This hearty and satisfying Lasagna With Meat Sauce recipe is my go-to whenever I want to serve a crowd-pleasing, flavor-packed comfort dish. Featuring a rich meat sauce with ground beef and sweet Italian sausage, and a creamy, cheesy ricotta filling, this lasagna is both indulgent and easy to prepare. No-boil noodles make the process smoother, and the results are always golden and delicious.

Why I’ll Love This Recipe

I love how this lasagna combines deep, savory flavors with creamy, cheesy layers that are both satisfying and easy to put together. The seasoned sausage adds a burst of flavor, while the ricotta and mozzarella filling brings the perfect balance of richness. Using no-boil noodles cuts down on steps, making this recipe accessible without sacrificing taste. Whether for a special dinner or a make-ahead freezer meal, this dish delivers every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Meat Sauce

• Extra-virgin olive oil

• Lean ground beef

• Sweet Italian sausage (removed from casing)

• Onion, chopped

• Carrots, peeled and chopped

• Celery stalks, chopped

• Kosher salt

• Garlic cloves, minced

• Dried oregano

• Red‑pepper flakes

• Tomato paste

• Whole peeled tomatoes in juice (pureed)

Cheese Mixture

• Whole‑milk ricotta

• Whole milk

• Eggs

• Parmigiano‑Reggiano, finely grated

• Low‑moisture mozzarella, shredded

• Flat-leaf parsley, chopped

• Kosher salt and freshly ground pepper

Assembly

• Dry lasagna noodles (no-boil style preferred)

Directions

1. Preheat the oven to 375 °F. In a large saucepan over medium-high heat, heat the olive oil and cook the beef, Italian sausage, onion, carrots, celery, and salt until the meat is browned and the vegetables soften—about 10 minutes.

2. Stir in garlic, oregano, and red-pepper flakes; cook until fragrant, about 1 minute.

3. Add tomato paste and cook for 2 more minutes.

4. Puree the canned tomatoes in a blender or food processor, then add to the sauce. Bring to a boil, reduce heat, and simmer until slightly thickened but still loose—around 15 minutes. Remove from heat.

5. In a bowl, whisk together ricotta, milk, eggs, most of the Parmesan, part of the mozzarella, parsley, salt, and pepper to create your cheese filling.

6. In a 9×13‑inch baking dish, start with 2 cups of meat sauce. Layer 3 noodles, then 2 cups cheese mixture, then noodles, and repeat twice more. Top with remaining meat sauce.

7. Sprinkle with the remaining mozzarella and Parmesan. Loosely cover with parchment and then foil, and place on a rimmed baking sheet.

8. Bake covered for 40–45 minutes until the noodles are tender but still al dente. Uncover and bake another 20–25 minutes until bubbly and golden.

9. Let rest on a wire rack for about 20 minutes before cutting into squares.

Servings And Timing

• Servings: 8 to 10

• Prep Time: 45 minutes

• Cook Time: 1 hour 10 minutes

• Rest Time: 20 minutes

Variations

• Add spinach or sautéed mushrooms into the cheese mixture for more flavor and nutrition.

• Use spicy Italian sausage for a bit of heat.

• Swap out some ricotta with béchamel sauce for a silkier filling.

• Try homemade or traditional boiled noodles instead of no-boil.

• Add a layer of roasted red peppers or grilled zucchini for an extra twist.

Storage/Reheating

• Refrigerator: I wrap leftovers in parchment and foil, then place them in a container or zip-top bag. Stored this way, they last 3 to 4 days in the fridge.

• Freezer: I wrap individual slices the same way and store them in freezer bags for up to one month.

• Reheating: I bake wrapped slices in a 375°F oven for about 20 minutes until heated through. The parchment and foil help retain moisture and keep the texture intact.

FAQs

1. How Do I Know When The Lasagna Is Done?

I look for bubbling sauce, puffed layers, and golden brown cheese on top. It also sets nicely after a 20-minute rest, making it easier to slice.

2. Can I Prepare This Lasagna In Advance?

Yes, I often assemble it the night before and refrigerate. I add a few extra minutes to the bake time if it’s going straight from the fridge to the oven.

3. What If I Don’t Have Ricotta Cheese?

I’ve used cottage cheese or even Greek yogurt in a pinch. It changes the texture slightly, but still tastes great.

4. Why Use No-Boil Noodles?

I love how no-boil noodles save time and dishes. They absorb moisture from the sauce while baking and come out tender with perfectly structured layers.

5. Can I Use A Glass Dish Instead Of Ceramic?

Yes, but I prefer ceramic or enameled cast iron for more even heat and better browning on the edges.

Conclusion

This Lasagna With Meat Sauce is one of those recipes I return to again and again. It’s rich, savory, and comforting—just what I want from a classic lasagna. Whether I’m serving it for guests or stashing slices in the freezer for busy nights, it always hits the mark.