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    You are in: Home / Recipes / 2 Meat 2 Sauce Lasagna Recipe
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    2 Meat 2 Sauce Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    73 hrs

    72 hrs

    1 hrs

    Chef #651331's Note:

    An amazing recipe based on my dad's classic, but improved:) I happen to really like garlic, so adjust to your own taste.

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    Ingredients:

    Serves: 10

    Yield:

    huge pa ...

    Units: US | Metric

    • 1 (16 ounce) box lasagna noodles, make a package and a half in case there's broken noodles (cooked)
    • 2 lbs chicken, any cut that's cheap, 1 ziplock bag big enough to hold uncooked chicken
    • 2 lbs Italian sausage (i used mild)
    • 1 egg
    • 2 lbs mozzarella cheese
    • enough olive oil, to liberally coat the chicken
    • 2 large garlic cloves
    • some italian seasoning
    • 1 (30 ounce) container ricotta cheese
    • 1 (1/2 ounce) container white sauce
    • 2 (1/4 ounce) containers marinara sauce (I used Trader Joe's roasted garlic sauce)
    • 1 tablespoon butter, 2 grease the pan
    • 5 large toothpicks
    • aluminum foil

    Directions:

    1. 1
      (Do this a few days before you are serving if possible) take the chicken, olive oil, some Italian seasoning, and 1/2 a clove of garlic (raw and chopped) and put it all in the ziplock bag (you can cut up the chicken now -- I didn't think to do it than but it might be smarter) seal the bag give it a shake and put it in the fridge.
    2. 2
      Day before you serve the lasagna, in the morning take off the sleeves off the sausage and roast the rest of the garlic.
    3. 3
      Add a few bulbs of roasted garlic chopped up to the de-sleeved sausage and add some olive oil and some Italian seasoning -- let it sit in the fridge covered til your ready for it.
    4. 4
      Empty the sauces into different pans (red in one white in another).
    5. 5
      Let the sauces reduce on the stove.
    6. 6
      Start cooking the meats in frying pans than add them to there sauce (red gets Italian sausage white gets chicken).
    7. 7
      Add egg to ricotta cheese.
    8. 8
      Boil the noodles.
    9. 9
      Grease the pan with butter.
    10. 10
      Put down a layer of noodles (3 noodles across the bottom should work).
    11. 11
      Flip a coin to choose which sauce you start with.
    12. 12
      If you start with red sauce, spoon a layer of sauce on the noodles.
    13. 13
      Put some mozzarella on top and put the next layer of noodles on.
    14. 14
      For white sauce, pour some of the sauce on (evenly distribute meat).
    15. 15
      Then spoon on some ricotta cheese and put the next layer of noodles on.
    16. 16
      Alternate red and white sauce steps till you fill the pan. (I topped mine with red sauce).
    17. 17
      Put some foil over it and put it in the fridge overnight.
    18. 18
      Day of --.
    19. 19
      Preheat oven to 350°F.
    20. 20
      Remove foil and put toothpicks in and make a "tent" out of foil so the cheese doesn't stick.
    21. 21
      Cook covered (tented) for 45 minutes, then remove tent and cook another 15 minutes.
    22. 22
      Remove from oven let it cool and enjoy.
    23. 23
      Freeze leftovers.

    Ratings & Reviews:

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    Nutritional Facts for 2 Meat 2 Sauce Lasagna

    Serving Size: 1 (416 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 1048.3
     
    Calories from Fat 606
    57%
    Total Fat 67.4 g
    103%
    Saturated Fat 31.3 g
    156%
    Cholesterol 234.2 mg
    78%
    Sodium 1807.9 mg
    75%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.0 g
    12%
    Protein 64.4 g
    128%

    The following items or measurements are not included:

    toothpicks

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