Italian Sausage Lasagna

Jump to Recipe

Lasagna sort of seems daunting and time-consuming. There’s a lot of work involved with all those layers. Cooking the noodles, making the meat sauce, prepping the ricotta mixture…you get the idea. But the reward really is worth it. It’s so comforting and tasty. It’s a great dish to take make for parties, or take to a new parent or sick friend who needs a night off from cooking. If you’re into meal prepping, you can make a couple pans of lasagna to keep in the freezer. Lasagna is easy to pop in the oven for those nights when you don’t want to lift a finger or you have surprise guests. Why not buy a frozen lasagna instead? Because it’s just not as good as homemade. Period. And it’s way cheaper to make your own.

I found some ground pork sausage in my freezer, which I wanted to use up, so I looked for a recipe with that in mind. I found a good one on The Spruce Eats, but changed it up a little. I prefer a saucier meat sauce using fire-roasted tomatoes. I’ve had some bad experiences with dry lasagna so I’m on the school that you can’t have too much sauce. As a result, my lasagna isn’t the prettiest, but it definitely tastes good.

Grab your ingredients and get to work. Smash your garlic. Open those cans. Measure out the seasonings. Chop the parsley. Shred the cheeses. Yes, lots of prepping.

Brown the sausage and then add garlic, tomatoes, seasonings, and tomato paste. You need to let it simmer for at least 30 minutes. The longer the better, really. Tomato paste has a raw taste that needs to be cooked out for at least 30 minutes. Like tasting baking chocolate (the kind without the sugar), tasting your tomato paste is not something you want to try. Yuck. So cook it for a while to get that tomato flavor going.

While this is going on, boil your noodles al dente. Do not overcook them or you’ll end up with mushy noodles. This recipe doesn’t use no-cook noodles, but they would probably work. Just put them directly in your lasagna. For a lower carb alternative, I like using Dreamfields lasagna noodles. Although not a true low-carb pasta, they are higher in fiber and more filling. Just don’t eat half a pan of lasagna! I’ve used them before and they hold up really well. You can also use thin strips of zucchini, but is that really lasagna? Probably not.

Make your ricotta cheese mixture last. When your meat sauce and noodles are done, the fun starts! I made half the original recipe so use a 9 x 9 x 2 inch casserole dish and start with a layer of noodles. Cover the noodles with a layer of mozzarella cheese. If you’re like me, be sure to taste the cheese to ensure it’s good and not poisoned. Yes, I love cheese.

Add a layer of ricotta. Don’t get obsessive about it. Dollop spoonfuls, spread it out until the edges are touching, and call it good. It’ll all blend together anyway.

Italian Sausage Lasagna

Next a layer of meat sauce.

Italian Sausage Lasagna

Do it all over again with another layer of noodles, ricotta, and meat. Top it all with mozzarella cheese.

Italian Sausage Lasagna

Bake it in the oven until the cheese is all melty on top, about 30-40 minutes.

Italian Sausage Lasagna

Let it rest a bit so you don’t burn the rough of your mouth when you take a bite. It also helps the cheese to solidify a little, but that didn’t seem to help my case. A hunk of lasagna does not photograph well, but tastes delicious so who cares?

Italian Sausage Lasagna
Italian Sausage Lasagna

Italian Sausage Lasagna

Servings 4

Ingredients
  

  • 1/2 pound Italian pork sausage
  • 1 clove garlic minced
  • 14.5 ounces fire roasted tomatoes crushed or diced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 1/4 teaspoons kosher salt divided
  • 6 ounces tomato paste
  • 6 lasagna noodles
  • 1 1/2 cups ricotta cheese
  • 1/3 cup Parmesan cheese shredded
  • 2 tablespoons fresh parsley chopped
  • 1 large egg
  • 1/4 teaspoon pepper
  • 8 ounces mozzarella cheese shredded

Instructions
 

  • Preheat the oven to 375 F.
  • In a skillet, brown the sausage and then drain the excess fat. Add the garlic, tomatoes, basil, oregano, 3/4 teaspoon salt, and tomato paste. Simmer, uncovered, for 30 minutes. If the sauce is too thick, add a little water.
  • Meanwhile, cook the lasagna noodles al dente, according to the package directions.
  • In a bowl, combine the ricotta cheese, Parmesan cheese, parsley, eggs, 1/2 teaspoon salt, and pepper.
  • In the bottom of a 9 x 9 x 2-inch casserole dish, place one layer of the noodles.
  • Cover the noodle layer with a layer of mozzarella cheese, and then add half of the ricotta mixture over the mozzarella. Add half of the meat sauce over the ricotta cheese layer. Repeat the layers (starting with the noodles), ending with mozzarella cheese.
  • Bake for 30 to 40 minutes in the preheated oven. Remove the lasagna from the oven and allow it to rest a few minutes before serving.
Feel free to share this recipe:

Beef and Italian Sausage Meatloaf

Jump to Recipe

I’m always on the hunt for the world’s best meatloaf recipe. It’s a home-style classic that is making a comeback, but it’s different now. We will no longer settle for the dense, dry loaf of our youth. Meatloaf can be delicious!

The secret lies with a few tricks.

Meat. You cannot use lean ground beef alone. It’ll come out dry because there’s no fat in it. When it comes to meatloaf, fat is your friend. If you want to make a leaner meatloaf, try a combination of lean and not so lean meats. For example, use lean beef or ground chicken with ground sausage (like in the recipe I’m going to share with you).

Breadcrumbs. Your best meatloaf might not be Keto or low-carb friendly. Sorry, but someone needs to discuss these truths. I’m sure there are bread substitutes (like almond flour) you can try, but that’s not this recipe. Straight up breadcrumbs make meatloaf less dense and help to hold in the juices. Remember, you are making meatloaf, not a meatbrick. If you are watching your carbs, just eat less meatloaf and more salad.

Vegetables. Shhhh! Meatloaf is a great way to hide those veggies your picky eaters won’t touch with a 10-foot pole. It also adds a bunch of moisture when the veggies break down and cook. The key is to chop them really finely so no one notices them. They’ll make your meatloaf tasty. The breadcrumbs will capture the juices and do its thing.

Do not over mix. I actually have a difficult time following this one. My OCD comes out. I have a tendency to mix everything together a lot because I want it well blended. But over mixing messes with the texture and leaves you with tough, dry meatloaf. You should barely mix it. You’ll end up mixing it a little more when you add the vegetables and then again when you put it in the pan. Whatever you do, do not compress it in the loaf pan. Smooshing (a real word) makes it dense, which is exactly what you are trying to avoid.

I’m a fan of several meatloaf recipes. Let me count the ways. Ina Garten’s Meat Loaf, BA’s Meat Loaf with Barbecue Sauce, and The Pioneer Woman’s Meatloaf are good choices, although I’m not a fan of ketchup on meatloaf. I’d like to try BA’s Best Beef-and-Bacon Meatloaf, but I’m skeptical because bacon on meatloaf never seems to crisp up for me. If you want to try a leaner one with turkey, go for Giada’s Turkey Meatloaf with Feta and Sun-Dried Tomatoes. I was impressed with the short cooking time of Sheet-Pan Glazed Meat Loaf and Blue Cheese Spinach Meat Loaf Muffins.

This recipe was inspired by The Spruce Eat. I needed to use up the leftover sausage from the Christmas dressing I made and this seemed like a perfectly good recipe to try out. I changed up the type of sausage to use and added a few tips for you. I was also surprised that they want you to pack the meat into a loaf pan, which is a big NO in my book.

Barely combine the meats, egg, and breadcrumbs. Remember, you’ll be mixing it again. Pulverize your canned tomatoes. I like to use a NutriBullet, but you can use a food processor or even chop it up with a knife. Chop up onion, garlic, and bell pepper into tiny pieces. Add these to a bowl along with your seasonings and cheese.

Beef and Italian Sausage Meatloaf

Mix it up with half of the tomatoes and meat mixture. Lightly press into a loaf pan.

Beef and Italian Sausage Meatloaf

Go find something fun to do while it bakes. Like make a bundt cake while watching HGTV. I know. I’m weird.

After an hour, spread the rest of the tomato mixture over the top of the meatloaf. I like it better than ketchup. There’s something not right about warm ketchup.

About 15 minutes later, pull it out of the oven and let it rest a bit like you would a steak. This helps keep the juices in. I did expect the tomato to brown a little, but it didn’t. and that’s okay.

Not your mom’s meatloaf. Better. But don’t tell her.

Beef and Italian Sausage Meatloaf
Beef and Italian Sausage Meatloaf

Beef and Italian Sausage Meatloaf

Servings 6

Ingredients
  

  • 1 pound lean ground beef
  • 1/2 pound ground Italian sausage
  • 1 large egg slightly beaten
  • 3/4 cup breadcrumbs
  • 14.5 ounces diced tomatoes divided
  • 1/2 onion finely chopped
  • 2 cloves garlic minced
  • 1/2 bell pepper any color, finely chopped
  • 1 1/2 tablespoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup Parmesan cheese freshly shredded

Instructions
 

  • Spray cooking oil in a 9 x 5 x 3-inch loaf pan. Preheat the oven to 375F.
  • In a large bowl, combine meats, egg, and breadcrumbs until barely blended.
  • Puree tomatoes in a food processor.
  • Add half of the tomatoes to the meat mixture. Then, add diced onion, minced garlic, diced pepper, basil, oregano, salt, pepper, and shredded cheese to the meat mixture. Mix until barely blended.
  • Put meat mixture into the loaf pan. Bake for 1 hour.
  • Top with remaining tomatoes. Bake for another 15-20 minutes, or until the internal temperature is about 155F.
  • Allow the meatloaf to rest for about 5 minutes, slice, and serve.
Feel free to share this recipe: