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Beef and sausage lasagne recipe

Beef and sausage lasagne recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

A hearty lasagne that's packed full of flavour. Enjoy with garlic bread and salad, if desired.

71 people made this

IngredientsServes: 12

  • 450g lean minced beef
  • 225g Italian sausages, casings removed
  • 640g tomato puree
  • 2 tablespoons caster sugar
  • 1 teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 1/2 tablespoons dried parsley
  • 9 lasagne sheets
  • 675g cottage cheese
  • 2 eggs, beaten
  • 1/2 teaspoon ground black pepper
  • 40g grated Parmesan cheese
  • 1 1/2 tablespoons dried parsley
  • 1/2 teaspoon salt
  • 450g sliced mozzarella cheese

MethodPrep:30min ›Cook:1hr30min ›Extra time:15min resting › Ready in:2hr15min

  1. In a large pot, cook minced beef and sausagemeat over medium heat until brown; drain. Stir in tomato puree, sugar, 1 teaspoon salt, garlic and 1 1/2 tablespoons parsley. Reduce heat and simmer uncovered for 30 minutes.
  2. Meanwhile, stir together cottage cheese, eggs, pepper, Parmesan, 1 1/2 tablespoons parsley and 1/2 teaspoon salt until blended.
  3. Preheat oven to 180 C / Gas 4. In a 20x30cm baking dish, layer a third each of the lasagne sheets, sliced mozzarella, cottage cheese mixture and meat sauce. Repeat layers twice.
  4. Bake lasagne in the preheated oven for 1 hour or until hot and bubbly. Let stand 15 minutes before serving.

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Reviews & ratingsAverage global rating:(72)

Reviews in English (59)

by WATRQ

It's okay, but COTTAGE CHEESE???? I knew I should have just used the ricotta, but I wanted to try it first as is. Next time--- RICOTTA. Now that it's so available I don't know why anyone would use cottage cheese in lasagne.-07 Sep 2002

by MommyFromSeattle

Very good. I add one 10oz. box of frozen chopped spinach with the meat mixture for more nutrition. Good way sneak in something green Moms. **Tip** for all Lasagna makers - no need to wash another pot to boil noodles. Soak raw, hard noodles in a large bowl of hot tap or boiling water for 30 min. Then layer as usual. Noodles won't be cooked, but will complete it's cooking in the oven.-24 Mar 2007

by Madame.D

Great tasting lasagne! This recipe requires a little preparation, but it is certainly worth it. I chose to use chicken instead of beef and it wasn't a problem. Using many different cheeses makes the lasagna tick! Perhaps adding a tad more sugar to the tomato mix would be nice, for the tomato paste is quite concentrated. Also, I would recommend putting something (an egg, more cheese, tomato sauce, etc.) on the top layer of lasagna noodles so that they won't be burnt. Mmmmm.-08 Oct 2002


Italian Sausage Lasagna

Johnsonville® Italian Sausages make it simple to enjoy authentic Italian flavor. This classic lasagna dish is made so much easier with Johnsonville backing big flavor to make this recipe a new lasagna favorite!

Johnsonville® Italian Sausages make it simple to enjoy authentic Italian flavor. This classic lasagna dish is made so much easier with Johnsonville backing big flavor to make this recipe a new lasagna favorite!

Ingredients

extra virgin olive oil, divided

fresh grated Parmesan cheese

fresh spinach, lightly packed and chopped

shredded Italian blend cheese

fresh chopped oregano or 1 teaspoon dried oregano

REVIEWS

Directions

Cook noodles according to package directions drain. Toss with 2 tablespoons oil and set aside.

In a medium skillet, cook and crumble sausage in 1 tablespoon olive oil over medium heat until browned and fully cooked 7-10 minutes.

Add onion and garlic cook and stir until tender about 4 minutes.

Add marinara sauce to sausage mixture set aside.

In a medium bowl, mix together the ricotta cheese, egg, ¼ cup Parmesan Cheese and chopped spinach set aside.

In a greased 9x13-inch baking dish, spread 1 cup of sausage mixture on the bottom.

Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on noodles layer with 1 cup sausage mixture. Sprinkle ½ cup Italian cheese over mixture. Repeat this process three more times, starting with noodles and finish with remaining ¼ cup Parmesan cheese, sprinkle with oregano.


Reviews

This was really tasty. My 9x13 was filled to the brim and bubbled over just a little, so recommend placing a tray underneath. Would be good with hot Italian sausage also.

I love this lasagna. Making is for a cozy Christmas dinner after a more formal Christmas Eve. It is my go-to lasagna. Super yummy!

I was rushing and ended up putting two big fistfuls of fresh baby spinach in with the ricotta cheese mixture by accident. When I realized what I had done, I went ahead and added the basil, only about half the amount called for in the recipe. I layered with fresh baby spinach and used sliced mozzarella vs. shredded. I also turned off the oven at the end of the cooking time and kept it in a warm oven for about 20 minutes as it looked a bit watery in places (I used a glass dish). The extra spinach was fine and everyone loved the dish.

This may be the most delicious lasagna I've made, and it makes a lot! Cooked up about 1" above my standard 9x13x2" Pyrex baking dish, a bigger lasagna pan will work better. The basil ground up in the ricotta is a nice touch. Italian sausage is also far superior to ground beef here, IMO.

We enjoyed this for the lighter tomato sauce rather than my heavier sauce/puree/ paste/red wine version. I have used ground meat but the sausage is nice. The processed cheese smooths easily as another noted. I followed another and used baby spinach and just added in the layering without steaming. It blended in perfectly. We're eating leftovers later this week. This will be my go to lasagna recipe.

Very good, but for all the work it is to assemble the various components - not worth it.

I loved this exactly as is. Was not too watery for me, but I finished cooking at 400, maybe that helped. I also liked the smooth texture of processing the ricotta, will do that again, it was also easier to spread that way. Keeping the spinach as its own layer and out of the ricotta mixture seemed to give it more texture and flavor. I used Beyond Meat sausage for vegetarians and it was delicious.

This is my go-to lasagna recipe now and it always gets rave reviews. I add sautéed portobello mushrooms to the sauce. Otherwise I follow the recipe and it's always fantastic!

This turned out excellent! I used fresh baby spinach instead of frozen and opted for fresh mozzarella in slices, which distributes nicely. Additions to the sauce included sautéed mushrooms and hot Italian sausage and I used 3/4 the amount of basil. This is my go to recipe now!

Simple, delicious. Not sure why it was watery for others, mine had an excellent texture. Perfect for a cozy meal and some days worth of leftovers for lunch.

This was my first lasagna and it turned out great! I wish I used fresh steamed spinach instead of frozen and it was massive but it was great!

I noticed the recipe does not include sauce in the layers, only on the bottom and top. I thought that was strange, and now that I see the video, where sauce is added to each layer, I figure it is just a mistake in the recipe. Interestingly, I tried this recipe BECAUSE there was no sauce in the layers. I hate when my lasagna runs all over the plate--I learned to make a lasagna that stands up on the plate, in a neat square, and that's how I prefer it. Anyway, a few alterations to my taste: I used half fontina and half mozzarella, because we love fontina. Additionally, I made an extra layer, portioning the ingredients in quarters rather than thirds (I usually do this, for the same "stand up" reason). Finally, my husband is highly allergic to onions, so no onions in the sauce, but I did add some chanterelles and baby portobellos, sliced, sauteed with the sausage. This recipe was really, really delicious!

Minor changes. Halved the recipe, added mushrooms and used ground beef rather than Italian sausage (because that was what I had). It was excellent. I did use six of the lasagna sheets for the half recipe and it all came out perfect. Will do again.

This is the best lasagne ever. I made it for my condo neighbors when we had our Xmas dinner. I had 4 people come by looking for leftovers - they knew I mad a double batch. What not to do - don't use jarred ragu. It doesn't taste right. Just follow the recipe. I also used those smaller caterer foil boxes to freeze for later. I will always do that again. It's always nice to have a good meal saved away. I've shared this recipe with 8 other people. Many thanks to the person who put this all together.

I made it for a dinner party and everyone loved it!

Turned out great! Followed the recipe as written, except that I did not use the liquid from the canned tomatoes. The lasagna was not watery at all. In fact, I wanted more sauce so next time, I will leave the liquid in. Everyone loved the basil ricotta and it was a nice texture. I would make this again!

I made this dish for our holiday party - everyone loved it! I'll definitely make it again

I've made this dish several times now. It's a winner. The flavors are great together. To save time, I have also used jarred sauce in the past. Just jazz it up with sausage, oregano and garlic. Delicious!

Best lasagna recipe out there! I have made this several times and it is a crowd pleaser. Easily feeds 6 hungry guests with minimal sides. It is absolutely vital to remove all moisture from the spinach or the lasagna will be incredibly runny :/

I love this recipe, the combination of sausage and spinach just seems to provide another layer of flavors over most lasagna recipes. But I do have a couple of recommendations having done it a dozen times or so. 1) DO use a larger pan than a 9x13. In my case a ceramic lasagna pan that's probably 10x14x4.. the extra depth really helps. 2) DO use oven ready noodles. It helps consume some of the moisture and surprisingly tastes great. This wasn't intuitive to me, but trust me and try it. 3) I DON'T use a food processor and I DO just incorporate the spinach into the filling mix. 4) DO really work on getting the moisture out of the spinach. I spread it out over 6ish sheets of paper towel and pat it with more paper towels until it's pretty dry. 5) I use more moz cheese than they recommend. To each his/her own :) Lastly, I do think Lasagna is a dish to be done somewhat by judgement vs strictly following a recipe. If your sauce seems too watery, simmer it for a while. etc etc. To me lasagna is a bunch of great ingredients and flavors and as long as you get the moisture roughly right you pretty much can't miss.

Used garden tomatoes instead of canned and simmered the sauce till the consistency looked right to me. Got raves from my guests, and I was pleased with the results.

It looks a little soupy. Perhaps the marinara should have simmere a little longer?

Too watery. I knew better, but after skimming the reviews I thought I’d give it a shot. However, TOO WATERY. I like the basil, but other than that this is nothing special.

I would not process the filling in the processor. I like to have some texture to the filling, not have it so smooth. Also I like cubing my mozzarella, I do not like buying pregrated cheeses. Too much basil! you don't need that much! I also like adding julienned carrots to my lasagna as well.

This was very good and I will definitely make it again. Just want to warn people that I used a glass "lasagna" pan (thanks to other reviewers saying a 13x9 pan wasn't big enough) and still had some boil-over onto the half-sheet pan I used underneath it. Another note, I assembled this the day ahead, took it out of the fridge about 30 minutes before baking and this took over 2.25 hours to reach 180 degrees! Next time, I will keep everything separate and reheat the sauce before assembling.


How Long Does it Take to Make a Lasagna from Scratch?

If you follow my tips, which includes making parts of the lasagna ahead of time, you can assemble a lasagna in about 15 minutes. Baking time is about half an hour to 40 minutes, for a crispier top. If you make your own sauces, and assemble it right after, it will take approximately an hour and a quarter (1 hour for the sauce and 15 minutes to assemble). Trust me, it’s worth it.

Love the crunchy bits, and corner pieces of lasagna? Then you’ll love this!


The Best Ever Lasagna

Who&rsquos up for a warm slice of lasagna?! Ever since I can remember I&rsquove always been in love with lasagna. I don&rsquot know if it&rsquos all the comforting layers or the stretchy mozzarella but I simply can&rsquot resist it.

Lasagna is great winter comfort food and it feeds a lot of people. Over the past few years I&rsquove been working on perfecting my original ground beef lasagna recipe and now I think I&rsquom done! It&rsquos o officially THE BEST EVER LASAGNA!! I&rsquove made this recipe for family, friends and even made a batch for my daughter&rsquos school a few weeks ago and everyone asked me for the recipe.

This recipe is very versatile and can be adapted in many ways. I used a mixture of ground beef and italian sausage but I&rsquove also used only ground beef in the past and it still tasted delicious. Also, my family prefers ricotta but you can also substitute it with cottage cheese and I promise it will still taste as good. I usually make this lasagna a day ahead in order for the flavors to &ldquomarinate&rdquo in the fridge then let it sit at room temperature for about and hour before baking. If you have any more tips and tricks you would like to share with everyone please feel free to leave a comment below!

One more thing&hellip if possible, PLEASEEEE use FRESH basil. It really makes a HUGE difference!


Tip: If you&rsquore making this lasagna a day ahead there is no need to boil the noodles. Just soak them in hot water for 25-30 minutes then layer as you usually would and refrigerate for at least 12 hours b3fore baking. The noodles won&rsquot be cooked but will be soft enough to layer and will continue cooking in the oven.


Cook noodles according to package directions. Drain rinse in cold water, then sprinkle with olive oil.

Saute hamburger and sausage drain and remove to mixing bowl. To the hamburger, add the olives, ricotta, Parmesan cheese and half of the mozzarella cheese. Stir to mix.

Place noodles on a working surface. Spread meat filler the full length of each noodle roll. Place rolls in, seam-side down in a small shallow casserole. Top with spaghetti sauce and then the remaining mozzarella cheese.

Cover cook in a 350 degrees F oven for 20 minutes or until heated through and cheese is melted. Let stand 2 minutes before serving.


1. Make the Sauce

Begin by placing the onions, garlic, carrots, and celery in a food processor. You need to give them a rough chop first, otherwise, they won’t chop evenly.

Pulse until minced but not puréed, so that they melt into the sauce.

Heat 2 tablespoons of the olive oil in a large pot over medium-high heat, and add the sausage.

Cook, stirring occasionally and breaking the sausage into small pieces, until slightly browned but not cooked all the way through, about 5 minutes. Using a slotted spoon, transfer the partially cooked sausage to a plate. Set aside.

Add the remaining tablespoon of olive oil to the pan, reduce the heat to medium, and add the minced vegetables.

Cook, stirring frequently, until the vegetables are very soft, 6 to 8 minutes. Do not brown reduce the heat if necessary.

Add the wine and continue cooking, stirring to scrape any brown bits from the bottom of the pan, until the wine is mostly absorbed by the vegetables, a few minutes.

Add the tomatoes, cream, salt, pepper, sugar, thyme and bay leaves.

Stir and bring to a boil.

Reduce the heat and simmer until the sauce is thickened, about 20 minutes.

Add the sausage back to the pot.

Continue simmering until the sausage is fully cooked and the flavors all meld together, about 10 minutes. Taste and adjust seasoning if necessary. Fish out the bay leaves and discard.

2. Make the Ricotta Filling

Combine the ricotta, cream cheese, egg, garlic, Parmigiano-Reggiano, salt and pepper in the bowl of a food processor fitted with a metal blade.

Process until evenly combined, then add the basil.

Pulse until the basil is finely chopped.

3. Assemble the Lasagna

Spread about 1-1/2 cups of sauce in the bottom of the baking dish.

Arrange 3 noodles over the sauce, and dollop a third of the ricotta filling over the noodles.

Spread the ricotta mixture evenly over the noodles.

Sprinkle with 3/4 cup mozzarella cheese.

Repeat layering of sauce, noodles, ricotta filling and mozzarella 2 more times. Top with the remaining 3 noodles. Spoon the remaining sauce over the noodles, then sprinkle with the remaining mozzarella and 1/4 cup Parmigiano-Reggiano.

Spray a large piece of foil with nonstick cooking spray. Cover the lasagna tightly with the foil, sprayed side down. Bake for 40 minutes in a 375°F oven. Carefully uncover and increase the oven temperature to 400°F. Bake, uncovered, until the noodles are tender, the sauce is bubbling, and the edges are golden and puffed, about 20 minutes.

Remove from the oven and let stand for 15 to 20 minutes before serving.


Method

Preheat the oven to160C/325F/Gas 3.

For the ragu, heat a large frying pan until hot and add the oil. Cook the mince until browned all over. Remove from the heat and transfer to a plate. Add the onion, celery (if using) and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the redcurrant jelly (or sugar), tomato purée and thyme, then stir well.

Stir in the canned tomatoes. Bring to the boil again, cover and simmer in the oven for 1-½ hours, or until the beef is tender.

For the white sauce, melt the butter in a saucepan. Add the flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add the Dijon mustard and parmesan cheese and season well with salt and pepper.

For the lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Spoon one third of the white sauce on top. Arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce on top and then half of the white sauce. Put another layer of lasagne sheets on top, then the remaining meat sauce and remaining white sauce. Sprinkle over the cheddar cheese.

Leave for six hours before cooking so that the pasta can start to soften.

Preheat the oven temperature to 200C/400F/Gas 6.

Cook in the middle of the oven for about 45 minutes- or until golden brown on top, bubbling around the edges and the pasta is soft.

Recipe Tips

When Mary Berry first cooked this recipe on television in the 1970s, she used dripping to fry the meat and vegetables. Seek this out for a really meaty flavour, but olive oil is generally preferable now. You can also stretch this recipe out into two smaller lasagnes, one for the freezer and one for now.


Method

Preheat the oven to 200C/180C Fan/Gas 6. Grease the ovenproof dish with butter.

Soak the lasagne sheets in recently boiled warm water to soften while you prepare the two sauces.

For the pork and spinach sauce, heat the oil in a large, non-stick frying pan. Add the sausage meat and brown over a high heat for 5–10 minutes until golden-brown, breaking up the mince with two wooden spoons. Sprinkle in the flour and fry for a minute.

Add the chilli, garlic and mushrooms and fry for about 5 minutes. Stir in the crème fraîche and spinach. Bring to the boil and allow to bubble for a couple of minutes. Season well with salt and pepper and set aside.

For the tomato sauce, mix all the ingredients together in a jug or bowl and season well with salt and pepper.

Spoon one-third of the spinach sauce into the base of the ovenproof dish. Spoon one-third of the tomato sauce on top and arrange half the lasagne sheets over the tomato sauce. Repeat using two more layers of spinach and tomato sauce and one of lasagne sheets. Sprinkle over the grated cheese.

Bake for 30–35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately.

Recipe Tips

Tip 1: Lasagne sheets can vary in size, so you may need more or fewer sheets.

Tip 2: Soaking the sheets of dried lasagne really helps to soften them so that they absorb the sauce better. You could also use fresh sheets of lasagne.

Tip 3: The lasagne can be prepared up to 1 day in advance and cooked when required.


Skillet Sausage and Beef Lasagna

A big lasagna supper too often means a full kitchen sink. But here, the same ovenproof skillet is used for making the sauce and baking the lasagna, which turns it from a major weekend project to a weeknight meal. Be sure to cover the top pasta layer completely with sauce so it will cook evenly.

Skillet Sausage and Beef Lasagna

Ingredients

  • 2 Tbs. olive oil
  • 1/2 lb. (250 g) pork sausage, casing removed
  • 1/2 lb. (250 g) ground beef
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tsp. dried oregano
  • Pinch of red pepper flakes
  • 1 can (28 oz./875 g) crushed tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 cup packed fresh basil leaves, coarsely chopped, plus whole basil leaves for garnish
  • 1 package (15 oz./475 g) ricotta cheese
  • 4 1/2 cups (18 oz./560 g) cups mozzarella cheese
  • 1 1/2 cups (6 oz./180 g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 15 no-boil lasagna noodles

1. Preheat an oven to 375°F (190°C).

2. In a large cast-iron skillet over medium-high heat, warm the oil. Add the sausage and ground beef and cook, stirring occasionally, until browned, 4 to 6 minutes. Transfer to a plate. Pour off all but 1 Tbs. of the fat from the skillet.

3. Return the skillet to medium-high heat, add the onion and garlic, and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add the oregano and red pepper flakes and cook, stirring occasionally, for 30 seconds. Add the tomatoes and the sausage mixture, and season with salt and black pepper. Transfer the sauce to a large bowl.

4. In a medium bowl, stir together the basil, ricotta, 1 cup of the mozzarella, 1/4 cup of the Parmesan, the egg and a large pinch each of salt and black pepper.

5. Spread 1/3 cup of the sauce evenly on the bottom of the skillet. Cover with a single layer of 3 lasagna noodles (break up noodles into smaller pieces to fill in any gaps). Top with 1/3 cup of the ricotta mixture, 1/3 cup of the sauce, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, and another layer of 3 lasagna noodles. Repeat the layering of sauce, noodles, ricotta mixture and cheeses 3 more times. Cover with the remaining 3 lasagna noodles, then top with the remaining sauce, mozzarella and Parmesan.

6. Transfer to the oven and bake until the lasagna is browned and bubbly, about 45 minutes. Let rest for 15 minutes before slicing. Garnish with basil and serve. Serves 6 to 8.

Find more than 20 easy-to-cook recipes that help you make the most
of your skillet in our cookbook The Skillet Supper Cookbook .


Preparation

Step 1

Brown ground beef, Italian sausage, onion and garlic. Add salt and next 5 ingredients stirring until well mixed. Simmer 1 hour.

Cook lasagna noodles according to package directions drain and set aside.

Heat oven to 375°F. Spray a 13 x 9" baking pan with cooking spray.

Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese In a lasagna pan, layer noodles, meat sauce, and cheese mixture repeat.
Top off with layer of noodles sprinkle evenly with remaining mozzarella cheese.