Beef and Italian Sausage Lasagna

Beef and Italian Sausage Lasagna


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Enjoy this quick and easy traditional Italian lasagna that mixes two flavorful meats into one satisfying dish that will be sure to satisfy a hungry family or a big crowd.

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Chicago, IL

Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

12 servings


  • 1 pkg Lasagna Noodles, cooked al dente in Boiling Salted Water, and drained
  • ¼ cup Extra Virgin Olive Oil
  • 1 lb Ground Beef
  • 1 lb Sausage, casings removed
  • 4 cups Ricotta Cheese
  • 3 cups Shredded Mozzarella Cheese, divided
  • 1 cup Parmesan Cheese, divided
  • 1 Tbsp Oregano
  • 2 Eggs, beaten
  • 2 (16 Oz Each) Tomato Sauce
  • 20 Leaves of parsley
  • 1 pkg Pepperoni, 8-12 oz
  • 8 Plum Tomatoes, sliced thin
  • 8 black olives

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In a large skillet, cook the beef, sausage, sliced black olives and diced tomatoes over medium heat until meat is no longer pink; drain.
Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Simmer, uncovered, for 10 minutes or until thickened.
Remove from the heat.
Spread the meat sauce in a greased 13-in. x 9-in. baking dish.
Top with three noodles, cheddar cheese, 1-1/2 teaspoons Ground pepper and Oregano
Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Ground Pepper and Oergano
Cover and bake at 350° for 35 minutes.
Uncover; bake 10-15 minutes more or until bubbly. Let stand 15 minutes before serving.

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