I Guarantee This Is the Best Lasagna You'll Ever Make

We are in the heyday of The Kitchn’s cowboy-ification of classic dishes, serving up hearty dishes that any horse-wrangler (or Yellowstone-watching couch cowboy) would love. We’ve made Cowboy Spaghetti, Cowboy Stuffing, and even a Cowboy Margarita.

I’ve had pots of smoky chili and pans of bubbling lasagna in constant rotation in recent weeks, so it didn’t take long for the inspiration for cowboy lasagna to take root. This recipe swaps the traditional bolognese sauce for a meaty chili-spiced and fire-roasted tomato sauce, and is layered with lasagna noodles and a trio of creamy cheeses. If you’re looking for a nourishing dinner to fill you up after a long day in the saddle, you’ve come to the right place.

Why You’ll Love It

• It’s everything you love about chili and lasagna — in one. Hearty ground beef and sausage, fire-roasted tomatoes, canned green chiles, and smoky chili powder turn a traditional marinara sauce into one that’s fit for a cowboy. Layer with gooey cheeses and tender noodles for the ultimate winter dinner.

• You can prepare it in advance. Chili and lasagna often taste better the next day, and this cowboy lasagna is no different. Prepare the smoky meat sauce in advance before assembling and baking, or get a headstart on the entire meal by layering the lasagna a day before baking.

Key Ingredients in Cowboy Lasagna

• Lasagna noodles: You’ll need 15 lasagna noodles, which is most of a 1-pound box. There is no need to splurge on no-boil noodles. Soaking them in hot water softens the noodles enough that they’ll have the perfect al dente texture when the lasagna comes out of the oven. (Use leftover noodles in soup.)

• Cheese: Dollop and spread whole-milk ricotta cheese (or cottage cheese, if that’s your vibe) over each layer and top with shredded cheddar and Monterey Jack cheeses. Shred your own cheese, if you can, as it melts better than pre-shredded.

• Meat: Use a combination of lean ground beef and Italian sausage for this hearty lasagna.

• Marinara sauce: Look for fire-roasted marinara sauce if you can find it, and make sure to add a can of fire-roasted diced tomatoes to add bulk and bite to every slice.

• Seasonings: Chili powder, ground cumin, and a can of diced green chiles place this meat sauce squarely in cowboy territory.

What to Serve with Cowboy Lasagna

• Kale Slaw

• Easy Sautéed Kale

• Lemon-Marinated Brussels Sprouts With Parsley and Shallots

• Green Salad with Orange, Avocado, and Red Onion

• Cowboy Margarita

Cowboy Lasagna Recipe

An Italian classic made fit for a cowboy.

Prep time 20 minutes

Cook time 55 minutes to 1 hour

Serves 8

Ingredients

• 15 dried lasagna noodles (not no-boil; most of a 1-pound box)

• 8 ounces sharp cheddar cheese, shredded (about 2 cups)

• 8 ounces Monterey Jack cheese, shredded (about 2 cups)

• 1 tablespoon vegetable oil

• 1 large red onion, diced (about 1 3/4 cups)

• 1 large red bell pepper, diced (about 1 1/2 cups)

• 1 pound lean ground beef

• 8 ounces raw mild Italian sausage, casings removed

• 1 1/2 teaspoons chili powder

• 3/4 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon ground cumin

• 1 (about 24-ounce) jar marinara sauce, preferably fire-roasted (3 cups)

• 1 (14.5-ounce) can fire-roasted diced tomatoes

• 1 (7-ounce) can diced green chiles

• 1 (about 15-ounce) container whole-milk ricotta cheese (about 2 cups), divided

• Chopped fresh cilantro leaves, for garnish (optional)

Instructions

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1. Heat the oven to 350°F. Arrange 15 dried lasagna noodles in an even layer in a 9x13-inch baking dish. Add enough very hot tap water to completely cover the noodles. Let soak for 20 minutes, moving the noodles around occasionally and separating any stacked noodles. Meanwhile, prepare the remaining ingredients and filling.

2. Combine 8 ounces shredded sharp cheddar cheese and 8 ounces shredded Monterey Jack cheese in a medium bowl.

3. Heat 1 tablespoon vegetable oil in a large high-sided skillet or Dutch oven until shimmering. Add 1 diced large red onion and 1 diced large red bell pepper, and cook over medium heat until softened, about 5 minutes. Add 1 pound lean ground beef, 8 ounces raw mild italian sausage, 1 1/2 teaspoons chili powder, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground cumin. Cook, breaking up the meat with a wooden spoon into bite-sized pieces, until cooked through, about 8 minutes.

4. Stir in 1 (about 24-ounce) jar fire-roasted marinara sauce, 1 (14.5-ounce) can fire-roasted diced tomatoes and their juices, and 1 (7-ounce) can diced green chiles and their juices. Bring to a simmer. Turn off the heat.

5. Drain the lasagna noodles. Wipe the baking dish dry.

6. Evenly spread 3/4 cup of the meat sauce in the baking dish. Arrange 5 of the lasagna noodles in an even layer on top of the sauce, breaking them as needed to fit (it’s OK if the noodles overlap slightly).

7. Dollop and spread half of the ricotta cheese (1 cup) over the noodles. Dollop and spread about 3 cups of the meat sauce over the ricotta cheese. Evenly sprinkle with 1 cup of the shredded cheeses.

8. Repeat layering lasagna noodles, ricotta cheese, meat sauce, and shredded cheese. Top with the remaining 5 lasagna noodles. Spread the remaining sauce evenly onto the noodles to completely cover. Sprinkle with the remaining shredded cheeses.

9. Bake uncovered until the noodles are tender, the cheeses are melted, and the sauce is bubbling, 30 to 40 minutes. Let cool for 20 minutes before serving. Garnish with chopped fresh cilantro leaves if desired.

Recipe Notes

Make ahead:

• The meat sauce can be made up to 2 days ahead. Refrigerate in an airtight container. Gently reheat the sauce until warmed through before assembling the lasagna.

• The lasagna can be assembled up to 1 day ahead before baking. Let cool completely, cover, and refrigerate. Let sit at room temperature for 30 minutes before baking uncovered.

Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

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