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Hearty Meat Lasagna and Dipping Oil

I used to hate lasagna, but the older I get the more I like it. We had my brother in law over for his birthday dinner back in January and he requested lasagna. We made this one from ATK a few times and it’s really good. This time I altered the sauce, so I will include the original and mine. Both are delicious, but the hubby and I decided we like the alterations better.

We also served roasted garlic artisan bread with dipping oil. I got this recipe at a cooking class by Nicole, who blogs over at A little Sussy and it is awesome! We love it! Thanks Nicole!

How Long Will Lasagna Keep?

Lasagna will keep for 3-5 days in the refrigerator.

To store left over lasagna, cover tightly with foil or place in an airtight container.

Can You Freeze Lasagna Before Baking?

You can prepare and freeze lasagna to be used at a later time.

Assemble the lasagna in a freezer safe container and freeze for up to 3 months.

What Is The Difference Between White and Yellow Onion?

White onions have a sharper and more pungent flavor than yellow onions. 

White onions tend to be more tender and have a thinner, more papery skin.

Yellow onions become sweeter the longer they cook.

Hearty Meat Lasagna and Dipping Oil

Hearty Meat Lasagna and Dipping Oil

Hearty Meat Lasagna and Dipping Oil

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Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 8

Ingredients

Italian Dipping Oil

  • 1/3 cup olive oil extra virgin
  • 1/2 teaspoon parsley finely chopped
  • 1/2 teaspoon oregano finely chopped
  • 1/2 teaspoon rosemary finely chopped
  • 1 tablespoon basil finely chopped
  • 1/4 teaspoon red pepper crushed dried
  • 1 clove garlic minced
  • 1/4 teaspoon kosher salt or to taste and for some reason we always add a little more
  • black pepper fresh ground

Tomato-Meat Sauce

  • 1 Tablespoon Olive Oil
  • 1 Onion Medium, Chopped fine (I used 3/4)
  • 6 Cloves garlic Medium, minced or pressed
  • 1 Pound meat loaf mix or 1/3 each, ground veal, pork and beef chuck (We sometimes do that or we prefer 1/2 pound sweet Italian sausage and 1/2 pound ground turkey)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper fresh ground
  • 1/4 Cup Cream Heavy
  • 28 oz Tomatoes canned, Pureed
  • 28 oz Tomatoes Canned, Diced, drained

Ricotta and Mozzarella Layers

  • 15 Oz Ricotta Whole Milk, We use Part Skim
  • 2 1/2 oz Parmesan Cheese We use 1 1/2 cups fresh parm
  • 1/2 Cup Basil Fresh, Chopped (We use a little less than 1/2 cup)
  • 1 Egg Large, lightly beaten
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper Fresh ground
  • 12 Lasagna noodles no boil, but we have boil so we just use those
  • 1 Pound Mozzarella Cheese Whole-Milk, shredded (That's about 4 cups, but we use 5. Hahaha I know it's not healthy, but I like it cheesy on top)

Instructions

For the Dipping Oil

  • Combine in a small bowl and use for dipping bread or over steak (which is so so good)

For the Lasagna

  • Heat Oven to 375.
  • Heat oil in a large dutch oven over medium heat until shimmering, but not smoking.
  • Add the onion and cook stirring occasionally for about 2min.
  • Add garlic and cook until fragrant, about 2 min.
  • Increase the heat to med-high and add the meat, salt and pepper; cook, breaking the meat into small pieces with a wooden spoon.
  • Cook until the meat has lost its raw color, but has not browned, about 4 min.
  • Add the cream and simmer, stirring occasionally until the liquid evaporates and only the fat remains, about 4 min.
  • Add the pureed and diced tomatoes and bring to a simmer;
  • reduce to low and simmer slowly until the flavors blend, about 3 min.
  • Set aside. (The sauce can be cooled and stored for 2 days and then reheated and assembled.)

FOR THE LAYERS

  • Mix the ricotta, 1 cup of the Parmesan, basil, egg, salt and pepper in a medium bowl with a fork until well combined.
  • Set aside.
  • Cover the bottom of a 9x13 with 1/4 cup of the meat sauce (avoiding large chunks of meat)
  • Place 3 noodles on the bottom of the dish.
  • Drop 3 tablespoons of the ricotta mixture down the center of each noodle, pressing down with the back of a spoon.
  • Cover with 1 cup of mozzarella cheese.
  • Spoon 1 1/2 cup of the meat sauce evenly over the cheese.
  • Repeat the layers ending with the cup of mozz and 1/4 cup parm.
  • Spray foil with nonstick spray and place over lasagna.
  • Bake 15 min then remove the foil and continue to bake until the cheese is bubbly and spotty brown, about 25 min.
  • Cool 10 min and serve!
Nutrition Facts
Hearty Meat Lasagna and Dipping Oil
Amount Per Serving (1 g)
Calories 744 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 20g125%
Cholesterol 148mg49%
Sodium 970mg42%
Potassium 718mg21%
Carbohydrates 45g15%
Fiber 4g17%
Sugar 8g9%
Protein 43g86%
Vitamin A 2573IU51%
Vitamin C 29mg35%
Calcium 550mg55%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
 

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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4 comments

  • Hello,

    Do you think could cook it all up and do everything and then freeze it ?

    • Reply
    • Absolutely! I’ve totally done it too. You just need to wrap it well.

      • Reply
  • I’ll have to try the dipping sauce – great idea!

    • Reply
  • Great Italian feast! I want to try that dipping oil with some of our homemade bread!

    • Reply

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