Description
How to make Pioneer Woman lasagna with rich meat sauce, creamy ricotta, and melted cheese that creates the perfect comfort food for any occasion.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef, 80/20 blend
- 1 lb Italian sausage, casings removed
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 2 tsp dried basil
- 1 tsp dried oregano
Cheese Mixture
- 15 oz ricotta cheese, whole milk
- 1 large egg, beaten
- 1/2 cup fresh parsley, chopped
- 1 tsp salt
Assembly
- 12 lasagna noodles, cooked al dente
- 16 oz mozzarella cheese, shredded
- 3/4 cup Parmesan cheese, grated
- 2 tbsp olive oil
Instructions
- Brown Meat: Heat olive oil in a large skillet over medium-high heat. Brown the ground beef and sausage, breaking it up as it cooks until no pink remains, about 8-10 minutes.
- Build Sauce: Add diced onion and garlic to the meat, cooking until fragrant and softened. Stir in crushed tomatoes, tomato paste, basil, and oregano. Simmer 15 minutes until thickened.
- Prepare Cheese: In a large bowl, combine ricotta cheese, beaten egg, chopped parsley, and salt. Mix until smooth and well combined – this creates your creamy layer foundation.
- Cook Noodles: Boil lasagna noodles according to package directions until just al dente. Drain and lay flat on a clean kitchen towel to prevent sticking while you assemble.
- Layer Lasagna: In a greased 9×13 pan, spread thin meat sauce layer, then 4 noodles, half the ricotta mixture, third of mozzarella. Repeat layers, ending with noodles, sauce, and remaining cheeses.
- Bake Covered: Cover tightly with foil and bake at 375°F for 25 minutes. Remove foil and bake 15-20 minutes more until cheese is golden and bubbling around the edges.
- Rest Before: Let the Pioneer Woman lasagna rest for 10-15 minutes before cutting. This allows the layers to set up properly so you get those perfect, clean slices everyone will admire.
Notes
- Don’t skip browning the meat properly – this builds the flavor foundation for the entire dish.
- Store covered in refrigerate up to 4 days, or freeze individual portions for up to 3 months.
- Ground turkey can substitute for beef, but add extra seasonings since it’s milder in flavor.
- Serve with garlic bread and a crisp salad to balance the rich, cheesy layers perfectly.
- Let rest 10-15 minutes before cutting or the layers will slide apart into a messy pile.
- Make ahead and refrigerate overnight – just add 10 minutes to the baking time when cooking cold.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 32g
- Protein: 32g