Cheesy Meat Lasagna

Enjoy seconds (and thirds)

Pyrex Deep 9x13 with Cheesy Meat Lasagna

Makes 1 9”x13” Pyrex Deep lasagna

Serves 10-12

 

1 tablespoon extra virgin olive oil

1 lb. sausage in casing, sweet or spicy

1 lb. ground beef

1 onion, sliced

4 cloves garlic, smashed

2 28-ounce cans of crushed tomato

2 teaspoons salt

1 teaspoon of red pepper flakes (optional)

1 lb. no boil lasagna noodles
16 ounces fresh ricotta cheese

2 cups grated Parmesan cheese

1 ½ lb. mozzarella

 

Preheat oven to 350° F. Spray a 9”x13” Pyrex Deep with cooking spray or brush with olive oil.

In a large skillet heat olive oil over medium-high heat and remove sausage from casing. Add ground beef and begin to break the meats up with the back of a wooden spoon. Sear until golden brown and cooked through, stirring as needed.

 

Add onion, garlic and red pepper flakes (if desired) and sauté until onions are translucent. Stir in crushed tomatoes and season with salt. Allow the sauce to simmer for a few minutes while you assemble the other ingredients.

 

Add a ladle or two of sauce to the bottom of the Pyrex Deep and cover the bottom of the dish with lasagna noodles.

Using a spoon or offset spatula spread ricotta cheese and then sprinkle with Parmesan and mozzarella cheese. If using balled mozzarella, tear organically and scatter.

 

Add another layer of noodles and then cover with another ladle or two of sauce. Repeat cheeses and then layer again with noodles, sauce and cheese. Repeat this pattern until all ingredients are used up.

 

Cover the Pyrex Deep with tinfoil and bake for 45 minutes. Remove tinfoil and cook the lasagna for another 5 minutes or until the top is golden and bubbly.

 

Cool slightly and serve while warm. Lasts for 3-4 days in the refrigerator and can be cut and frozen for up to 90 days.