Meat Lasagna Recipe

Introduction

This classic meat lasagna recipe delivers the ultimate comfort food experience. You get rich layers of seasoned beef and sausage, creamy ricotta, and melted cheeses, all perfectly balanced with marinara and no-boil noodles. It’s a hearty, crowd-pleasing dish ideal for feeding a family or freezing for future meals.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 80 minutes
• Total Time: 100 minutes
• Servings: 10

Ingredients

• 1 pound lean ground beef (80% lean)
• 1 pound ground sweet sausage
• 1 green bell pepper, chopped
• 1 yellow or sweet onion, chopped
• 1 tablespoon extra virgin olive oil
• 32 ounces ricotta cheese
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 4-5 cups marinara sauce
• 1 cup water
• salt and black pepper to taste
• 3 cups shredded mozzarella cheese
• 1 package no boil lasagna noodles

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet or Dutch oven, heat the extra virgin olive oil over medium-high heat. Add the chopped onion and green bell pepper. Cook for 5-7 minutes until softened.
3. Add the ground beef and ground sweet sausage to the skillet. Cook, breaking it up with a spoon, until the meat is fully browned and no longer pink. Drain any excess fat.
4. Stir in the marinara sauce and 1 cup of water. Season with salt and black pepper to taste. Bring to a simmer, then reduce heat and let it cook for 10 minutes. Remove from heat.
5. In a large bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, dried oregano, and dried basil. Mix until fully combined.
6. To assemble the lasagna, spread about 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish.
7. Place a single layer of no boil lasagna noodles over the sauce.
8. Spread half of the ricotta cheese mixture evenly over the noodles.
9. Spoon about one-third of the remaining meat sauce over the ricotta layer, then sprinkle with 1 cup of the shredded mozzarella cheese.
10. Repeat the layers: noodles, the remaining ricotta mixture, another third of the meat sauce, and another 1 cup of mozzarella cheese.
11. For the final layer, add the last layer of noodles, top with the remaining meat sauce, and finish with the final 1 cup of mozzarella cheese.
12. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.
13. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
14. Remove from the oven and let the lasagna rest for 15 minutes before slicing and serving.

Variations

• Extra-Crispy Top: For the last 5 minutes of baking, switch your oven to broil to get a deeply golden, crispy cheese crust.
• Vegetable Boost: Sauté sliced mushrooms or shredded carrots along with the onions and peppers in the initial step for added flavor and nutrition.
• Individual Portions: Assemble the lasagna in smaller, oven-safe dishes or loaf pans for easy single servings and faster cooking times.
• Spicy Kick: Use hot Italian sausage instead of sweet sausage and add a pinch of red pepper flakes to the meat sauce.

Tips for Success

• Let the assembled lasagna rest for the full 15 minutes after baking; this allows the layers to set and makes cutting clean slices much easier.
• If your sauce seems too thick before assembling, you can add an extra 1/4 cup of water to the meat mixture to ensure the no-boil noodles have enough liquid to cook through.
• For a smoother ricotta layer, make sure your eggs are at room temperature before mixing them with the cheese.
• When covering with foil, spray the underside with a little non-stick cooking spray to prevent the cheese from sticking and tearing when you remove it.

Storage & Reheating

Let the lasagna cool completely, then cover tightly or transfer slices to an airtight container. It will keep in the refrigerator for up to 5 days. For longer storage, wrap portions well and freeze for up to 3 months. Reheat individual slices in the microwave or cover the whole dish with foil and reheat in a 350°F oven until warmed through.

FAQ

1. Can I use regular lasagna noodles instead of no-boil?

Yes, but you must boil them first according to package directions until al dente, and you can omit the 1 cup of water from the sauce.

1. Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

1. My lasagna is soupy when I cut it. What happened?

This is usually due to not letting it rest after baking. The resting time is crucial for the layers to firm up. Also, ensure you drained the cooked meat well.

1. Can I use a different type of cheese?

The ricotta, mozzarella, and Parmesan are classic, but you can substitute cottage cheese for ricotta or use an Italian cheese blend in place of some of the mozzarella.

1. Is the 1 cup of water necessary?

Yes, for this recipe using no-boil noodles, the water is crucial. It creates steam in the oven that helps cook the noodles perfectly without pre-boiling.

1. Can I double this recipe?

You can easily double the ingredients, but you will need to use two 9×13 inch baking dishes. The baking time will remain roughly the same.