Trisha Yearwood’s Cowboy Lasagna Is the Hearty, Cheesy Casserole Your Family Will Beg For

If you’re craving the kind of comfort food that’s equal parts over-the-top and totally irresistible, Trisha Yearwood’s cowboy lasagna fits the bill. Loaded with three kinds of meat and a trio of cheeses, the hearty dish has earned a permanent spot in the singer’s comfort food lineup, and she swears it’s even better the next day. “It’s just mmm—yummy,” Trisha says. And honestly? She’s not wrong. Whether you’re feeding a crowd or planning ahead for leftovers, this indulgent layered casserole delivers maximum flavor with minimum fuss. Here’s how she makes it.

What’s in Trisha Yearwood’s cowboy lasagna

“This has a lot of flavor other than the fact that it has a lot of different meats in it and it’s really hearty,” Trisha says, and she’s not exaggerating. Her cowboy lasagna is a meat lover’s dream, layered with ground pork, ground beef and a generous helping of sliced pepperoni. The sauce simmers with fire-roasted tomatoes, tomato paste, garlic, onion, oregano and sage for an ultra-savory base that’s packed with richness and depth. The finishing touch? Three kinds of cheese—ricotta, mozzarella and Parmesan—layered between sheets of sturdy lasagna noodles. “This is real man lasagna right there, and two real women are gonna eat the crap out of it,” she jokes with her sister Beth.

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Trisha’s tips for a delicious lasagna

While she may not speak ‘cowboy,’ Trisha’s got a few smart tricks up her sleeve when it comes to cowboy comfort food:

1. Use sage-flavored sausage for extra depth. “I use sage here, but you can use whatever you like,” she says. You can also use Italian sausage, or whatever meat you prefer.
2. Keep the meat pieces large when browning and don’t overwork them with your spoon. You want bigger chunks to soak up the sauce and provide a sturdier texture.
3. Go for pre-sliced pepperoni to save time (but slicing your own works, too). You can also use oven-ready lasagna noodles instead of boiling fresh sheets. This way, you don’t have to waste too much pasta.

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Trisha Yearwood’s cowboy lasagna recipe

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This isn’t your average lasagna: Trisha’s version brings big flavor and even bigger portions. Think of it as a mashup between lasagna and a pizza. Here’s her official recipe for cowboy lasagna.

Ingredients:

• 2 Tbs. olive oil
• 1 lb. lean ground beef chuck
• 1 lb. sage-flavored sausage (or Italian sausage)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 Tbs. dried oregano
• Salt and pepper, to taste
• 2 cups water
• 1 (16 oz.) can diced fire-roasted tomatoes
• 1 (12 oz.) can tomato paste
• 1 lb. sliced pepperoni
• 16 oz. lasagna noodles, cooked and drained (or 9 oven-ready noodles)
• 16 oz. ricotta cheese
• 16 oz. shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Directions:

• Total time: 1 hour 10 minutes
• Yield: 8-10 servings

1. Preheat oven to 350° F.
2. In a large skillet or Dutch oven over medium-high heat, heat olive oil. Brown the beef and pork together, leaving the pieces chunky.
3. Add garlic, onion, oregano, salt and pepper. Cook until fragrant and onions are soft, about five minutes.
4. Stir in water, fire-roasted tomatoes, tomato paste and pepperoni. Simmer uncovered for 30 minutes until thickened.
5. In a 9×13-inch baking dish, ladle a layer of the meat sauce. Add a layer of noodles, then dollop with ricotta, mozzarella and Parmesan.
6. Repeat the layering: meat sauce, noodles, cheeses, until all ingredients are used. End with a generous layer of meat sauce and top with all three cheeses.
7. Bake uncovered for 40 minutes or until bubbly and golden on top. Let cool for 10–15 minutes before serving. Cut the cowboy lasagna into 3-inch squares.

Storing leftover cowboy lasagna

One of Trisha’s favorite things about cowboy lasagna? The leftovers. “It really does taste better the next day,” she says. And that’s thanks to how the flavors deepen overnight. Let the lasagna cool completely before covering and refrigerating. You can store it in the fridge for up to four days, or freeze individual portions for easy future meals. To reheat, warm slices in the oven at 350° F for about 15–20 minutes or microwave until heated through.