• 1 package lasagne noodles, cooked
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 sweet yellow onion, chopped
  • 4 cloves garlic, minced
  • 14 ounces pureéd tomatoes
  • 14 ounces tomato sauce
  • 28 ounces whole, peeled Roma tomatoes
  • 3-1/2 teaspoons kosher salt, divided
  • 2 teaspoons pepper, divided
  • 1/2 tablespoon pizza and pasta seasoning mix ( (If you don’t have, use pizza seasoning)
  • 1 teaspoon Italian seasoning
  • 2 teaspoons dried basil
  • Pinch of red pepper flakes
  • 2 tablespoons fresh oregano, chopped
  • 1/2 tablespoon sugar
  • 1 tablespoon tomato paste
  • 5 cups shredded mozzarella (more or less, if you desire)
  • 3/4 cup grated parmesan


  1. Preheat oven to 350 degrees.
  2. Cook lasagne noodles per package directions and set aside (lay on sheet pan, side by side. Separate layers with aluminum foil sprayed with non-stick cooking spray).
  3. Heat olive oil and butter until butter is melted.
  4. Add onion and garlic and sauté until softened and onion becomes translucent.
  5. Mix meat and pork with 1-1/2 teaspoons of the kosher salt and 1 teaspoon of the pepper. Add pizza and pasta seasoning mix, Italian seasoning, basil and red pepper flakes.
  6. Add meat and seasonings to the onion and garlic and brown meat.
  7. Add tomatoes, along with sugar, tomato paste and fresh oregano. Stir and simmer for 20 minutes on medium-low, until sauce begins to thicken.
  8. Mix ricotta and egg together.
  9. Begin building lasagne. Spread sauce on the bottom of your pan. Lay your first layer of noodles on sauce. Spread with ricotta. Add meat mixture. Top meat mixture with mozzarella and grated parmesan. Begin again with noodles. Next, ricotta, meat, then cheeses. Add one more layer of noodles on top, the last of the ricotta, what is left of the meat mixture and cover with more cheese. Cover with aluminum foil and bake.
  10. Bake for 45 minutes, covered. Remove foil and bake an additional 30 minutes. Let lasagne rest for 15 minutes before cutting and serving.


Until next time, Kris