meaty lasanga

(2 ratings)
Recipe by
NIKKI SMITH
HEMET, CA

My man loves meat, so if you have a house full of men this is a great food filler.It better the next day when the sauce combines with the noodles..Hope you enjoy

(2 ratings)
yield 8 serving(s)
prep time 35 Min
cook time 1 Hr 15 Min

Ingredients For meaty lasanga

  • 1 box
    lasagna noodles, uncooked
  • 2 lb
    ground beef
  • 2 c
    spaghetti sauce mix with mushrooms
  • 2 c
    spaghetti sauce with meat
  • 1 clove
    garlic
  • 1 lg
    onion
  • 1 tsp
    italian sasoning
  • 1 1/2 c
    cheddar cheese, shredded
  • 1 c
    mozzarella cheese, shredded
  • salt and pepper
  • 2 c
    ricotta cheese

How To Make meaty lasanga

  • 1
    Bring a large pot of water to a rapid boil. Boil lasagna noodles 6 to 8 minutes until al dente. Drain and rinse with cold water. Lay noodles flat and remove excess water with a paper towel
  • 2
    In a skillet, brown the ground beef over medium-high heat. Add onion,garlic, salt, pepper, and Italian seasoning. Cook until there is no remaining pink color in beef. Drain any liquids and set aside
  • 3
    In a large bowl, mix together ricotta cheese, Romano cheese, 2 cups of the spaghetti sauce and the seasoned ground beef. Mix until well blended. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • 4
    Add a thin layer of spaghetti sauce in the bottom of a 9x13 inch baking dish. Add a layer of noodles lengthwise and a few noodles in the opposite direction. Pour in a generous layer of ricotta mixture on top of noodles.
  • 5
    Add another layer of noodles lengthwise. Spread 1 cup of each cheese(s). Add another thin layer of ricotta cheese. Add the last layer of noodles lengthwise. Top the noodles with the remaining spaghetti sauce.
  • 6
    Bake in a preheated oven for 50 to 55 minutes.The last 10 minutes remove the foil and add the remaining cheeses. Cook until cheese is brown and bubbley.

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