AB’s Southern-Style Meat Lovers Lasagna

Southern-Style Meat Lovers Lasagna layers a beef-and-smoked-sausage tomato sauce with ricotta filling, pasta, mozzarella, cheddar, and Parmesan. The sauce is thick enough to hold the layers together, while the cheese gives the top a golden finish.

Keep the ricotta mixture separate from the assembly cheeses, and let the baked lasagna rest before cutting. Those two steps make the layers easier to build and the slices easier to serve.

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Why You’ll Love This Recipe

• Beef and smoked sausage make the sauce hearty and savory.
• Ricotta filling and separate assembly cheeses give each layer a clear role.
• The resting period helps the lasagna slice more cleanly for a crowd.

Key Ingredients

Ground beef and smoked sausage: The source prefers 80/20 beef and fully cooked smoked sausage or andouille. Brown the sausage first, then cook the beef in the same pan and drain excess grease.

Tomatoes and tomato paste: Crushed tomatoes, sauce, and drained diced tomatoes build the base. Cooking the paste briefly and simmering the sauce prevents a watery lasagna.

AB’s SPG and Steak & Burger Seasoning: Keep the divided seasoning amounts straight. Some SPG seasons the meat, some goes into the ricotta, and the last sauce adjustment is to taste.

Ricotta, egg, and filling cheeses: The egg helps the ricotta mixture set. Do not taste the filling after raw egg is added.

Regular lasagna noodles: Cook just shy of al dente because they finish in the sauce. This method is written for regular noodles, not a direct no-boil substitution.

Assembly cheeses: Mozzarella, cheddar, and Parmesan are separate from the cheese already mixed into the ricotta. Portion them before layering so enough remains for the top.

Useful Tools

Use the deep baking dish specified in the card, a rimmed baking sheet underneath, a large sauce pot, and separate bowls for the ricotta filling and assembly cheeses.

The first three products below are from my shop. I earn commissions from qualifying purchases made through the Amazon links in this post. As an Amazon Associate I earn from qualifying purchases.

• Chef Knife: Dice the sausage and vegetables before starting the sauce.
• SnG Food Thermometer: Check the center of the layered lasagna for 165°F.
• AB’s SPG (Salt, Pepper, and Garlic): The source recipe uses SPG in the meat sauce and ricotta; measure each allocation from the card and taste before the final adjustment.
• Spring Chef Measuring Cups and Spoons (paid link): Measure the liquids and seasonings from the recipe card before cooking starts.
• Pyrex Glass Mixing Bowls (paid link): Keep the prepared ingredients organized and use separate clean bowls for raw and cooked foods.

How to Make Southern-Style Meat Lovers Lasagna

1. Prepare the dish and brown the meats

Heat the oven to 375°F and lightly grease a deep baking dish as specified in the card. Brown the sausage over medium-high heat for 4–5 minutes and remove it. Keep a little pan fat, adding olive oil only if needed. Brown the beef with its SPG, Steak & Burger Seasoning, and paprika for about 7–9 minutes; the beef should reach 160°F. Drain excess grease.

2. Build and simmer the sauce

Soften onion and bell pepper for 4–5 minutes, add garlic for 30–60 seconds, then cook the tomato paste for 1–2 minutes. Add the tomatoes, Worcestershire, broth, herbs, optional pepper flakes, and brown sugar. Return sausage and simmer uncovered for 20–25 minutes until thick but spreadable. Taste before the final SPG or salt adjustment.

3. Prepare noodles and ricotta

While the sauce simmers, cook regular noodles 1–2 minutes less than package directions, drain, and lay flat to prevent sticking. Mix ricotta with egg, the filling cheeses, parsley, and its seasonings. Keep that filling separate from the cheeses reserved for assembly.

4. Build the first layers

Spread the starting layer of meat sauce across the prepared dish. Follow the card’s measured sequence of noodles, ricotta filling, meat sauce, and assembly cheeses, repeating until the ricotta filling is used. Portion before building so each layer gets its share.

5. Finish the top

Add the final noodles, cover all exposed pasta with the remaining sauce, and add the remaining assembly cheeses. Leave room below the rim for bubbling; use a second small dish for overflow rather than overfilling the main dish.

6. Bake and rest

Cover loosely with foil and set on a rimmed baking sheet. Bake for 30 minutes, uncover, and bake another 20–25 minutes until the center reaches 165°F. If broiling briefly for color, use only a broiler-safe dish and watch constantly. Rest for 20–25 minutes before slicing and add optional parsley.

Pro Tips

• Keep the ricotta-filling cheeses separate from the assembly cheeses before building the layers.
• Simmer the meat sauce until thick but spreadable so the finished lasagna does not turn watery.
• Check the center for 165°F, then rest for 20–25 minutes before slicing.

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AB’s Southern-Style Meat Lovers Lasagna

5 from 1 vote

Prep: 35 minutes mins

Cook: 1 hour hr 35 minutes mins

Resting Time: 25 minutes mins

Total: 2 hours hrs 35 minutes mins

Servings: 12 servings

A rich, cheesy lasagna layered with seasoned ground beef, smoked sausage, thick homemade tomato sauce, creamy ricotta, mozzarella, Parmesan, and sharp cheddar.

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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  

1x2x3x

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 it reaches 160°F. 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

• Keep the ricotta-filling cheeses separate from the assembly cheeses before building the layers.
• Simmer the meat sauce until thick but spreadable so the finished lasagna does not turn watery.
• Check the center for 165°F, then rest for 20–25 minutes before slicing.

Estimated per one-twelfth recipe using regular noodles at 300 g dry total and whole-milk cheeses. All meat fat and the full canned tomato amount are conservatively counted before draining; optional oil, garnishes and extra seasonings are excluded. Sodium is not reported because the specified AB seasoning labels could not be verified; their small contribution to the other estimates is excluded.

Nutrition

Calories: 640kcal | Carbohydrates: 37g | Protein: 36g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 140mg | Fiber: 4g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Make-Ahead, Storage, and Reheating

For make-ahead prep, cook the meat sauce and refrigerate it promptly, then assemble close to baking time. Keep raw-egg ricotta filling refrigerated until needed. A chilled assembled dish may take longer in the oven; the center still needs to reach 165°F.

Refrigerate cooked leftovers in shallow portions within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Freeze well-wrapped portions for longer storage. Thaw in the refrigerator and reheat covered until the center reaches 165°F.

What to Serve With Southern-Style Meat Lovers Lasagna

Choose the sides that fit your appetite and the occasion. These options add bread, vegetables, or a richer side for a larger table.

• Soft and Fluffy Dinner Rolls: soft bread for the dinner table.
• Honey Balsamic Brussels Sprouts: roasted vegetables with a sweet-tangy finish.
• Green Beans and Bacon: a savory green vegetable side.
• Southern Cornbread: savory bread for catching the pan juices.

Variations and Alternate Recipes

Use the smoked sausage or andouille option already listed in the card, and leave out the optional red pepper flakes for less heat. Keep the noodle type, tomato amounts, and cheese groups intact. These complete recipes offer other hearty dinners without changing the lasagna’s layering formula.

• Southern-Style Meatloaf: a beef-and-sausage loaf with a sweet-tangy glaze.
• Southern Smothered Meatballs and Rice: a saucy ground-meat dinner.
• Dirty Cabbage: a beef-and-sausage cabbage dinner.
• One Pan Smothered Chicken and Rice: a chicken dinner with rice cooked in the same pan.

Frequently Asked Questions

Can I use no-boil noodles?

The source method uses regular noodles cooked just shy of al dente. No-boil noodles need a different moisture balance, so they are not a direct substitution for this method.

Why keep the cheeses in separate groups?

Some cheese is mixed into the ricotta filling, while the rest is divided among the assembly layers. Combining everything in one bowl would change the layer structure.

Why wait before slicing?

The hot sauce and cheese are loose straight from the oven. Resting lets the layers settle so they hold together better when served.

More AB Recipes

More Comfort-Food Menu Ideas

• Sweet Potato Cornbread: a warmly spiced bread option.
• Creole Cornbread: a cheesy cornbread alternative.
• Southern Baked Mac and Cheese: a creamy side for a larger comfort-food spread.
• Ultimate Baked Mac and Cheese: another complete baked macaroni recipe.
• Old-School Smothered Pork Chops and Potatoes: pork and potatoes finished in a savory gravy.
• Andouille-Stuffed Chicken Thighs with Cajun Pan Gravy: a stuffed chicken dinner with smoky sausage flavor.
• Crockpot Chili: a slow-cooked beef-and-bean dinner.
• Louisiana-Style Red Beans and Rice: a hearty bean-and-andouille meal.
• Dirty Smothered Potatoes: a loaded potato skillet with sausage and ground meat.
• Shrimp and Sausage Rice Skillet: a seafood-and-sausage dinner built around rice.

Finish With Dessert

• Chessmen Banana Pudding: a chilled dessert to make ahead.
• Holiday Peach Cobbler Two Ways: a warm fruit dessert after supper.

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Save this recipe for the next time you want southern-style meat lovers lasagna on the dinner table.