Introduction
This classic meat lasagna delivers the ultimate comfort food experience with its rich, hearty layers. You’ll love the combination of ground beef and sweet sausage, balanced by creamy ricotta and plenty of melted cheese. It’s a crowd-pleasing recipe perfect for family dinners and special occasions alike.
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).
- In a large skillet or Dutch oven, heat the extra virgin olive oil over medium-high heat. Add the chopped onion and bell pepper, cooking for 4-5 minutes until softened.
- 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 grease.
- 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 simmer for 10 minutes, stirring occasionally. Remove from heat.
- In a large bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, dried oregano, and dried basil. Mix until fully combined.
- To assemble the lasagna, spread about 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish.
- Place a single layer of no boil lasagna noodles over the sauce, breaking them as needed 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 1/3 of the remaining meat sauce over the mozzarella.
- Repeat the layers: noodles, the remaining ricotta mixture, 1 cup of mozzarella, and another 1/3 of the meat sauce.
- For the final layer, place the last layer of noodles on top. Cover completely with the remaining meat sauce. Sprinkle the final 1 cup of mozzarella cheese over the top.
- Cover the dish tightly with aluminum foil, making sure it doesn’t touch the cheese. Bake for 50 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and lightly browned.
- Let the lasagna stand for 15-20 minutes before slicing and serving. This allows the layers to set for cleaner slices.
Variations
- Vegetable Add-In: Sauté sliced mushrooms or chopped spinach and mix them into the ricotta cheese layer.
- Spice It Up: Use spicy Italian sausage instead of sweet sausage for a kick of heat.
- Extra Cheesy: Add a thin layer of shredded provolone or fontina cheese to one of the interior layers.
- Individual Servings: Assemble the lasagna in smaller, oven-safe dishes for easy single servings.
Tips for Success
- Letting the assembled lasagna sit for 10-15 minutes before baking can help the no boil noodles absorb moisture better.
- For a golden, crispier top, broil the lasagna for the final 2-3 minutes of cooking, watching carefully to prevent burning.
- Ensure your meat sauce is not too thick before assembling; the added water is crucial for hydrating the no boil noodles.
- A sharp, non-serrated knife and a clean slice between each cut will give you the neatest portions.
Storage & Reheating
Let leftover lasagna cool completely, then store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and reheat in a 350°F oven until warmed through (about 30 minutes).
FAQ
Can I use regular lasagna noodles instead of no boil?
Yes, but you must boil them according to package directions until al dente first, and you can omit the 1 cup of water from the meat sauce.
Do I have to use both types of meat?
You can use 2 pounds of all ground beef or all sausage, but the combination provides a more complex flavor.
Can I assemble the lasagna ahead of time?
Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the covered baking time.
Why is my lasagna watery?
This is often due to not letting it rest before slicing, or the ricotta mixture being too wet. Draining your cooked meat well and using full-fat ricotta can help.
Can I freeze this lasagna?
Yes. Bake, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in the oven.
What can I substitute for the eggs in the ricotta?
The eggs act as a binder. You can omit them, but the ricotta layer may be slightly looser. A tablespoon of cornstarch mixed into the ricotta is an alternative binder.