• Cooking Time: 1 hour 20 min
  • Servings: 6
  • Preparation Time: 20 min


Compliments of my sister.


  • 3 24oz jars of meaty spaghetti sauce (or make your own; 72 oz worth)
  • 1 box of "no boil" Barilla lasagna noodles
  • 3 8oz bags of shredded five Italian cheese or plain mozzarella cheese
  • 1 large onion
  • 4 to 5 cloves of garlic (optional)
  • Olive oil
  • 1 pound of ground beef
  • 1 pound of ground Italian sausage
  • 3 to 4 baby portabella mushrooms
  • McCormick’s Italian Herb Seasoning Grinder
  • 9x13 baking or corningware dish


  • Preheat oven to 400.
  • Brown ground beef and Italian sausage.
  • Drain and put in a large pot or large bowl.
  • Chop onions and mince garlic, chop mushrooms, and sauté all three in a in 1 to 2 tbsp of olive oil.
  • Add mixture to beef and sausage mixture.
  • Generously season mixture with Italian seasoning and mix thoroughly.
  • Using a 9”x13” baking dish, follow these steps:
  • Coat bottom of pan with a thin layer of sauce
  • Add a meat mixture layer
  • Add a layer of sauce (heavy or light is your preference)
  • Add a pasta layer.
  • **Note: You can break the pasta in half to make an even layer but do not overlap pasta more than a ¼”**
  • Add a cheese layer.
  • Repeat steps until the top of the dish is reached (should be approximately three layers).
  • The top layer should be cheese.
  • ****Note: If more layers are used and sauce or meat rises above the rim of the dish, spillage could occur in the oven.
  • Cover lasagna with aluminum foil and bake for one hour.
  • Remove foil in the last ten minutes of baking to brown the top cheese layer.
  • Let the lasagna cool for 20 minutes before serving.

Categories: Main Dish 

Author Credit: Jasmine Awkward

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