Meat Lasagna Recipe

Introduction

This hearty, double-meat lasagna delivers the ultimate in comfort food with layers of rich flavor and gooey cheese. You’ll love how the combination of sweet sausage and lean beef creates a robust sauce, while the simple no-boil noodle method makes assembly a breeze. It’s a classic, crowd-pleasing recipe perfect for feeding a family gathering or creating delicious leftovers.

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 over medium-high heat, heat the extra virgin olive oil. Add the chopped onion and green bell pepper and cook until softened, about 5-7 minutes.
3. Add the ground beef and ground sweet sausage to the skillet. Cook, breaking up the meat with a spoon, until fully browned and cooked through. 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 about 10 minutes to allow the flavors to meld. Season with salt and black pepper to taste.
5. In a separate bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, dried oregano, and dried basil. Mix until well blended.
6. To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish. Arrange a single layer of no boil lasagna noodles over the sauce.
7. Spread one-third of the ricotta cheese mixture over the noodles, followed by one-quarter of the remaining meat sauce, and then one-third of the shredded mozzarella cheese.
8. Repeat the layering process two more times: noodles, ricotta mixture, meat sauce, mozzarella. For the final layer, place the last noodles on top and cover them with the remaining meat sauce. Finish with the last of the mozzarella cheese.
9. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown on top.
11. Let the lasagna rest for at least 15 minutes before slicing and serving.

Variations

• Meatless Version: Simply omit the beef and sausage and add sautéed mushrooms, spinach, and zucchini to the sauce for a vegetable-packed alternative.
• Fresh Herb Boost: If you have them on hand, substitute half of the dried oregano and basil with finely chopped fresh herbs.
• Extra Cheesy: Add a layer of thinly sliced provolone or fontina cheese between the ricotta and mozzarella layers.
• Individual Servings: Assemble the lasagna in small, oven-safe dishes for perfectly portioned individual meals.

Tips for Success

• Allowing the baked lasagna to rest for 15-20 minutes is crucial; it lets the layers set, making it much easier to slice cleanly.
• When layering, ensure the no-boil noodles are completely covered with sauce to allow them to hydrate and cook properly in the oven.
• Taste your meat sauce before assembling and adjust the seasoning—this is your best chance to perfect the overall flavor.
• For a beautiful, golden-brown top, broil the lasagna for the last 1-2 minutes of cooking (watch it carefully to avoid burning).

Storage & Reheating

Let the lasagna cool completely, then cover tightly with plastic wrap or transfer slices to airtight containers. Store in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave or cover the dish with foil and warm in a 350°F oven until heated through.

FAQ

Can I use regular lasagna noodles instead of no-boil?

Yes, but you must boil them first according to package directions until al dente. You can also reduce the water added to the sauce to 1/2 cup to prevent a soggy lasagna.

Do I have to use both types of meat?

You can use 2 pounds of all ground beef or all sweet sausage if you prefer. The flavor profile will change, but it will still be delicious.

My ricotta mixture seems runny. Is that okay?

Yes, the eggs will set during baking, creating a firm, creamy layer. Just ensure you’ve drained your ricotta if it’s particularly watery.

Can I assemble this lasagna ahead of time?

Absolutely. Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s cold from the fridge.

Why is there water in the sauce?

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

Can I freeze meat lasagna?

Yes, either before or after baking. If freezing unbaked, assemble in a foil pan, cover tightly with heavy-duty foil, and freeze. Thaw overnight in the fridge before baking. For baked lasagna, slice and freeze portions in airtight containers for easy meals.