Lasagna - Cassie's Way

Cassie *


I've been making my lasagna this way since a teenager. I usually keep my homemade meatballs stocked up in the freezer just for this lasagna.

My family and friends love it!

Many, many requests for this lasagna for graduation parties.

If you're going to take the time to make this..take just an extra 30 minutes and make your own meatballs. They are what gives the sauce it's deliciousness..well, that and the sauce is homemade also.


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12 large pieces
30 Min
55 Min



2 - 3 jar(s)
spaghetti sauce, meatless...i use 2 - 2 1/2 quart sized jars of my homemade sauce.
1 can(s)
crushed or diced tomatoes
3 clove
garlic, minced
1/2 c
onions, diced
1/2 c
red or green bell pepper, diced
10 - 12
meatballs, homemade or store bought..homemade are best or you can just use 1 pound ground beef.
links, italian or hot sausage, casings removed and pull apart into bite sized pieces
1 tsp
garlic powder
4 oz
fresh mushrooms sliced ( optional)
10 - 15 slice
pepperoni, sliced in half
hot pepper flakes ( optional)
salt, pepper to taste


32 oz
whole milk ricotta cheese
1/2 c
shredded parmesan cheese
4 oz
frozen or fresh spinach, ( optional), if frozen, thaw and squeeze our excess moisture
1/3 c
fresh parsley, chopped, or parsley flakes
1 c
shredded mozzarella cheese
1/2 tsp
dried basil or italian seasoning
salt and pepper to taste


1 - 8 oz
provalone cheese slices
2 - 3 c
shredded mozzarella, or any itlalian shredded cheese
1/2 c
shredded parmesan
2 - 8 oz
boxes of oven ready lasagna noodles. or boil 16 ounces of lasagna noodles according to package
basil, parsley, parmesan for on top



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1Gather all ingredients.

If you are making the meatballs. Go ahead and mix them up. Bake in a 350 degree oven on a sprayed baking pan; I use my jelly roll pan.

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2Spray a deep baking pan with cooking spray. I use a 10 x 15 inch. It works perfectly in this pan.

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3Bake for roughly 20 - 25 minutes, turning so both sides brown.

If using store bought, make sure they are thawed, and broken up into bite sized pieces. Obviously you can make smaller pieces, is entirely up to you.

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4Set aside to cool. After cool enough to handle break them up into chunky pieces. This will be your meat for the sauce instead of plain ground beef.

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5Now, remove the casings from the sausage, unless using patties, and pinch bite sized pieces.

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6Brown the sausage in oil in a large dutch oven. I used my stock pot. It has high sides, which keeps the sauce in the pan, instead of on your stove. I also sprinkles some red pepper flakes for some added heat. You can fore go them. We like spicy.

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7After it's cooked through, remove it from the pan and drain on paper towels. If you want your pieces smaller than this..just take a spoon or spatula and smash them up some more.

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8Meanwhile; in the same pot, brown your peppers, garlic, mushrooms. Add the sausage back to the pot along with the pulled apart meatballs.

If you are not using meatballs and just ground beef, now is the time to add it to the vegetables. Make sure you season it real well though. Mind you much of the flavor in the sauce comes from the meatballs and the Italian sausage.

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9Now, add the sauce, pepperoni, salt, pepper, garlic powder and tomatoes, juice and all. Stir well, and simmer for 20 -25 minutes; stirring occasionally so not to scorch on the bottom.

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10While sauce is simmering,In a large bowl; mix up your filling ingredients. Set aside.

Preheat oven to 350 degree.

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11Now, get your pan, and ladle enough sauce to swirl around and cover the bottom of pan.

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12Lay lasagna noodles on top of the sauce. Making sure you cover the sauce, you may have to break or tear the noodles to fit, depending on size of pan you use.

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13Spread a layer of ricotta mixture over the noodles, be generous. Spread 2 - 3 ladles of sauce to cover ricotta. Sprinkle evenly with 1/2 the parmesan and 1 cup of mozzarella cheese.

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14Add another layer of noodles, then more sauce to cover. Now, spread the provalone slices evenly on the meat sauce. Spoon and spread dollops of ricotta, reserving about 1 cup for the top. ( optional). Now, add another cup of mozzarella cheese. More sauce, and the top layer of noodles.

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15Spread sauce to cover top completely, making sure all noodles are covered. It may seem like a lot of sauce, but the pasta will suck it up. Spread the remaining cheeses; using a tablespoon; dollop remaining ricotta evenly over other cheeses. ( optional). Sprinkle with spices.

16You may cover with foil for the first 30 minutes, then take foil off and bake another 25 to 30 minutes, till bubbly and cooked through. Naturally, if you use a smaller pan and less layers, it will cook faster.

I didn't cover mine as I like it to get golden.

After removing from the oven, place on cooling rack to set up, for 5 - 10 minutes. Cut and enjoy that meaty, cheesy goodness.

If there is any remaining sauce left, heat back up in a saucepan if you want more sauce when serving.

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17I served mine with a small tossed salad and cheese garlic bread..

Do not let this long list of instructions deter you from trying. I just like being precise for those that may be making their first attempt at lasagna. It's a lot easier to make, than explaining how to. LOL!

I actually like this better the next day. It gives the meatballs time to spread their flavor throughout the lasagna...mmm mmm mm!

It freezes well also.

If making a smaller pan of lasagna, just scale down the ingredients.

About this Recipe

Course/Dish: Beef, Pork
Main Ingredient: Pasta
Regional Style: Italian