Introduction
This meat lasagna is a classic comfort food dish, layered with a rich, savory blend of two meats and three cheeses. You’ll love how the hearty meat sauce and creamy ricotta filling come together between perfectly cooked noodles. It’s the ultimate family dinner that makes for fantastic leftovers.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 1 hour 40 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
- Preheat your oven to 375°F (190°C).
- In a large pot or Dutch oven over medium-high heat, warm the olive oil. Add the chopped onion and green bell pepper and cook until softened, about 5 minutes.
- Add the ground beef and ground sausage to the pot. Cook, breaking up the meat with a spoon, until it is fully browned and no pink remains.
- Stir in the marinara sauce and 1 cup of water. Season the sauce with salt and black pepper to taste. Bring to a simmer, then reduce heat to low and let it cook for 10 minutes, stirring occasionally.
- While the sauce simmers, prepare the cheese filling. In a large bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, dried oregano, and dried basil. Mix thoroughly until smooth.
- To assemble the lasagna, spread about 1 cup of the meat sauce over the bottom of a 9×13-inch baking dish.
- Place a single layer of no-boil lasagna noodles over the sauce, breaking noodles as needed to fit the pan.
- Spread 1/3 of the ricotta cheese mixture evenly over the noodles, followed by about 1 cup of the meat sauce, and then sprinkle with 3/4 cup of shredded mozzarella cheese.
- Repeat this layering process two more times: noodles, ricotta, meat sauce, mozzarella.
- For the final layer, place a fourth layer of noodles, top with the remaining meat sauce, and finish with the remaining mozzarella cheese.
- Cover the dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.
- Carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly.
- Remove the lasagna from the oven and let it rest for 15-20 minutes before slicing and serving.
Variations
- Vegetable Boost: Add a layer of sautéed spinach or thinly sliced zucchini between the noodles and cheese filling.
- Creamy White Layer: Swap half of the ricotta mixture for a béchamel sauce for a richer, more decadent texture.
- Individual Portions: Assemble the lasagna in smaller, disposable aluminum pans for easy freezing and individual meals.
- 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
- Letting the assembled lasagna rest for 15-20 minutes after baking is crucial for clean slices.
- Taste your meat sauce before assembling to ensure it’s seasoned to your liking.
- No-boil noodles need adequate moisture. Ensure you’ve added the water to your sauce and that the edges of the top noodle layer are covered in sauce to prevent hard, crunchy noodles.
- Pat your ricotta mixture dry with a paper towel if it seems watery to prevent a runny filling.
Storage & Reheating
Cool leftover lasagna completely, then cover tightly or store in an airtight container in the refrigerator for up to 4 days. For reheating, cover a portion with foil and warm in a 350°F oven until heated through, or microwave single servings on medium power.
FAQ
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 likely omit the 1 cup of water from the sauce.
Do I have to use both meats?
No, you can use all ground beef or all sausage. Using two pounds of one type of meat will work fine.
Can I make this lasagna ahead of time?
Absolutely. Assemble it, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.
My lasagna seems watery after baking. What happened?
This is often due to ricotta with higher moisture or vegetables releasing liquid. Letting it rest fully before cutting helps, and ensure your meat sauce is thick and not overly watery before assembling.
Can I freeze this lasagna?
What can I serve with lasagna?
A simple green salad with Italian dressing and some garlic bread are classic and perfect accompaniments.