Meat Lasagna Recipe

Introduction

You can’t beat the classic comfort of a hearty meat lasagna. This recipe builds deep flavor with two kinds of meat and a rich, herby cheese filling. It’s the perfect make-ahead centerpiece for feeding a crowd or enjoying cozy 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

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 heat. Add the chopped onion and green bell pepper. Cook for 4-5 minutes, until softened.
3. Add the ground beef and ground sweet sausage to the skillet. Cook, breaking it up with a spoon, until fully browned and cooked through. Drain any excess fat.
4. Stir in the marinara sauce and 1 cup of water. Bring to a simmer, then reduce heat and let it cook for 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
5. In a medium bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, dried oregano, and dried basil. Mix until well blended.
6. To assemble, spread about 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish.
7. Arrange 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.
10. Sprinkle with 1 cup of the shredded mozzarella cheese.
11. Repeat the layers: noodles, the remaining ricotta mixture, another third of the meat sauce, and 1 cup of mozzarella.
12. For the final top layer, place the last layer of noodles, cover with the remaining meat sauce, and top with the final 1 cup of mozzarella cheese.
13. Cover the dish tightly with aluminum foil. Bake for 50 minutes.
14. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and slightly browned.
15. Let the lasagna rest for 15-20 minutes before slicing and serving.

Variations

• Vegetable Boost: For a twist, sauté 8 ounces of sliced mushrooms with the onion and bell pepper.
• Spicy Kick: Use hot Italian sausage instead of sweet sausage for a bolder flavor.
• Cheesy Crust: For extra crunch, sprinkle a mixture of breadcrumbs and Parmesan over the top before the final uncovered bake.
• Individual Portions: Assemble the lasagna in smaller, oven-safe dishes for easy single servings.

Tips for Success

• Letting the lasagna rest after baking is crucial; it allows the layers to set for cleaner slices.
• To prevent sticking, ensure the bottom sauce layer fully covers the dish before adding noodles.
• If your sauce seems very thick after simmering, you can add an extra splash of water to ensure the no-boil noodles cook through.
• Taste your meat sauce before assembling and adjust the seasoning—this is your chance to make sure it’s perfectly salted.

Storage & Reheating

Let the lasagna cool completely, then cover tightly and refrigerate for up to 4 days. For longer storage, wrap individual slices or the whole dish well and freeze for up to 3 months. Reheat individual portions in the microwave, or cover the dish with foil and reheat in a 350°F oven until warmed through.

FAQ

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

Yes, but you must boil them first according to package directions and drain well before assembling.

Why is there water in the sauce?

The water is essential for hydrating the no-boil noodles during baking, ensuring they cook to a perfect al dente texture.

Do I have to use both meats?

No, you can use 2 pounds of either all ground beef or all sausage if you prefer.

Can I make this lasagna ahead of time?

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

Why is my lasagna watery?

This can happen if the sauce was too thin or if it wasn’t allowed to rest before slicing. Using full-fat ricotta helps, and always let it rest.

Can I add other cheeses?

Feel free to mix up the mozzarella with provolone or add a layer of thinly sliced fresh mozzarella on top for the final bake.