You Should Cook More Lasagna

Lasagna is one of the most useful dishes to keep in your regular meal rotations. You can feed a small army with it or freeze the leftovers for later. Much like chilli, it’s also perfect for cleaning out your fridge and freezer. Anytime you have some leftover mushrooms, tomatoes, and bell peppers in the fridge is the perfect time to make lasagna. Have a couple of frozen sausages at the bottom of your freezer and you can’t remember where they came from? In they go. And lasagna is one of those dishes where you can cut corners without sacrificing taste. For the life of me I can’t understand why anyone wouldn’t buy the oven ready lasagna noodles. There is absolutely no difference in taste and if you are in a rush you don’t need to reduce your meat sauce because the dry oven-ready noodles will absorb the excess liquid as it bakes. You also don’t need to mess around with some kind of fancy, time consuming cheese sauce for the filling; just mix up a tub of ricotta cheese with some spinach and some fresh basil.


  • 2 pounds ground beef
  • 2 Italian sausages (casings removed)
  • 1 28 oz can whole tomatoes
  • 1 8 oz can tomato paste
  • 3 tablespoons oregano
  • 1 container Ricotta cheese
  • Half dozen or so fresh basil leaves
  • Teaspoon black pepper
  • Package? Mozzarella
  • 1 red pepper (or whatever you have left over)
  • Handful of mushrooms
  • 1 onion
  • 2 cloves of crushed garlic


  • 1 large lasagna or rectangular casserole dish
  • 1 large pot or Dutch oven
  • Some toothpicks or short skewers



Add the ground beef and sausage to the pot on medium heat and dice the onion. Be sure to break up the sausages with your mixing spoon right away while the meat is still soft. Once some of the fat starts to render out, strain out most of it and then add the onion. When the meat is cooked through, dump in all of the rest of the meat sauce ingredients. You can crush the canned whole tomatoes with your hands, but you don’t really need to; you can smash them up very easily with your spoon once they simmer for a bit in the pot. While the sauce is simmering, mix together the spinach, ricotta, chopped basil leaves, and a generous dusting of grated parmesan. After the sauce has simmered for about 15 minutes or so, spread a thin layer on the bottom of the baking dish, then a layer of noodles, then a thicker layer or sauce, another layer of noodles, then the cheese sauce with a thin layer of meat sauce, then more noodles, and then spread the rest of the meat sauce on top. Tear the mozzarella into small pieces and scatter them over the top of the pizza (or grate it, depending on how hard or soft it is) along with a dusting of grated parmesan. Place some skewers in between the noodles to keep the tinfoil away from the cheese and bake covered in the foil for 30 minutes at 350 degrees and then remove the foil and bake for another 20 minutes uncovered or until the cheese starts to turn a golden brown in places. Allow to cool for 15 or 20 minutes before serving with a generous glass of red wine.