2025 Annual Food & Drink Issue

Homemade Meaty Lasagna Recipe

Heirloom Eats

heir·loom (noun): a valuable object that has belonged to a family for several generations

From furniture and faith to collectibles and character traits, there are a lot of things that get passed down over the course of a family’s history, and recipes are no exception. But a recipe nurtured by generations of love and care is so much more than the food it creates. It’s also a reminder of the laughter and light that can happen when a family comes together.

Photography by Rich Smith

“My husband was active duty military and we were stationed in Key West, Florida. There, I met Linda and she invited my family to dinner. She made her lasagna and it was so good. I got the recipe, but you know I had to make it my own! I added my little touches to the recipe, and now
I make it for family and friends.” – Angela McGee

 

Four people in formal attire sitting at a dining table, enjoying a meal, with warm lighting and elegant decor around them.

Genesis the Greykid, Russell McGee, Angela McGee,

and Kreneshia Whiteside-McGee

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A slice of cheesy lasagna on a white plate, accompanied by a fork and handwritten recipe notes in the background.

Homemade Meaty Lasagna

Angela McGee
This cheesy, meaty lasagna will be your new favorite weeknight dish.
Print Recipe Pin Recipe
Course dinner
Cuisine American
Servings 6

Ingredients
  

  • 1 13 oz. Hillshire Farm
  • Turkey Smoked Sausage
  • 1 Tbsp. olive oil
  • 1 lb. ground beef chuck
  • Lemon pepper seasoning to taste
  • Garlic powder to taste
  • Lawry’s Black Pepper Seasoned Salt to taste
  • 24 oz. Prego Italian Tomato Sauce with Roasted Garlic & Herbs
  • 1 box Barilla Lasagne Pasta
  • 8 oz. Kraft Sharp Cheddar
  • Shredded Cheese
  • 8 oz. Kraft Creamy Melt Shredded Mozzarella Cheese

Instructions
 

  • Preheat oven to 350°.
  • Cut sausage into small cubes.
  • Add olive oil to a skillet and cook the sausage. Set aside.
  • Add the ground chuck to the skillet, and season with the lemon pepper, garlic powder, and Lawry’s Black Pepper Seasoned Salt. When the meat is cooked through and no longer pink, drain it, then return it to the skillet. Add the sausage back in, and the Prego pasta sauce. Let simmer on low.
  • Boil a pot of salted water, then cook lasagna noodles for 7-8 minutes.
  • Spread a cup of the meat sauce in the bottom of a 9x13 pan (you want to cover the entire bottom of the pan with sauce). Add a layer of noodles, then meat sauce, then sharp cheddar and mozzarella cheese. Continue layering until you reach the top of the dish.
  • Make sure the last layer ends with cheese on top. Cover with foil and bake for 40 minutes. Let cool for 15 minutes, then serve.
Keyword ground beef chuck, lasagna, Mozzarella Cheese, sausage, Turkey
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