Lasagna or Goulash?? a Good Mix

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“This is a great throw together dish that tastes like it took a lot of time but it doesn't. It also can be modified in so many ways!! I use spicy venison sausage. I use this to use up leftovers a lot of times. Sometimes I throw pepperoni in and sometimes I don't use the red peppers. It's all a matter of taste. I have used elbow noodles and bow ties...whatever I have. I hope my measurments are accurate a lot of times I just throw things in without measuring but I had the original recipie so I followed those measurments. My family just loves it. I first had it at a friends's great for guests. Add garlic bread and a salad and it's a wonderful italian meal that takes hardly anytime at all.”

Ingredients Nutrition


  1. Brown beef and sausage in skillet. Drain off Fat.
  2. Cook the pasta of your choice or broken up lasagna noodles al dente. Drain and set aside.
  3. Add vinegar and italian seasoning to beef mixture. Let cook for a few minutes.
  4. Add Pesto & tomatoes to beef mixture & simmer for 5 to 10 minutes.
  5. Pour beef mixture into a casserole dish.
  6. Add spagehtti sauce & noodles and mix well.
  7. Drop ricotta onto mixture and cover with mozzerella. Bake in 350 degree oven for about a half hour or until golden brown on top.

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