Cowboy Lasagna

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 Once again, another twist on a classic. I love this recipe because it’s chock full of meat, just the way my hubby likes it. And the variety of meats give it a great flavor. I also love recipes in a casserole dish because I can make it early in the day, put it in the fridge, then just pop it in the oven. Perfect!!
Ingredients:
2T olive oil
1 pound ground beef
1 pound ground sausage (I use Jimmy Dean Regular sausage)
1/2 pound pepperoni, cut into quarters
16oz can diced fire-roasted tomatoes (regular can be substituted if you don’t like fire roasted)
12oz can tomato paste
1T dried oregano
salt and pepper to taste
2 garlic cloves, minced
1 small onion, finely chopped
16oz lasagna noodles
16oz ricotta cheese
16oz mozzerella cheese (or any other grated cheese you like. I like to use a medley of mozzerella and cheddar)
1 cup grated Parmesan cheese
Directions:
In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage with the onion and garlic. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes. (You can always use your own tomato or marinara sauce here, or use a canned sauce to save time. We all know we need a time saving option every once in a while.)
Preheat the panggangan to 350 degrees. Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions, drain and then lay out flat on parchment paper or foil so they don’t stick.
In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses.
Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut and serve. Enjoy the rustic goodness!!
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