posted in: Recipes | 0

This week, when I went to the Great Basin Community Food Co-op, Mewaldt Organics had just dropped off gorgeous bunches of basil.  I knew I was going to be able to make multiple dishes with it, and still have some left to freeze.  I will give freezing instructions in another blog since we are making lasagna right now.  This lasagna is simple if you have already made Matty G’s Marinara sauce.  I make it with 2 parts sausage and 1 part ground beef.  The sausage makes this dish.  It adds incredible flavor!!  You are going to really enjoy this lasagna.


  • 3 cups Marinara Sauce (see Matty G’s Marinara sauce recipe)
  • 1/lb sausage (we use our own)
  • 1/2/lb ground beef (we use our own)
  • 16oz ricotta cheese
  • 1 egg (GBCFC, Farmer’s Markets… ours will be laying soon!!)
  • small handful of fresh basil (GBCFC)
  • 1/2 tsp salt
  • lasagna noodles
  • 8oz grated fresh mozzarella (I am using queso from Sandhill Dairy)




Heat water in a stock pot, and add lasagna noodles.

When they are soft, but still have a little bite, take them out of the water and set them aside.

Brown the sausage and ground beef together and drain, then add 3 cups of marinara sauce and heat together for about 3 minutes.  Side Note:  We have amazing pork sausage.  It really sends this lasagna over the top by adding incredible flavor… we should have some more available late Fall.

In a bowl, combine ricotta cheese, egg, chopped basil, and salt.

Now you can start layering.  In a baking dish, place a layer of lasagna noodles on the bottom,  Then spread a layer of the ricotta mixture… look at those gorgeous chunks of fresh basil.


Next, spread a layer of the meat mixture.  It is already looking so yummy!!


Place another layer of noodles and repeat with the ricotta and meat mixture.  Add one more layer of noddles and top with mozzarella.  I am using a fresh queso cheese from Sandhill Dairy because they do not make a mozzarella.  It is different, but really good.  It crumbles very easily with a fork.



Cover with foil, and bake at 375 degrees for about 30 minutes.  You can take the foil off and bake another 10 minutes if you want the cheese to brown a little.  You are going to love this!!


*You can also cover, refrigerate, and cook later in the week if you want.

**It is also a great dish to take a friend in need.  My baby sister just had a baby, and we took her a pasta dish with Matty G’s sauce.  She was so thankful.  Side Note:  This baby has stolen my heart… she is a little button!!