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Ultimate Lasagna

2 hours

9-12 Servings


This lasagna is packed full of meats and vegetables to help make it a more balance one pan meal.

Ultimate Lasagna



  • Fill a large pot with water and two teaspoons of salt for the water

  • Heat pot on medium high until boiling, bring down to medium heat before adding noodles

  • Make sure all noodles are submerged in water, and try to fan them inside of the pot to prevent noodles from sticking to each other

  • When noodles are soft (but not tender) 7-10 minutes of boil time remove pot

  • Shock noodles in ice cold water to stop the cooking process.  Romove them from all hot water by pouring through a strainer to get all noodles.  Run cold water over noodles while creating a cold water bath for them until ready to use.

Sauce for Lasagna

  • In a large saucepan on medium heat, add pork sausage, ground turkey, diced onions and garlic and all seasonings (for vegetarian version just use mushrooms)

  • Note: Sesason generously so that as you add the other ingredients the mixture maintains a decent flavor until the end

  • Continue to mix and break down pork sausage during the cooking process.

  • When onions/garlic have sweated down and meat is almost cooked entirely add mushrooms

  • Once mushrooms have cooked entirely add leafy greens and cook down continually mixing.

  • Finally add both cans of crushed tomatoes and diced tomatoes and make sure all contents simmer to create sauce.

Layer the Lasagna

  • In a 3" baking pan begin with a little of the sauce at the bottom of pan without the meat and vegetables.

  • Begin with a layer of noodles that overlap each other slightly until bottom of pan is covered.

  • Add a layer of meat and vegetable sauce to completly cover the noodles.  

  • Layer cheddar, mozarella and velveeta cheeses

  • Repeat 3 times noodle, meat and vegetable sauce and cheese.

  • On the final layer of cheese that is at the top of pan add the asiago cheese and basil flakes (optional)

  • Cover top with foil and Bake on 350 degrees for an hour

  • The last 10-15 minutes of bake remove foil to achieve desired browning of top

How to make


  • 1-2 packages Lasagna Noodles

  • 1lb Ground pork sausage

  • 1lb Ground turkey

  • Spinach and Kale (or any leafy greens)

  • Large bag of Shredded Mozzarella

  • Large bag of Shredded Cheddar Cheese

  • 10oz Velveeta (Shred)

  • 8 oz Asiago (Shred)

  • 28 oz can of Crushed tomato

  • 28oz can of Diced tomato

  • 1 package of sliced mushrooms

  • 1 large yellow Onions

  • 4 cloves of Garlic

  • Basil

  • Salt, pepper, garlic powder, onion powder, italian seasoning

  • Large Lasagna Pan 3" deep

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