Lasagna with meat sauce and salami

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 773, total fat 48 G., saturated fats 21 G., proteins 46 G., carbohydrates 39 G., fiber 3 G., cholesterol 151 mg, sodium 1716 mg, sugar 7 G.

This cowboy lasagna is Trisha Yearwood's favorite comfort food, which she regularly makes for family and friends. It uses more meat than the original lasagna. In addition to the traditional beef, Trisha adds pepperoni and pork. The result is delicious and filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
450 g lean ground beef
450 g raw sage sausage, casings removed
450 gr. pepperoni slices
1 can (450 g) of canned chopped baked tomatoes
1 can (340 g) of tomato paste
1 tbsp. l. dried oregano
A pinch of salt
A pinch of freshly ground black pepper
2 cloves garlic, crushed
1 medium onion, finely chopped
450 g lasagna sheets
450 g ricotta
450 gr. grated mozzarella
1 tbsp. grated parmesan

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a large, heavy-bottomed skillet over medium heat, heat the oil and lightly brown the ground beef and sausage. Be careful not to break the ground beef into small pieces. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion, and 2 cups of water. Bring to a boil and simmer, uncovered, for 30 minutes.
Preheat oven to 175°C.

Bring a saucepan of water to a boil. Cook the lasagna noodles according to package directions and drain.
Line the bottom of a 22 x 32 x 5 cm baking dish with a layer of meat sauce. Top with a layer of lasagna noodles and cheeses (ricotta, mozzarella, and Parmesan). Repeat the layers, finishing with sauce, lasagna, and cheeses.
Bake until the cheese is lightly browned and bubbly, about 40 minutes. Let rest for 15 minutes before serving. Cut the lasagna into 8-cm squares and serve.

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