Texas Butter Recipe Lasagna

Mahgahsagna - Lasagna

Calories: 17214 kcal

This is a less complex lasagna `that’s a little pricey but makes a lot. This is one of my 1st recipes when I moved outa Mama’s house and had, had enough of fast food. Used one of those large tin throw away pans with about 4 inch high walls. A Pyrex would work but you would need a couple three of them. Not much work on this one except paying attention to the timer. Note this is two pieces stacked for instagram. One piece is more than enough (even for me) and my pan netted 30 pieces at 2 ½ - 3 inches high. If you were to use a smaller pan than me expect the finished lasagna to be higher. I’m trying to write this after eating that. Simple build out below from my barely legible notes below.

Print 🖨️



  • 72 oz pasta ='s 3 jarsPrego Three Cheese
  • 4 cups mozzarella ='s 2 bags shredded
  • 4 oz parmigiano ='s 1 cup
  • 18 oz lasagna noodles ='s 2 boxes, no boil
  • 1 lb cottage cheese
  • 30 oz ricotta cheese
  • 4 oz eggs ='s 2 eggs
  • 2 lb ground beef
  • 1 pound italian sausage ground, you may have to buy links and take casing off.
  • 1 deep pan

The Build

Let's Do It!!!

  1. Yer gonna to need bigger stuff to make this one than just a large bowl. More like a salad bowl…
  2. In a big medium heat pan drop in the ground beef and italian sausage, and. Dash of salt. No “italian spices”. The sausage does enough.
  3. Cook until brown and put in large strainer in sink to drain fat.
  4. Preheat oven to 350
  5. Whisk up the eggs like you're making breakfast.
  6. In a large bowl drop in ricotta, cottage cheese, and eggs. Mix with large spoon as good as you can.
  7. Put the drained meat in a bowl with one jar of Prego. Mix well
  8. Cover bottom of pan with sauce.
  9. Add layer of noodles.
  10. Add meat mixture.
  11. Add about 2 cups of mozzarella. (cover meat mixture pretty good).
  12. Add another layer of noodles.
  13. Add some sauce to cover noodles.
  14. Add ricotta cheese mixtures.
  15. Add last layer of noodles.
  16. Add last layer of sauce. (should have run out).
  17. Add rest of mozzarella and the parmigiano.
  18. Bake at 350 covered with aluminum foil for 45 minutes.
  19. Pull aluminum foil and bake for 15 more minutes uncovered.
  20. Pull and let cool.
  21. To me the best lasagna is the next day.
  22. You want to cut it when it is pretty cool if eating that moment. This will let stuff set and make it easier to cut and serve.
  23. Mangia Mangia!!!


➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Mahgahsagna - Lasagna
Amount Per Serving (355 g)
Calories 17214 Calories from Fat 5688
% Daily Value*
Total Fat 632g 972%
Saturated Fat 287g 1435%
Cholesterol 2352mg 784%
Sodium 11228mg 468%
Potassium 11252mg 321%
Total Carbohydrates 1963g 654%
Dietary Fiber 81g 324%
Sugars 88g
Protein 853g 1706%
Vitamin A 178.9%
Vitamin C 11%
Calcium 658.6%
Iron 358.6%
* Percent Daily Values are based on a 2000 calorie diet.
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