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Homemade Four Cheese Lasagna With Italian Sausage And Beef Recipe Image

Homemade Four Cheese Lasagna With Italian Sausage And Beef

This easy homemade four cheese lasagna with italian sausage and beef recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • pound ground beef
  • links mild Italian sausage
  • pound lasagna noodles about 12
  • oz jars pasta sauce
  • /2 Tbsp good tomato paste
  • oz bags shredded mozzarella cheese
  • /2 c. grated Parmesan cheese
  • /3 c. grated Romano cheese
  • /2 c. Ricotta cheese
  • cups spinach
  • beaten egg
  • small onion diced
  • cloves minced garlic
  • /4 c. roasted red peppers
  • tsp Italian seasoning
  • All purpose seasoning blend to taste
  • Chopped fresh parsley

Method
 

  1. Preheat oven to 375°
  2. Cook pasta according to package instructions, rinse, and set aside. (Lay them separately on a cookie sheet)
  3. In a heavy saucepan brown the ground beef and Italian sausage (remove from casing and break up with a fork) Mix in onion, red peppers, and garlic. Cook over medium heat until browned well, drain fat off.
  4. Add pasta sauce, tomato paste and season to taste with all-purpose blend. Add Italian seasoning, cover, and simmer on med-low for 30 minutes. (For optimal flavor, cook sauce the day before)
  5. OPTIONAL I add 1 tsp sugar
  6. While sauce is simmering, in a mixing bowl combine 1 bag of the mozzarella cheese, ricotta cheese, Romano, and Parmesan with a beaten egg, spinach, and parsley
  7. Add 1 c. meat sauce to the bottom of the baking dish, top with lasagna noodles, spoon on cheese mixture. Repeat. Finish with noodles topped with sauce and remaining mozzarella cheese.
  8. Cover and bake for 40 minutes. Uncover and add additional cheese if desired and bake another 10 minutes until lightly golden brown and bubbly.
  9. Allow resting 20 minutes before cutting.
  10. I did have about a pint of sauce left. Put in the freezer bag for a quick lunch one day!
  11. ENJOY