Meat Lasagna Recipe

Introduction

This classic meat lasagna recipe delivers layers of rich, savory flavor and gooey, comforting cheese. You’ll love how the no-boil noodles and a touch of water in the sauce create a perfectly tender pasta bake with minimal fuss. It’s a crowd-pleasing dish ideal for family dinners or feeding a hungry group.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 80 minutes
• Total Time: 100 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 over medium-high heat, warm the olive oil. Add the chopped onion and green bell pepper. Cook for 5-7 minutes until softened.
3. Add the ground beef and ground sweet sausage to the skillet. Cook, breaking it up with a spoon, until the meat is no longer pink. 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.
5. While the meat sauce simmers, make the cheese filling. In a medium bowl, combine the ricotta cheese, eggs, grated Parmesan, dried oregano, and dried basil. Mix until well blended.
6. To assemble, spread about 1 cup of the meat sauce on 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, one-third of the meat sauce, and 1 cup of mozzarella.
12. For the final layer, add the last layer of noodles. Top with the remaining meat sauce, making sure to cover all the noodles to prevent drying out.
13. Cover the baking dish tightly with aluminum foil.
14. Bake in the preheated oven for 50 minutes.
15. Remove the foil and sprinkle the remaining 1 cup of mozzarella cheese over the top. Bake, uncovered, for an additional 15-20 minutes, or until the cheese is bubbly and lightly browned.
16. Remove from the oven and let the lasagna rest for 15-20 minutes before slicing and serving.

Variations

• White Sauce Layer: Swap out the meat layer with a homemade béchamel sauce for a creamy texture in half of the layers.
• Serving Style: For individual portions, assemble the lasagna in small, oven-safe ramekins or disposable foil pans.
• Crispy Top: During the final bake, switch the oven to broil for the last 2-3 minutes to get an extra-crispy, golden cheese top.
• Italian Sausage: Use all ground sweet sausage and omit the ground beef for a more pronounced, herby sausage flavor.

Tips for Success

• Let the assembled lasagna rest after baking. This allows the layers to set, making it much easier to slice into clean portions.
• Spread the sauce right to the edges of the noodles in the final layer to ensure the no-boil noodles absorb enough moisture to cook through perfectly.
• Drain the cooked meat well to prevent your sauce from becoming too greasy.
• Taste your meat sauce before assembling and adjust the salt and pepper seasoning as needed.

Storage & Reheating

Leftover lasagna can be stored, covered, in the refrigerator for up to 4 days. For longer storage, wrap individual slices or the whole pan tightly and freeze for up to 3 months. Reheat slices in the microwave or cover the pan 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 according to package directions until al dente before assembling. The “no-boil” method relies on the moisture from the sauce.

My lasagna is very soupy after baking. Why?

This is often caused by not letting it rest. The resting time allows the liquid to be absorbed. Also, ensure you drained the cooked meat thoroughly.

Can I make this lasagna ahead of time?

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

Is it necessary to add the water to the sauce?

Yes, especially with no-boil noodles. The extra liquid is crucial for the noodles to properly hydrate and cook in the oven.

Can I use fresh herbs instead of dried?

Yes, you can substitute the dried oregano and basil with fresh. Use three times the amount (so, 3 tablespoons of each fresh herb) in the ricotta mixture.

What’s the best way to cut clean lasagna slices?

Use a sharp chef’s knife and dip it in hot water, wiping it clean between each cut for perfectly clean layers.