Pioneer Woman Loaf Pan Lasagna Recipe

Q: Can I make this as one large lasagna?

Yes, you can assemble this recipe in a standard 9x13-inch lasagna pan instead of three loaf pans. The layering process will be the same, but the baking time will likely need to be increased to 45-55 minutes.

This Pioneer Woman Loaf Pan Lasagna is a hearty and cheesy recipe, which is made with a rich Italian sausage and ground beef sauce. It’s the perfect make-ahead meal, creating three individual lasagnas—one to eat now and two to freeze for later—and is ready in about 1 hour and 30 minutes.

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Pioneer Woman Loaf Pan Lasagna Ingredients

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 cheese
2 large eggs, beaten
1/2 cup plus 3 tablespoons grated Parmesan cheese, divided
18 slices mozzarella cheese

How To Make Pioneer Woman Loaf Pan Lasagna

Cook the Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles for 5-7 minutes until they are al dente. Drain the noodles and lay them flat in a single layer on a plastic-wrapped baking sheet to prevent them from sticking.
Make the Meat Sauce: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, ground beef, and minced garlic. Cook for about 5 minutes, breaking up the meat, until it is browned. Drain off the excess fat, leaving about 2 tablespoons in the skillet.
Simmer the Sauce: Stir the tomato paste into the meat and cook for 1 minute. Add the whole tomatoes, crushing them with the back of a spoon. Stir in 1 tablespoon of the dried parsley, the dried basil, and 1 tablespoon of kosher salt. Bring the sauce to a simmer and let it cook for 25-30 minutes for the flavors to meld.
Mix the Cheese Filling: While the sauce simmers, combine the cottage cheese, ricotta cheese, beaten eggs, 1/2 cup of the Parmesan cheese, 2 teaspoons of kosher salt, and the remaining 1 tablespoon of parsley in a medium bowl. Mix well.
Assemble the Lasagnas: Cut the cooked lasagna noodles in half crosswise. For each of the three 8.5×4.5-inch loaf pans, spread about 1/4 cup of meat sauce in the bottom.
Layer the Ingredients: Create the layers in each pan: Start with 4 half-noodles, overlapping them slightly. Top with 1/2 cup of the cheese mixture, then 3 slices of mozzarella, and then 1/2 cup of meat sauce. Repeat these layers two more times.
Finish the Top Layer: Finish each lasagna with a final layer of 4 half-noodles, 1/2 cup of meat sauce, and a sprinkle of 1 tablespoon of Parmesan cheese.
Bake: To bake immediately, preheat your oven to 350°F (175°C). Place the loaf pans on a baking sheet and bake for 20 minutes, or until hot and bubbly. To bake from frozen, cover the pans with foil and bake at 350°F for 1 hour, then uncover and bake for another 20-25 minutes. Let rest for 10 minutes before serving.

Recipe Tips

How to prevent greasy lasagna? After browning the sausage and ground beef, it’s very important to drain off most of the excess fat. Leaving just a couple of tablespoons behind is enough to keep the sauce rich without making the final dish greasy.
Why let the sauce simmer? Don’t rush the simmering step for the meat sauce. Letting it cook for the full 25-30 minutes allows the tomato flavor to deepen and all the seasonings to meld together, resulting in a much more flavorful lasagna.
How do I get clean layers? Spreading each layer of sauce and cheese evenly is key to a well-balanced lasagna where every bite is perfect. Don’t worry about making it look perfect, but try to distribute the components from edge to edge.
Why bake on a baking sheet? Placing the loaf pans on a larger baking sheet makes them much easier and safer to transfer in and out of the oven. It also catches any potential cheese or sauce drips, keeping your oven clean.

What To Serve With Loaf Pan Lasagna

This hearty, all-in-one meal is perfect with simple, classic Italian-American sides.

Warm ciabatta or baguette slices for soaking up the sauce
A simple side salad of halved cherry tomatoes tossed with fresh basil
A crisp Caesar salad

How To Store Loaf Pan Lasagna

Freeze: This recipe is designed for freezing. Assemble the lasagnas completely, then wrap the unbaked loaf pans tightly in a double layer of plastic wrap and then a layer of foil. They can be frozen for up to 3 months.
Bake from Frozen: You can bake the lasagnas directly from frozen. Cover with foil and bake at 350°F (175°C) for 1 hour, then uncover and bake for another 20-25 minutes until hot and bubbly.

Loaf Pan Lasagna Nutrition Facts

Calories: 503.2 kcal
Protein: 35g
Fat: 25g
Carbohydrates: 35g
Sodium: 1800mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to use both cottage cheese and ricotta?

The combination is classic for Pioneer Woman’s lasagna and gives a wonderfully creamy and slightly tangy texture. If you prefer, you can use all ricotta cheese.

Can I use no-boil lasagna noodles?

You can, but you may need to add a little extra liquid (like a splash of water or broth) to the meat sauce to ensure the noodles have enough moisture to cook properly in the oven.

Can I make this as one large lasagna?

Yes, you can assemble this recipe in a standard 9×13-inch lasagna pan instead of three loaf pans. The layering process will be the same, but the baking time will likely need to be increased to 45-55 minutes.

Try More Recipes:

Pioneer Woman Lasagna Recipe
Pioneer Woman Scalloped Potatoes Recipe
Pioneer Woman Sausage Gravy Recipe