Bucket Lasagna
Get ready to elevate your lasagna game with the bold and hearty "Bucket Lasagna," a show-stopping dish that's perfect for feeding a crowd! Packed with layers of rich tomato meat sauce made from savory ground beef and Italian sausage, creamy ricotta blended with fresh parsley, gooey mozzarella, and the option of tender zucchini slices, this recipe redefines comforting Italian cuisine. Baked to perfection in a deep, oven-safe container—like a clean metal bucket or a casserole pan—this giant lasagna holds its layers beautifully, creating a visually stunning and indulgent meal. With its irresistible combination of flavors and textures, "Bucket Lasagna" is ideal for family gatherings, potlucks, or any occasion where you want to impress with deliciously oversized proportions.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 lb Lasagna noodles
- 1 lb Ground beef
- 0.5 lb Italian sausage
- 1 Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 28 oz Crushed tomatoes
- 6 oz Tomato paste
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 16 oz Ricotta cheese
- 1 Egg
- 2 tbsp Fresh parsley, chopped
- 4 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 Zucchini (optional), thinly sliced
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a deep container, such as a clean metal bucket or a deep casserole pan.
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a sheet of parchment paper to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until fragrant, about 3 minutes.
Add the ground beef and Italian sausage to the skillet. Cook until browned, breaking up the meat as it cooks, about 8 minutes. Drain any excess fat.
Stir in the crushed tomatoes, tomato paste, dried basil, oregano, salt, and pepper. Let the sauce simmer for 10-15 minutes, stirring occasionally.
In a medium bowl, combine the ricotta cheese, egg, and parsley. Mix until smooth and set aside.
Spread a thin layer of the meat sauce on the bottom of the prepared 'bucket.'
Layer lasagna noodles over the sauce, overlapping slightly to cover the surface. Trim noodles if needed.
Spread a layer of the ricotta mixture over the noodles. Top with a layer of shredded mozzarella and a sprinkling of Parmesan.
Add a layer of optional zucchini slices, then spread a layer of meat sauce over the vegetables.
Repeat layering (noodles, ricotta, mozzarella, Parmesan, zucchini, and meat sauce) until you have filled the container, finishing with a layer of meat sauce topped generously with mozzarella and Parmesan.
Cover the 'bucket' tightly with aluminum foil and bake for 45 minutes.
Remove the foil and bake an additional 15 minutes, or until the cheese is melted and bubbly.
Allow the lasagna to cool for 10-15 minutes before serving. Use a large spoon to scoop out portions and enjoy!
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 10.0 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 693 mg | 53% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
