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Beef Lasagna

Meat lasagna is a yummy dish from an Italian cuisine, It can be served as a main dish.
  Mild italian sausage patties 1 Pound (Wegmans)
  90% lean ground beef 1 Pound (Wegmans)
  Dry red wine 2⁄3 Cup (10.67 tbs)
  Seasoned tomato sauce 48 Ounce, divvied (2 Packages, 24 Ounce Each, Italian Classics, Prepared Foods)
  Part skim ricotta cheese 32 Ounce (1 Container, Wegmans)
  Dried basil 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Lasagna sheets 12 1⁄2 Ounce (1 Package, Italian Classics, Dairy Dept, Uncooked)
  Shredded pizza cheese 16 Ounce (Wegman'S Fancy, 2 Packages Of 8 Ounce Each)

Preheat oven to 400 degrees.

1. Add sausage and ground beef to large skillet on MEDIUM-HIGH. Cook, stirring to crumble, 10 min, or until internal temp reaches 160 degrees (check with thermometer). Drain fat from pan. Add wine, stirring to loosen browned bits from bottom of pan. Add 1 pkg sauce. Let simmer 10 min on MEDIUM-LOW.

2. Combine ricotta, basil, and salt in large bowl; set aside. Cut one lasagna sheet in half lengthwise. Set aside.

3. Spray bottom and sides of pan with cooking spray; spread bottom of pan with 1 cup sauce from second pkg (save remaining sauce to serve with baked lasagna). Top with 3 lasagna sheets, placed widthwise (will overlap). Spread pasta sheets with half of the ricotta mixture. Top with one half-pkg of pizza cheese. Top with 1 cup meat sauce.

4. Arrange lasagna sheets on top of meat sauce (half-sheet in middle, 2 full sheets on either side). Spread with remaining ricotta mixture; top this with remaining half-pkg of pizza cheese. Spread with 1 cup meat sauce. Top this with lasagna sheets (half-sheet in middle, 2 full sheets on either side). Top with remaining meat sauce.

5. Cover with parchment paper placed directly on sauce, then foil.

6. Bake 1 hour, 15 min. Remove from oven; remove foil and paper. Top with remaining full pkg of pizza cheese. Return to oven, uncovered, 10 min, until cheese melts.

7. Remove from oven. Let rest 20-30 min before serving.

Recipe Summary

Difficulty Level: 
Main Dish
Beef, Meat
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Chef Mark makes a classic beef lasagna the quick way using some store bought convenient sauces and foods. This recipe for all those out there who are pressed on time and donot have time to make lasagna from scratch. Try this simple and quick version of your loved dish, now.

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Average: 4.5 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1007 Calories from Fat 413

% Daily Value*

Total Fat 47 g72.2%

Saturated Fat 26 g129.8%

Trans Fat 0 g

Cholesterol 141.4 mg47.1%

Sodium 3136 mg130.7%

Total Carbohydrates 72 g23.9%

Dietary Fiber 8.9 g35.4%

Sugars 14.6 g

Protein 69 g138%

Vitamin A 64.3% Vitamin C 14.9%

Calcium 100.7% Iron 9.9%

*Based on a 2000 Calorie diet


fasting in ramadan's picture
im trying it right now though im only using ground beef :P
meigan1cameron's picture
This is a tasty spread made from leftover butternut squash which had been baked for Thanksgiving dinner. Use it as a dip for crudités or on toast for breakfast. We liked it in sandwiches with lettuce, sliced cucumbers and hard-boiled eggs. We also liked black beans mixed into it. * ½ C baked butternut squash * ½ C fresh ricotta cheese * 2 t finely minced ginger * ¼ C finely shredded fresh parmesan * Juice of ½ large lime * I used a hand held mixer on lowest speed. You can mix this by hand. We use local food and local suppliers and independent stores when possible. The ricotta cheese in this recipe is made at our local, family-owned and operated grocery store from organic milk produced within 50 miles. We eat it straight from the container, look for recipes with ricotta, and create excuses to use it.
Beef Lasagna Recipe Video