Meat Lasagna
 
 
Author:
Ingredients
  • 8 ounces Italian sausage links, removed from casings
  • 8 ounces ground beef
  • 1 teaspoon chopped garlic
  • ½ teaspoon kosher salt
  • 6 cups marinara sauce (I use Rao's)
  • 8 ounces ricotta cheese
  • 8 ounces cream cheese, at room temperature
  • 1 cup grated parmesan cheese
  • 8 Fresh or no-boil lasagna sheets
  • 1 cup fresh basil leaves
  • 2 cups shredded mozzarella cheese
Instructions
  1. Pre-heat oven to 375 degrees. Lightly spray a 9x13 baking dish with non-stick cooking spray.
  2. Add the sausage, ground beef, garlic and salt to a pan over medium-high heat. Cook until meat is browned, about 8-10 minutes. Using a slotted spoon, transfer the meat to a medium bowl. Add the marinara sauce into the bowl and stir to combine. Set aside.
  3. Add ricotta, cream cheese and parmesan to a large zip top bag. Mix together with your hands. It's important for the cream cheese to be at room temperature so this is easily mixed. Snip off the tip of one of the corners. We're going to use this as a piping bag for neat distribution of our delicious cheese mixture.
  4. Arrange a single layer of the lasagna sheets at the bottom of your baking dish. Cover the lasagna sheets with ½ of the meat and sauce mixture. Then, pipe on ½ of the cheese mixture. Tear some of the basil into smaller pieces and sprinkle over the top.
  5. Repeat the layers and then top with mozzarella cheese.
  6. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 15 minutes until the top is nice and golden brown.
  7. Let it sit for 10 minutes before slicing and serving.
Recipe by Sarah 'n Spice at https://sarahnspice.com/meat-lasagna/