Hearty Meat Lasagna Oamc
Indulge in the ultimate comfort food with this Hearty Meat Lasagna OAMC (Once-A-Month-Cooking) recipe, a must-try for lasagna enthusiasts and meal preppers alike. Packed with layers of tender lasagna noodles, a rich and savory meat sauce made from a blend of ground beef and Italian sausage, and a creamy ricotta-Parmesan mixture, this dish delivers bold Italian flavors in every bite. Topped with gooey, golden mozzarella and seasoned with garlic, parsley, and Italian herbs, it’s the perfect blend of cheesy, meaty goodness. Designed to serve a crowd or stock your freezer for later, this lasagna is as versatile as it is delicious. Whether you’re enjoying it fresh out of the oven or reheating for a convenient dinner, this easy-to-make classic delivers hearty perfection every time!
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Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 large egg
- 0.5 cup grated Parmesan cheese
- 4 cups shredded mozzarella cheese
- 3 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions, then drain and lay them flat on a clean towel or baking sheet to prevent sticking.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic, ground beef, and ground Italian sausage to the skillet. Cook until the meat is browned and fully cooked, breaking it into small crumbles as it cooks. Drain any excess fat.
Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and black pepper. Simmer the mixture for 15 minutes, stirring occasionally.
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and 2 tablespoons of chopped parsley. Mix well and set aside.
Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the meat sauce, slightly overlapping them. Spread one-third of the ricotta mixture over the noodles, then sprinkle 1 cup of shredded mozzarella on top.
Repeat the layers two more times: meat sauce, noodles, ricotta mixture, and mozzarella cheese.
For the final layer, top with the remaining meat sauce and sprinkle the last cup of mozzarella cheese evenly over the top.
Cover the baking dish with aluminum foil (spraying the underside with cooking spray to prevent sticking). Bake for 25 minutes.
Remove the foil and bake uncovered for an additional 20-25 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving.
If freezing for later use, allow the lasagna to cool completely. Wrap tightly in plastic wrap and aluminum foil, and store in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven at 375°F (190°C) until warmed through.
Nutrition Facts
Calories |
7723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.4 g | 503% | |
| Saturated Fat | 171.7 g | 858% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1485 mg | 495% | |
| Sodium | 11047 mg | 480% | |
| Total Carbohydrate | 655.4 g | 238% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 82.7 g | ||
| Protein | 433.3 g | 867% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 6108 mg | 470% | |
| Iron | 52.6 mg | 292% | |
| Potassium | 7960 mg | 169% | |
*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.
