Easy, classic meat lasagna. Step-by-step pictures and instructions, printable recipe.
Two meats, three cheeses, and delicious.
War almost broke out in the Landsberger household.
My husband likes HIS lasagna. Which is simply my Dad’s- thank you very much- with extra noodles. And he dumps the cheeses together with the sauce instead of layering. How creative. [yes, that was sarcastic]
While I find his lasagna edible, I seriously think it’s a little heavy on the noodles. Plus, no Italian sausage?! Since we’re Americanizing it enough already, we could at least throw in some Italian sausage. Oh, wait. Even Italian sausage is really American. Oh well. The final result tastes good and I give a metaphorical salute to Italy for their great food.
Anyway- back to the war. I wanted step-by-step pictures for my site. But I wanted proper lasagna. Even though I won on that (I’m cooking, after all), I know he is secretly thinking with every single bite: mine is better. Hmmm…I think it’s these experiences that make up a marriage.
This is technically “short-cut lasagna.” If you want ‘real’ lasagna, the differences usually involve homemade sauce, ricotta instead of cottage cheese (and mixing an egg, parsley, salt), ‘real’ Parmesan cheese (not the dreaded green container!), plus that particular cook’s preferences. Those who really go to town make their own noodles. But I admit, lasagna is probably going to always be a “short-cut” meal for me.
Without further ado: step by step lasagna with pictures.
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How to make Lasagna Step by Step
Easy, Classic Lasagna: Step-by-Step Pictures & Instructions
Ingredients
- 3/4 lb . lean ground beef
- 3/4 lb Italian sausage, hot
- oz ~36 . Prego spaghetti sauce
- 1 tsp . Italian seasoning
- 1/4 tsp . salt
- 1/4 tsp . oregano
- 1/8 tsp . garlic powder
- 1/8 tsp ground black pepper
- 1 package lasagna noodles 12 noodles
- 1 lb . cottage cheese
- 1 lb . shredded mozzarella cheese
- 1 C . parmesan cheese (yes the stuff in the green container)
- Optional: pepperonis
Instructions
- Mise en place. Pre-heat oven to 350°. Brown beef and Italian sausage in a large pan. Drain of fat. With the Italian sausage, I usually press on it with a paper towel too.
- Add spaghetti sauce to pan. Add spices to pan. Stir well, and set on a very low simmer.
- Boil a large pot of water. Sprinkle in a little salt and a dash of olive oil. Drop lasagna into boiling water. Cook until not quite done. (It will cook more in the oven and stiffer pasta is easier to work with). Lay out pasta on large towel.
- Spray a large 9” x 13” pan with non-stick spray. (or grease very lightly).
- Set up lasagna making station: 1) pot of meat/sauce [divide into 4 if you’re worried about judging amounts]; 2) noodles; 3) cottage cheese; 4) mozzarella cheese; 5) parmesan cheese.
- Cover bottom of pan with thin layer of sauce/meat.
- Cover with one layer of noodles. Smear sauce on top of the noodles. Spread 1/2 of cottage cheese. Sprinkle 1/3 of mozzarella and 1/3 of Parmesan over this.
- Cover with one layer of noodles. Smear sauce on top of the noodles. Spread 1/2 of cottage cheese. Sprinkle 1/3 of mozzarella and 1/3 of Parmesan over this.
- Cover with one layer of noodles. Spoon rest of sauce over the noodles. Sprinkle last third of mozzarella over everything. Sprinkle last third Parmesan over everything.
- Bake at 350° for 45 minutes to 1 hour, until lightly browned and bubbly. (Allow to cool for 10 minutes before serving).
Your Opinion?
What is your opinion on the Landsberger household war? Should you go heavy on the noodles? Should you include Italian sausage? Feel free to comment below!
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