Cowboy Lasagna Recipe

Name: Cowboy Lasagna
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 12
Ingredients: 1 Tablespoon olive oil; 1 pound ground sirloin; 1 pound sage flavored sausage; 2 jalapeno peppers, seeded and chopped; 1 onion, finely chopped; 3 cloves garlic, minced; 8 ounces pepperoni, roughly chopped; 1 15-ounce can fire roasted diced tomatoes; 1 12-ounce can tomato paste; 1 teaspoon dried oregano; 2 cups water; Salt and pepper to taste; 1 pound lasagna noodles; cooking spray; 16 ounces ricotta cheese; 16 ounces mozzarella cheese, shredded; 2/3 cup grated parmesan cheese

Cook Time: 70 minutes

This hearty lasagna combines the rich flavors of ground sirloin, sausage, pepperoni, and a blend of cheeses for a satisfying meal that's perfect for a family dinner or gathering.

Ingredients

1 tablespoon olive oil
1 pound ground sirloin
1 pound sage-flavored pork sausage
2 jalapeno peppers, seeded and chopped
1 onion, finely chopped
3 cloves garlic, minced
8 ounces pepperoni, roughly chopped
1 (15 ounce) can fire roasted diced tomatoes
1 (12-ounce) can tomato paste
1 teaspoon dried oregano
2 cups water
Salt and freshly ground black pepper to taste
1 pound lasagna noodles
Cooking spray
16 ounces ricotta cheese
16 ounces mozzarella cheese, shredded
2/3 cup grated Parmesan cheese

Directions

Heat the olive oil in a large deep skillet over medium-high heat. Add the ground beef and sausage. Cook, breaking the meat apart with a wooden spoon, until browned, about 5 to 7 minutes.
Add the chopped jalapenos, onion, and garlic. Cook, stirring occasionally, until the vegetables soften, about 3 minutes.
Stir in the pepperoni, diced tomatoes, tomato paste, oregano, and water. Mix well and season with salt and pepper to taste. Bring the mixture to a simmer. Reduce the heat and continue cooking, uncovered, stirring occasionally while preparing the pasta.
Preheat your oven to 350F (180C). Bring a large pot of salted water to a boil. Cook the lasagna noodles, stirring occasionally, until al dente, about 8 minutes. Drain the noodles and set them aside.
Lightly spray a 9x13-inch baking dish with cooking spray. Spread a thin layer of the sauce over the bottom of the dish. Top with a layer of lasagna noodles, followed by half of the ricotta cheese, and a third of the shredded mozzarella cheese. Sprinkle with a third of the grated Parmesan and top with a third of the sauce mixture. Repeat the layers.
Finish by adding the remaining sauce, mozzarella, and Parmesan on top.
Bake the lasagna in the preheated oven for 40 minutes, or until the top is golden and the sauce is bubbly around the edges. Let it rest for a few minutes before serving.

Nutrition Facts

Per serving (1/12th of the recipe):

Calories: 592
Total Fat: 39g (50% Daily Value)
Saturated Fat: 17g (83% Daily Value)
Cholesterol: 121mg (40% Daily Value)
Sodium: 1102mg (48% Daily Value)
Total Carbohydrate: 24g (9% Daily Value)
Dietary Fiber: 3g (10% Daily Value)
Total Sugars: 6g
Protein: 37g (74% Daily Value)
Vitamin C: 13mg (14% Daily Value)
Calcium: 388mg (30% Daily Value)
Iron: 4mg (20% Daily Value)
Potassium: 881mg (19% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Cowboy Lasagna

Cowboy Lasagna is a modern American twist on the classic Italian lasagna. Unlike traditional lasagna, which emphasizes layers of bchamel, ricotta, and a simple tomato sauce, Cowboy Lasagna incorporates bold, hearty flavors inspired by the American West. Its roots can be traced back to the desire to combine the comfort of lasagna with the robust, meaty ingredients favored by ranchers and cowboys in the mid-20th century. While exact origins are unclear, the dish gained popularity in home kitchens and family cookbooks across the United States, particularly after celebrity chefs like Trisha Yearwood popularized it with their renditions.

Regional Characteristics

This lasagna variant is especially popular in the Southern and Southwestern regions of the United States. These areas favor spicier flavors and a more substantial protein presence in their dishes. Cowboy Lasagna typically features ingredients like ground beef, Italian sausage, pepperoni, and jalapeos, which reflect both the Tex-Mex influence and the hearty, protein-rich meals common in cowboy culture. The addition of fire-roasted tomatoes and bold cheeses enhances its rustic and smoky profile, making it distinct from more delicate Italian versions.

How It Differs From Similar Dishes

While traditional Italian lasagna focuses on layers of pasta, ricotta, bchamel, and tomato sauce, Cowboy Lasagna stands out with its extra layers of meat, spiced peppers, and pepperoni. Unlike other Americanized lasagnas, which might simply increase cheese content or add ground beef, Cowboy Lasagna embraces multiple protein types and includes a spicier, Southwestern flavor. This gives the dish a unique texture and a more robust taste that differentiates it from standard meat lasagnas or even popular variations like Mexican lasagna.

Typical Serving Occasions

Cowboy Lasagna is often served at family gatherings, potlucks, or casual dinner parties. Its generous size and hearty ingredients make it ideal for feeding large groups. It is commonly presented as the main entre, paired with simple side dishes like cornbread, salads, or roasted vegetables. Due to its crowd-pleasing nature, many families prepare it in advance and reheat leftovers, which makes it a convenient choice for weekend meals or holiday feasts.

Interesting Facts

The dish has been adapted in countless ways, including the addition of beans or green chilies for an even more cowboy flair.
Some recipes allow for oven-ready noodles, skipping the boiling step to save time while maintaining the classic layered structure.
Despite its bold flavors, Cowboy Lasagna has a surprisingly balanced texture, thanks to the combination of ricotta and mozzarella cheeses, which keep it creamy even with the spicy peppers and multiple meats.
It is sometimes referred to as a fusion lasagna because it bridges traditional Italian techniques with American Southwestern flavors.
Leftovers of Cowboy Lasagna are often reported to taste even better the next day, as the flavors meld and intensify.

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FAQ about Cowboy Lasagna Recipe

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly in aluminum foil or plastic wrap and freeze for up to 3 months.

Yes. Thaw overnight in the refrigerator, then bake at 350°F (180°C) for 25–30 minutes, or until heated through. Alternatively, you can cover and bake directly from frozen for 50–60 minutes, adding 10–15 minutes if needed.

Yes, oven-ready or no-boil noodles can be used. Adjust the layering by slightly reducing added water in the sauce, as no-boil noodles absorb more moisture during baking.

Adjust the number of jalapenos or substitute with milder peppers. Removing seeds will reduce heat, and adding extra chili or hot sauce will increase spiciness.

Yes. Cream cheese or cottage cheese can replace ricotta for a smoother texture. Cheddar or provolone can replace mozzarella for a different flavor profile.

Yes. Assemble the lasagna in advance, cover tightly, and refrigerate for up to 24 hours before baking. Baking time may need a few extra minutes if baking straight from the fridge.

Cover the lasagna with foil for the first 30 minutes of baking, then uncover for the last 10 minutes to brown the top. Ensure the sauce layer is sufficient to keep noodles moist.

Yes, a larger or smaller baking dish can be used. Adjust layering and baking time: a deeper dish may require longer baking, while a shallower dish may cook faster.

Yes, replace ground beef, sausage, and pepperoni with plant-based meat alternatives or additional vegetables like mushrooms, zucchini, or eggplant.

Let the lasagna rest for at least 10–15 minutes after baking to allow it to set. This makes cutting and serving easier and prevents the layers from falling apart.

Comments

ShinyBrew3682

10/06/2025 01:52:54 PM

Although our granddaughter would like to take the credit, I have announced that Trisha Yearwood knocked this recipe out of the park. My husband and I gave it a higher rating than we gave my traditional lasagna! We, (my granddaughter still needs a guide), used a store-bought sauce, and ground Italian sausage. It came out perfectly packed, and was saucy, sweet and zesty!! Wish I could have sent a photo, but we tore into before we thought about taking a photo.

SilverClove9470

06/08/2025 11:08:47 PM

I made this with a few changes. Other than the addition of pepperoni and jalapeños, I'm not sure how this is much different than regular lasagna, but it was easy to put together and everyone enjoyed it. I used 10 noodles and rather than boiling them, I placed them in the lasagna pan overlapping each other and poured boiling water over them while I prepared the sauce. After letting the sauce simmer for about 20-30 minutes, I pulled the lasagna noodles out, saving 1/3 cup of the pasta water, emptied the rest, and dried the pan. I added the extra pasta water to the sauce to make up for any fluid the noodles would absorb. I then proceeded with putting the lasagna together. I used 32 ounces of ricotta combined with two beaten eggs and 1/2 cup of parmesan, which made the ricotta spreadable. I also used double the mozzarella because we love cheese. :) I have a daughter-in-law who thinks black pepper is spicy, so instead of adding the jalapeños to the onions and garlic when sautéing, I diced them finely and just spread them raw over half of the lasagna -- the sauce on the top layer -- before covering with cheese. It was much quicker and easier than my regular lasagna recipe and was enjoyed by all.

Borglah

04/27/2025 08:35:14 PM

Don't need as many noodles as they say, we only did two layers of noodles with a thick sauce layer on top or it would have overflowed the pan. I bought Oven Ready noodles, which don't need pre-boiling and it made it easier to make, and the noodles bake up very soft. Also we used mild Italian sausage, may use hot next time! I only added one jalapeno, substituted whipped cream cheese for the ricotta, because my daughter is very picky. The whole family loved it! It makes a LOT for a family of 3, some is going in lunches for the week and about 1/3 is in the freezer. Definitely a keeper!

fastbroshi

03/19/2025 05:43:14 PM

Great recipe, though I have a couple of suggestions. For a 9X13 pan, 1lb of noodles is probably twice as much as you need. Second, the amount of oregano was lacking, I added about a tablespoon, maybe a little more and it was spot on. As for the jalapeno, if you like it spicy I'd say put three in there, as two for the whole dish was a touch mild to me. Lastly, maybe a suggestion should be added for the cook to wait a good bit after removing from the oven to let everything cool some, since hot lasagna is basically lava fresh out of the oven. Plus the thicker the sauce is, the easier it is to portion everything to a plate. The pepperoni flavor and the jalapeno kick are perfect for this. Definitely adding this to my faves.

NimbleTimer6319

02/15/2025 08:04:45 PM

I made this recipe with two substitutes. Sweet Italian sausage instead of Sage, (couldn't find it), and left out jalapenos since I hate them. It came out fantastic. Just had leftovers and will freeze half of it. Recipe makes a boatload of lasagna but I'm happy about it because it is the best I have ever had and that includes restaurants. Oh, I forgot, I doubled the amount of garlic also, since I do that in every recipe because I love it

IndigoDough5477

04/25/2025 12:12:37 AM

We LOVE all types of lasagna. It is wonderful and just slightly different enough to make it another lasagna option. Jalapeno peppers are a little too hot for us so I substituted 2 cans of green chilies (undrained) and tossed in 1 can of white beans to add to the "cowboy" vibe. Thank you so much for another amazing lasagna recipe for our family.

Matthew Harris

02/11/2025 07:01:26 PM

The balance of flavors is impressive.

LimeMead3105

02/08/2025 08:06:10 PM

It was easy since he's so good thank

audio version

Cook Time: 10 minutes