Homemade Four Cheese Lasagna With Italian Sausage And Beef


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  • 1 pound ground beef
  • 5 links mild Italian sausage
  • 1 pound lasagna noodles (about 12)
  • 2 12 oz jars pasta sauce
  • 2 1/2 Tbsp good tomato paste
  • 2 16 oz bags shredded mozzarella cheese
  • 1/2 c. grated Parmesan cheese
  • 1/3 c. grated Romano cheese
  • 2 1/2 c. Ricotta cheese
  • 3 cups spinach
  • 1 beaten egg
  • 1 small onion diced
  • 3 cloves minced garlic
  • 1/4 c. roasted red peppers
  • 1 tsp Italian seasoning
  • All-purpose seasoning blend to taste
  • Chopped fresh parsley


Preheat the oven to 375 °

Cook pasta according to package directions, rinse and set aside. (Arrange them separately on a cookie sheet)

In a heavy-bottomed saucepan, brown the ground beef and Italian sausage (remove from the casing and break up with a fork) Combine the onion, red peppers, and garlic. Cook over medium heat until golden brown, drain off the fat.

Add the pasta sauce, tomato paste and season to taste with the all-purpose mixture. Add the Italian seasoning, cover, and simmer over medium-low heat for 30 minutes. (For optimal flavor, cook the sauce the day before)

* OPTIONAL I add 1 teaspoon of sugar

While the sauce is simmering, in a mixing bowl, combine 1 bag of mozzarella, ricotta, romano, and parmesan cheese with a beaten egg, spinach, and parsley

Add 1 tsp. meat sauce in the bottom of the baking dish, top with lasagna noodles, pour over the cheese mixture. Repeat. Finish with noodles topped with sauce and the rest of the mozzarella cheese.

Cover and bake for 40 minutes. Uncover and add additional cheese if desired and cook for another 10 minutes until lightly browned and bubbling.

Let stand 20 minutes before cutting.

* I had about a pint of sauce left. Put in the freezer bag for a quick lunch someday!



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