World's Best Meat Lover's Lasagna

Meat Lover's Lasagna

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1 lb Italian sausage

1 lb ground beef

1 tsp garlic powder

1 tsp dried crushed rosemary

1 tsp onion powder

2 tsps black pepper

1 ½ tsp salt

2 tbs chopped flat leaf parsley

2-24oz jars of marinara

32oz ricotta

1 egg - beaten

6oz shredded parmesan

8oz shredded cheddar

8oz shredded mozzarella

1lb package lasagna noodles


  1. Season ground beef: 1 tsp salt, 1 tsp black pepper, 1 tsp salt, 1 tsp garlic powder, 1 tsp dried rosemary, 1 tsp onion powder. Combine. Refrigerate for at least 1 hour to allow flavors to marry.
  2.  In a skillet over medium high heat, add ground beef and Italian sausage and brown. Instead of mincing the meat, I brown mine in larger chunks for a meatier lasagna.
  3. Drain grease and place browned meats into a bowl.
  4. Preheat oven to 375 degrees.
  5. Add marinara to meat in bowl and combine.
  6. In a medium sized bowl, add ricotta, parmesan, ½ tsp salt, 1 tsp black pepper, beaten egg – combine.
  7. Mix cheddar and mozzarella in a bowl to evenly distribute.
  8. Cook lasagna pasta according to the package directions.
  9. In a 9x13 pan, layer ingredients. Spread some of the meat/sauce mixture. Add pasta side-by-side (likely 4 noodles). Spread some of the ricotta mixture over noodles.  Add cheddar and mozzarella. Repeat layering. Be sure to cover noodles with sauce otherwise the uncovered portions will become hard once baked. End layering with cheese.
  10. Once layering is complete, sprinkle top with chopped parsley.
  11. Cover with aluminum foil. Tip: spray foil with non-stick cooking spray to prevent the cheese from sticking to the foil.
  12. Bake covered for 25 minutes and then uncovered for 25 minutes.
  13. Rest for 15 minutes before serving.

Keywords: lasagna