Description
There’s nothing like hearty and flavorful pan of lasagna. This Meat Lasagna is cheesy and gooey!
Ingredients
- 8 ounces, weight Italian Sausage Links, Removed From Casings
- 8 ounces, weight Ground Beef
- 1 teaspoon Chopped Garlic
- ½ teaspoons Kosher Salt
- 6 cups Marinara Sauce (I Use Rao’s)
- 8 ounces, weight Ricotta Cheese
- 8 ounces, weight Cream Cheese, At Room Temperature
- 1 cup Grated Parmesan Cheese
- 8 whole Fresh Or No-boil Lasagna Sheets
- 1 cup Fresh Basil Leaves
- 2 cups Shredded Mozzarella Cheese
Preparation
Preheat oven to 375ºF. Lightly spray a 9×13 baking dish with nonstick cooking spray.
Add sausage, ground beef, garlic and salt to a pan over medium-high heat. Cook until meat is browned, about 8–10 minutes. Using a slotted spoon, transfer meat to a medium bowl. Add marinara sauce and stir to combine. Set aside.
Add ricotta, cream cheese and Parmesan to a large resealable bag. Mix with your hands. It’s important for the cream cheese to be at room temperature so this is easily mixed. Snip off the tip of one of the corners. We’re going to use this as a piping bag for neat distribution of our delicious cheese mixture.
Arrange a single layer of the lasagna sheets at the bottom of your baking dish. Cover lasagna sheets with ½ of the meat and sauce mixture. Then pipe on half of the cheese mixture. Tear some of the basil into smaller pieces and sprinkle over the top. Repeat layers then top with mozzarella cheese.
Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 15 minutes until top is nice and golden brown. Let it sit for 10 minutes before slicing and serving.
