Meaty Lasagna, step by step with pictures

Gary G


I don't think theres a way to mess up lasagna. Well, one exception, put zucchini in it. ha ha

Here, you'll find a meaty and cheesy lasagna full of flavor and includes using one "special" ingredient that for us, makes it unique and over the top. I don't use ricotta in mine, but you can always add it. it's even better the next day.


★★★★★ 1 vote
30 Min
1 Hr


2 lb
ground chuck, cooked
1 lb
bulk italian sausage, cooked
1 medium
onion, diced
4 c
mozzarella cheese
2 1/2 jar(s)
pasta sauce of choice, save the rest for dipping garlic bread sticks ;)
8 oz
fresh mushrooms, sliced
2 can(s)
campbells condensed cream of mushroom soup with roasted garlic
1 lb
lasagna noodles, no boil (oven ready)


1cook ground chuck, sausage and onions until no longer pink. Drain off grease
2stir in pasta sauce and simmer until warm
3I use a 9x14 baking dish, but you can use whatever you have on hand.
First, spread a thin layer of meat sauce,

(the key to using oven ready noodles is to make sure the entire noodle is covered, this prevents the noodle from drying out during the baking process).
4Top with a layer of noodles
5cover with sauce and about 1 cup cheese, another layer of noodles, sauce, then cheese, then noodles. Now your ready for the final layer.
6on the final layer of noodles, evenly spread mushroom soup over the noodles. then add remaining sauce, cheese and top with the fresh sliced mushrooms
7bake at 350* for about an hour, or until the top is browned to your liking.
8allow to cool slightly before cutting and serving.


About this Recipe

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