Bloody Revolution Lasagna


  • 1 package oven ready lasagna
  • 3 ounces Baby Spinach

      Meat  Sauce

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 pound Ground Chuck
  • 1 pound Itialian Sausage
  • 28 oz Pico de Gallo (Medium/Mild)
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1 Tablespoon Itialian Seasoning
  • 2 Tablespoons Bloody Revolution’s Roasted Garlic flav0r
  • 1/4 cup chopped Cilantro, for garnish

      Tomato Sauce

     Cheese Mixture

  • 38 ounces Ricotta Cheese
  • 2 Eggs
  • 2 Cups Shredded Italian Cheese Blend
  • 1/2 Cup fresh Parsley
  • 1/4 Teaspoon Pepper



  1. Preheat oven to 375°.
  2. In a large skillet heat olive oil, brown the ground meats, add the remaining ingredients for the meat sauce to the pan and turn down to a simmer.
  3. In a large bowl, mix all the ingredients from the Cheese Mixture together.
  4. In another bowl mix together the two ingredients for the tomato sauce.
  5. In a 9×13 pan layer the tomato sauce, noodles, cheese mixture, meat mixture, baby spinach, and then repeat the layers. Top with the tomato sauce and extra Italian Cheese blend. Bake for 45 min or until the cheese is lightly browned.

Recipe Credit: Tristyn Bray

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