2 Meat 2 Sauce Lasagna

"An amazing recipe based on my dad's classic, but improved:) I happen to really like garlic, so adjust to your own taste."
photo by a food.com user photo by a food.com user
Ready In:
1 huge pan of lasagna


  • 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


  • (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.
  • Day before you serve the lasagna, in the morning take off the sleeves off the sausage and roast the rest of the garlic.
  • 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.
  • Empty the sauces into different pans (red in one white in another).
  • Let the sauces reduce on the stove.
  • Start cooking the meats in frying pans than add them to there sauce (red gets Italian sausage white gets chicken).
  • Add egg to ricotta cheese.
  • Boil the noodles.
  • Grease the pan with butter.
  • Put down a layer of noodles (3 noodles across the bottom should work).
  • Flip a coin to choose which sauce you start with.
  • If you start with red sauce, spoon a layer of sauce on the noodles.
  • Put some mozzarella on top and put the next layer of noodles on.
  • For white sauce, pour some of the sauce on (evenly distribute meat).
  • Then spoon on some ricotta cheese and put the next layer of noodles on.
  • Alternate red and white sauce steps till you fill the pan. (I topped mine with red sauce).
  • Put some foil over it and put it in the fridge overnight.
  • Day of --.
  • Preheat oven to 350°F.
  • Remove foil and put toothpicks in and make a "tent" out of foil so the cheese doesn't stick.
  • Cook covered (tented) for 45 minutes, then remove tent and cook another 15 minutes.
  • Remove from oven let it cool and enjoy.
  • Freeze leftovers.

Questions & Replies

  1. is the description for the sauces weight correct??


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