~ Cheesy Lasagna ~ Cassies

Cassie *


My family & friends like any form of Lasagna I make. I never make it the same twice. I just use what I have. This one was well received by all.



★★★★★ 1 vote

6 - 8
30 Min
1 Hr



  • 1 lb
    ground beef
  • 3/4 lb
    bulk italian sausage
  • 2 - 3 clove
    garlic, minced
  • 1 small
    onion, chopped
  • 28 oz
    can, crushed tomatoes
  • 12 oz
    tomato paste
  • 2 1/2 Tbsp
  • 1/2 - 3/4 c
  • 1 1/2 tsp
    each - dried basil & italian seasonin
  • 1 tsp
  • 3/4 tsp
  • 2 Tbsp
    fresh chopped parsley
  • 1 box
    lasagna noodles - prepared according to box

  • 2
  • 2 c
    ricotta cheese
  • 1 c
    fresh shredded mozzarella - divided
  • salt
    & pepper
  • 2 Tbsp
    fresh chopped parsley
  • 1/2 - 3/4 lb
    each - sliced, mozzarella & provolone
  • 3/4 c
    shredded parmesan - reserving 1/4 cup

How to Make ~ Cheesy Lasagna ~ Cassies


  1. Prepare sauce and simmer for 1 hour.

    In dutch oven, over medium heat, cook ground beef, onion, garlic and sausage until meat is no longer pink. Drain if too much grease.

    Add tomatoes, sauce, paste and water. Stir to combine. Add the seasonings, stir. Bring to a boil then cover and simmer for 1 hour to 1 1/2 hours. Stirring occasionally.
  2. Have noodles prepared and rinsed with cold water.

    Preheat oven to 374 degree F.

    In a bowl, mix ricotta, 1/2 cup mozzarella, eggs, parsley and salt.

    In a 9 x 13 baking dish. Spread 1 1/4 - 1 1/2 cups meat sauce, evenly.

    Lay 5 - 6 noodles lengthwise over sauce and spread 1/3 ricotta cheese mixture over noodles. Spread provolone cheese slices, 1/4 cup Parmesan evenly over that. More sauce, noodles, 1/3 ricotta mixture using mozzarella slices and 1/4 cup Parmesan on this layer. Repeat until noodles, sauce and ricotta cheese are used. End with sauce, reserved 1/2 cup shredded mozzarella and remaining Parm.
  3. Spray a piece of foil with non stick cooking spray,so cheese doesn't stick.

    Bake for 30 minutes, then remove foil and bake for another 25 - 30 minutes or until bubbly and golden.
  4. Let rest 5 - 10 minutes before cutting for easier removal.


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