A traditional lasagna, with about half the time and effort! I always cook extra to have leftovers, but the more I cook, the more they eat! Serve with garlic toast and salad.

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat.

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  • Preheat the oven to 375 degrees F (190 degrees C).

  • Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later.

  • Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.

Nutrition Facts

736 calories; protein 43.8g; carbohydrates 62.5g; fat 34.6g; cholesterol 103.8mg; sodium 1452.5mg. Full Nutrition
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Reviews (181)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2015
***I just realized that my recipe was changed. If you can, use fresh finely chopped onions, not dried, and fresh minced garlic instead of or in addition to the garlic powder. I also throw in some finely chopped green bell pepper sometimes. Fresh is just always better to me. And they left out the thyme. Or maybe I forgot it. Who knows? About 1/2 teaspoon in the sauce while its simmering. Yum. ****Just a note, for those of you using the ready-bake noodles, it is NOT necessary and I really don't recommend it. My recipe does not call for it if you look closely. I use REGULAR lasagna noodles and make sure they are fully covered by a watery sauce cuz they will soak it right up. Much better flavor than pre-cooking noodles separate in just plain water!! And use lots of sauce!! ****To give this a health boost, I throw kale and mushrooms in the food processor for a super fine chop and mix it in with the cooking beef and sausage. My kid has no idea he's eating greens and anti-oxidant loaded mushrooms. Read More
(674)

Most helpful critical review

Rating: 3 stars
02/26/2009
3 Stars... but worth much more. This is the best base recipe for Lasagna that I've run across... ever. There are a few tweaks that need to be made to make it truely special though and they aren't very hard... Sauce: Take (2) 28oz cans of diced tomatoes with garlic and Basil and puree them with (1) diced white onion (1) diced red pepper and (1) diced green pepper. Once this has been added together and blended to almost smooth - set aside. Take one pound of ground Pork and one pound of ground Beef and brown them in a skillet. Once the meat is browned throw a few cloves of fresh Garlic minced and the sauce and let simmer for about an hour. Use this sauce for the recipe as described above. Read More
(17)
225 Ratings
  • 5 star values: 147
  • 4 star values: 62
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
11/12/2015
***I just realized that my recipe was changed. If you can, use fresh finely chopped onions, not dried, and fresh minced garlic instead of or in addition to the garlic powder. I also throw in some finely chopped green bell pepper sometimes. Fresh is just always better to me. And they left out the thyme. Or maybe I forgot it. Who knows? About 1/2 teaspoon in the sauce while its simmering. Yum. ****Just a note, for those of you using the ready-bake noodles, it is NOT necessary and I really don't recommend it. My recipe does not call for it if you look closely. I use REGULAR lasagna noodles and make sure they are fully covered by a watery sauce cuz they will soak it right up. Much better flavor than pre-cooking noodles separate in just plain water!! And use lots of sauce!! ****To give this a health boost, I throw kale and mushrooms in the food processor for a super fine chop and mix it in with the cooking beef and sausage. My kid has no idea he's eating greens and anti-oxidant loaded mushrooms. Read More
(674)
Rating: 4 stars
10/01/2004
haven't used this recipe but I have been using dry noodles in my lasagna for years now. You don't need to buy the "new no cook noodles" the old ones work just fine. Read More
(243)
Rating: 4 stars
11/30/2007
Easy recipe for lasagna. Not only does it eliminate the boiling of the noodles but you don't have to add egg and parm to the ricotta like most recipes call for. The only problem that we had was that the lasagna should have more ricotta cheese in it than the recipe calls for. Use at least 16oz or 24 oz. Other than that it's a keeper Read More
(206)
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Rating: 5 stars
01/01/2008
I doubled the sauce used 1 1/2 cartons of ricotta chees and made it in a deep lasagna pan. My husband thinks it's better than my grandmother's from scratch recipe. Read More
(81)
Rating: 5 stars
08/08/2008
I've never cooked my lasagna noodles, but I'd have to say this is one of the best lasagnas I've ever tasted. My family loved it and it makes a ton. We barely made a dent in it the first night, so I froze half and put the rest in the fridge for leftovers that week. Excellent! Read More
(74)
Rating: 4 stars
10/10/2007
Had to cook this without the olives due to some picky eaters in the bunch I was feeding. I think it is probably a TON better with them. Used regular old lasagna noodles (without cooking them) and added a little extra water to make sure they cooked. This turned out lovely - I will definitely make it again. Plus it seems like a great recipe for playing with - add spinach to the marinara sauce using different meats and cheeses adding onions etc. Read More
(60)
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Rating: 4 stars
10/10/2004
This was my first attempt at lasagna and I definitely will make it again! The Italian sausage really gives it zing. Also it makes it less intimidating cooking the noodles right in the pan. Read More
(52)
Rating: 4 stars
07/13/2008
This lasagna was the best! Easy to make and even better to eat. The time I make it though I think I will add more sauce to me it seemed to be kinda dry but the flavor was great! Everyone loved it and it was better the next day! Read More
(44)
Rating: 5 stars
08/18/2006
I was surprised by the flavor of this dish. Very unique and spicey...in a good way. Husband hates lasagna, but loves this. Everyone had 2nds, no leftovers. Family rated the dish an 8 or 9 from 1-10. Great dish!! Read More
(42)
Rating: 3 stars
02/26/2009
3 Stars... but worth much more. This is the best base recipe for Lasagna that I've run across... ever. There are a few tweaks that need to be made to make it truely special though and they aren't very hard... Sauce: Take (2) 28oz cans of diced tomatoes with garlic and Basil and puree them with (1) diced white onion (1) diced red pepper and (1) diced green pepper. Once this has been added together and blended to almost smooth - set aside. Take one pound of ground Pork and one pound of ground Beef and brown them in a skillet. Once the meat is browned throw a few cloves of fresh Garlic minced and the sauce and let simmer for about an hour. Use this sauce for the recipe as described above. Read More
(17)
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