Not Your Momma’s Lasagna

Submitted by Robert Herbst

About the cook: I am a 47yo man who started working in my family restaurants when I was just 5 years old. I have been cooking ever since. My calming place is in the kitchen. I like creating new recipes and hosting multiple types of food parties. My friends are always asking when am I going to cook for them.

About the dish: A very easy lasagna recipe that takes your taste buds on a world tour. This is a unique recipe that I created using ingredients from different parts of the world. It's not all Italian.

National Origin: Italian

Serves: 6

Estimated Time: Over 2 Hours


I lb Lasagna Noodles
1 lb ground beef
1 lb mild sausage
1 lb Chorizo sausage (casings removed)
2 lb container Ricotta Cheese
1 lb Mozzarella Cheese
2 cups of Goat Cheese chunks
2 large cans of Spaghetti sauce
1 tbsp minced garlic
1 cup fresh basil leaves (chopped)


Preheat oven to 400 degrees. Boil lasagna noodles in salted water. Drain and let cool. In the meantime, mix spaghetti sauce, 1/2 cup of the basil and garlic in a saucepan. Let simmer for 20 minutes. Saute the chorizo, ground beef and mild sausage. Mix into sauce. Ladle a small amount of sauce in the bottom of your baking dish. Create one layer of lasagna noodles, ladle sauce over the first layer of noodles. Spoon ricotta cheese over layer then top with mozzarella and goat cheese. Repeat until 3-4 layers have been completed. On the top layer, sprinkle with mozzarella then goat cheese chunks and remaining meat sauce and basil. Bake for 45 minutes or until the top is golden brown and the cheese is bubbling. Remove lasagna and let cool for 10 minutes before serving. Top with fresh basil leaves if desired.

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