Meaty Lasagna
Beefy Lasagna
At our Super Bowl parties we’d always munch on snacks and appetizers (and drink beer), during the first half, and save the serious eating for halftime. This hearty lasagna is full of meat, cheese and loaded with flavor. It’s also a little easier to make today since no bake lasagna noodles make the assembly much easier than when I had to boil, drain and separate the noodles before starting. No matter who you’re cheering for, this meaty Super Bowl lasagna will be a fan favorite for years to come.
- 1 Box No-Bake Lasagna noodles
- 1 lb ground beef (80% lean)
- 1 med onion, finely chopped
- 20 cloves garlic, minced
- 2 tsp sugar
- 1 1/2 Tbsp Basil
- 1/2 tsp pepper
- ~40 oz your favorite sauce (I use Classico Mushroom & Olive)
- 1 Egg, beaten
- 15 oz Ricotta
- 1/2 tbsp salt
- 1 Tbsp fresh Parsley, roughly chopped
- 3/4 C grated Parmesean
- 2 lbs Mozzarella cheese, grated (reserve 1/2 lb for topping)
Directions:
- Preheat oven to 375F
- Brown beef in large skillet over med heat, drain fat
- Stir in onion and garlic and cook for 5 minutes more
- Add next 4 ingredients and simmer 20 min
- In a large bowl mix all remaining ingredients (except for reserved 1/2 lb of mozzarella)
- Add beef mixture and mix until all ingredients are well blended
- In a deep 9″ x 13″ pan, alternately layer beef/cheese mixture and noodles until all are used – top layer should be noodles.
- Cover evenly with remaining 1/2 lb of grated mozzarella
- Cover tightly with aluminum foil and bake for 25 min
- Remove foil and bake an additional 25 min
- Remove from oven and let stand 10 min before serving
NOTE: This can be made entirely ahead of time (including baking) and warmed up before serving. If refrigerated overnight, simply bring lasagna to room temperature (out of fridge for ~2 hrs) then heat in 350F oven for 20 min, or until sauce bubbles. Keep wrapped in foil when heating to prevent from drying out. Serve with additional sauce (warmed) on the side, or ladled over top.