For this incredible lasagna, we start by browning flavorful sausage and ground beef. Then, we simmer them with tomatoes and herbs to create a thick, delicious sauce. Next, we layer the sauce with lasagna noodles, a creamy cheese mixture, and extra cheese on top. Trust me, this homemade lasagna is SO good and worth the effort! But if you’re looking for a quicker weeknight option, check out this easy lasagna recipe.
Key Ingredients
Lasagna Noodles: Over the years, I’ve fallen in love with no-boil noodles, which I use today. Our photos and video show traditional lasagna noodles, which work well, too. When using them, I boil traditional noodles before assembling this meat lasagna. Cheese Filling: We combine creamy ricotta cheese with parmesan cheese and an egg for this classic lasagna. Cottage cheese is an excellent substitute if you don’t have ricotta cheese. I also use mozzarella cheese when assembling. Homemade Meat Sauce: We make the sauce from scratch for this lasagna. It takes 1 ½ hours, which sounds like a long time, but I promise that extra time is rewarded with how flavorful this lasagna turns out. I use ground beef, sausage, onion, carrot, garlic, tomato paste, canned tomatoes, and spices to make it. If you are short on time, I have included a shortcut using store-bought sauce in the recipe below. If you’d prefer a vegetable sauce, try our vegetable lasagna!
How to Make the Best Lasagna
First, make the homemade meat sauce. It takes a little time, but it’s easy and worth it, I promise! Like homemade bolognese, slowly cooking our sauce gives it an incredibly rich flavor compared to quicker meat sauces (like this easy weeknight spaghetti sauce). Since I LOVE this sauce so much, the recipe shared below makes enough for 2 lasagnas or 1 lasagna with leftover meat sauce similar to this spaghetti recipe. I start by cooking the meat until I see browned, crispy bits. Then, I add some onion and carrot and continue cooking until they soften. And finally, aromatics like garlic, herbs, tomato paste, water, and canned tomatoes. Then it’s all about low and slow cooking for 1 to 2 hours. When your homemade sauce is ready, you can assemble your lasagna. To layer lasagna, remember this: sauce, noodles, cheese, repeat. Then, finish with more sauce and cheese on top before baking until hot and bubbly. I bake lasagna at 375°F for 50 minutes, covering it with foil for the first 30 minutes, then uncovering it and baking for another 20 minutes, or until the top is a little crispy and golden brown. After taking it out of the oven, allow your lasagna to rest for at least 15 minutes before slicing so that the cheese layer sets up a little. Otherwise, everything will slide out onto your plate!
What to Serve with Lasagna
Lasagna works well with so many side dishes! Try a classic Caesar salad, peppery arugula salad, or a Caprese salad with mozzarella, tomatoes, and basil for something light and fresh. Want a veggie side? Sautéed spinach or roasted broccolini is always a winner. And you can’t go wrong with warm, crusty garlic bread, perfect for soaking up all that yummy sauce! As a shortcut, you can use store-bought sauce, which saves 1 ½ hours. 1 pound (450g) lean ground beef 1 cup (15g) finely diced onion 1/2 cup (75g) finely diced carrot 2 garlic cloves, minced 1/3 cup (75g) tomato paste 2 teaspoons dried basil 1 teaspoon dried oregano 1 ½ cups water 2 large (28oz) cans crushed tomatoes, 56 ounces total 1 to 2 teaspoons fine sea salt 1/2 teaspoon ground black pepper 1 to 2 teaspoons sugar, optional, see notes 12 unbroken lasagna noodles 16 ounces ricotta cheese or cottage cheese 1/2 cup grated Parmigiano-Reggiano cheese 1 large egg, beaten 1 pound mozzarella cheese, grated 2Place a large, heavy pot over medium-high heat. Add the sausage and beef, breaking them into crumbles with a wooden spoon. Cook until browned (about 10 minutes). 3Stir in the onion and carrots. Cook for about 8 minutes, stirring occasionally, until softened and starting to brown. 4Add garlic, basil, oregano, and the tomato paste. Cook for 1 minute until fragrant, and the tomato paste turns more orange. 5Pour in 1 ½ cups water and use your wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot. 6Stir in the canned tomatoes and bring to a low simmer. Season with salt, pepper, and a touch of sugar if needed. 7Slowly simmer uncovered for 1 ½ hours, skimming off any excess fat. Taste and adjust seasonings. 8Make-ahead: This meat sauce keeps in the fridge for 3 days or freezes for up to 3 months. The recipe makes 9 cups – you’ll need 4 ½ cups for your lasagna. Use the rest for a second lasagna or with spaghetti! 2Cook noodles (if needed). If using traditional noodles, boil them according to package directions (about 10 minutes) in a large pot of salted water with a tablespoon of olive oil. Drain well. Skip this step for no-boil noodles. 3Combine ricotta, parmesan, and the beaten egg in a bowl. 4Set aside 4 to 4 ½ cups of the prepared meat sauce. 5Spread about 3/4 cup of meat sauce on the bottom of a 13×9-inch baking dish. 6Arrange noodles lengthwise, overlapping slightly to cover the sauce. If needed, cut extra noodles to fill any gaps. 7Spread half the ricotta mixture over the noodles. Top with a third of the mozzarella cheese and 1 ¼ cups of meat sauce. 8Add another noodle layer and repeat with more ricotta mixture, mozzarella cheese, and sauce. 9Top with a final layer of noodles and the remaining meat sauce, and sprinkle with the rest of the mozzarella cheese.
