My meaty Lasange

My Meaty Lasange Recipe

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Debbie Knauff


I learned at an early age from watching my Mom & my Aunts cook. Everyone has their own way to make home-made lasange and I followed my dear Aunt Lily's recipe for great tasting lasange that wins them over each time!


★★★★★ 1 vote

8 to 10
1 Hr
55 Min


  • 4 can(s)
    hunt's chopped tomatoes in garlic & olive oil
  • 2 lbs
    chopped meat
  • 1 lb.
    chopped sausage
  • 1 box
    ronzoni lasange noodles
  • 1 lb.
    whole or skim milk mozzerella cheese
  • 1 large
    ricotta cheese (whole or skim milk)
  • 2 gloves
    chopped garlic

How to Make My meaty Lasange


  1. Follow directions on box of Lasange. After noodles are done, strain out the water, layer 4 lasange noodles at bottom of pan, then put down a layer of sausage, chop meat, then ricotta cheese, drop by tsp. across lasange noodles, then mozzerella slices, then repeat with another round of lasange noodles & repeat the above process.
  2. Bake in 350 degree oven for 1 hour, then let stand for 1 or 2 mins. and enjoy!

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