meaty lasagna, step by step with pictures
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. ENJOY!
prep time
30 Min
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 2 pounds ground chuck, cooked
- 1 pound bulk italian sausage, cooked
- 1 medium onion, diced
- 4 cups mozzarella cheese
- 2 1/2 jars pasta sauce of choice, save the rest for dipping garlic bread sticks ;)
- 8 ounces fresh mushrooms, sliced
- 2 cans campbells condensed cream of mushroom soup with roasted garlic
- 1 pound lasagna noodles, no boil (oven ready)
How To Make meaty lasagna, step by step with pictures
-
Step 1cook ground chuck, sausage and onions until no longer pink. Drain off grease -
Step 2stir in pasta sauce and simmer until warm
-
Step 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).
-
Step 4Top with a layer of noodles
-
Step 5cover with sauce and about 1 cup cheese, another layer of noodles, sauce, then cheese, then noodles. Now your ready for the final layer.
-
Step 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
-
Step 7bake at 350* for about an hour, or until the top is browned to your liking.
-
Step 8allow to cool slightly before cutting and serving. ENJOY!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes