There’s something magical about the scent of a bubbling lasagna wafting through the kitchen—like a warm hug from your favorite Italian grandmother. This isn’t just any lasagna; this is the kind of Lasagna With Meat Sauce that turns an ordinary weeknight into a celebration. Layers of tender pasta, a rich and savory meat ragù, creamy cheeses, and velvety béchamel come together in a symphony of comfort. Whether you’re feeding a hungry family or impressing guests at a dinner party, this Classic Meat Lasagna recipe is your ticket to culinary glory.

Recipe Overview

Why This Recipe Works

Make-ahead magic: Assemble this lasagna the night before and pop it in the oven when you’re ready—no last-minute stress.
Perfectly balanced layers: No dry noodles or soggy mess here—just the ideal ratio of sauce, cheese, and pasta in every bite.
Freezer-friendly: Leftovers? (If there are any!) They reheat like a dream for quick, satisfying meals.

The Story Behind the Sauce

Lasagna’s roots run deep in Emilia-Romagna, Italy, where it evolved from ancient layered pasta dishes. The version we know and love today—a traditional Italian comfort food—combines ragù alla Bolognese with creamy béchamel or ricotta. This hearty family lasagna recipe pays homage to that heritage while keeping things approachable for home cooks.

Essential Ingredients & Tools

The Meat Sauce: Where the Magic Begins

2 tbsp olive oil (the foundation of flavor)
1 lb ground beef (80/20 blend for that perfect richness; substitute with ground turkey for a lighter version)
½ lb Italian sausage (casings removed—trust me, it’s worth it; or use mild pork sausage if Italian isn’t available)
1 large onion, finely diced (the unsung hero of depth)
2 garlic cloves, minced (because what’s Italian cooking without garlic?)
28 oz crushed tomatoes (San Marzano if you can swing it—they’re the gold standard; substitute with regular canned tomatoes if needed)
2 tbsp tomato paste (for that concentrated umami punch)
½ cup dry red wine (or beef broth if you prefer)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste (don’t be shy)

The Cheese Layers: Creamy, Dreamy Goodness

15 oz ricotta cheese (the secret to that luscious texture; substitute with cottage cheese blended until smooth)
1 large egg (keeps everything together)
¼ cup parsley, chopped (for a fresh pop of color and flavor)
2 cups mozzarella, shredded (because melty cheese is life)
1 cup Parmesan, grated (the salty, nutty finishing touch)

The Supporting Cast

12 no-boil lasagna noodles (a game-changer for busy cooks; substitute with regular lasagna noodles boiled to al dente)
3 cups béchamel sauce (see Pro Tip below for the recipe)

Tools You’ll Need

9×13-inch baking dish (the stage for your lasagna masterpiece; a deep casserole dish works too)
Dutch oven or large pot (for building that killer meat sauce)
Whisk (essential for smooth béchamel; a fork works in a pinch)

Serves: 8 | Prep: 30 mins | Cook: 1 hr 15 mins | Total: 2 hrs

How to Make The Ultimate Lasagna

Brown the Meat Like a Pro
Heat 2 tbsp olive oil in a Dutch oven over medium heat until it shimmers. Add 1 lb ground beef and ½ lb Italian sausage, breaking them into small crumbles with a wooden spoon. Cook for 8–10 minutes, stirring occasionally, until deeply browned. This isn’t just about cooking the meat—it’s about building flavor bombs through the Maillard reaction (that magical chemical process that turns proteins into savory gold). Drain excess fat but leave about 1 tablespoon to sauté the onions and garlic.
Build a Sauce That’s Worth Writing Home About
Toss in 1 large onion, finely diced and 2 garlic cloves, minced. Sauté for 5 minutes until they’re soft and fragrant—this tames their sharpness and brings out their natural sweetness. Stir in 2 tbsp tomato paste and let it cook for 1 minute to caramelize slightly (this deepens the flavor). Deglaze with ½ cup dry red wine (or broth), scraping up all those delicious browned bits stuck to the pot. Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, salt, and pepper. Let it simmer uncovered for 1 hour, stirring occasionally, until it’s thick and rich.
Whip Up the Ricotta Layer
In a bowl, combine 15 oz ricotta cheese, 1 large egg, ¼ cup chopped parsley, and a pinch of salt. The egg binds everything together, preventing the ricotta from separating during baking. For extra fluffiness, whip the mixture with a fork until just smooth—overmixing can make it dense.
Assemble Like a Lasagna Architect
Spread 1 cup meat sauce in the baking dish to prevent sticking. Layer 4 no-boil noodles, followed by ⅓ of the ricotta mixture, ⅓ meat sauce, 1 cup béchamel, and ½ cup mozzarella. Repeat twice, pressing layers gently to eliminate air pockets. Finish with noodles, remaining sauces, and a generous topping of 1 cup mozzarella and 1 cup Parmesan for that golden, bubbly crust.
Bake and Let It Rest (Patience Is a Virtue)
Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake 15 more minutes until bubbly and beautifully browned. Rest for 20 minutes—this lets the layers set (carryover cooking firms everything up). Cutting too soon releases steam and turns your masterpiece into a landslide.

Pro Technique

A velvety béchamel is what takes this lasagna from good to “wow.” Melt 4 tbsp butter over medium heat, then whisk in ¼ cup flour to form a roux (that’s chef-speak for a thickening paste). Cook for 2 minutes to eliminate the raw flour taste. Gradually add 3 cups warm milk, whisking constantly to prevent lumps. Simmer until it coats the back of a spoon. A pinch of nutmeg adds warmth without overpowering.

Chef’s Wisdom

Patience is non-negotiable. Resting lets the noodles absorb excess liquid and the cheeses firm up. Skipping this step leads to flooded layers and messy slices. Use the time to toss together a salad or pour yourself a glass of wine.

Storage & Freshness Guide

Fridge: Cool completely, cover tightly with plastic wrap pressed onto the surface (to prevent drying), and store for 4 days. Reheat slices at 350°F (175°C) with a splash of water to revive the sauciness.
Freezer: Freeze unbaked lasagna (wrap in foil + plastic) for 3 months. Thaw overnight in the fridge before baking. For individual portions, slice and freeze on a tray before transferring to bags—reheat from frozen at 375°F (190°C) for 40 minutes.

Ingredient Variations and Their Impact

Vegetarian? Swap beef and sausage for 1 lb cremini mushrooms (sautéed until dry) and 1 cup cooked lentils. Add 1 tsp smoked paprika for depth.
Lighter version? Use ground turkey and mix 1 cup chopped spinach into the ricotta. A little lemon zest brightens it up.
No ricotta? Substitute with full-fat cottage cheese (blended briefly for smoothness). Fold in 2 tbsp grated Pecorino for extra tang.

Perfect Pairings

Complementary Dishes

Garlic Bread: Crispy, buttery, and perfect for sopping up extra sauce. Rub toasted bread with a raw garlic clove for a punchy kick.
Caesar Salad: The crisp romaine and tangy dressing cut through the richness. Add anchovies to mirror the meat sauce’s savoriness.

Drinks

Chianti: This medium-bodied red wine’s acidity balances the tomato sauce beautifully. Serve slightly chilled (60°F/15°C).
Sparkling Water with Citrus: Effervescence cleanses the palate. Add orange slices for a festive touch.

Something Sweet

Tiramisu: Coffee and mascarpone echo the lasagna’s Italian roots. The cool, creamy texture is a refreshing finale.
Dark Chocolate Almond Biscotti: Dunk these in espresso for a bitter-sweet contrast to the lasagna’s richness.

FAQs

Q: Can I use regular lasagna noodles?
A: Absolutely! Boil until al dente, then pat dry before layering.
Q: How do I prevent a watery lasagna?
A: Thicken the meat sauce and let the baked lasagna rest before slicing.
Q: Can I make it ahead?
A: Yes! Assemble, refrigerate overnight, and bake the next day.

This lasagna isn’t just a meal—it’s an experience. One bite, and you’ll understand why it’s been a family favorite for generations. Now, go forth and bake with confidence!

The Ultimate Lasagna With Meat Sauce: A Hearty, Flavor-Packed Family Favorite

Cost Level $$

Category Pasta

Difficulty Medium

Cuisine Italian, american

Servings 8

Total Time 60 minutes

Dark Mode

Keep Screen On

Make the best Lasagna With Meat Sauce with my foolproof recipe—layered with rich meat sauce, creamy cheeses, and perfect noodles. Get the ultimate comfort food now!

Ingredients

For the Meat Sauce

2 tbsp olive oil
1 lb ground beef (80/20 blend)
½ lb Italian sausage (casings removed)
1 large onion (finely diced)
2 cloves garlic (minced)
28 oz crushed tomatoes
2 tbsp tomato paste
½ cup dry red wine (or beef broth)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper (to taste)

For the Cheese Layers

15 oz ricotta cheese
1 large egg
¼ cup parsley (chopped)
2 cups mozzarella (shredded)
1 cup Parmesan (grated)

Additional Components

12 no-boil lasagna noodles
3 cups béchamel sauce

Instructions

01
Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add 1 lb ground beef and ½ lb Italian sausage, breaking into crumbles. Cook until deeply browned, 8–10 minutes. Drain excess fat, leaving 1 tbsp.
02
Add 1 large onion, finely diced and 2 garlic cloves, minced; sauté for 5 minutes. Stir in 2 tbsp tomato paste and cook 1 minute. Deglaze with ½ cup dry red wine, then add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, salt, and pepper. Simmer uncovered for 1 hour.
03
In a bowl, combine 15 oz ricotta cheese, 1 large egg, ¼ cup chopped parsley, and a pinch of salt. Mix until just smooth.
04
Spread 1 cup meat sauce in a 9x13-inch baking dish. Layer 4 no-boil noodles, ⅓ ricotta mixture, ⅓ meat sauce, 1 cup béchamel, and ½ cup mozzarella. Repeat twice. Top with remaining sauces and cheeses.
05
Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake 15 more minutes. Rest 20 minutes before slicing.

The Ultimate Lasagna With Meat Sauce: A Hearty, Flavor-Packed Family Favorite

Why This Recipe Works

The Story Behind the Sauce