Cheesy Lasagna

Ingredients

• 1 pound Ground Beef (80% lean)
• 1 pound Italian Sausage (mild or sweet, casings removed)
• 2 tablespoons Olive Oil (extra‑virgin)
• 1 large Onion (finely diced)
• 1 large Orange Bell Pepper (seeded and diced)
• 2 cups Ragu Pasta Sauce (store‑bought, any flavor)
• 1 cup Tomato Sauce (plain, no added herbs)
• 1 cup Mexican‑Style Shredded Cheese (blend of cheddar, monterey jack, and pepper jack)
• 1 cup Ricotta Cheese (full‑fat)
• ½ cup Sour Cream (plain)
• 2 cups Mozzarella Cheese (shredded)
• 12 pieces Lasagna Noodles (no‑boil or regular boiled per package instructions)
• 1 teaspoon Salt (to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Italian Seasoning (optional)

Instructions

1. Prep Vegetables

   Dice the onion and orange bell pepper into small, uniform pieces. Set aside.

   Time: PT10M

2. Brown Meat

   Heat olive oil in a large skillet over medium‑high heat. Add ground beef and Italian sausage, breaking them up with a wooden spoon. Cook until browned, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

3. Add Vegetables & Season

   Add the diced onion and bell pepper to the meat. Sprinkle with salt, pepper, and Italian seasoning. Cook, stirring frequently, until the vegetables soften, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Drain Excess Fat

   Place a colander over a bowl and carefully pour the meat‑vegetable mixture into it to drain off all rendered oil. Return the drained mixture to the skillet.

   Time: PT2M

5. Create Meat Sauce

   Stir in the Ragu sauce and tomato sauce. Bring to a gentle simmer, then reduce heat and let simmer for 10 minutes, allowing flavors to meld.

   Time: PT10M

   Temperature: Simmer

6. Melt Mexican‑Style Cheese

   Add the Mexican‑style shredded cheese to the simmering sauce. Stir until fully melted and incorporated.

   Time: PT3M

   Temperature: Simmer

7. Prepare White Cheese Mixture

   In a mixing bowl, combine ricotta, sour cream, and 2 cups shredded mozzarella. Mix until smooth; season lightly with salt and pepper if desired.

   Time: PT5M

8. Preheat Oven

   Preheat the oven to 375°F (190°C).

   Time: PT10M

   Temperature: 375°F

9. Assemble Lasagna

   Spread a thin layer of meat sauce on the bottom of the 9x13‑inch baking dish. Lay a single layer of lasagna noodles over the sauce. Spoon half of the white cheese mixture over the noodles, then drizzle more meat sauce. Sprinkle a handful of Mexican‑style cheese. Repeat layers (noodles, cheese mixture, meat sauce, Mexican cheese) until all components are used, ending with a top layer of meat sauce and the remaining mozzarella and Mexican cheese.

   Time: PT10M

10. Bake Covered

    Cover the dish tightly with aluminum foil and bake for 30 minutes.

    Time: PT30M

    Temperature: 375°F

11. Bake Uncovered

    Remove the foil and continue baking for an additional 15 minutes, or until the cheese on top is golden‑brown and bubbling.

    Time: PT15M

    Temperature: 375°F

12. Rest Before Serving

    Allow the lasagna to rest for 10 minutes before cutting. This helps the layers set and makes slicing easier.

    Time: PT10M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

45g

Fat

22g

Fiber

3g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, ground chicken
• Instead of Italian Sausage: chorizo, spicy Italian sausage
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot
• Instead of Orange Bell Pepper: red bell pepper, green bell pepper
• Instead of Ragu Pasta Sauce: marinara sauce, meat sauce
• Instead of Tomato Sauce: crushed tomatoes
• Instead of Mexican‑Style Shredded Cheese: Mexican blend cheese, shredded cheddar
• Instead of Ricotta Cheese: cottage cheese (drained)
• Instead of Sour Cream: Greek yogurt
• Instead of Mozzarella Cheese: provolone
• Instead of Lasagna Noodles: no‑boil lasagna sheets, gluten‑free lasagna noodles
• Instead of Italian Seasoning: dried oregano and basil

Equipment Needed

• Large Skillet
• Wooden Spoon
• Colander
• 9x13‑Inch Baking Dish
• Mixing Bowl
• Measuring Cups and Spoons
• Aluminum Foil
• Oven
• Chef’s Knife

Critical Steps — Do Not Skip

• Brown the meat thoroughly to develop flavor
• Drain all excess fat to avoid a greasy lasagna
• Simmer the sauce with Mexican‑style cheese so it fully melts
• Assemble layers in an “X” pattern for even distribution
• Cover with foil for the first part of baking then uncover for browning

Chef Tips from the Video

• For extra smoky flavor, lightly char the bell pepper before dicing
• Add a pinch of smoked paprika to the meat sauce for depth
• Let the lasagna rest on a wire rack after baking to keep the bottom from becoming soggy

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 4 days.

Freezer: Wrap tightly in foil and place in a freezer‑safe bag; freeze up to 2 months. Thaw overnight in refrigerator before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the lasagna up to step 9, cover tightly, and refrigerate for up to 24 hours before baking
• The assembled, unbaked lasagna freezes well; bake from frozen by adding 15‑20 minutes to the baking time

Frequently Asked Questions