Two comfort food favorites come together to make a crowd-pleasing and fun new dish. We love that you get satisfying meatloaf and cheesy, saucy lasagna in every bite. To save time, you can use 1 cup of your favorite prepared red sauce.
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 1 hr |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- Kosher salt
- 8 sheets dried lasagna noodles (about 6 ounces)
- 1 tablespoons olive oil, plus more for tossing and greasing
- 2 cloves garlic, 1 thinly sliced and 1 finely grated
- Pinch crushed red pepper flakes
- One 14-ounce can whole peeled plum tomatoes, crushed by hand
- 2 to 3 fresh basil sprigs
- 5 slices bacon
- 12 ounces ground beef chuck
- 12 ounces ground pork
- 1 cup plain dried breadcrumbs
- 1/2 small yellow onion, grated
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 large eggs
- Freshly ground black pepper
- 2 cups shredded part-skim mozzarella
- 1/4 cup grated Parmesan
- Ricotta, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente. Drain and toss with olive oil, to keep them from sticking, and let cool.
- Meanwhile, make the tomato sauce. Heat the oil, sliced garlic, red pepper flakes and 1/2 teaspoon salt in a large skillet over medium heat. Stir as the oil heats up; once it shimmers, add the crushed tomatoes, 3/4 cup water and the basil. Bring to a high simmer and cook, stirring occasionally, until the sauce thickens slightly and the water has evaporated, 15 to 20 minutes (will be about 1 cup). Remove from the heat and let cool to room temperature.
- Arrange the bacon in a large skillet and cook over medium heat until brown and crispy, 4 to 5 minutes per side. Remove and finely chop when cool enough to handle.
- Combine the bacon, beef, pork, breadcrumbs, onion, parsley, grated garlic, tomato paste, Worcestershire sauce, eggs, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use your hands to thoroughly combine.
- Adjust an oven rack to the middle position and preheat to 350 degrees F. Line a rimmed baking sheet with foil and brush with oil. Combine the mozzarella and Parmesan.
- Shape half of the meatloaf mixture into a 9- by 5-inch rectangle in the center of the prepared baking sheet. Make a slight indentation down the center and fill with 1/2 cup of the cheese mixture. Top with the remaining meatloaf mixture and pat to form a loaf with a slightly rounded top, making sure to pinch and seal the sides.
- Top the meatloaf with one-third of the sauce and sprinkle with one-third of the remaining cheese mixture. Lay 4 lasagna noodles, crosswise and slightly overlapping, over the meatloaf, completely covering. Top with another one-third each of sauce and cheese mixture. Repeat with the remaining noodles, sauce and cheese.
- Bake until the meatloaf reaches an internal temperature of 165 degrees F, 40 to 45 minutes. Sprinkle with parsley and let cool slightly. Slice and serve with dollops of ricotta.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 555 |
| Total Fat | 32 g |
| Saturated Fat | 13 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 149 mg |
| Sodium | 610 mg |
Reviews
I don’t remember the last time my house smelled so good. Made this recipe last night and based on other reviews, I added extra garlic, basil, salt, and pepper. I also made extra marinara, and I am so very glad that I did in order to have better coverage of the lasagna noodles, so they didn’t dry out. Highly recommend.
This was just OK. The only things I really changed were I used my own marinara sauce recipe for the sauce and cut the recipe in half (only 3 of us). If I’m going to put in all that prep time I want something terrific. (Guess I’m lazy). Anyway, interesting idea but I probably won’t do it again.
We made this today. Excellent texture, very moist. Would probably add more garlic, parsley, salt and pepper next time. Could use more seasoning. That said, the kids all loved it. We did use a probe to cook it to temperature as this makes a very thick loaf.
can someone make this for me please it looks soooo good but there are too many steps and ingredients #badchef
Love thhis dish