This no ordinary meat lasagna, this lasagna includes a secret ingredient, creamy lemon infused ricotta plus savory Italian sausage and two types of cheese.
I don’t know about you, but sometimes I just need a quick, healthy recipe that everyone will love. This lasagna is it. it’s not just a hearty comfort dish, it’s quick, healthy, and loaded with flavor. You are going to love it!
And it all comes together in about 50 minutes (including bake-time!). That means that after you spend 20 minutes throwing this thing together, you can do something fun like read a book and relax (hey, a girl can dream!) while it bakes! I love meals like this.
Secret Ingredient
Before you start thinking that this is just your run-of-the-mill lasagna? Think again. My version has a secret ingredient, creamy lemon infused ricotta, that takes this lasagna to the next level. After using lemon ricotta in this veggie lasagna and loving the subtle depth it added, I knew I needed to make a version using meat.
Along with the creamy lemon infused ricotta, I decided to use Italian sausage instead of my usual go-to, ground beef. While I still stand by my vegetarian version of this dish, my brothers just couldn’t get enough of its 2.0 counterpart. I mean, look at that cheese! Sooo good! And the best part?
How to Make Meat Lasagna
After you cook the pasta, simply combine the ricotta mixture (and try not to eat it all with a spoon), pulse the sausage together in a food processor then layer with your favorite pasta sauce and top with cheese!
I told you it was easy! Plus your friends and family will think you slaved away for hours.
Make Ahead & Reheating
This meal is perfect prepared ahead, for those busy nights you just don’t feel like cooking.
You can freeze it and it warms up at 350 degrees Fahrenheit in about an hour), bring it to a neighbor, or warm-it-up for lunch the next day. This lasagna is versatile.
Easy Meat Lasagna with Lemon Ricotta
This no ordinary meat lasagna, this lasagna includes an unexpected addition, creamy lemon infused ricotta Italian sausage and a blend of two cheeses.
Ingredients
Sausage
- 16 oz Italian sausage ground pork, mild or spicy
- 1 garlic clove
- 1 tsp salt
Lasagna
- 24 oz favorite pasta sauce (I used Bertolli’s Garlic and Basil), divided
- 8 oz lasagna pasta (1/2 box)
- 1 cup mozzarella cheese
- 1/2 cup parmesan cheese
Ricotta Mixture
- 2 cups ricotta
- 2 1/2 tbs fresh lemon juice
- 1 tsp kosher salt
Instructions
- In a food processor or blender, combine all of the sausage ingredients and pulse together (about 5-6 times) until it has a good chunky texture.
- Preheat oven at at 350°F.
- Boil a pot of water and season with 2 tsp salt. Add the uncooked pasta and cook according to box instructions. Set aside.
- In a casserole dish, add a layer of pasta sauce (just enough to coat the bottom) then a layer of cooked pasta.
- In a bowl, combine the ricotta with the lemon and salt.
- Spoon about half of the ricotta mixture over the top of the pasta. Then, spread the sausage over the ricotta.
- Add another layer of pasta sauce, then cooked pasta, then layer the last of the ricotta.
- Layer the rest of the pasta sauce and top with mozzarella and parmesan then bake for 30-35 minutes (or until a nice golden crust forms).
Notes
If you are planning on freezing, simply wrap in plastic-wrap then again in tin-foil and you’re good to go.
To use Italian sausage, simply remove the sausage from the casing before blending.
