layer of lasagna noodles and spread with marinara sauce and the remaining mozzarella. Cover with foil. Bake for about 40 - 50 minutes until fully cooked and bubbly. Let sit for 10 minutes before portioning.
  • Optional: place under the broiler on low to brown the top if desired.
  • Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
  • In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
  • Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
  • Mix the sparkling water and lemon. Serve over ice if desired.
  • Serve the lasagna with extra sauce if desired, Caesar salad, and lemon sparkling water.

Nutrition

Calories: 926kcal | Carbohydrates: 63g | Protein: 50g | Fat: 55g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 2440mg | Potassium: 1424mg | Fiber: 8g | Sugar: 14g | Vitamin A: 5912IU | Vitamin C: 49mg | Calcium: 795mg | Iron: 7mg

Meat Lasagna

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 35 minutes
Cook Time 50 minutes
Servings 2
Calories 926 kcal

Equipment

  • Loaf pan, or larger if needed

Ingredients
 
 

Lasagna

  • 1/2 tsp Dried oregano
  • 4 oz Ricotta cheese
  • 1/2 tsp Garlic powder
  • 1/4 cup Parmesan cheese grated
  • 3 oz Ground beef
  • 3 oz Ground sausage
  • 2 cups Marinara sauce use more or less as needed
  • 3 No-boil lasagna noodles use more or less as needed for layering depending on size of the vessel
  • 1 cup Mozzarella cheese shredded (use as needed)

Seasoning

  • Salt
  • Black pepper

Croutons

  • 1 slice Crusty bread cut into cubes 1/4" thick
  • 1/2 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Caesar Salad

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ tsp Lemon juice fresh-squeezed
  • ½ tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • ½ TBSP Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste
  • 2 cups Romaine lettuce chopped

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced

Instructions
 

  • Prep the ingredients per the instructions above.
  • Preheat the oven to 375°F (190℃).
  • In a bowl, mix the oregano, ricotta, garlic powder, and parmesan, and season with salt and pepper.
  • Heat a skillet over medium heat. Brown the beef and sausage while crumbling it into smaller pieces until it is no longer pink. Season with salt and pepper to taste. Stir 2/3 of the marinara sauce with the beef until fully combined. Remove from the heat.
  • Ladle a thin layer of marinara sauce on the bottom of an 8x8 baking dish.
  • Place an even layer of no-boil lasagna noodles over the sauce (you may need to break the lasagna noodles to fit the dish properly).
  • Spread half of the ricotta mixture evenly over the noodles. Then spread a layer of meat sauce and 1/3 of the mozzarella. Repeat this process in another layer.
  • Finally, add a top layer of lasagna noodles and spread with marinara sauce and the remaining mozzarella. Cover with foil. Bake for about 40 - 50 minutes until fully cooked and bubbly. Let sit for 10 minutes before portioning.
  • Optional: place under the broiler on low to brown the top if desired.
  • Preheat the oven to 350°F (176°C). Drizzle the oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
  • In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
  • Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing. Top with croutons and grated Parmesan cheese.
  • Mix the sparkling water and lemon. Serve over ice if desired.
  • Serve the lasagna with extra sauce if desired, Caesar salad, and lemon sparkling water.

Nutrition

Calories: 926kcalCarbohydrates: 63gProtein: 50gFat: 55gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 148mgSodium: 2440mgPotassium: 1424mgFiber: 8gSugar: 14gVitamin A: 5912IUVitamin C: 49mgCalcium: 795mgIron: 7mg
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