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nor's meaty deep dish lasagna

(2 ratings)
Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

This is a deep dish meaty cheesy lasagna. I have been making my lasagna this way for at least 30 years. It has been served at many family occasions in my home. I have also brought it to a lot of homes for gatherings. I have had many compliments on this lasagna and have never shared the recipe until now. I hope you all enjoy this meaty cheesy yummy lasagna. I call it a man's lasagna. Make it for your family and freeze for several meals. Make the sauce for any pasta. It will please any Itlalian food lover. My family and friends love it. I sure hope you do too. Enjoy!

(2 ratings)
yield 12 serving(s)
prep time 1 Hr
cook time 2 Hr
method Bake

Ingredients For nor's meaty deep dish lasagna

  • SAUCE
  • 3
    45 ounce jars ragu chuncky garlic and onion sauce
  • 2 lb
    sweet italian sausage cooked
  • 2 lb
    hamburger cooked 85% or 90% llean
  • 1 tsp
    garlic powder
  • 3 tsp
    oregano dried
  • 1 tsp
    italian seasoning dried
  • 1/4 c
    chopped fresh basil or substitute dried 2 tsps
  • 1
    bay leaf
  • 1/4 tsp
    rosemary, dried
  • 1/2 tsp
    black pepper
  • 8 oz
    package sliced baby bella mushrooms cooked
  • 1
    large green bell pepper chopped and cooked
  • 1/2
    large sweet onion chopped and cooked
  • 2 Tbsp
    butter divided for frying vegetsbles
  • 2 Tbsp
    olive oil divided for frying vegetables
  • 3 clove
    grated or pressed garlic
  • FILLING
  • 4 c
    cottage cheese or ricotta ( i use cottage)
  • 1 c
    grated parmesan cheese
  • 1 Tbsp
    plus 1 tsp basil dried
  • 1/2 tsp
    salt and pepper
  • 2
    eggs beaten
  • NOODLES AND CHEESE
  • 1 1/3
    boxes lasagna noodles cooked
  • 1 lb
    grated mozzarella cheese
  • EQUIPMENT
  • 1
    large foil lasagna pan deep style
  • aluminum foil

How To Make nor's meaty deep dish lasagna

  • 1
    Make sauce: it is easier to make a day ahead. Pour the 3 jars of sauce in to a large pot. Add all seasonings and stir to combine. Set on low heat uncovered. Stir occasionally.
  • 2
    Heat oven to 425 degree's. On a foil lined baking sheet. Line up sausages. Bake and turn occasionally until cooked through. 30 minutes or more. Remove from oven to cool
  • 3
    While sausages are baking. Cook and drain hamburger. Add to sauce.
  • 4
    Cook chopped green pepper and onion together in a TBS of olive oil mixed with a TBS of butter. Cook on med high stirring until cooked. Add to sauce.
  • 5
    Fry mushrooms in butter olive oil mixture until done. Add to sauce.
  • 6
    Add garlic to sauce. Slice cooled sausage into 1/2 inch slices. Add to sauce to combine. Cook sauce uncovered on medium until it boils. Reduce to simmer. Simmer about 2 hours stirring occasionally. Proceed on,with recipe, or cool and refrigerate over night. ( do not refrigerate sauce while hot. Doing that sours the sauce.)
  • 7
    Cook Lasagna noodles per instructions on box. I layer cooked moodles between parchment paper on a sheet pan to prevent sticking.
  • 8
    Mix cottage cheese with Parmesan cheese, basil salt and pepper. Beat eggs and combine with cheese. Set aside.
  • 9
    Heat oven to 375 degree's. Place some sauce in bottom of foil pan to cover bottom. I remove sausage from it after spreading on bottom only. Place noodles length wise in pan on top of sauce. Use enough noodles to cover the width ( occasionslly I have to cut a noodle in half. 3 1/2 noodles.
  • 10
    Spread enough cottage cheese mixture to cover noodles. Sprinkle a little mozzarella over it. Top with noodles. Sauce, noodles, cottage cheese cheese etc. continue layering.
  • 11
    Last layer should be sauce and lots of Mozzarella on top. Place Lasagna on baking sheet. Spray dull side of aluminum foil with vegetable oil spray. Lay over top of Lasagna. Place in oven and bake until bubbly about 1 1/2 hours. Remove foil from top the last 15 minutes of baking. Remove from oven and let sit about 30 minutes before slicing.
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