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Recipe courtesy of

Trisha Yearwood Cowboy Lasagna

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  • Level: Easy
  • Total: 2 hr (includes standing time)
  • Active: 35 min
  • Yield: 12 servings
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2 tablespoons olive oil

1 pound lean ground beef chuck

1 pound sage-flavored sausage, in bulk or removed from casing

1 pound sliced pepperoni 

One 16-ounce can diced fire-roasted tomatoes 

One 12-ounce can tomato paste 

1 tablespoon dried oregano 

Pinch salt 

Pinch freshly ground black pepper 

2 garlic cloves, minced 

1 medium onion, finely chopped 

16 ounces lasagna noodles 

16 ounces ricotta cheese 

16 ounces mozzarella cheese, shredded 

1 cup grated Parmesan


  1. In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes.
  2. Preheat the oven to 350 degrees F.
  3. Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions and drain.
  4. In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses.
  5. Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut the lasagna into 3-inch squares and serve.