Best Meat Lovers Lasagna Recipes

MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS

Steps:

• In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
• Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
• In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
• Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
• To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
• Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

MEAT LOVERS CHEATING LASAGNA

Steps:

• In a large frying pan, cook the sausage and ground beef together with the chopped onions until no longer pink and drain all grease.
• Cook ravioli according to package directions (only for about 3 minutes or so I think) Drain and rinse in cold water.
• In a 13x9 baking dish, spread a small amount of sauce (just enough to cover bottom) and layer enough ravioli to cover.
• Stack the slices of pepperoni and cut them into narrow strips and spread half of it over the ravioli.
• Now spread all the meat over that and pour the remaining sauce on top of it.
• Sprinkle with 1-1/2 cups mozzerella cheese, then layer the remaining ravioli and cheese and sprinkle all of the garlic powder on it.
• Spread the remaining half of pepperoni strips on top of cheese.
• Cover with foil and bake at 375* for about 20-25 minutes.
• Remove foil and bake uncovered another 10 minutes or until cheese and pepperoni are golden.
• Serve with no yeast Beer Bread (recipe# 73440).

CHEESE LASAGNA THAT MEAT-LOVERS WILL LOVE

Steps:

• Fill a large pot with water. Once the water is at a rolling boil, add 1 Tbsp. oil to prevent the lasagna noodles from sticking and salt. Add noodles to the water one at a time. Cook according to package directions. Do not overcook. The noodles are done when al dente. While the noodles are cooking, empty both containers of ricotta cheese into a large mixing bowl. Add 1 tsp. fresh ground pepper, 1 tsp. salt, 1/2 tsp garlic powder, and 1-1/2 tsp. Italian seasoning. Mix well to distribute seasonings evenly. Add 1 cup parmesan-romano blend cheese to the ricotta cheese. Mix well. Make sure there are no clumps of parmesan-romano in the mixture. Add 1-1/2 bags of the shredded cheese blend to the ricotta mixture. Stir until blended. This will be a very thick. You only need to stir until the shredded cheese is distributed throughout the mixture. Reserve the remaining 1/2 bag of shredded cheese for topping the lasagna. Drain noodles. Do NOT rinse! To keep the noodles from sticking together, shake the colander gently until steam no longer rises from the noodles. In the bottom of a 13 x 9 inch glass pan place 3-4 Tbsp. of spaghetti sauce. Spread this evenly across the bottom of the pan. Place 3 noodles on the bottom of the pan, side by side. Spoon 4-5 Tbsp. of sauce over the noodles. Spread 1/3 of the cheese mixture over the sauce. Repeat these steps two more times and finish by placing a fourth layer of noodles on the top. Spoon the remaining sauce on top of the final layer of noodles. Sprinkle the remaining 1/2 bag of shredded cheese blend on top of the sauce. Finish by sprinkling the top with Italian seasoning. Bake at 350 degrees for 30 minutes, or until sauce is bubbling around the edges and cheese on top is just beginning to golden. Remove from the oven and allow to cool for 10 minutes.