I Tried Trisha Yearwood's “Cowboy Lasagna”
Lasagna and pizza are two of my kids’ favorite meals. Well, anything with carbs and cheese makes it into the top 10. So when I learned about Trisha Yearwood’s Cowboy Lasagna, I knew I had to try it for them. They love this dish, and a pizza-lasagna mash-up is like kid heaven — and I’m all about making positive food memories with my kiddos. Packed with three kinds of meat, melty cheese, and a zesty sauce, this lasagna is a bold burst of flavor guaranteed to crown you the hero of dinner.
Get the recipe: Trisha Yearwood’s Cowboy Lasagna
How to Make Trisha Yearwood’s Cowboy Lasagna
Start by browning the meat. In a large pot or Dutch oven, brown ground chuck and sage-flavored sausage, leaving it on the chunky side. Once it has some color, add in fire-roasted tomatoes, tomato paste, fresh garlic and onion, water, a handful of aromatic spices, and even pepperoni. Yes, pepperoni! This is what gives it the pizza feel. Let this mixture simmer for 30 minutes to allow all those flavors to get cozy with each other.
While your sauce is bubbling away, Trisha suggests boiling up some lasagna noodles and prepping your cheese squad. There’s ricotta, mozzarella, and Parmesan. Then comes the fun part: layering! Create a lasagna stack that would make any cowboy proud — alternate between noodles, meat sauce, and generous handfuls of cheese. Lastly, pop it in a 350°F oven for about 40 minutes, and voila! You’ve got a bubbling, golden-brown masterpiece that’s sure to impress.
My Honest Review
This lasagna is rich, indulgent, and delicious. The combination of three different types of meat gives it an intense depth of decadent, deeply satisfying flavor. The pepperoni, in particular, adds a subtle spiciness that sets it apart from your typical lasagna. It’s like your favorite pizza and grandma’s homemade lasagna had a big, cheesy baby. When I asked my athlete husband what he thought of it, he loved it. But of particular note was his comment that it was “filling.” Because he’s incredibly active, most foods don’t fill him up this way, and he often supplements with extra, calorie-rich fruit smoothies and protein drinks. The three pounds of meat and trifecta of cheese will do that, though! My kids, who usually approach new dishes with the enthusiasm of a sloth on sedatives, also dove into this with gusto.
My favorite part was the golden-brown, slightly crispy top layer; it’s the stuff lasagna dreams are made of. I enjoyed it, but overall it was too rich for me. Even after feeding my family, I was left with over half a pan of lasagna (a great problem to have), but nobody wanted to eat it again because they were too full. So, our neighbors happily took the remaining slices and were thrilled to have dinner. When I make it again for my family, I’ll probably omit the pepperoni and use Italian sausage. This is more in line with the lasagna I gravitate towards — and two pounds of meat is already more than enough for us.
Tips for Making Trisha Yearwood’s Cowboy Lasagna
Less is more. The pepperoni is entirely optional, in my opinion. I liked the flavor but didn’t think it was necessary — and certainly not a whole pound of it. I used half and still feel that I maintained the dish’s integrity. Pepperoni adds a distinct flavor and some salt. If you leave it out, you can compensate by adding some crushed red pepper flakes, sweet paprika, garlic powder, crushed fennel seed, and extra salt and pepper to maintain that flavor profile.
Go easy on the noodles. Instead of boiling noodles, use oven-ready lasagna noodles. This sauce is on the looser side, so oven-ready noodles can absorb moisture as they cook and save about 25 minutes of prep time. You’ll also only need about nine noodles for a 9×13-inch pan, not 16 ounces.
Add some veggies. There is a lot of meat and cheese in this dish. I recommend adding sautéed diced bell peppers (similar to this recipe), mushrooms, and maybe even some spinach or zucchini between the layers. A fresh, bright side salad would also be more than welcome!
Let it rest. After baking, let the lasagna sit for the full 15 minutes. It’ll be easier to cut and serve, and you’ll avoid burning your tongue on molten cheese.
Prep ahead. This is the quintessential make-ahead meal. You can assemble this lasagna a day in advance and refrigerate it. Just bake it for about an hour. It’s perfect to make on the weekend and cook (and reheat) during busy weeknights or when entertaining.
Get the recipe: Trisha Yearwood’s Cowboy Lasagna
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