Ultimate Meatlovers Lasagna

DSCN2206        DSCN2212

This is my own Lasagna recipe that I came up with. I have always loved lasagna but there were certain ingredients that I did not like and some ingredients that I wanted to try adding in. So after several attempts at making the perfect lasagna, I believe this is it! I was never a fan of tomatoes or tomato sauce in my lasagna, so I do not add it, but you can definitely add it, if you prefer. Hence why I called it “White Lasagna”. This dish is absolutely delicious and pretty fast to prepare so it’s great for busy week nights, although it tastes like something off the menu at a high class Italian restaurant and looks very impressive if you have dinner guests. We are visiting Mass right now and I have made it for my husband’s family twice in one week already because they loved it so much and were demanding it again, and they have 3 picky eater kids, so that says a lot, but even my 2 year old loves it. Loaded with fried beef, brown mushrooms, ricotta cheese, extra mozzarella cheese, and bacon bits… Mmmm. Next time you want to try out a whole new version of lasagna that will totally rock your taste buds, this is the dish for you!

Perfect White Lasagna  {Serves 10-12} (1 Large Lasagna)


  • 1 Box of Lasagna Pasta
  • 10 oz Brown Mushrooms
  • About 2.5 LB Ground Beef
  • 1.5 LB Mozzarella Cheese (Shredded)
  • 10 oz Ricotta Cheese
  • 1 egg
  • Salt/Pepper to taste
  • Spices of your choice for beef (I used Larry’s Seasoning Salt, Paprika, Garlic & Herb Mrs. Dash)
  • 1 Large onion
  • 3 Tablespoons Vegetable Oil
  • About 3 Tablespoons of Bacon Bits (Optional but yummy)


(That is not all the ingredients in the picture, but most of them.)


1) Finely dice the onion. Preheat a large skillet on Med.- High heat ( I did a 7) with the vegetable oil. When it heats up add in the diced onion and cook until it gets tender. Then add in the ground beef. Season the beef with salt and pepper. Cook the beef until it is still a bit pink, then add in the other spices of your choice ( I did Larry’s Seasoning Salt, Paprika, Garlic & Herb Mrs. Dash). Continue to cook the beef until it cooks through, mixing it every once in a while so it cooks evenly and does not burn on one side. *Meanwhile cook the lasagna pasta according to package instructions.*


2) While the beef cooks, wash the mushrooms. Cut them into thin pieces. *When the beef cooks, turn off the stove and set it aside to cool down. When the lasagna pasta cooks, drain out the water, place it under cold running water, and leave it in the strainer to dry and cool down.*


3) Take a large bowl and put in 10 oz of Ricotta cheese. Add 1 egg to the Ricotta cheese, and mix it very well with a spoon until the egg blends into the Ricotta cheese and you can no longer see the yellow color. Add a pinch of salt, mix and set it aside.


4) Preheat the oven to 350 degrees. Take a baking sheet (with long sides) I used a 13×10 baking sheeat, and start putting together your lasagna. I do an even layer of lasagna noodles, then evenly spread the Ricotta cheese, then evenly spread the cooked ground beef, then evenly spread the mushrooms, then evenly spread the Mozzarella cheese, and REPEAT the same thing again to make it 2 layers, If I am using Bacon Bits, I sprinkle them on the top 2nd level of beef, and then Top with the Mozzarella cheese. *Top off with more cheese though, so that it will be all cheesy and beautiful on the very top.*




5) Cover the lasagna with foil and stick it in the preheated oven on 350 degrees for 45 minutes. Then take it out, take the foil off and stick it back in the oven for another 10 minutes, uncovered. And this beauty is ready to be served!


(Sorry this one does not look as great. I ran out of cheese and had to use how much I had on hand, It’s usually all covered in cheese and looks BEAUTIFUL!)





Leave a Reply