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Trisha Yearwood's Cowboy Lasagna is packed full of ground beef, sausage, pepperoni, fire roasted tomatoes, and layered with cheese and noodles for one delicious lasagna!
On Saturday and Sunday mornings you can catch me watching cooking shows on Food Network. It’s fun to test and try out new recipes from different Food Network chefs. I’ll also share the recipe on here with you guys as well if I think it’s worthy it! Like this lasagna recipe from Trisha Yearwood.
Trisha has been one of my favorites to follow for a while now and I’m still watching her. This recipe was shared back in 2015 and her show is still on the air today. I absolutely love this cowboy lasagna recipe of hers because it has one of my favorite ingredients to cook with and that is sausage. It’s really easy to make this recipe lower in calories as well by substituting a few changes.
If you like Trisha Yearwood please try Trisha Yearwood's Chicken Tortilla Soup, Trisha Yearwood's Blueberry Pancakes, Key Lime Pie, or Chicken Tortilla Casserole.
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- What Ingredients do I need?
- How to make Trisha Yearwood’s Cowboy Lasagna
- Other Recipes to Try
- Trisha Yearwood's Cowboy Lasagna
What Ingredients do I need?
Trisha Yearwood’s Cowboy lasagna the way the recipe is written is pretty high in points. With just a few changes you can help lower the points by quite a bit just using extra lean ground beef or turkey pepperoni. If you aren’t following WW just make this recipe as written.
- Olive oil - Look for olive oils that are labeled as extra virgin, cold-pressed, and unfiltered for the highest quality.
- Lean ground beef - Is considered better than higher fat options for several reasons. First, it has less saturated fat, which can contribute to heart disease and other health issues. Additionally, it tends to have fewer calories per serving, making it a good option for those watching their weight. The 96% lean ground beef from Aldi is my favorite.
- Sage-flavored sausage - If you can't find sage flavored Hot Sausage or an Italian Sausage would be good.
- Sliced pepperoni
- Diced fire-roasted tomatoes
- Tomato paste - Is a thick paste made by cooking tomatoes for several hours to reduce the water content and intensify their flavor.
- Dried oregano - is a common herb used in cooking, particularly in Mediterranean and Mexican cuisine. It has a pungent, slightly bitter taste and a strong aroma
- Garlic cloves, minced - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
- Onion, yellow or white onion finely chopped
- Ricotta cheese is a soft, creamy, and mildly sweet cheese that originates from Italy.
- Mozzarella cheese, shredded - Reduced-Fat Cheese has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture. It also helps with keeping the calorie count pretty low for this recipe.
- Parmesan - is a hard, granular cheese that originated in Italy. It is typically made from cow's milk and has a sharp, nutty flavor. Parmesan cheese is often grated and used as a topping for pasta dishes, salads, and other foods.
- See the recipe card below for a full list of ingredients and measurements.
How to make Trisha Yearwood’s Cowboy Lasagna
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.
Preheat the oven to 350 degrees F.
Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions and drain.
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.
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.
Other Recipes to Try
- Cheesy Hash Brown Casserole
- Cottage Cheese Pancakes (High Protein)
- Tuna and Cottage Cheese High Protein
- Canned Biscuit Waffles
If you tried this Cowboy Lasagna or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Trisha Yearwood's Cowboy Lasagna
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 6 reviews
- Author: Jenna
- Total Time: 2 hrs
- Yield: 12 1x
Description
Trisha Yearwood's Cowboy Lasagna is packed full of ground beef, sausage, pepperoni, fire roasted tomatoes, and layered with cheese and noodles for one delicious lasagna!
- 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
Instructions
- 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.
- Preheat the oven to 350 degrees F.
- Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions and drain.
- 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.
- 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.
- Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood
Notes
My WW Personal Points: 15 Click here to see in recipe builder (will have to log in)
FYI I substituted some of her ingredients for healthier options
- Prep Time: 35 min
- Cook Time: 40 min
- Category: Easy
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 884
- Sugar: 6
- Fat: 69
- Saturated Fat: 25
- Unsaturated Fat: 17
- Carbohydrates: 22
- Fiber: 7
- Protein: 59
More Dinner
- Air Fryer Filet O Fish (Mcdonald's Copycat)
- Chinese Peanut Sauce
- Mexican Stuffed Shells
- Easy Taco Pie
Reader Interactions
Comments
Jen says
I’ve made this several times and I love it!! Thank you for sharing. It makes great leftovers and freezes well too. It’s always a treat in my house.
SH says
Just what I love - ads scattered throughout the recipe when you try & print it. Not.
Jenna says
Cook it first, let it cool, and then freeze.
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