Sandra This Paula Deen Lots of Meat Lasagna Recipe is a meaty and cheesy recipe, which is made with ground chuck and Italian sausage. It’s the ultimate comfort food recipe, ready in about 1 hour and 45 minutes.
Paula Deen Lots of Meat Lasagna Recipe Ingredients
- 1 1/2 lbs ground chuck
- 1 lb ground Italian sausage
- 1 onion, chopped
- 2 cloves minced garlic
- 2 teaspoons ground oregano
- 1 teaspoon ground basil
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 (14.5 oz) can diced tomatoes with basil, garlic and oregano
- 2 (15 oz) cans tomato sauce
- 1 (6 oz) can tomato paste
- 1 1/2 cups small curd cottage cheese
- 1 (5 oz) package grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh parsley
- 2 large lightly beaten eggs
- 9 oven-ready lasagna noodles
- 2 (8 oz) packages shredded mozzarella cheese
How To Make Paula Deen Lots of Meat Lasagna
- Make the meat sauce: In a large saucepan or Dutch oven, combine the ground chuck, Italian sausage, onion, and garlic. Cook over medium heat, breaking the meat apart, until it is browned and crumbled. Drain off any excess grease.
- Simmer the sauce: Return the meat to the pan and stir in the oregano, basil, salt, and pepper. Add the diced tomatoes, tomato sauce, and tomato paste. Bring the sauce to a boil, then reduce the heat and let it simmer for 30 to 45 minutes.
- Prepare the cheese filling: While the sauce simmers, combine the cottage cheese, Parmesan cheese, fresh parsley, and beaten eggs in a small bowl.
- Assemble the lasagna: Preheat your oven to 350°F (175°C). Spoon about one-quarter of the meat sauce into the bottom of a 9×13-inch baking pan. Place 3 uncooked, oven-ready lasagna noodles on top of the sauce.
- Create the layers: Spread one-third of the cottage cheese mixture over the noodles. Top with another quarter of the meat sauce and one-third of the mozzarella cheese. Repeat these layers (noodles, cottage cheese, sauce, mozzarella) two more times, ending with a final layer of meat sauce.
- Bake the lasagna: Bake for 45 minutes. Sprinkle the remaining one-third of the mozzarella cheese on top and bake for another 15 minutes, until the lasagna is hot and bubbly.
- Rest and serve: Let the lasagna rest for at least 10 minutes before slicing and serving. This is a crucial step.
Recipe Tips
- How do I get the most flavorful sauce? The key is to let it simmer. Allowing the meat sauce to simmer for at least 30 minutes gives the flavors of the herbs, tomatoes, and meat time to meld together, creating a much richer, deeper taste.
- Why use oven-ready noodles? Oven-ready (or no-boil) noodles are a fantastic time-saver. They absorb liquid from the sauce as the lasagna bakes, cooking them perfectly in the pan without the extra step of boiling them first.
- How do I prevent a watery lasagna? This recipe uses cottage cheese, which can sometimes release water. Using small curd cottage cheese and ensuring your meat sauce has simmered and thickened properly will help prevent a watery result.
- Why is it important to let the lasagna rest? This is the most important step for a perfect slice. Resting the lasagna for at least 10 minutes after it comes out of the oven allows the hot, bubbly layers of sauce and cheese to set up. If you cut into it right away, it will be runny and won’t hold its shape.
What To Serve With Lots of Meat Lasagna
This hearty, meaty lasagna is a classic feast. It pairs perfectly with:
- Warm, crusty garlic bread
- A simple Caesar salad or a crisp green salad with Italian vinaigrette
- Steamed green beans or roasted broccoli
How To Store Lots of Meat Lasagna
Refrigerate: Store leftovers tightly covered or in an airtight container in the refrigerator for up to 4 days. Freeze: Lasagna is an excellent freezer meal. You can assemble the entire lasagna (before baking), cover it tightly with both plastic wrap and foil, and freeze for up to 3 months. Thaw it completely in the refrigerator before baking as directed, adding about 15-20 minutes to the initial bake time.
Lots of Meat Lasagna Nutrition Facts
- Calories: 650 kcal
- Carbohydrates: 35g
- Protein: 45g
- Fat: 38g
- Saturated Fat: 18g
- Sodium: 1500mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely. Ricotta cheese is the more traditional choice for lasagna filling. You can substitute it for the cottage cheese in equal amounts for a slightly different, but equally delicious, texture.
Yes, this is a perfect make-ahead dish. You can assemble the entire casserole, cover it, and store it in the refrigerator for up to 24 hours. Just add about 15 minutes to the initial 45-minute baking time since it will be starting from cold.
This recipe does not call for covering the lasagna, but if you notice the top is browning too quickly, you can loosely tent a piece of aluminum foil over it for the remainder of the initial 45-minute baking time.
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Paula Deen Lots of Meat Lasagna Recipe
Description
A rich and hearty lasagna packed with two kinds of meat, a savory tomato sauce, and layers of creamy cottage cheese and melted mozzarella.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large pan, brown the ground chuck, sausage, onion, and garlic; drain the grease.
- Stir in seasonings, diced tomatoes, tomato sauce, and tomato paste. Simmer for 30-45 minutes.
- In a separate bowl, mix the cottage cheese, Parmesan, parsley, and eggs.
- Assemble in a 9×13 pan: Layer 1/4 of the sauce, 3 noodles, 1/3 of the cottage cheese mixture, 1/4 of the sauce, and 1/3 of the mozzarella.
- Repeat the layers twice, ending with a final layer of sauce.
- Bake for 45 minutes. Top with the remaining mozzarella and bake for 15 more minutes until bubbly.
- Rest for 10 minutes before serving.
Notes
- Letting the meat sauce simmer for at least 30 minutes is key for developing a deep, rich flavor.
- Resting the lasagna after baking is crucial for allowing the layers to set for clean slices.
- This lasagna is a great make-ahead meal and freezes very well before baking.
- Ricotta cheese can be used as a direct substitute for the cottage cheese if preferred.
