Meaty Lasagna

This is one of my favorite lasagna recipes. I got it from my friend Tiffany, who got it from a friend of her husbands. They had us over for dinner one night & this was the delicious meal we were greeted with. I have made it a number of times since, but just realized I've never posted it. You can use whatever spices and sauce you want, so it will taste a bit different every time you make it.

Meaty Lasagna

1 Lb. Hamburger Meat

1 Package Jimmy Dean Sausage

1/2 Box Lasagna Noodles

1 Small Ricotta Cheese

1 Package Pepperoni

6-8 Cups Shredded Mozzarella Cheese

1 Jar Spaghetti Sauce {won't use the whole jar}

Extra Seasoning for Meat {parsley, oregano, garlic salt, etc}

Start by browning hamburger meat and sausage together. Add seasoning. When meat is cooked through, drain off excess fat/grease. Add spaghetti sauce... the trick to this lasagna is to not add too much sauce. You want it to be more meaty than saucey. Set your meat sauce aside.

Cook noodles, adding a little oil to the water to keep noodles from sticking together. Cook noodles until they are about 3/4 of the way done. Drain & rinse with cold water. {You will only end up using between 8-12 noodles if you are using a 9x13 inch pan. My pan is deeper, and I still only get abut 10 or 12 noodles}.

Time to layer! Start with a layer of noodles on the bottom of your pan, then follow with a thin layer or ricotta cheese. Spread it out evenly, then add a layer of the meat/sauce mixture. Top with rows of pepperoni, as much as you would like... I cover the whole thing with the pepperoni's all lined up closely. Next, add about 2 cups of mozzarella cheese, and start again with the lasagna layer etc. You will want to end with cheese, so be careful you aren't making it too thick with the sauce etc. You want more meat than ricotta cheese... this will help keep the lasagna from becoming too runny.

Bake in a 350 degree oven for approx. 45 minutes. If it appears the cheese is getting too brown, put some foil over the lasagna for the last little bit of baking.

This is great with some good crusty french/garlic bread & a green salad. Enjoy!