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Red & White Sauce Lasagna
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Red Meat Sauce

8 ounces ground beef

8 ounces Italian sausage

1 small (1/2 cup) onion, chopped

8 ounces fresh mushrooms, chopped

2 garlic cloves, minced

1 (14 1/2-ounce) can diced tomatoes, undrained

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

2 teaspoons Italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

White Bechamel Sauce

3 3/4 cups milk

6 tablespoons Land O Lakes® Butter

1/2 cup all-purpose flour

3/4 teaspoon salt

1/8 teaspoon ground nutmeg, if desired

3/4 cup shredded Parmesan cheese


12 no-boil lasagna noodles

8 ounces (2 cups) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese

1/2 cup shredded Parmesan cheese

How to make

  1. STEP 1

    Brown ground beef and Italian sausage in Dutch oven; drain if necessary. Add all remaining meat sauce ingredients. Bring to a boil; reduce heat to low. Simmer, uncovered, 30 minutes. Cover; continue simmering 30 minutes.

  2. STEP 2

    Heat oven to 350°F. Spray 13x9-inch glass baking dish with nonstick cooking spray; set aside.

  3. STEP 3

    Meanwhile, microwave milk in large glass measuring cup 2 minutes. Melt butter in medium saucepan. Whisk flour, salt and nutmeg, if desired, into butter. Cook, whisking occasionally, until mixture is smooth and bubbly. Gradually add warm milk; cook, stirring constantly, until mixture boils and thickens. Stir in 3/4 cup Parmesan cheese.

  4. STEP 4

    Spread one-third of meat sauce into prepared dish. Arrange layer of 4 noodles on top of sauce. Repeat with one-third of red sauce, 1 cup white sauce and 4 more noodles. Repeat once more. Spread remaining white sauce over top layer of noodles. Top with mozzarella cheese; sprinkle with 1/2 cup Parmesan cheese.

  5. STEP 5

    Cover dish with aluminum foil. Bake 40 minutes. Remove foil; bake additional 10 minutes or until cheese on top has browned slightly. Remove from oven; cool 10 minutes before serving.

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