Cowboy lasagne
- 1 pound lean ground beef, chuck or round
- 1 pound sage-flavored sausage
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 pound sliced pepperoni
- 1 16-ounce can tomatoes, diced or stewed
- 1 12-ounce can tomato paste
- 2 cups water
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 tablespoon dried oregano
- 16 ounces lasagna noodles
- 16 ounces ricotta cheese
- 16 ounces mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
Instructions:
Anyone can make this lasagne, anywhere, anytime.
- Preheat the oven to 350°F.
- In a large, heavy skillet, lightly brown the ground beef, sausage, onion, and garlic in the oil. Be sure to keep the meat chunky, not finely separated, while cooking. Drain the meat. Add the pepperoni, tomatoes, tomato paste, water, salt, pepper, and oregano. Simmer, uncovered, for 30 minutes.
- Cook and drain the lasagna noodles according to package directions.
- In a 9 × 13 × 2-inch baking pan, spread 1 cup of the prepared sauce. Alternate layers of noodles, sauce, ricotta, mozzarella, and Parmesan cheeses, ending with sauce, mozzarella, and Parmesan. Bake for 40 minutes, or until lightly browned and bubbling. Allow the dish to stand for 15 minutes before serving. Cut the lasagne into 3-inch squares and serve.