Luscious Lasagna

Luscious Lasagna


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I came up with this recipe because my family doesn't like ricotta. These are the cheeses they like. If your family likes another cheese use it! I sometimes use Munster and Asiago, and I have been known to throw in some cheddar. I just use what I have in the fridge. My husband doesn't like basil pesto or I would add it to one of the layers before cooking it! Use your imagination and have fun. Lasagna is a dish you really can't mess up too bad!

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Time needed

35 min preparation + 55 min cooking

Serving Size / Yield

8 servings


  • lasagna noodles, cooked to al dente and cooled
  • 1 lb. ground beef
  • 1/2 lb. ground Italian sausage
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • salt
  • pepper
  • 1 24-oz. jar pasta sauce
  • 1 28-oz. can diced tomatoes
  • 1 14-oz. can tomato sauce
  • 1/2 15-oz. jar Alfredo sauce, about 1 1/4 C.
  • 8 oz. cream cheese, softened
  • 1 egg
  • 12 slices provolone cheese
  • 16-oz. bag shredded mozzarella cheese, about 4 C.
  • 1 C. Parmesan cheese, grated
  • 1 8-oz. jar basil pesto

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Brown ground beef and Italian sausage. Add 3/4 tsp. dried basil, 3/4 tsp. dried oregano, 3/4 tsp. garlic powder, salt and pepper. You may want to use more garlic powder if you like. Cook for 3 minutes. Add tomato pasta sauce, tomatoes and tomato sauce. Simmer for 30 minutes. Mix cream cheese and Alfredo sauce with 1/4 tsp. dried basil, 1/4 tsp. dried oregano and 1/4 tsp. garlic powder until smooth. You can also put it in the microwave for 30 seconds to make it creamy. Add egg and mix well.

Layer lasagna; tomato sauce, pasta (overlap noodles for a prettier lasagna when you cut it) Alfredo sauce and cheeses then repeat until all pasta is used ending up with Alfredo sauce (save some cheese to top it with later). Cover with foil and bake at 350 degrees for 45 minutes. Uncover and top with cheese. Return to oven for 10 more minutes until cheese is melted. Let sit for 15 minutes then cut and top with basil pesto.

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