Two-Meat Lasagna

Prep 30 mins • Cook 45 mins • Inactive 15 mins • Total 1 hour, 30 mins • Yield 8-10 very large servings

Ingredients

• 3/4 lb. lean ground beef

• 1 lb. bulk Italian ground sausage

• I box whole wheat lasagna noodles (about 14 noodles)

• 2 cups marinara sauce

• 1 cup Alfredo sauce 

• 2 ¼ cups ricotta cheese

• 24 ounces shredded mozzarella** (I used 8oz)

Instructions

1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

2. Cook lasagna noodles according to package instructions. Drain pasta and any excess water. 

3. While the noodles cook, get started on the meat. In a large skillet over medium high heat, brown beef and sausage until no longer pink. Drain off fat and return cooked meat to the skillet.

4. Stir in pasta sauce and Alfredo sauce.

5. Spoon enough of the meat sauce into the bottom of the prepared dish to cover in a thin layer (about 1 ½ cups). Add a layer of noodles. 

6. Spread a layer of ricotta (about ¾ cup) over the noodles. Drop small spoonfuls of the ricotta all over the top and then use the back of a spoon or spatula to gently spread it in an even layer.

7. Sprinkle a layer of mozzarella over top of the ricotta.

8. Repeat layers twice more.

9. Finish with a final layer of sauce, sprinkle with another 1 cup of mozzarella.

10. Bake lasagna, uncovered, for about 45 minutes (or until heated through). Allow the lasagna to stand for about 15-30 minutes before slicing and serving.

Notes

Smaller Family? Cut the ingredients in half and prepare the lasagna in an 8-inch square dish. Cooking and baking instructions remain the same.

Prep Ahead: This is the idea make-ahead dinner! Assemble the lasagna as instructed through Step 9. Cover tightly and keep in the refrigerator overnight or freeze for up to 3 months. When ready to bake, thaw the lasagna in the refrigerator overnight. Allow the dish to sit on your counter for about 30 minutes to come to room temperature, and then proceed with baking as instructed.

Recipe by The Seasoned Mom at https://www.theseasonedmom.com/lasagna-recipe/

Quick, Creamy Chicken Lasagna (Adapted from Runner's World Magazine)

Creamy, Chicken Lasagna adapted from Runner's World Magazine

My brother and sister-in-law made this lasagna for us a couple weeks ago and we really enjoyed it. I had all the ingredients on hand so I decided to give it a try and added a few things of my own. 

Ingredients:

• 15 Oven-ready, lasagna noodles (Soaked in piping hot water for 10 minutes)
• 4 C. shredded cooked Chicken (I used Kirkland canned chicken)
• 1 1/2 tsp. dried basil
• Dried rosemary (Added for taste. I didn't measure)
• Red pepper flakes (Added for taste. I didn't measure)
• 12 Oz. Cream Cheese, softened (I used a 1/3 lower fat Nuefchatel cheese)
• 1/2 chicken or vegetable broth (Low-Sodium is fine)
• 3 C. marinara sauce (no sugar added or low-sugar)
• 2 C. shredded Mozzarella cheese (I used Kraft 2%)
• 3/4 C. Grated Parmesan cheese

Directions: Heat oven to 400˚F. Combine chicken, basil, 8 ounces of cream cheese, and 1/4 cup of broth. Mix remaining cream cheese and broth in a separate bowl. Spread 1/3 cup marinara on the bottom of a 13" x 9" baking dish. Assemble 4 layers as follows: 3 noodles, 2/3 cup sauce, 1 cup chicken mixture, 3/4 cup mozzarella, and 2 tablespoons Parmesan. Top with last noodles, remaining broth mixture and remaining cheeses. Cover with foil and bake for 45 minutes. After 45 minutes, remove foil and broil for 5 minutes. Remove from oven and let sit for 10 minutes. 

Nutrition: One serving has 443 Calories, 27g Carbs, Fiber 2g, Protein 33g, Fat 23g based on the original recipe. I used half the recommended shredded cheese (4 cups), 1/3 less fat Nuefchatel Cheese (instead of cream cheese), whole wheat noodles, and Italian Sausage Prego marinara sauce.