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“This is a recipe that's full of flavor! I've tweaked it quite a bit, the original recipe came from Taste of Home, mom's best edition. Serve with salad and garlic bread!! Cook time includes simmering sauce first and resting time.”
2hrs 30mins

Ingredients Nutrition


  1. In a large skillet or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1- 3 hours, stirring occasionally. ***This can be done up to one day ahead of time.
  2. While sauce is cooking, cook lasagna noodles according to package directions; drain and rinse in cold water.
  3. In a bowl, combine ricotta cheese, beaten egg, parsley, and salt and pepper to taste.
  4. In a greased 13-in. x 9-in. baking dish, spoon a little sauce in the bottom of casserole. Then layer in this order: 1/3 of the noodles, 1/2 of the ricotta cheese, 1/3 of the meat mixture and 1/3 of the mozzarella and 1/3 of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. Cover with aluminum foil.
  5. ***This can be done ahead of time and refrigerated until ready to eat. Just leave lasagna out on counter for 30-45 minutes before baking.
  6. Bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

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