Classic Homemade Lasagna With Meat Sauce Recipe

I always love preparing this Classic Homemade Lasagna. I combine savory ingredients like tender lasagna noodles, hearty ground beef, and zesty Italian sausage with creamy cheeses and rich tomato sauce for a dish that impresses with every layer. Every bite reminds me why this recipe is a family favorite.

I’ve always been fascinated by the magic of a classic homemade lasagna with meat sauce. When I first tasted this recipe I knew it was something special.

I mix tender, pre-cooked lasagna noodles with a rich meat sauce made from 1 lb ground beef, and if you’re feeling extra bold, add in 1 lb Italian sausage for a punch of flavor. I like to start off by sautéing a chopped medium onion and 3 garlic cloves in 2 tbsp olive oil until they get soft and aromatic.

Then I stir in a 28 oz can of crushed tomatoes, a 6 oz can of tomato paste, and 1 cup water. I also throw in 2 tsp dried basil, 1 tsp dried oregano, salt and pepper to taste.

I blend these with a fluffy mixture of 15 oz ricotta cheese, 1 lightly beaten egg, and tons of shredded mozzarella and Parmesan cheeses. Trust me, this isnt your average lasagna – it’s a flavor adventure.

Why I Like this Recipe

I like this lasagna recipe because it brings so many different flavors together in a way that makes me feel really satisfied after every bite.

I also enjoy that its not too complicated so i can follow the steps even if im short on time, plus the layering part is kinda fun and makes the dish feel personal and homemade.

Another reason is that the mix of meats and cheeses creates a really comforting taste that reminds me of family dinners and good times, making it more than just food but a memory.

Lastly, i love that the recipe is forgiving if i mess up a little here and there, so it feels less stressful to cook and lets me experiment with extra flavors if i want to spice things up.

Ingredients

• Lasagna noodles: They provide carbs for energy and a firm base though their taste is simple.
• Ground beef: Packed with protein and iron, it gives the dish a hearty, rich flavor.
• Italian sausage: Offers a spicy kick and extra fat content, adding depth to the meatiness.
• Crushed tomatoes: Brings a slight natural sweetness, vitamins and some fiber to the sauce.
• Ricotta cheese: Creamy and mild, it enriches the lasagna with extra protein and texture.
• Mozzarella cheese: Melts into gooey strands, contributing both taste and additional protein.

Ingredient Quantities

• 12 lasagna noodles, pre-cooked
• 1 lb ground beef
• 1 lb Italian sausage, cashed in if you want extra flavor
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 28 oz can crushed tomatoes
• 6 oz can tomato paste
• 1 cup water
• 2 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• 15 oz container ricotta cheese
• 1 egg, lightly beaten
• 4 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

How to Make this

1. Preheat your oven to 375°F and get a 9×13 inch baking dish ready by lightly greasing it.

2. In a large pan, heat 2 tbsp olive oil over medium heat. Add the chopped onion and minced garlic and saute until softened, about 3-4 minutes.

3. Add the ground beef and Italian sausage to the pan. Break the meat apart and cook until it browns. Drain extra fat if needed.

4. Stir in the crushed tomatoes, tomato paste, and 1 cup water. Then mix in 2 tsp dried basil, 1 tsp dried oregano, salt, and pepper to taste. Let the sauce simmer for 15-20 minutes.

5. While the sauce simmers, in a bowl, gently mix the 15 oz ricotta cheese with 1 lightly beaten egg and a pinch of salt.

6. Spread a thin layer of meat sauce on the bottom of the baking dish. Layer 3 pre-cooked lasagna noodles on top so they overlap slightly.

7. Spoon a part of the ricotta mixture evenly over the noodles, then sprinkle a layer of mozzarella cheese. Follow with a layer of meat sauce.

8. Repeat layering by adding noodles, the ricotta mixture, some mozzarella, and meat sauce until you run out of ingredients. Finish with a top layer of noodles covered generously with the remaining meat sauce.

9. Sprinkle 1 cup grated Parmesan cheese and any leftover mozzarella over the top.

10. Cover with foil and bake in the oven for 25 minutes. Remove the foil and bake an extra 25 minutes more until the cheese on top is bubbly and golden. Let it rest for 10-15 minutes before serving. Enjoy your homemade lasagna!

Equipment Needed

1. Oven (preheat to 375°F)
2. 9×13-inch baking dish (lightly greased)
3. Large pan (for browning meat and sautéeing onion and garlic)
4. Mixing bowl (to blend ricotta, egg, and salt)
5. Knife and cutting board (for chopping the onion and mincing the garlic)
6. Measuring cups and spoons (for water, spices, and other ingredients)
7. Wooden spoon or spatula (to stir and mix the sauce)
8. Aluminum foil (to cover the dish during baking)
9. Colander (to drain extra fat from the meat)

FAQ

Classic Homemade Lasagna With Meat Sauce Recipe Substitutions and Variations

• You can replace the ground beef with ground turkey if you want a leaner option.
• If Italian sausage isn’t available, try swapping it with chorizo or even another type of sausage for a similar kick.
• Instead of crushed tomatoes, diced tomatoes or tomato puree will work just as well in the sauce.
• If you’re out of ricotta cheese, cottage cheese can be used as a similar creamy alternative.
• For Parmesan cheese, you could use grated Pecorino Romano to add a nice tangy flavor.

Pro Tips

1. Make sure you brown your beef and sausage real well before adding the tomatoes coz getting a good sear really brings out the flavor. Rushing this part can make your sauce taste a bit flat.
2. Let your meat sauce simmer a little longer than the recipe says if you can, even if its just an extra 5 minutes. This extra simmer time really helps all the flavors blend better.
3. When you mix your ricotta with the egg, stir it gently so you don’t end up with a mushy layer. You want it to be spreadable but still hold its form during the bake.
4. Once you take the lasagna out of the oven, let it rest for at least 10 minutes instead of digging in right away. This helps it set up and makes it so much easier to cut without falling apart.