Meat Lasagna Recipe

Introduction

Imagine a lasagna where every layer is rich, comforting, and deeply satisfying. This recipe delivers a classic, hearty meat lasagna by building flavor from the ground up with a blend of beef and sausage. You’ll appreciate the convenience of no-boil noodles and a creamy, herbed ricotta filling for a truly crowd-pleasing meal.

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 olive oil over medium-high heat. Add the chopped onion and bell pepper, cooking until softened, about 5-7 minutes.
3. Add the ground beef and ground sausage to the skillet. Cook, breaking it up with a spoon, until the meat is fully browned and cooked through. 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 medium bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, dried oregano, and dried basil. Mix until well incorporated.
6. To assemble the lasagna, spread about 1 1/2 cups of the meat sauce evenly over the bottom of a 9×13 inch baking dish.
7. Arrange a single layer of no-boil lasagna noodles over the sauce, breaking noodles to fit as needed.
8. Spread half of the ricotta cheese mixture over the noodles, then sprinkle with 1 cup of the shredded mozzarella cheese.
9. Spoon another 1 1/2 cups of meat sauce over the cheese layer.
10. Repeat the layers: noodles, the remaining ricotta mixture, 1 cup of mozzarella, and another 1 1/2 cups of sauce.
11. For the final layer, add a last layer of noodles, then top with the remaining meat sauce. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
12. Cover the baking dish tightly with aluminum foil that has been sprayed with non-stick spray (to prevent the cheese from sticking).
13. Bake, covered, for 50 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
14. Let the lasagna rest for at least 15 minutes before slicing and serving. This helps the layers set for cleaner cuts.

Variations

• Vegetable Boost: While sautéing the onion and pepper, add a cup of finely chopped mushrooms or shredded carrots for extra nutrients and flavor.
• Extra Cheesy Top: For a more dramatic finish, mix the final cup of mozzarella with an additional 1/4 cup of Parmesan cheese before sprinkling it on top.
• Spicier Version: Use spicy Italian sausage instead of sweet sausage, or add 1/2 teaspoon of red pepper flakes to the meat sauce as it simmers.
• Individual Portions: Assemble the lasagna in smaller, oven-safe baking dishes for personal servings, adjusting the bake time down slightly.

Tips for Success

• Resting is Key: Allowing the lasagna to rest after baking is non-negotiable. It firms up the layers, making it much easier to serve neat squares.
• Avoid Dry Edges: Ensure the top layer of noodles is completely covered with sauce to prevent them from becoming hard or crunchy during baking.
• Fresh vs. Dried Herbs: The dried herbs are perfect for the ricotta, but if you have fresh basil on hand, stir a handful of chopped leaves into the finished meat sauce for a bright, fresh note.
• Layer Distribution: Spread sauces and cheeses all the way to the edges of the pan to ensure every bite is moist and flavorful.

Storage & Reheating

Leftover lasagna can be stored, covered, in the refrigerator for up to 4 days. For longer storage, freeze individual portions in airtight containers for up to 3 months. Reheat portions in the microwave until hot throughout, or cover with foil and reheat in a 350°F oven for about 20-30 minutes.

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. Drain and lay them flat on a clean kitchen towel before assembling.

2. What can I substitute for the ricotta cheese?

Cottage cheese is a common substitute. For a smoother texture, blend it in a food processor first. You can also use an equal amount of béchamel sauce for a more traditional style.

3. Why is there water in the sauce?

The water is crucial for the no-boil noodles. It provides the necessary moisture for the noodles to properly absorb and cook through during baking without becoming dry.

4. Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 10-15 minutes to the covered baking time since it will be cold.

5. How do I know when the lasagna is done?

The lasagna is done when the cheese on top is melted and golden brown, and the sauce is bubbling vigorously around the edges. An instant-read thermometer inserted into the center should read at least 165°F.

6. Can I freeze the baked lasagna?

Yes. Let the baked lasagna cool completely, then wrap the entire dish tightly in plastic wrap and foil, or slice and freeze portions. Thaw overnight in the refrigerator before reheating.