Lasagna With Two Sauces

Recipe for Lasagna With Two Sauces
Becky Luigart-Stayner

Meat Sauce:


2 tablespoons olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1 pound lean ground beef
1 pound Italian sausage meat removed from casings
2 jars (24 ounces each) tomato sauce
1 can (14 ounces) diced tomatoes with their juice
salt and freshly ground black pepper, to taste


Heat the olive oil in a large pot over medium heat, add the onion, and cook for 5 minutes, or until soft, stirring often. Add the garlic, beef, and sausage. Cook the meat until browned, breaking it up with a wooden spoon. Spoon off as much fat as possible. Add the tomato sauce and diced tomatoes and bring to a simmer. Cook for 20 minutes, sampling occasionally and adding salt and pepper, to taste. Set aside.


White Sauce:


Makes 10 to 15 servings.

Leave a Comment