Classic Homemade Lasagna With Meat Sauce (Family Favorite) – Comforting, Cheesy, and Satisfying
Lasagna is the kind of meal that brings everyone to the table without a reminder. It’s cozy, rich, and layered with familiar flavors that feel like home. This version sticks to the classics: a meaty tomato sauce, creamy ricotta, and plenty of melty cheese.
It’s simple enough for a weeknight project and special enough for a family gathering. If you’ve never made lasagna from scratch, this recipe will walk you through it, step by step.
Classic Homemade Lasagna With Meat Sauce (Family Favorite) - Comforting, Cheesy, and Satisfying
Ingredients
- Meat: 1 pound ground beef (80–90% lean), 1/2 pound Italian sausage (mild or hot)
- Aromatics: 1 medium yellow onion, 3–4 garlic cloves
- Tomatoes and sauce: 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, 2 tablespoons tomato paste
- Liquids and seasoning: 1/2 cup water or low-sodium beef broth, 1 teaspoon sugar (optional), 1–2 teaspoons Italian seasoning, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, pinch of red pepper flakes, salt and black pepper
- Cheese: 15 ounces ricotta, 2 cups shredded mozzarella (plus extra for topping), 1/2 cup grated Parmesan or Pecorino Romano
- Egg: 1 large egg
- Noodles: 12–15 lasagna noodles (classic or no-boil)
- Olive oil: For sautéing and greasing the pan
- Fresh herbs (optional): Fresh basil or parsley for garnish
Instructions
- Prep the basics: Heat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.If using classic noodles, boil them in salted water until very al dente, about 1–2 minutes less than package directions. Drain and lay flat on parchment or a lightly oiled sheet.
- Brown the meat: In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high. Add ground beef and sausage, breaking it up as it cooks.Season with a pinch of salt and pepper. Cook until browned and no longer pink. Drain excess fat if needed.
- Sauté aromatics: Push meat to one side.Add diced onion and a little more oil if the pan is dry. Cook until softened, 4–5 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant.
- Build the sauce: Add crushed tomatoes, tomato sauce, tomato paste, and water or broth.Stir in Italian seasoning, basil, oregano, red pepper flakes, and sugar if using. Simmer uncovered 15–20 minutes, stirring occasionally. Taste and adjust salt and pepper.The sauce should be thick but spreadable.
- Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, 1/2 teaspoon salt, and a few grinds of pepper. Stir until smooth. If you like, add a tablespoon of chopped fresh parsley or basil.
- Layer the lasagna: Spread a thin layer of meat sauce over the bottom of the baking dish.Add a layer of noodles. Spread a third of the ricotta mixture over the noodles, followed by a quarter of the meat sauce and a generous sprinkle of mozzarella.
- Repeat layers: Continue layering—noodles, ricotta, sauce, mozzarella—until you’ve used everything. Aim for 3 layers of noodles and finish with sauce and a thick blanket of mozzarella.Sprinkle extra Parmesan on top for a golden crust.
- Cover and bake: Cover the dish tightly with foil. Bake for 25–30 minutes. Remove the foil and bake an additional 15–20 minutes, until the top is bubbly and lightly browned and a knife inserted in the center feels hot.
- Rest before slicing: Let the lasagna rest for at least 15–20 minutes.This is crucial for clean slices and set layers.
- Garnish and serve: Top with chopped fresh basil or parsley if you like. Serve with a simple green salad and garlic bread.
What Makes This Recipe So Good
- Balanced flavors: A mix of ground beef and Italian sausage gives the sauce depth without overpowering the cheese.
- Reliable texture: Par-cooked or no-boil noodles hold up well and create clean slices that don’t collapse.
- Creamy layers: Ricotta blended with egg and Parmesan gives a rich, custardy layer that sets beautifully.
- Make-ahead friendly: Assemble a day ahead and bake when you’re ready, or freeze for later.
- Family favorite: It tastes like the lasagna you grew up with—no fancy tricks, just solid technique and great ingredients.
Shopping List
- Meat: 1 pound ground beef (80–90% lean), 1/2 pound Italian sausage (mild or hot)
- Aromatics: 1 medium yellow onion, 3–4 garlic cloves
- Tomatoes and sauce: 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, 2 tablespoons tomato paste
- Liquids and seasoning: 1/2 cup water or low-sodium beef broth, 1 teaspoon sugar (optional), 1–2 teaspoons Italian seasoning, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, pinch of red pepper flakes, salt and black pepper
- Cheese: 15 ounces ricotta, 2 cups shredded mozzarella (plus extra for topping), 1/2 cup grated Parmesan or Pecorino Romano
- Egg: 1 large egg
- Noodles: 12–15 lasagna noodles (classic or no-boil)
- Olive oil: For sautéing and greasing the pan
- Fresh herbs (optional): Fresh basil or parsley for garnish
How to Make It
- Prep the basics: Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
If using classic noodles, boil them in salted water until very al dente, about 1–2 minutes less than package directions. Drain and lay flat on parchment or a lightly oiled sheet.
- Brown the meat: In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high. Add ground beef and sausage, breaking it up as it cooks.
Season with a pinch of salt and pepper. Cook until browned and no longer pink. Drain excess fat if needed.
- Sauté aromatics: Push meat to one side.
Add diced onion and a little more oil if the pan is dry. Cook until softened, 4–5 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant.
- Build the sauce: Add crushed tomatoes, tomato sauce, tomato paste, and water or broth.
Stir in Italian seasoning, basil, oregano, red pepper flakes, and sugar if using. Simmer uncovered 15–20 minutes, stirring occasionally. Taste and adjust salt and pepper.
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The sauce should be thick but spreadable.
- Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, 1/2 teaspoon salt, and a few grinds of pepper. Stir until smooth. If you like, add a tablespoon of chopped fresh parsley or basil.
- Layer the lasagna: Spread a thin layer of meat sauce over the bottom of the baking dish.
Add a layer of noodles. Spread a third of the ricotta mixture over the noodles, followed by a quarter of the meat sauce and a generous sprinkle of mozzarella.
- Repeat layers: Continue layering—noodles, ricotta, sauce, mozzarella—until you’ve used everything. Aim for 3 layers of noodles and finish with sauce and a thick blanket of mozzarella.
Sprinkle extra Parmesan on top for a golden crust.
- Cover and bake: Cover the dish tightly with foil. Bake for 25–30 minutes. Remove the foil and bake an additional 15–20 minutes, until the top is bubbly and lightly browned and a knife inserted in the center feels hot.
- Rest before slicing: Let the lasagna rest for at least 15–20 minutes.
This is crucial for clean slices and set layers.
- Garnish and serve: Top with chopped fresh basil or parsley if you like. Serve with a simple green salad and garlic bread.
How to Store
- Refrigerate: Cool completely, then cover tightly. Store up to 4 days.
- Freeze: Wrap individual slices or the whole pan well with plastic and foil.
Freeze up to 3 months. Label with date.
- Reheat: Thaw overnight in the fridge if frozen. Reheat covered at 325°F until warmed through (20–30 minutes for slices, 40–60 minutes for a whole pan).
Add a splash of water or extra sauce if needed to keep it moist.
Benefits of This Recipe
- Feeds a crowd: One pan serves 8–10 easily, making it great for gatherings or meal prep.
- Budget-friendly: Pantry tomatoes and dry noodles keep costs down while still delivering big flavor.
- Customizable: Swap proteins, cheeses, or add vegetables without changing the method.
- Make-ahead ease: Assemble the day before and bake when guests arrive for low-stress entertaining.
Pitfalls to Watch Out For
- Watery lasagna: Thin sauce and overcooked noodles release water. Keep the sauce thick and cook noodles al dente.
- Loose layers: Skipping the rest time leads to sliding slices. Let it rest at least 15 minutes before cutting.
- Bland sauce: Always taste and adjust seasoning.
Meat and tomatoes need enough salt and a touch of acidity.
- Rubbery cheese: Too much heat for too long can overcook the top. Bake covered first, then uncover to brown.
Variations You Can Try
- Three-cheese vegetarian: Skip the meat and layer sautéed spinach, mushrooms, and zucchini with ricotta, mozzarella, and Parmesan.
- Turkey or chicken: Use ground turkey or chicken and boost flavor with extra onion, garlic, and Italian seasoning.
- Spicy: Choose hot Italian sausage and add more red pepper flakes for heat.
- Herb-forward: Stir chopped fresh basil and parsley into the ricotta and sprinkle extra on each layer.
- No-boil shortcut: Use no-boil noodles and slightly loosen the sauce with an extra 1/4 cup water so the noodles hydrate properly.
- Gluten-free: Use gluten-free lasagna noodles and check labels on sauces and sausage.
FAQ
Can I assemble lasagna the day before?
Yes. Assemble it fully, cover tightly, and refrigerate up to 24 hours.
Add about 10 minutes to the covered bake time since it starts cold.
Do I have to use both beef and sausage?
No. You can use all beef, all sausage, or a mix. The combination adds depth, but the recipe works with one meat as well.
What’s the best ricotta substitute?
Cottage cheese works in a pinch.
Drain it well and blend briefly for a smoother texture. Adjust salt since cottage cheese can be mild.
How do I prevent the foil from sticking to the cheese?
Spray the underside of the foil with cooking spray or tent it so it doesn’t touch the cheese. Uncover for the final bake to brown the top.
Can I add vegetables without making it watery?
Yes.
Sauté mushrooms, spinach, or zucchini first to cook off moisture. Pat dry before layering to keep the texture tight.
How do I know it’s done?
Look for bubbling around the edges and a lightly browned top. A knife inserted in the center should come out hot.
Internal temperature should reach about 165°F.
What size pan should I use?
A standard 9×13-inch baking dish works best. If your layers are very thick, bake a bit longer to heat the center.
Can I make this dairy-free?
Use dairy-free ricotta and mozzarella alternatives and check labels carefully. Flavor the sauce boldly to keep it satisfying.
In Conclusion
This classic homemade lasagna with meat sauce is hearty, comforting, and dependable.
With a rich sauce, creamy ricotta, and a golden layer of cheese on top, it delivers everything you want in a family favorite. Keep the sauce thick, don’t skip the rest time, and you’ll cut perfect slices every time. Make it as written or tweak it with your favorite variations—either way, it’s the kind of meal that guarantees happy plates and easy leftovers.
