Description

This Lasagna With Meat Sauce is a hearty, crowd-pleasing comfort dish featuring a rich blend of ground beef and sweet Italian sausage, a creamy ricotta filling, and no-boil noodles for easy assembly and perfect results every time.

Ingredients

Extra-virgin olive oil

Lean ground beef

Sweet Italian sausage (removed from casing)

1 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

Kosher salt

4 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon red‑pepper flakes

2 tablespoons tomato paste

1 can whole peeled tomatoes in juice (pureed)

2 cups whole‑milk ricotta

1/4 cup whole milk

2 eggs

1 cup Parmigiano‑Reggiano, finely grated

2 cups low‑moisture mozzarella, shredded

1/4 cup flat-leaf parsley, chopped

Freshly ground black pepper

Dry lasagna noodles (no-boil style preferred)

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Instructions

Preheat oven to 375 °F. In a large saucepan over medium-high heat, heat olive oil and cook the beef, sausage, onion, carrots, celery, and salt until meat is browned and vegetables soften, about 10 minutes.
Stir in garlic, oregano, and red-pepper flakes; cook until fragrant, about 1 minute.
Add tomato paste and cook for 2 minutes. Puree tomatoes and add to the sauce. Bring to a boil, reduce heat, and simmer for 15 minutes until slightly thickened. Remove from heat.
In a bowl, combine ricotta, milk, eggs, most of the Parmesan, 1 1/2 cups mozzarella, parsley, salt, and pepper to make the cheese mixture.
In a 9×13-inch baking dish, spread 2 cups meat sauce. Layer 3 noodles, 2 cups cheese mixture, then noodles, and repeat twice more. Top with remaining meat sauce.
Sprinkle with remaining mozzarella and Parmesan. Cover loosely with parchment and foil and place on a baking sheet.
Bake covered for 40–45 minutes until noodles are al dente. Uncover and bake 20–25 minutes until bubbly and golden.
Let rest on a wire rack for 20 minutes before slicing and serving.

Notes

Use spicy sausage for extra heat or sautéed vegetables for added flavor.
No-boil noodles simplify the process and absorb sauce beautifully.
Lasagna can be assembled ahead and baked the next day.
Resting before slicing ensures clean, firm layers.
Freezes well—wrap individual portions for easy future meals.

Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 8g
Sodium: 740mg
Fat: 29g
Saturated Fat: 13g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 32g
Cholesterol: 115mg