Absolute Best Ever Lasagna

  • Ingredients

  • 12lbs lean ground beef
  • 12lb Italian sausage or 12 lb ground veal
  • 1large onion, chopped
  • 2 -3garlic cloves, minced
  • 1teaspoon salt
  • 1teaspoon fresh coarse ground black pepper
  • 1tablespoon dried parsley flakes
  • 1tablespoon dried oregano
  • 1tablespoon dried basil
  • 2(14 1/2 ounce) cans whole tomatoes, undrained and chopped (or canned chopped tomatoes)
  • 24ounces ricotta cheese
  • 2eggs, beaten
  • 12teaspoon pepper
  • 2tablespoons parsley
  • 12cup grated parmesan cheese
  • 1lb mozzarella cheese, divided
  • 12 -15lasagna noodles


  1. Brown ground meat, onion and garlic.
  2. Add salt, pepper, parsley, oregano, basil, chopped tomatoes with juice; stirring until well mixed.
  3. Cover and simmer 1 hour (or longer,but watch for getting too dry).
  4. Cook lasagna noodles according to package directions; drain and set aside.
  5. Spray a 13 x 9″ baking pan with cooking spray.
  6. Combine riccota cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
  7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
  8. Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.
  9. Let sit for 15-20 minutes before cutting and serving.

Tried-and-True Chili Macroni


  •  1 1/2 pounds lean ground beef
  •  large onion, chopped
  •  cloves garlic, minced
  •  15 – ounce can chili beans in chili gravy
  •  14 1/2 – ounce can diced tomatoes and green chilies, undrained
  •  cup lower-sodium beef broth
  •  medium green sweet pepper, chopped
  •  teaspoons chili powder
  •  teaspoon ground cumin
  •  ounces dried cavatappi or macaroni, cooked according to package directions
  •  1/4 cup shredded reduced-fat cheddar cheese


  1.  In a large skillet, cook ground beef, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
  2.  In a 3-1/2- to 4-quart slow cooker, combine meat mixture, undrained chili beans, undrained tomatoes and green chilies, broth, sweet pepper, chili powder, and cumin.
  3.  Cover; cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Stir in cooked pasta.
  4.  Top each serving with some of the cheese to serve.

Try This Cookout Personality Quiz

Pinpoint your cookout passions and get some serving suggestions to match your outdoor entertaining style by taking this quiz.



  • For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 343 cal., 10 g total fat (4 g sat. fat), 58 mg chol., 510 mg sodium, 36 g carb. (5 g fiber, 3 g sugars), 26 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 2.5; Starch (d.e): 2; Vegetables (d.e): 0.5;