Meat Lasagna Recipe

Introduction

This meat lasagna recipe delivers the ultimate comfort food experience with layers of rich flavor and gooey cheese. You’ll love the combination of savory ground beef and sweet sausage, which creates a deeply satisfying and hearty dish. It’s a classic recipe perfect for feeding a crowd or enjoying as leftovers throughout the week.

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 bell pepper, cooking until softened, about 5-7 minutes.
3. Add the ground beef and ground sweet sausage to the skillet. Cook, breaking it up with a spoon, until no pink remains. 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 simmer for 10 minutes to let the flavors meld. Season with salt and black pepper to taste.
5. In a separate bowl, make the cheese filling by combining the ricotta cheese, eggs, grated Parmesan, dried oregano, and dried basil. Mix until well combined.
6. To assemble, spread about 1 cup of the meat sauce evenly on the bottom of a 9×13 inch baking dish.
7. Arrange a layer of no boil lasagna noodles over the sauce, breaking them as needed to fit.
8. Spread half of the ricotta mixture evenly over the noodles, then sprinkle with 1 cup of the shredded mozzarella.
9. Spoon about 1.5 cups of meat sauce over the mozzarella.
10. Repeat the layers: noodles, the remaining ricotta mixture, 1 cup of mozzarella, and another 1.5 cups of sauce.
11. Place a final layer of noodles on top. Cover with the remaining meat sauce, ensuring all noodles are covered. Sprinkle the remaining 1 cup of mozzarella cheese over the top.
12. Cover the baking dish tightly with aluminum foil.
13. Bake, covered, for 50 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and slightly golden.
14. Let the lasagna rest for 15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut.

Variations

• Double Batch for the Freezer: Assemble a second lasagna in a disposable foil pan, wrap it tightly, and freeze it before baking for an easy future meal.
• Vegetable Boost: Sauté 8 ounces of sliced mushrooms or a cup of shredded carrots with the onion and bell pepper for added depth.
• Alternative Pan: Use two 8×8 inch pans to make one for dinner and one to give away or freeze.
• Extra Crispy Top: During the last 5 minutes of baking, switch the oven to broil for a beautifully browned, crispy cheese crust.

Tips for Success

• Letting the lasagna rest after baking is non-negotiable; it prevents a soupy mess and gives you clean slices.
• Ensure the meat sauce is slightly thinner than usual (thanks to the added water) to help the no-boil noodles cook through properly.
• When applying the final layer of sauce, make sure every bit of noodle is covered to prevent hard, crunchy edges.
• For easier assembly, set up your ingredients in the order you’ll use them: sauce, noodles, ricotta mixture, mozzarella.

Storage & Reheating

Let leftovers cool completely, then store covered in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F oven for 20-30 minutes, or microwave individual slices for 1-2 minutes until hot.

FAQ

Can I use regular lasagna noodles?

Yes, but you must boil them according to package directions until al dente before assembling. The baking time remains the same.

Do I have to use both meats?

You can use 2 pounds of all beef or all sausage, but the flavor profile will change. The sweet sausage adds a wonderful, distinctive flavor.

My ricotta mixture seems runny. Is that okay?

Yes, the eggs will set up during baking. A slightly loose mixture is easier to spread.

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.

Why is there water in the sauce?

The water is crucial for hydrating the no-boil noodles during the long baking process, ensuring they cook through perfectly.

What’s the best way to cut clean slices?

Use a sharp, non-serrated knife and wipe it clean between cuts. The resting period is key for clean layers.