Two meats, one glorious pan. This Beef & Sausage Lasagna layers a rich, slow-simmered ragu—half hearty ground beef, half spicy-sweet Italian sausage—with plush ricotta, stretchy mozzarella, and just enough Parmesan to make it sing.
The sauce is deep and tomatoey with garlic, onion, and a hint of fennel from the sausage; the noodles soak it up so every slice stands tall and saucy. It’s the kind of lasagna that perfumes the whole house and tastes even better the next day. Make it for a crowd, freeze a second pan for future you, and serve with a green salad and warm bread. Big comfort, bigger leftovers (if you can resist seconds).
Love Flavorful Beef & Sausage Lasagna? So do we! If you're into Lasagna or curious about Appetizers & Snacks, you'll find plenty of inspiration below.
Why This Lasagna Stands Out
- Meat Lover’s Dream: A mix of ground beef and Italian sausage gives every bite deep, savory flavor—no bland bites here.
- Cheese Heaven: A trio of ricotta, mozzarella, and Parmesan creates that perfect stretchy, gooey texture we all crave.
- Sauce with Soul: Simmered with garlic, herbs, and a touch of red pepper flakes, the sauce isn’t just a backdrop—it’s the star.
- No-Boil Noodles: Skip the extra pot and let the noodles soak up all that saucy goodness while they bake.
- Make It Now, Eat Later: The flavors get even better overnight, making it perfect for meal prep or feeding a crowd.
A Little Lasagna Love Story
Lasagna has been around since the Middle Ages, starting as simple layers of flatbread and cheese in Italy. Over time, it evolved into the hearty, saucy, cheesy masterpiece we know today—especially here in the U.S., where Italian immigrants turned it into the ultimate comfort food. This version? It’s my tribute to that tradition, with a few modern shortcuts (thank you, no-boil noodles) to keep things easy without sacrificing flavor.
Essential Ingredients & Tools
Ingredients for the Sauce
- 1 tbsp olive oil (extra-virgin for best flavor, or use regular olive oil)
- 1 lb ground beef (80/20 blend for juiciness, or leaner if preferred)
- ½ lb Italian sausage (casings removed—mild or hot, depending on your spice preference)
- 1 medium onion, finely diced (yellow for sweetness, or white if that’s what you have)
- 4 garlic cloves, minced (fresh is best, but 1 tsp garlic powder in a pinch)
- 28 oz crushed tomatoes (San Marzano for ideal acidity, or any brand)
- 6 oz tomato paste (for concentrated richness)
- 1 tsp dried oregano (rub between fingers to release oils)
- 1 tsp dried basil (or 2 tbsp fresh basil)
- ½ tsp red pepper flakes (adjust to taste)
- Salt and black pepper to taste
Ingredients for the Cheese Filling
- 15 oz ricotta cheese (whole milk for creaminess, or part-skim for lighter texture)
- 1 large egg (helps bind the filling)
- ¼ cup grated Parmesan (freshly grated for sharpness, or pre-grated in a pinch)
- 2 tbsp chopped fresh parsley (flat-leaf for earthy notes, or curly if that’s available)
Ingredients for Assembly
- 12 no-boil lasagna noodles (Barilla or De Cecco recommended, or regular noodles boiled al dente)
- 3 cups shredded mozzarella (low-moisture for better melt, or fresh if you prefer)
- ½ cup grated Parmesan (reserved for the golden top layer)
Tools
- 9×13-inch baking dish (glass or ceramic for even heat, or metal if that’s what you have)
- Large skillet (stainless steel or cast iron for fond development, or nonstick in a pinch)
- Mixing bowls (one medium, one large)
- Wooden spoon (gentler on cookware, or a silicone spatula)
- Aluminum foil (for tenting during baking)
Serves: 8 | Prep: 25 min | Cook: 50 min | Total: 75 min
Let’s Make It
- Build the Sauce
Heat the 1 tbsp olive oil in your skillet over medium heat. Add the 1 medium onion, finely diced, and 4 garlic cloves, minced and sauté until fragrant and translucent (2–3 minutes). Avoid browning the garlic—it turns bitter. Add the 1 lb ground beef and ½ lb Italian sausage, breaking them into crumbles with a wooden spoon. Cook until no pink remains (8–10 minutes), then drain excess fat, leaving 1 tbsp for flavor. Stir in the 28 oz crushed tomatoes, 6 oz tomato paste, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp red pepper flakes, salt, and black pepper. Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens to a loose paste. If it reduces too much, deglaze with ¼ cup water or beef broth to balance moisture. - Mix the Cheese Filling
In a medium bowl, combine the 15 oz ricotta cheese, 1 large egg, ¼ cup grated Parmesan, and 2 tbsp chopped fresh parsley. Mix gently until smooth but avoid overworking—small curds are fine. Taste and adjust salt; Parmesan adds saltiness, so go light at first. - Layer It Up
Spread 1 cup meat sauce in the baking dish—this prevents noodles from sticking. Layer 4 no-boil lasagna noodles (slightly overlapping), then dollop ⅓ of the ricotta mixture, spreading gently. Top with 1 cup meat sauce and 1 cup shredded mozzarella. Repeat twice, finishing with mozzarella and a generous sprinkle of ½ cup grated Parmesan for a golden crust. Ensure sauce touches all noodle edges—this hydrates no-boil noodles evenly. - Bake to Perfection
Cover with tented foil (to avoid cheese sticking) and bake at 375°F for 30 minutes. Uncover and bake 15–20 minutes until bubbly and golden. Rest for 10 minutes before slicing—this lets layers set for clean cuts. For extra browning, broil for 2–3 minutes (watch closely!).
Pro Tips for Lasagna Greatness
- Layer Like a Pro: Start with a thin sauce base, then alternate noodles, cheese, and sauce evenly. No dense “meat zones” or bland “cheese pockets.” Reserve extra mozzarella and Parmesan for the top—their melt-and-bubble action creates a bronzed finish.
- Sauce Consistency Matters: The sauce should be thick but spreadable—like a loose paste. Too thin, and noodles turn soggy; too thick, and they stay crunchy. Simmer until it coats the back of a spoon.
- Avoiding Sogginess: Drain meat well after browning, and blot ricotta with paper towels to remove excess moisture. If sauce is runny, simmer longer or add 1 tbsp tomato paste.
- The Resting Rule: Let lasagna rest 10+ minutes after baking. This allows starch in the noodles to set, ensuring slices hold their shape. Cutting too soon releases steam, collapsing layers.
Storage & Freshness Guide
- Fridge: Cool completely, cover with foil or plastic wrap, and store for up to 4 days. Reheat at 350°F for 20 minutes (covered) or microwave single portions for 1–2 minutes. Add a splash of water to prevent drying.
- Freezer: Wrap unbaked lasagna tightly in foil (or use a freezer-safe dish). Freeze for up to 3 months. Bake from frozen: 375°F for 1 hour covered, then 30 minutes uncovered.
- Reviving Leftovers: For crisp edges, reheat slices in a toaster oven at 375°F for 10 minutes. Avoid microwaving—it turns noodles rubbery.
Nutrition (Per Serving)
| Calories: 520 | Protein: 32g | Carbs: 35g | Fat: 28g | Fiber: 3g |
Variations to Try
- Turkey Sausage: Swap pork for turkey sausage and add 1 tsp fennel seeds and ½ tsp smoked paprika to mimic depth.
- Vegetarian: Use 2 cups sautéed mushrooms, lentils, and spinach instead of meat. Boost umami with 1 tbsp soy sauce in the sauce.
- Gluten-Free: Substitute Barilla GF noodles—bake covered for 35 minutes to ensure tenderness.
- Béchamel-Style: Replace ricotta with 2 cups béchamel (butter, flour, milk, nutmeg) for silkier layers.
- Spicy Kick: Use hot Italian sausage and double red pepper flakes, or top with pickled jalapeños before baking.
Perfect Pairings
Complementary Dishes
Garlic Bread: A toasted baguette with garlic butter soaks up sauce and adds crunch. For a twist, sprinkle with Parmesan and parsley before toasting.
Caesar Salad: Crisp romaine and tangy dressing cut through the lasagna’s richness. Add homemade croutons for extra texture.
Drinks
Chianti: This medium-bodied red wine’s cherry notes complement the meaty sauce. If you prefer white, try a Pinot Grigio for brightness.
Sparkling Water with Lemon: Cleanses the palate between bites. For a fun twist, add fresh basil leaves to the water.
Something Sweet
Tiramisu: Coffee-flavored layers mirror lasagna’s richness. For a quicker option, serve Vanilla Ice Cream with a shot of espresso drizzled over top.
Lemon Sorbet: A bright, icy finish to balance the meal. Garnish with fresh mint for a refreshing touch.
FAQs
1. Can I use regular lasagna noodles instead of no-boil?
Yes, but boil them al dente (about 2 minutes less than package instructions). Pat dry with towels to prevent excess moisture.
2. Why does my lasagna turn out watery?
Common causes:
- Over-saucing (use just enough to coat noodles).
- Wet ricotta (drain in a fine-mesh strainer for 15 minutes).
- Undrained meat (skim fat after browning).
3. Can I make this ahead?
Assemble up to 2 days ahead; refrigerate covered. Add 10–15 minutes to baking time if cold. For longer storage, freeze unbaked (see Storage Guide).
4. What’s the best cheese substitute for ricotta?
Cottage cheese (blended until smooth) or mascarpone (richer, sweeter) work well. Avoid pre-shredded mozzarella—it contains anti-caking agents that hinder melting.
5. How do I prevent soggy noodles?
- Use no-boil noodles designed to absorb sauce.
- Ensure sauce is thick (simmer until it coats the back of a spoon).
- Let lasagna rest 10+ minutes before cutting—this lets starch in the noodles set.
Beef & Sausage Lasagna (Double-Meat, Extra-Cheesy, Sunday-Style)
Make this Flavorful Beef & Sausage Lasagna for a crowd-pleasing meal! Layers of rich meat sauce, three cheeses, and no-boil noodles make it easy and delicious. Get the recipe now!
Ingredients
For the Sauce:
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1 tbsp olive oil
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1 lb ground beef
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½ lb Italian sausage
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1 medium onion (finely diced)
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4 cloves garlic (minced)
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28 oz crushed tomatoes
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6 oz tomato paste
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp red pepper flakes
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Salt and black pepper (to taste)
For the Cheese Filling:
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15 oz ricotta cheese
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1 large egg
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¼ cup grated Parmesan
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2 tbsp chopped fresh parsley
For Assembly:
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12 no-boil lasagna noodles
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3 cups shredded mozzarella
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½ cup grated Parmesan
Instructions
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Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium onion, finely diced, and 4 garlic cloves, minced; sauté until fragrant.01
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Add 1 lb ground beef and ½ lb Italian sausage; cook until no pink remains. Drain excess fat.02
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Stir in 28 oz crushed tomatoes, 6 oz tomato paste, 1 tsp dried oregano, 1 tsp dried basil, ½ tsp red pepper flakes, salt, and black pepper. Simmer for 15–20 minutes.03
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In a bowl, mix 15 oz ricotta cheese, 1 large egg, ¼ cup grated Parmesan, and 2 tbsp chopped fresh parsley.04
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Spread 1 cup meat sauce in a 9x13-inch baking dish. Layer 4 no-boil lasagna noodles, ⅓ ricotta mixture, 1 cup meat sauce, and 1 cup shredded mozzarella. Repeat twice.05
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Cover with foil; bake at 375°F for 30 minutes. Uncover; bake 15–20 minutes. Rest 10 minutes before serving.06
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