Meat Lasagna Recipe

Introduction

This hearty meat lasagna is the ultimate comfort food, layering robust meat sauce with rich cheeses and tender noodles. You’ll love how the flavors develop during baking, creating a satisfying dish perfect for feeding a crowd. It’s a classic recipe that delivers on both taste and tradition.

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. 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 5-7 minutes until softened.
2. Add the ground beef and ground sweet sausage to the skillet. Cook, breaking up the meat with a spoon, until no pink remains. Drain any excess fat.
3. Stir in the marinara sauce and 1 cup of water. Season with salt and black pepper. Bring to a simmer, then reduce heat to low. Let the sauce simmer for at least 15-20 minutes while you prepare the cheese layer.
4. In a medium bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, dried oregano, and dried basil. Mix until well incorporated.
5. Preheat your oven to 375°F (190°C).
6. To assemble, spread a thin layer (about 1 cup) of the meat sauce on the bottom of a 9×13 inch baking dish.
7. Place a layer of no boil lasagna noodles over the sauce, breaking them as needed to fit.
8. Spread half of the ricotta cheese mixture evenly over the noodles. Sprinkle with 1 cup of the shredded mozzarella cheese.
9. Spoon about one-third of the remaining meat sauce over the cheese.
10. Repeat the layering: noodles, the remaining ricotta mixture, 1 cup of mozzarella, and another third of the meat sauce.
11. Add a final layer of noodles, then top with the last of the meat sauce. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
12. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.
13. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly browned.
14. Let the lasagna rest for 15 minutes before cutting and serving.

Variations

• Make it Spicy: Add a generous pinch of red pepper flakes to the meat sauce while it simmers.
• Fresh Herb Finish: Substitute the dried oregano and basil in the cheese mixture with 1/4 cup of chopped fresh basil and 1 teaspoon of fresh oregano.
• Creamy Layer: For a richer cheese layer, fold 1/2 cup of the shredded mozzarella into the ricotta mixture.
• Individual Portions: Assemble the lasagna in smaller, oven-safe dishes for personal servings, adjusting the bake time as needed.

Tips for Success

• Letting the assembled lasagna rest for 15 minutes after baking is crucial—it allows the layers to set, making it much easier to slice cleanly.
• Ensure your meat sauce simmers for the full 15-20 minutes; this concentrates the flavors and ensures there’s enough liquid to properly hydrate the no boil noodles.
• Use a sharp chef’s knife or serrated knife to cut through the layers cleanly for beautiful presentation.
• If the top is browning too quickly under the foil, tent the foil loosely to prevent it from touching the cheese.

Storage & Reheating

Store leftover lasagna, covered tightly or in an airtight container, in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F oven until heated through, or microwave individual slices in 30-second intervals.

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.

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.

Can I freeze the lasagna?

Why is there water in the sauce?

The water is essential for hydrating the no boil noodles during the long bake, ensuring they cook through properly without drying out the dish.

What can I use if I don’t have sweet sausage?

You can use an equal amount of mild or regular Italian sausage. The sweet sausage just adds a specific, slightly sweet flavor profile.

How can I tell when the lasagna is done?

The lasagna is done when the sauce is bubbling vigorously around the edges and the cheese on top is fully melted and golden in spots.