Rice Lasagna With Beef and Sausage

READY IN: 55mins
Recipe by Lorac

A very rich, meaty-cheesey rice dish, that bakes in half the time of the standard pasta version. Tip - partialy freeze the beef for easy slicing.

Top Review by Brandess

I made this recipe exactly as written with no deviations. I made this dish for my BBF to take to her elderly parents along with Lorac's Recipe #89733. They really liked the dish, but stated it was a bit dry, as did I when I tasted it. They all loved the flavor and thought it was a very novel dish with great potential. I would have to agree and I will be making this dish again, however, I think I will soak the rice first so that it does not adsorb all the sauce.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Cook rice according to package directions, remove from heat, stir in the Provolone and set aside.
  3. Heat oil in a large skillet.
  4. Add beef tips and sausage (breaking up sausage with a fork), cook over medium until brown, about 5 to 6 minutes.
  5. On the bottom of a 9x13-inch-baking dish, layer half of the rice and Provolone mixture, half of the tomato sauce and half of the beef tips and sausage.
  6. Repeat the rice, sauce and meat layering and top with the shredded Mozzarella and Fontina cheese.
  7. Bake for 25 to 30 minutes or until hot and the cheeses have melted.
  8. Allow the dish to stand for 10 minutes, cut and serve.

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