Cowboy Lasagna

This recipe creates a hearty "Cowboy" style lasagna featuring a rich meat sauce made with ground beef, sausage, and pepperoni. Layers of noodles and three types of cheese are assembled in a baking pan and baked until bubbling and golden.

Print Recipe

Cook Time 35

Total Time 2

Course lunch/dinner

Cuisine Italian

Servings 12 people

Calories 4712.9 kcal

Equipment

1 Large Heavy Skillet For cooking the meat sauce
1 Large Pot For boiling lasagna noodles
1 9x13 inch Baking Pan For layering and baking the lasagna

Ingredients

Main

2 tablespoons olive oil
1 pound lean ground beef chuck
1 pound sage-flavored sausage in bulk or removed from casing
1 pound sliced pepperoni
One 16-ounce can diced fire-roasted tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano
Pinch salt
Pinch freshly ground black pepper
2 garlic cloves minced
1 medium onion finely chopped
16 ounces lasagna noodles
16 ounces ricotta cheese
16 ounces mozzarella cheese shredded
1 cup grated Parmesan

Instructions

In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes.
Preheat the oven to 350 degrees F.
Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions and drain.
In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses.
Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut the lasagna into 3-inch squares and serve.

Notes

Keep the ground meat and sausage chunky during cooking; this adds textural variation to the final dish. Cook the lasagna noodles al dente as they will continue to cook in the oven. Ensure the lasagna rests for at least 15 minutes after baking before slicing; this allows the layers to set and prevents it from falling apart when cut. For extra browning on top, you can place the baked lasagna under a broiler for 1-2 minutes, watching carefully.