Best 5 Hearty Meat Lasagna Recipes

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Indulge in the ultimate comfort food experience with our hearty meat lasagna recipes. This classic Italian dish is a symphony of flavors and textures, featuring layers of tender pasta, savory meat sauce, rich cheese, and a golden-brown crust. Whether you prefer a traditional beef lasagna, a lighter turkey or chicken version, or a vegetarian lasagna packed with roasted vegetables, we have a recipe to satisfy every craving. Each recipe is carefully crafted with step-by-step instructions, ensuring that even novice cooks can create this impressive dish with ease.

Let's cook with our recipes!

HEARTY MEAT LASAGNA



Hearty Meat Lasagna image

This classic layered pasta, sauce and cheese dish gets a zesty boost with the addition of chunky, chili sauce.

Provided by Heinz

Categories     Trusted Brands: Recipes and Tips     Heinzitup.com

Time 1h50m

Yield 12

Number Of Ingredients 15

1 tablespoon olive oil
2 medium (2-1/2" dia)s onions, peeled and chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme leaves
1 pound lean ground beef
½ pound lean ground pork, veal or crumbled sausage
4 cups Heinz® Tomato Juice
1 (455 ml) bottle Heinz® Chili Sauce, Chunky with Sweet Peppers
1 (156 ml) can Heinz Tomato Paste
1 tablespoon Heinz Worcestershire Sauce
12 noodles oven-ready lasagna noodles
3 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Heat oil in a large saucepan or Dutch oven set over medium heat. Add onion, green pepper, garlic and dried herbs; cook for 5 to 10 minutes or until vegetables soften.
  • Crumble in beef and pork and brown all over, about 5 minutes. Stir in tomato juice, chili sauce, tomato paste and Worcestershire Sauce; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
  • Spread 1/4 of the sauce in to a 13- x 9-in (3 L) casserole dish. Top with 3 noodles. Layer with 1/4 more sauce and 1/3 of the cheese. Repeat layers twice, ending with cheese.
  • Cover with foil and bake for 1 hour. Remove foil and bake for 15 minutes or until golden. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 348.3 calories, Carbohydrate 36.7 g, Cholesterol 56.6 mg, Fat 13.6 g, Fiber 3.5 g, Protein 22.5 g, SaturatedFat 6 g, Sodium 914.8 mg, Sugar 2.2 g

HEARTY MEAT LASAGNA (OAMC)



Hearty Meat Lasagna (Oamc) image

This recipe comes from a book titled "The Best Make-Ahead Recipe." From the book's jacket: ". . . America's Test Kitchen uncovers the secrets behind truly great make-ahead dishes by reengineering recipes from the ground up to withstand storage and reheating, so your food always tastes fresh and flavorful." I haven't yet tried this recipe but put it here for safe keeping.

Provided by muncheechee

Categories     One Dish Meal

Time 1h35m

Yield 1 Lasagna, 8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, minced (about 2 tbsps)
1 lb meatloaf mix (or half 85% ground beef and half ground pork or sweet italian sausage)
salt, to taste
black pepper, to taste
1/4 cup heavy cream
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes, drained
24 ounces ricotta cheese, whole milk (about 3 cups)
2 ounces parmesan cheese, grated (about 1 cup)
1/2 cup basil leaves, fresh, chopped
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 lasagna noodles, no-boil (preferably Barilla)
1 lb mozzarella cheese, whole milk shredded (about 4 cups)
1 ounce parmesan cheese, grated (about 1/2 cup)

Steps:

  • FOR THE SAUCE: Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and cook until softened but not browned, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the meat loaf mix, 1 tsp salt and 1 tsp pepper and cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 4 minutes.
  • Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes. Stir in the tomato puree and drained diced tomatoes, Bring to a simmer and cook until the flavors are blended, about 3 minutes. Season with salt and pepper to taste; set aside.
  • FOR THE RICOTTA FILLING: Stir all of the ingredients together until combined; set aside.
  • TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat). Place 3 of the noodles in a single layer in the baking dish. Spread 1/3 cup of the ricotta mixture over each noodle, then sprinkle the layer with 1 cup of the mozzarella. Spoon 1 cup of the sauce evenly over the cheeses. Repeat the layering of the noodles, ricotta, mozzerella, and sauce twice more. Place the remaining 3 noodles on top, cover with the remaining 1 cup mozzarella and the Parmesan.
  • TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be completely thawed in the refrigerator, about 24 hours.).
  • TO SERVE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before serving.
  • TO SERVE RIGHT AWAY: Bake as directed, reducing the covered baking time to 15 minutes.

HEARTY MEAT LASAGNA



Hearty Meat Lasagna image

One of my family's favorite meals, I make this classic Italian casserole using a blend of Mozzarella, Provolone, Parmesan, Asiago, Fontina, and Romano cheeses. Enjoy!

Provided by Debs Recipes

Categories     Pork

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

12 extra-wide lasagna noodles (10+ ounces)
1 lb lean ground beef
3/4 lb Italian sausage
1/2-1 lb fresh mushrooms (sliced and sauteed in butter)
1 (26 ounce) jar thick spaghetti sauce (Your favorite!)
1 (8 ounce) can tomato sauce
1 egg, slightly beaten
1 (16 ounce) container part-skim ricotta cheese
10 ounces shredded Italian cheese blend

Steps:

  • Cook and drain noodles as directed on package; rinse with hot water and drain.
  • In a large skillet or Dutch oven, cook ground beef and Italian sausage until done; drain then add mushrooms, spaghetti sauce, and tomato sauce; simmer 10-15 minutes.
  • In a small bowl, blend egg and ricotta.
  • In the bottom of a 9x13" baking pan, spread layers of 1/3 of the sauce, then 1/3 of the lasagne noodles, then 1/3 of the ricotta mixture, and then 1/3 of the shredded cheese; repeat layers twice.
  • Cover tightly with aluminum foil and bake at 375° for 20 minutes; uncover and bake another 20 minutes; remove from oven and let stand 5-10 minutes before cutting.
  • NOTE: You can get by using 9 lasagne noodles, but I use 12 because I like to overlap them a bit ~ You also may vary the meats and use 1 pound sausage with 3/4 pound beef or whatever combination your family likes.

Nutrition Facts : Calories 552.8, Fat 25.7, SaturatedFat 9.9, Cholesterol 106.2, Sodium 1256.8, Carbohydrate 44.5, Fiber 2.2, Sugar 11.6, Protein 34.7

NEW BEST RECIPE HEARTY MEAT LASAGNA



New Best Recipe Hearty Meat Lasagna image

I got this recipe out of "The New Best Recipe Cookbook." Everything I've ever made out of this book has been exceptional. This lasagna is out of this world. Try it I'm sure you'll love it!!!

Provided by amievv821

Categories     Pork

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 medium onion, chopped
6 medium garlic cloves, minced
1 lb meat (ground veal and ground pork or ground beef, ground veal, and ground pork)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup heavy cream
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes, drained
15 ounces whole milk or 15 ounces part-skim ricotta cheese
2 1/2 ounces parmesan cheese, grated
1/2 cup chopped fresh basil leaf
1 large egg, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
12 no-boil lasagna noodles
1 lb whole-milk mozzarella cheese, shredded

Steps:

  • Adjust oven rack to middle position and pre-heat oven to 375 degrees.
  • For the sauce: Pre-heat the oil in a large saucepan over medium heat. Add onion. Cook until translucent. Add garlic, cook until fragrant, or about 30 seconds.
  • Increase heat to medium high. Add meat, salt and pepper. Cook until meat is no longer a raw color, but not browned.
  • Add the cream and simmer until the liquid is about halved.
  • Add the pureed and diced tomatoes. Bring to a simmer until flavors are blended. About 20 minutes.
  • For the Layers:.
  • Mix the ricotta, 1 cup of the parmesan, the basil, egg, salt, pepper in a medium bowl and mix with a fork until creamy and well combined.
  • Smear the entire bottom of a 13x9 inch baking dish with 1/4 cup of the sauce. Place 3 noodles on top of the sauce. Drop 3 T. onto each of the noodles and smear with the back of a spoon.
  • Sprinkle 1 cup of the mozzarella cheese over the ricotta mixture. Spoon 1 1/2 cups of the meat sauce over the cheese mixture. Top with 3 more noodles. Continue this process 2 more times.
  • Place the remaining 3 noodles on the sauce, spread with remaining sauce, sprinkle remaining cheese, and parmesan.
  • Cover with foil and bake 15 minutes.
  • Remove foil and bake 25 minutes.
  • Remove from oven and let cool 10 minutes.

Nutrition Facts : Calories 487.6, Fat 30, SaturatedFat 16.3, Cholesterol 126.4, Sodium 1413.1, Carbohydrate 29.3, Fiber 4.9, Sugar 17, Protein 28.7

HEARTY MEAT LASAGNA



HEARTY MEAT LASAGNA image

Categories     Pasta

Number Of Ingredients 19

1 T olive oil
1 med finely chpd onion
6 med. cloves garlic, minced
1/3 lb ground chuck
1/3 lb ground veal
1/3 lb ground pork
1/2 tsp salt
1/2 tsp blk pepper
1/4 C heavy cream
1 (28 oz) can pureed tomatoes
1 (28 oz) can diced tomatoes, drained
15 oz whole milk or part skim ricotta cheese (1 3/4C)
2 1/2 oz parmesan, grated (1 1/4 cup)
1/2 C chpd fresh basil
1 large egg, beaten
1/2 tsp salt
1/2 tsp blk pepper
12 no boil lasagna noodles
1 lb. whole-milk mozzarella cheese shredded (4 cup)

Steps:

  • Preheat oven to 375 Heat oil in large Dutch oven until shimmering but not smoking. Add onions and cook until soft then add garlic and cook 2 min. Increase heat and add meats, salt and pepper. Cook and break meat into small pieces until meat is not raw but not really browned. Add cream and simmer, stirring, until the liquid evaporates and only the fat remains (about 4 min.) Add all tomatoes and simmer until flavors are blended. Set aside. (can refrigerated for 2 days). Mix ricotta, 1 C parmesan, basil, egg, salt & pepper in med. bowl with fork until combined and creamy. Smear bottom of 9 x 13" baking dish with 1/4 C meat sauce. Place 3 noodles on top. Drop 3 Tbs ricotta mixture on center of each noodle and level the mounds with the back side of a spoon. Sprinkle evenly with 1 C mozzarella cheese. Spoon 1 1/2 C meat sauce over mozzarella. Repeat layering noodles, ricotta, mozzarella, and sauce 2 more times. Top with 1 C mozzarella and 1/4 C parmesan. Spray foil with non stick oil and cover lasagna,. Bake 15 minutes then remove foil and continue baking until cheese is spotty brown and sauce is bubbling (about 25 min). Cool 10 min. before cutting

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the lasagna will be. Use fresh vegetables, quality ground beef, and a good quality cheese blend.
  • Cook the meat sauce thoroughly: The meat sauce is the heart of the lasagna, so make sure it's cooked all the way through. Brown the beef and sausage over medium heat until it's no longer pink, then add the vegetables and cook until they're softened. Simmer the sauce for at least 30 minutes to allow the flavors to meld.
  • Use the right kind of pasta: Lasagna noodles should be wide and flat, so they can hold the sauce and cheese. Use no-boil lasagna noodles to save time and effort.
  • Layer the lasagna properly: Start with a layer of sauce, then add a layer of pasta, then a layer of cheese. Repeat this process until you have used all of the ingredients. The top layer should be sauce and cheese.
  • Bake the lasagna until it's golden brown and bubbly: This usually takes about 30 minutes. Let the lasagna cool for a few minutes before slicing and serving.

Conclusion:

This hearty meat lasagna is a delicious and satisfying meal that is perfect for a family dinner or a special occasion. With its layers of pasta, meat sauce, and cheese, this lasagna is sure to be a hit with everyone. So next time you're looking for a hearty and delicious meal, give this lasagna a try. You won't be disappointed!

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