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When you want a dinner that brings everybody to the table, put this Southern-style meat lovers lasagna in the oven. We’re talking seasoned ground beef, browned smoked sausage, a thick tomato sauce, and layers of creamy ricotta and melted cheese. A little sharp cheddar brings that Southern comfort-food finish without taking over the whole dish.
This is a hearty pan of lasagna made for Sunday dinner, family gatherings, or feeding a hungry crowd. The smoked sausage gives the sauce another layer of flavor, while AB’s SPG and Steak & Burger Seasoning bring the seasoning right into the meat. Every slice has something going on, from the tender noodles to that browned, cheesy top.
The key is taking your time in two places: let the sauce cook down before you build the layers, and let the finished lasagna rest before you slice it. That’s how you give those layers a chance to hold together.
A Quick Look at the Recipe
- Prep Time: 35 minutes
- Cook Time: About 1 hour 30–35 minutes, including stovetop cooking and baking
- Rest Time: 20–25 minutes
- Total Time: About 2 hours 25–35 minutes
- Servings: 10–12
- Method: Stovetop and oven
- Flavor Profile: Smoky, savory, cheesy, and rich
Quick Questions
What makes this lasagna Southern-style?
Smoked sausage, green bell pepper, AB’s seasonings, and a little sharp cheddar give this familiar comfort-food dinner its Southern-inspired finish.
Is this lasagna spicy?
Mild smoked sausage keeps the heat gentle. Andouille and optional red pepper flakes add more kick, so choose the sausage that suits your family.
Why You’ll Love This Recipe
Ground beef gives this recipe its hearty base, but the smoked sausage is what takes the flavor in a different direction. Brown it first so you can use a little of that rendered fat to start the beef. If you want a spicier, Cajun-inspired version, use andouille.
The cheese mixture brings together ricotta, mozzarella, Parmesan, and sharp cheddar. Ricotta keeps the inside creamy, mozzarella gives you that melted cheese pull, and Parmesan adds a savory finish. The cheddar goes into the layers in smaller amounts, giving the lasagna a little extra richness and bite.
Onion and green bell pepper cook right into the sauce. Between the vegetables, sausage, and thick tomato base, this is a substantial lasagna that deserves a deep baking dish.
Key Ingredients
Ground beef: The recipe calls for 80/20 ground beef. Drain excess grease after browning so the sauce stays rich without becoming oily. A leaner ground beef also works.
Smoked sausage or andouille: Dice it or cut it into thin half-moons so you get sausage throughout the lasagna. Use fully cooked smoked sausage for the method below. Andouille and seasoning blends vary in salt and heat, so taste the sauce before adding more seasoning.
Tomatoes and tomato paste: Crushed tomatoes give the sauce its body, tomato sauce helps it spread between the noodles, and drained diced tomatoes add texture. Cooking the tomato paste briefly before adding the liquids deepens its flavor.
AB’s seasonings: AB’s SPG seasons the beef and ricotta filling, while AB’s Steak & Burger Seasoning adds another layer of flavor to the meat. Hold back the final teaspoon of SPG for the sauce until you taste it.
Whole-milk ricotta and freshly shredded cheese: Stir away any pooled liquid from the ricotta before mixing the filling; drain it if it looks unusually wet. Shred the mozzarella and cheddar from blocks when possible for a smoother melt.
Regular lasagna noodles: This recipe uses boiled lasagna noodles, not oven-ready noodles. You’ll build four noodle layers with three noodles per layer. Trim to fit your dish if needed.
Shop AB’s seasonings for the SPG and Steak & Burger Seasoning used in this recipe.
How to Make Southern-Style Meat Lovers Lasagna
Start by browning the sausage, then cook the ground beef in the same pan. Keep the beef in medium-sized crumbles so it still has some texture in the finished sauce. Add the vegetables, garlic, and tomato paste before stirring in the tomatoes and remaining sauce ingredients.
Let the sauce simmer uncovered until thick. Run a spoon through it: the trail should stay visible briefly before the sauce settles back together. If it immediately fills with thin liquid, keep simmering. The sauce should still spread easily; you don’t want a dry meat mixture.
While the sauce simmers, prepare the noodles and mix the ricotta filling. Cook the noodles just shy of al dente, since they will continue softening in the oven.
For assembly, start with sauce on the bottom. Build three layers of noodles, ricotta, meat sauce, and cheese. Finish with a fourth noodle layer, the remaining sauce, and the remaining cheese. Cover all exposed noodles with sauce so the edges don’t dry out.
Bake covered first, then uncover to let the cheese brown. Once it comes out of the oven, give it 20–25 minutes before cutting. It will still be hot, and the slices will be easier to serve.
1. Prepare the oven and dish
Preheat the oven to 375°F. Lightly grease a deep 9×13-inch baking dish. Set a rimmed baking sheet aside to place beneath the dish during baking.
2. Brown the sausage
Heat a large skillet or Dutch oven over medium-high heat. Add the smoked sausage and cook for 4–5 minutes, stirring occasionally, until browned. Remove with a slotted spoon. Leave approximately 1 tablespoon of rendered fat in the pan. Add a little olive oil only if the pan is dry.
3. Brown the beef
Add the ground beef, 2 teaspoons of the SPG, the Steak & Burger Seasoning, and smoked paprika. Cook for approximately 7–9 minutes, breaking the meat into medium-sized crumbles, until browned and cooked through. Drain excess grease, leaving a little in the pan.
4. Cook the vegetables
Add the onion and bell pepper. Cook for 4–5 minutes until beginning to soften. Stir in the garlic and cook for 30–60 seconds. Add the tomato paste and cook, stirring, for 1–2 minutes.
5. Simmer the sauce
Stir in the crushed tomatoes, tomato sauce, drained diced tomatoes, Worcestershire sauce, broth, Italian seasoning, basil, optional red pepper flakes, and brown sugar. Return the sausage to the pan. Bring to a light simmer, reduce the heat to low, and simmer uncovered for 20–25 minutes, stirring occasionally, until thick but spreadable. Taste and add some or all of the remaining 1 teaspoon SPG as needed. Add salt or black pepper only if needed.
6. Cook the noodles
While the sauce simmers, bring a large pot of salted water to a boil. Cook the noodles 1–2 minutes less than the package directions, until just shy of al dente. Drain well and lay flat on a lightly oiled sheet pan or parchment paper to prevent sticking.
7. Mix the ricotta filling
In a medium bowl, combine the ricotta, egg, 1 cup mozzarella, ½ cup Parmesan, parsley, ½ teaspoon SPG, and ½ teaspoon Italian seasoning. Mix until evenly combined. Divide into three portions.
8. Portion the sauce and assembly cheeses
Spread 1 cup of meat sauce over the bottom of the prepared baking dish. Divide the remaining sauce into four roughly equal portions. Keep the assembly cheeses separate from the cheese already mixed into the ricotta. Each of the four cheese layers will use ¾ cup mozzarella, ¼ cup cheddar, and ¼ cup Parmesan.
9. Build the first three layers
Lay 3 noodles over the sauce, trimming to fit if needed. Spread with one-third of the ricotta filling, one portion of meat sauce, ¾ cup mozzarella, ¼ cup cheddar, and ¼ cup Parmesan. Repeat this sequence twice more, using a total of 9 noodles and all the ricotta filling.
10. Finish the top
Add the last 3 noodles. Cover with the final portion of meat sauce, spreading it over all exposed noodles. Top with the remaining ¾ cup mozzarella, ¼ cup cheddar, and ¼ cup Parmesan. Leave room at the top of the dish for bubbling; use a second small dish for any overflow ingredients.
11. Bake covered, then uncovered
Loosely cover with foil, lightly greasing the underside if needed to keep the cheese from sticking. Place the dish on the rimmed baking sheet. Bake for 30 minutes. Remove the foil and bake for another 20–25 minutes, until bubbling around the edges, hot in the center, and lightly browned on top. The center should reach 165°F. If desired, broil for 1–2 minutes in a broiler-safe dish, watching closely.
12. Rest and serve
Let the lasagna rest for 20–25 minutes before slicing. Garnish with parsley, if desired, and serve.
Expert Tips
- Use a deep dish. Choose a deep 9×13-inch baking dish, ideally about 3 inches deep. If your dish is shallower, assemble the extra ingredients in a small second baking dish rather than filling the main dish to the rim.
- Divide the sauce before layering. After spreading 1 cup on the bottom, divide the remaining sauce into four portions. This keeps the middle layers generous and leaves enough to cover the top.
- Keep the cheddar balanced. Use ¼ cup in each of the four cheese layers. It adds flavor while leaving mozzarella as the main melting cheese.
- Taste before adding salt. Smoked sausage, Parmesan, and seasoning blends already bring salt to the dish.
- Watch the broiler. One or two minutes can add color, but cheese can go from browned to burned quickly. Only broil in a broiler-safe dish.
- Let it rest. Cutting too soon lets the hot filling spread before the layers have time to settle.
What to Serve With Meat Lovers Lasagna
Keep the sides simple because this lasagna is already rich and filling. A green salad with a tangy dressing gives the meal a fresh balance. You can also serve it with Garlic Butter Creole Green Beans. Roasted broccoli or sautéed green beans work well, too. If you want bread on the table, serve Garlic and Herb Bread for scooping up the extra sauce. For another bread option to share around the table, try Pull Apart Garlic Bread.
Frequently Asked Questions
Can I use andouille instead of smoked sausage?
Yes. Fully cooked andouille works well here and gives the sauce more spice. You may want to leave out the optional red pepper flakes, then taste before adding more heat.
Can I leave out the cheddar?
Yes. Replace the 1 cup of cheddar with 1 additional cup of mozzarella. The lasagna will still have plenty of cheese, though it will lose some of that sharp cheddar finish.
Can I use oven-ready lasagna noodles?
This recipe is written for regular noodles that are boiled first. Oven-ready noodles absorb liquid differently, so they are not a direct swap with this thick sauce. Follow the noodle manufacturer’s sauce and baking guidance if you choose to adapt it.
Why is my lasagna watery?
The usual trouble spots are sauce that hasn’t reduced enough, excess liquid in the ricotta, wet noodles, or cutting the lasagna immediately after baking. Drain the diced tomatoes, let the noodles drain well, and give the sauce and finished lasagna the time they need.
Can I assemble it ahead?
Yes. Cool the sauce promptly before assembling with the other ingredients, cover, and refrigerate for up to 24 hours. Bake in a dish suitable for going from the refrigerator into the oven, following the manufacturer’s instructions. A cold lasagna needs additional covered baking time; heat the center to 165°F before serving, then allow the usual resting time.
How do I store and reheat leftovers?
Refrigerate leftovers in shallow, covered containers within 2 hours and use within 3–4 days. For longer storage, freeze individual portions for best quality within about 2–3 months. Thaw in the refrigerator and reheat, covered, until the center reaches 165°F. A spoonful of water or sauce can help keep a reheated portion moist.
More Comfort Food Recipes
Try Creamy Chicken Spaghetti, Southern Smothered Meatballs and Rice, or Cajun Chicken Cobbler next.
Looking for more pasta dinners? Try Southern Spaghetti or Creamy Garlic Beef Pasta. If you want another layered pasta bake, check out Chicken Lasagna. You can also try the original Meat Lovers Lasagna for a different take on this family dinner.
Summarize and Save
AB’s Southern-Style Meat Lovers Lasagna
Equipment
- Deep 9×13-inch baking dish, ideally about 3 inches deep
- Large skillet or Dutch oven
- Large pot and colander
- Medium mixing bowl
- Sheet pan or parchment paper for the noodles
- Aluminum foil
- Rimmed baking sheet to catch drips
Ingredients
Meat Sauce
- 1½ pounds ground beef 80/20 preferred
- 12 ounces fully cooked smoked sausage or andouille diced or thinly sliced into half-moons
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- Up to 2 tablespoons olive oil only if needed
- 2 tablespoons tomato paste
- 1 can 28 ounces crushed tomatoes
- 1 can 15 ounces tomato sauce
- 1 can 14.5 ounces diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon AB’s SPG Seasoning divided; use the final teaspoon to taste
- 2 teaspoons AB’s Steak & Burger Seasoning
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes optional
- 1 tablespoon brown sugar
- ½ cup beef broth
- Salt and black pepper only as needed
Ricotta Filling
- 15 ounces whole-milk ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- ½ teaspoon AB’s SPG Seasoning
- ½ teaspoon Italian seasoning
Assembly
- 12 regular lasagna noodles cooked as directed below
- 3 cups shredded whole-milk mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup freshly grated Parmesan cheese
- Chopped fresh parsley for garnish, optional
- Oil or cooking spray for lightly greasing the dish and preventing sticking
Instructions
- Prepare the oven and dish. Preheat the oven to 375°F. Lightly grease a deep 9×13-inch baking dish. Set a rimmed baking sheet aside to place beneath the dish during baking.
- Brown the sausage. Heat a large skillet or Dutch oven over medium-high heat. Add the smoked sausage and cook for 4–5 minutes, stirring occasionally, until browned. Remove with a slotted spoon. Leave approximately 1 tablespoon of rendered fat in the pan. Add a little olive oil only if the pan is dry.
- Brown the beef. Add the ground beef, 2 teaspoons of the SPG, the Steak & Burger Seasoning, and smoked paprika. Cook for approximately 7–9 minutes, breaking the meat into medium-sized crumbles, until browned and cooked through. Drain excess grease, leaving a little in the pan.
- Cook the vegetables. Add the onion and bell pepper. Cook for 4–5 minutes until beginning to soften. Stir in the garlic and cook for 30–60 seconds. Add the tomato paste and cook, stirring, for 1–2 minutes.
- Simmer the sauce. Stir in the crushed tomatoes, tomato sauce, drained diced tomatoes, Worcestershire sauce, broth, Italian seasoning, basil, optional red pepper flakes, and brown sugar. Return the sausage to the pan. Bring to a light simmer, reduce the heat to low, and simmer uncovered for 20–25 minutes, stirring occasionally, until thick but spreadable. Taste and add some or all of the remaining 1 teaspoon SPG as needed. Add salt or black pepper only if needed.
- Cook the noodles. While the sauce simmers, bring a large pot of salted water to a boil. Cook the noodles 1–2 minutes less than the package directions, until just shy of al dente. Drain well and lay flat on a lightly oiled sheet pan or parchment paper to prevent sticking.
- Mix the ricotta filling. In a medium bowl, combine the ricotta, egg, 1 cup mozzarella, ½ cup Parmesan, parsley, ½ teaspoon SPG, and ½ teaspoon Italian seasoning. Mix until evenly combined. Divide into three portions.
- Portion the sauce and assembly cheeses. Spread 1 cup of meat sauce over the bottom of the prepared baking dish. Divide the remaining sauce into four roughly equal portions. Keep the assembly cheeses separate from the cheese already mixed into the ricotta. Each of the four cheese layers will use ¾ cup mozzarella, ¼ cup cheddar, and ¼ cup Parmesan.
- Build the first three layers. Lay 3 noodles over the sauce, trimming to fit if needed. Spread with one-third of the ricotta filling, one portion of meat sauce, ¾ cup mozzarella, ¼ cup cheddar, and ¼ cup Parmesan. Repeat this sequence twice more, using a total of 9 noodles and all the ricotta filling.
- Finish the top. Add the last 3 noodles. Cover with the final portion of meat sauce, spreading it over all exposed noodles. Top with the remaining ¾ cup mozzarella, ¼ cup cheddar, and ¼ cup Parmesan. Leave room at the top of the dish for bubbling; use a second small dish for any overflow ingredients.
- Bake covered, then uncovered. Loosely cover with foil, lightly greasing the underside if needed to keep the cheese from sticking. Place the dish on the rimmed baking sheet. Bake for 30 minutes. Remove the foil and bake for another 20–25 minutes, until bubbling around the edges, hot in the center, and lightly browned on top. The center should reach 165°F. If desired, broil for 1–2 minutes in a broiler-safe dish, watching closely.
- Rest and serve. Let the lasagna rest for 20–25 minutes before slicing. Garnish with parsley, if desired, and serve.
Notes
- Cheese totals: The full recipe uses 4 cups mozzarella, 1 cup sharp cheddar, and 1½ cups Parmesan, including the cheese in the ricotta filling.
- SPG total: Allow up to 1 tablespoon for the meat sauce, plus ½ teaspoon for the ricotta filling. The final teaspoon for the sauce is added to taste.
- Sauce consistency: A spoon dragged through the sauce should leave a brief trail. If it is still watery after 25 minutes, simmer longer before assembling.
- Noodle count: Use exactly 3 noodles in each of 4 layers for the listed 12-noodle quantity. Noodle dimensions vary by brand; trim or arrange to fit.
- Sausage: The browning step assumes fully cooked smoked sausage or andouille. Fresh sausage requires cooking according to its package instructions before being incorporated.
- Heat level: For a milder version, use a mild smoked sausage and omit the red pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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