Lasagna with Sausage, beef and cheese

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 688.8
  • Total Fat: 29.0 g
  • Cholesterol: 100.7 mg
  • Sodium: 1,626.5 mg
  • Total Carbs: 68.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 35.8 g

View full nutritional breakdown of Lasagna with Sausage, beef and cheese calories by ingredient


The best lasagna I've ever had!!! The best lasagna I've ever had!!!
Number of Servings: 12


    1 lb spicy Italian Sausage
    3/4 lbs lean ground beef
    1/2 cup minced onion
    2 cloves garlic, crushed
    1 (28 oz) can crushed tomatoes
    2 (6 oz) cans tomato paste
    2 (6.5 oz) cans canned tomato sauce
    1/2 cup water
    2 Tbsp white sugar
    1/2 tsp fennel seeds
    1 tsp Italian seasoning
    1 Tbsp salt
    1/4 tsp ground black pepper
    4 Tbsp chopped fresh parsley
    12 lasagna noodles
    16 oz ricotta cheese
    1 egg
    1/2 tsp salat
    3/4 lb mozzarella cheese, sliced
    3/4 cup grated parmesan cheese


1. Place lasagna noodles in a bowl with hot water and allow to sit.

2. Cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, paste, sauce and water. Season with sugar, basil, fennel, Italian seasoning, 1 Tbsp salt, pepper, and 2 Tbsp parsley. Let simmer about 30 minutes.

3. In a mixing bowl combine ricotta with egg, remaining parsley and 1/2 tsp salt.

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Let lasagna sit over night.

6. Bake in preheated (375 degrees F) oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user LALAPINKDAISY.