Rice Lasagna with Beef and Sausage
Elevate your comfort food game with this hearty and innovative Rice Lasagna with Beef and Sausage! A creative twist on the Italian classic, this dish swaps traditional pasta for layers of flavorful, fluffy long-grain rice, creating a gluten-free alternative that doesn’t skimp on indulgence. Juicy ground beef and savory Italian sausage are simmered in a rich tomato sauce infused with garlic, onions, and aromatic Italian seasoning. Creamy layers of ricotta cheese, blended with fresh parsley and Parmesan, melt seamlessly with gooey mozzarella for the ultimate cheesy bite in every forkful. Perfectly baked to golden perfection, this mouthwatering rice lasagna is ideal for family dinners or meal prepping, offering a satisfying and comforting meal for up to eight servings.
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Recipe Information
Ingredients
- 2 cups long-grain rice
- 4 cups water
- 1 pound ground beef
- 1 pound Italian sausage
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 24 ounces canned tomato sauce
- 14 ounces canned crushed tomatoes
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 16 ounces ricotta cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 3 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
In a medium saucepan, combine the rice and water, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and water is absorbed. Fluff the rice with a fork and set aside.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and Italian sausage, breaking them into small pieces. Cook until browned, about 7-8 minutes. Drain any excess fat.
Add the onion and garlic to the skillet with the meat. Cook for 3-4 minutes until the onion is translucent and fragrant.
Stir in the tomato sauce, crushed tomatoes, Italian seasoning, salt, and black pepper. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
In a medium bowl, mix the ricotta cheese, egg, parsley, and 1/2 cup of Parmesan cheese until well combined. Set aside.
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Spread 1/3 of the cooked rice evenly over the sauce, followed by 1/3 of the ricotta mixture, 1/3 of the remaining meat sauce, and 1 cup of shredded mozzarella. Repeat the layers two more times, finishing with a layer of mozzarella on top.
Sprinkle the top with the remaining 1/2 cup of Parmesan cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with additional fresh parsley, if desired. Enjoy!
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 589 mg | 45% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 689 mg | 15% | |
*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.
