Pioneer Woman Loaf Pan Lasagna

Pioneer Woman Loaf Pan Lasagna by Ree Drummond is made with lasagna noodles, Italian sausage, ground beef, garlic, ricotta, cottage cheese, mozzarella, and Parmesan. This hearty lasagna recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

• Kosher salt
• 18 lasagna noodles
• 2 tablespoons extra-virgin olive oil
• 2 pounds bulk Italian sausage
• 1 pound ground beef
• 3 cloves garlic, minced
• 1 (6-ounce) can tomato paste
• 2 (14.5-ounce) cans whole tomatoes
• 1 tablespoon dried basil
• 2 tablespoons dried parsley, divided
• 1 1/2 cups cottage cheese
• 1 1/2 cups ricotta
• 2 large eggs, beaten
• 1/2 cup plus 3 tablespoons grated Parmesan cheese, divided
• 18 slices mozzarella cheese
• Ciabatta or baguette slices, for serving
• Halved cherry tomatoes tossed with chopped fresh basil, for serving

How To Cook Loaf Pan Lasagna:

1. Cook the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles for 5-7 minutes until al dente. Drain and lay flat on a plastic-wrapped baking sheet.
2. Prepare the meat sauce: Heat the olive oil in a large skillet over medium-high heat. Add the sausage, ground beef, and minced garlic. Cook until the meat is browned, about 5 minutes. Drain excess fat, leaving about 2 tablespoons. Stir in the tomato paste and cook for 1 minute. Add the whole tomatoes, crushing them with a spoon. Stir in 1 tablespoon parsley, basil, and 1 tablespoon salt. Simmer for 25-30 minutes.
3. Make the cheese mixture: In a medium bowl, combine the cottage cheese, ricotta, beaten eggs, 1/2 cup Parmesan, 2 teaspoons salt, and the remaining 1 tablespoon parsley. Mix well and set aside.
4. Assemble the lasagna: Cut the lasagna noodles in half. In each of three 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans, spread about 1/4 cup of meat sauce. Layer 4 half noodles over the sauce, overlapping them slightly. Add 1/2 cup of the cheese mixture, followed by 3 slices of mozzarella, and then 1/2 cup of meat sauce. Repeat the layers two more times. Finish with a layer of noodles, 1/2 cup of meat sauce, and 1 tablespoon of Parmesan.
5. Bake the lasagna: If baking immediately, preheat the oven to 350°F (175°C). Place the loaf pans on a baking sheet and bake for 20 minutes, or until hot and bubbly.If baking from frozen, cover the loaf pans with foil and bake at 350°F for 1 hour. Uncover and bake for an additional 20-25 minutes until fully heated.
6. Serve: Enjoy with ciabatta or baguette slices and a side of halved cherry tomatoes tossed with fresh basil.

Recipe Tips

• Use fresh lasagna noodles if possible: Fresh noodles cook faster and create a softer texture in the lasagna.
• Drain the meat properly: After browning the meat, make sure to drain most of the fat to avoid greasy lasagna.
• Let the sauce simmer fully: Simmering the sauce for the full 25-30 minutes deepens the flavors, so don’t rush this step.
• Layer the ingredients evenly: Spread each layer of cheese, meat, and noodles evenly to ensure every bite is well-balanced.
• Bake the lasagna on a baking sheet: Place the loaf pans on a baking sheet to catch any spills and make transferring to and from the oven easier.

How To Store & Reheat Leftovers

• Refrigerate: Let leftovers loaf pan lasagna cool to room temperature first. Then, put it in a sealed container or wrap it in foil or plastic wrap. You can keep it in the fridge for up to 3 days.
• Freeze: Let leftovers loaf pan lasagna cool down, then wrap it tightly in foil or put it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, move it to the fridge and let it thaw overnight before reheating.
• Reheating: Preheat the oven to 350°F, cover leftovers loaf pan lasagna with foil, and reheat for 10 minutes until heated through. For quicker reheating, use the microwave in 1-2 minute intervals until warm.

Nutrition Facts

Serving Size: 1 serving (based on 12 servings)

• Calories: 503.2
• Total Fat: 20.6 g
• Saturated Fat: 9.9 g
• Cholesterol: 120.2 mg
• Sodium: 910.1 mg
• Potassium: 551.1 mg
• Total Carbohydrate: 41.2 g
• Dietary Fiber: 4.0 g
• Sugars: 6.9 g
• Protein: 37.3 g

Try More Pioneer Woman Recipes:

• Pioneer Woman Fried Pasta
• Pioneer Woman Philly Cheesesteak Casserole
• Pioneer Woman Chipotle Chicken Chili
• Pioneer Woman Mexican Rice Casserole
• Pioneer Woman Philly Cheesesteak Casserole