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Sky-High Lasagna Stack
Recipes
Sky-High Lasagna Stack
8 servings
4 hours, 15 minutes total (Active 1 hour, 30 minutes)

Ingredients

For meat sauce
  • 6 cloves garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 lb ground beef
  • 1 lb bulk hot Italian sausage
  • 8 oz diced fresh yellow onions
  • 1 (6 oz) can tomato paste
  • ½ teaspoon kosher salt
  • 1 (28 oz) can whole peeled tomatoes
  • 1 tablespoon dried oregano
  • 0.75 oz fresh basil
For cream sauce
  • 4 oz Parmesan cheese (+ more, optional for serving)
  • 1 ½ cups heavy whipping cream
  • 1 (1.6 oz) packet alfredo sauce mix
  • 1 (15 oz) container ricotta cheese
For lasagna
  • 1 (9- x 6- x 3-inch) disposable aluminum loaf pan
  • Cooking spray
  • 1 lb lasagna noodles
  • 2 (8 oz) packages sliced mozzarella cheese
  • 1 (24 oz) jar vodka (or marinara) pasta sauce
  • Parchment paper
  • Aluminum foil
  • Garlic toast (optional, for serving)

Steps

    1. Prepare meat sauce. Preheat large Dutch oven (or heavy-bottom saucepan) on medium-high 4–5 minutes. Chop garlic coarsely. Place olive oil, ground beef, and sausage in pan. Brown 8–10 minutes, stirring to crumble meat, until no pink remains.
    2. Stir in garlic, onions, tomato paste, and salt. Cook 5 minutes, stirring occasionally, or until onions begin to soften. Crush tomatoes by hand. Stir tomatoes (do not drain) and oregano into meat mixture. Cook 6–8 minutes, stirring occasionally, until liquid reduces by one-half. Remove from heat and let stand to cool.
    3. Tear basil leaves from stems and add to sauce. Use immersion blender to carefully blend sauce until smooth. Reserve 2 ½ cups meat sauce.
    4. Prepare cream sauce. Grate Parmesan (about 1 cup). Place heavy cream and alfredo mix in small saucepan. Whisk to combine, then bring to a simmer. Remove from heat; whisk in Parmesan and ricotta cheeses until melted and smooth, then let stand to cool.
    5. Place oven rack in center of oven; preheat oven to 350°F. Coat loaf pan with spray and place on baking sheet. Bring large stockpot of water to a boil; boil noodles 8 minutes. Drain and rinse under cold water until cooled, then cut noodles in half.
    6. Spread ⅓ cup each meat and cream sauces in bottom of pan. Layer 4 noodles in pan, overlapping slightly; top evenly with ⅓ cup each meat and cream sauces. Top with 3 slices mozzarella. Repeat layers, starting with noodles, alternating direction of noodles on each layer until pan is full. Finish with layer of noodles (may not use all) and ⅓ cup meat sauce. Cover with parchment and foil; bake 1 ½ hours or until heated through and cheese is melted. Remove from oven and stand to cool 1 hour.
    7. Meanwhile, combine vodka sauce and reserved meat sauce in small saucepan on medium-low. Bring to a simmer; cook 3–4 minutes until 165°F.
    8. Loosen lasagna from sides of pan with sturdy spatula. Cut down center, then into squares; remove carefully from pan. Ladle ¼ cup vodka-meat sauce onto center of each serving plate; place 1 slice lasagna on sauce and top with ¼ cup vodka-meat sauce. Serve with garlic bread and additional Parmesan, if using.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅛ recipe serving: Calories 1110, Total Fat 68g, Sat Fat 31g, Trans Fat 1g, Chol 200mg, Sodium 1860mg, Total Carb 71g, Fiber 6g, Total Sugar 14g, (Incl. 0g Added Sugars), Protein 58g, Vitamin D 6%, Calc 60%, Iron 25%, Potassium 30%