Meat Lasagna Recipe

Introduction

This classic meat lasagna recipe delivers a rich, savory flavor thanks to a hearty blend of ground beef and sweet sausage. Its perfectly layered structure is achieved using convenient no-boil noodles, which save time without sacrificing quality. You’ll end up with a comforting, crowd-pleasing dish that’s ideal 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

1. Preheat your oven to 375°F (190°C).
2. In a large pot or Dutch oven, heat the extra virgin olive oil over medium-high heat. Add the chopped yellow onion and green bell pepper and sauté for 5-7 minutes, until softened.
3. Add the ground beef and ground sweet sausage to the pot. Cook, breaking the meat up with a spoon, until it is fully browned and no pink remains. Drain any excess fat.
4. Stir in the marinara sauce, 1 cup of water, dried oregano, and dried basil. Season the mixture with salt and black pepper to taste. Bring the sauce to a simmer, then reduce heat and let it cook for 10 minutes, stirring occasionally. Remove from heat.
5. In a medium bowl, combine the ricotta cheese, eggs, and grated Parmesan cheese. Mix until well combined.
6. To assemble the lasagna, spread a thin layer (about 1 cup) of the meat sauce on the bottom of a 9×13 inch baking dish.
7. Place 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 evenly over the noodles.
9. Spoon about one-third of the remaining meat sauce over the ricotta layer.
10. Sprinkle 1 cup of the shredded mozzarella cheese over the sauce.
11. Repeat the layers: noodles, the remaining ricotta mixture, another third of the meat sauce, and another 1 cup of mozzarella.
12. For the final top layer, place the last layer of noodles, cover with the remaining meat sauce, and top with the final 1 cup of mozzarella cheese.
13. Cover the baking dish tightly with aluminum foil.
14. Bake, covered, for 50 minutes. Then, remove the foil and bake for an additional 20-30 minutes, or until the cheese is bubbly and golden brown.
15. Remove the lasagna from the oven and let it rest for 15 minutes before slicing and serving.

Variations

• Vegetable Boost: Add layers of fresh spinach or sautéed mushrooms along with the meat sauce for extra depth and nutrition.
• Spicy Kick: Use hot Italian sausage instead of sweet sausage and add a pinch of red pepper flakes to the sauce for a spicy version.
• Alternative Assembly: For a quicker version, mix the ricotta cheese filling directly into the cooled meat sauce and layer with just noodles and shredded cheese.
• Individual Servings: Assemble the lasagna in smaller, oven-safe dishes for personalized portions that are perfect for freezing.

Tips for Success

• Ensure your sauce simmers for the full 10 minutes; this concentrates the flavor and helps thin the sauce slightly, which is crucial for hydrating the no-boil noodles.
• Letting the assembled lasagna rest for a full 15 minutes after baking is non-negotiable. This allows the layers to set, making it much easier to cut clean slices.
• If your ricotta mixture seems too thick, you can stir in a tablespoon or two of the marinara sauce to make it easier to spread.

Storage & Reheating

Allow the lasagna to cool completely, then cover tightly or transfer slices to airtight containers. It will keep in the refrigerator for up to 4 days. For longer storage, wrap portions well and freeze for up to 3 months. Reheat individual slices in the microwave or reheat a larger portion, covered with foil, 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 first and adjust the water in the recipe (omit the 1 cup of water from the sauce).

What can I substitute for ricotta cheese?

Cottage cheese is the most common substitute. Blend it briefly in a food processor for a smoother texture similar to ricotta.

Why do I need to add water to the sauce?

The water is essential for hydrating the no-boil lasagna noodles during the baking process. Without it, the noodles may remain hard and chewy.

Can I assemble this lasagna 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 baking time if it goes into the oven cold.

How do I know when the lasagna is done baking?

The lasagna is done when the cheese on top is melted and golden brown, and the sauce is bubbling vigorously around the edges of the dish.

Can I freeze the cooked lasagna?

Yes. Let it cool completely, then wrap the entire dish (or individual portions) tightly in plastic wrap and foil. Thaw in the refrigerator overnight before reheating.