Best 5 Rice Lasagna With Beef And Sausage Recipes

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Indulge in a culinary adventure with our delectable Rice Lasagna, a unique twist on the classic Italian dish. This hearty and flavorful casserole combines the comforting textures of rice, beef, and sausage with a medley of savory spices, all enveloped in a rich and creamy sauce. Alongside the main recipe, discover variations that cater to diverse dietary preferences, including a vegetarian option bursting with roasted vegetables and a gluten-free alternative that swaps traditional lasagna noodles for hearty rice sheets. Prepare to tantalize your taste buds with this versatile and delicious dish, perfect for any occasion. Dive into the culinary journey and explore the diverse flavors of Rice Lasagna, leaving you satisfied and craving more.

Here are our top 5 tried and tested recipes!

WORLD'S BEST LASAGNA



World's Best Lasagna image

It takes a little work, but it is worth it.

Provided by John Chandler

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 20

1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees F (190 degrees C).
  • To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g

LASAGNA ALLA BESCIAMELLA



Lasagna alla Besciamella image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 21

3 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, pushed through a press
1 pound ground beef
2 links sweet Italian sausage, casings removed
2 links hot Italian sausage, casings removed
2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon dried oregano
Freshly ground black pepper
Three 26.5-ounce boxes strained tomatoes, such as Pomi
1 cup dry red wine
3 cups whole milk
1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground white pepper
1 pound no-cook lasagna noodles, such as Barilla
2 1/4 cups finely grated Parmigiano-Reggiano cheese
One 8-ounce package part-skim low-moisture shredded mozzarella

Steps:

  • To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat. Add the onion and garlic and saute until soft and fragrant, about 8 minutes. Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the sauce thickens and the flavors come together, about 1 hour. Add a healthy amount of black pepper.
  • To make the besciamella: Heat the milk in a small saucepan over medium heat until just simmering, then turn off the heat. Meanwhile, melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the flour to the butter and cook, whisking constantly, until the mixture thickens and then loosens again, about 2 minutes. Add the hot milk, whisking constantly. Bring to a boil. Add the nutmeg and salt and pepper to taste. Reduce the heat to low and continue to cook, whisking almost constantly, for 2 minutes. Remove from the heat and use immediately.
  • To make the lasagna: Preheat the oven to 350 degrees F.
  • Spread an even layer of the meat ragu over the bottom of a 9-by-13-inch baking dish. Arrange 3 lasagna noodles over the sauce lengthwise across the short side of the pan. Avoid overlapping or allowing them to touch the sides of the pan because they will expand as they cook. Press down slightly to let the sauce spread around them. Cover with one-quarter of the besciamella and sprinkle with one-third of the Parmigiano-Reggiano. Add another layer of ragu. Add 3 more noodles, arranging them in the opposite direction from the first layer and breaking 1 of the noodles in half if necessary to fit. Add one-quarter of the besciamella and half of the mozzarella. Make a third layer of ragu, noodles (alternating directions again), besciamella and one-third of the Parmigiano-Reggiano. Add another layer of ragu, then the remaining mozzarella, noodles (alternating the noodles again), besciamella and ragu.
  • Cover the pan with foil and bake until heated through, about 35 minutes. Remove the foil and continue baking until the top is brown and bubbling, about 20 minutes more. During the last 10 minutes of baking, scatter the remaining Parmigiano-Reggiano all over. Let the lasagna stand for 10 minutes before serving.

RICE LASAGNA WITH BEEF AND SAUSAGE



Rice Lasagna With Beef and Sausage image

A very rich, meaty-cheesey rice dish, that bakes in half the time of the standard pasta version. Tip - partialy freeze the beef for easy slicing.

Provided by Lorac

Categories     Long Grain Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups long grain rice
1 cup shredded provolone cheese
2 tablespoons olive oil
1 lb sirloin tip steak, thinly sliced
1 lb Italian sausage, removed from casing
2 1/2 cups spaghetti sauce
1 cup shredded mozzarella cheese
1 cup shredded Fontina cheese

Steps:

  • Preheat oven to 350°F.
  • Cook rice according to package directions, remove from heat, stir in the Provolone and set aside.
  • Heat oil in a large skillet.
  • Add beef tips and sausage (breaking up sausage with a fork), cook over medium until brown, about 5 to 6 minutes.
  • On the bottom of a 9x13-inch-baking dish, layer half of the rice and Provolone mixture, half of the tomato sauce and half of the beef tips and sausage.
  • Repeat the rice, sauce and meat layering and top with the shredded Mozzarella and Fontina cheese.
  • Bake for 25 to 30 minutes or until hot and the cheeses have melted.
  • Allow the dish to stand for 10 minutes, cut and serve.

Nutrition Facts : Calories 1306.1, Fat 78.2, SaturatedFat 32.9, Cholesterol 227.7, Sodium 2441.3, Carbohydrate 73.1, Fiber 3.1, Sugar 9, Protein 72.7

SLOW-COOKER SAUSAGE LASAGNA



Slow-Cooker Sausage Lasagna image

On especially cold winter days, my family loves this with mild Italian sausage. I agree about the cold days, but I prefer a spicy sausage blend, which gives it a bit of a zing. -Cindi DeClue, Anchorage, Alaska

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1 pound ground mild Italian sausage
1 medium onion, finely chopped
1 garlic clove, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes in sauce, undrained
1/2 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
1 carton (15 ounces) whole-milk ricotta cheese
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
9 uncooked lasagna noodles
4 cups shredded part-skim mozzarella cheese
Minced fresh basil, optional

Steps:

  • Line sides of an oval 6-qt. slow cooker with heavy-duty foil; coat foil with cooking spray. In a Dutch oven, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef and sausage into crumbles; drain. Stir in spaghetti sauce, tomatoes, water and herbs; heat through., In a small bowl, mix ricotta cheese, eggs and Parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with 3 noodles (breaking to fit), 3/4 cup ricotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low 3-1/2 to 4 hours or until noodles are tender. Turn off slow cooker; remove insert. Let stand 15 minutes. If desired, sprinkle with fresh basil.

Nutrition Facts : Calories 667 calories, Fat 37g fat (17g saturated fat), Cholesterol 164mg cholesterol, Sodium 1310mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 4g fiber), Protein 42g protein.

BEEF 'N' SAUSAGE LASAGNA



Beef 'n' Sausage Lasagna image

Here's a traditional lasagna with a dash of imagination. I make it different by using cream cheese and white cheddar. The layering is unusual, too, with meat on the bottom and cheese on top.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 13

1 pound ground beef
1 pound bulk Italian sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 jar (26 ounces) spaghetti sauce
1 package (8 ounces) cream cheese, cubed
1 cup 4% cottage cheese
2 large eggs, lightly beaten
1 tablespoon minced fresh parsley
6 lasagna noodles, cooked and drained
2 cups shredded white cheddar cheese
3 teaspoons Italian seasoning, divided
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook the beef, sausage, green pepper and onion over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Simmer, uncovered, for 10 minutes or until thickened. , In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in cottage cheese, eggs and parsley., Spread the meat sauce in a greased 13x9-in. baking dish. Top with 3 noodles, cheddar cheese, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning. , Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes more or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts :

Tips:

  • To ensure even cooking, use a large skillet or Dutch oven that is big enough to hold all of the ingredients comfortably.
  • If you don't have a food processor, you can finely chop the onion, celery, and carrots by hand.
  • Be sure to brown the beef and sausage thoroughly before adding the other ingredients. This will help to develop the flavor of the dish.
  • Don't be afraid to experiment with different types of cheese in the lasagna. A blend of mozzarella, Parmesan, and ricotta is a classic choice, but you could also try using cheddar, Gruyere, or Fontina.
  • If you're short on time, you can use pre-cooked rice instead of cooking your own.

Conclusion:

Rice lasagna is a delicious and hearty dish that is perfect for a weeknight meal or a special occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new lasagna recipe, give this one a try. You won't be disappointed!

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