Introduction
This classic Meat Lasagna is the ultimate comfort food, layering savory ground meats, rich marinara, and a creamy cheese filling between perfectly cooked noodles. You’ll love how the combination of beef and sweet sausage creates a deeply flavorful sauce that bakes up beautifully. It’s a satisfying, crowd-pleasing dish ideal for a family dinner or feeding a large gathering.
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).
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the ground beef and ground sweet sausage to the pot. Cook, breaking the meat up with a spoon, until it is no longer pink and is fully browned.
- Drain any excess fat from the meat mixture. Stir in the marinara sauce and 1 cup of water. Bring to a simmer, then reduce heat and let it cook for 5 minutes. Season with salt and black pepper to taste. Remove from heat.
- In a separate bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, dried oregano, and dried basil. Mix until well combined.
- To assemble, spread a thin layer (about 1 cup) of the meat sauce on the bottom of a 9×13 inch baking dish.
- Place a single layer of no-boil lasagna noodles over the sauce, breaking noodles if necessary to fit.
- Spread half of the ricotta cheese mixture evenly over the noodles.
- Sprinkle 1 cup of the shredded mozzarella cheese over the ricotta layer.
- Spoon about one-third of the remaining meat sauce over the mozzarella.
- Repeat the layers: noodles, the remaining ricotta mixture, 1 cup of mozzarella, and another third of the meat sauce.
- For the final layer, place the last layer of noodles, then top with the remaining meat sauce. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
- Cover the baking dish tightly with aluminum foil.
- Bake, covered, for 40 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the cheese is golden and bubbly and the lasagna is heated through.
- Let the lasagna rest for 15 minutes before slicing and serving. This allows the layers to set for cleaner slices.
Variations
- Meatless Version: Omit the beef and sausage, instead adding layers of sautéed mushrooms, zucchini, and spinach to the sauce.
- Spicy Kick: Add a teaspoon of red pepper flakes to the meat sauce as it simmers.
- Herb-Forward: Substitute the dried oregano and basil in the ricotta mixture with 1/4 cup of chopped fresh herbs.
- Mini Lasagnas: Assemble the lasagna in individual oven-safe dishes for personal portions and reduce the baking time slightly.
Tips for Success
- Letting the assembled lasagna sit for 15-20 minutes on the counter before baking helps the no-boil noodles absorb liquid and cook evenly.
- A sharp, serrated knife is the best tool for cutting clean pieces through the layered lasagna.
- Ensure your meat sauce isn’t too dry; the 1 cup of water is crucial for hydrating the no-boil noodles during baking.
- Use a deep 9×13 inch pan to prevent bubbling over.
Storage & Reheating
Allow leftovers to cool completely, then store covered in the refrigerator for up to 4 days. For longer storage, wrap individual portions tightly and freeze for up to 3 months. Reheat slices in the microwave until hot, or cover with foil and reheat in a 350°F oven until bubbly.
FAQ
Can I use regular lasagna noodles instead of no-boil?
Yes, but you must boil them according to package directions until al dente before assembling.
Do I have to use both types of meat?
You can use 2 pounds of either all beef or all sausage, but the flavor profile will change.
Why do I add water to the sauce?
The water is essential for hydrating the no-boil noodles during baking, ensuring they cook through properly without drying out the lasagna.
My ricotta mixture seems runny, is that okay?
Yes, the ricotta mixture should be creamy and spreadable. The eggs will help it set up as the lasagna bakes.
Can I assemble this ahead of time?
Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.
How do I know when the lasagna is done?
The lasagna is done when the cheese on top is melted and golden, and the edges are bubbly. An instant-read thermometer inserted into the center should read 165°F.