Homemade Meaty Lasagna
This cheesy, meaty lasagna will be your new favorite weeknight dish.
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.