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The Ultimate Classic Homemade Beef and Sausage Lasagna

A tall, rich slice of amazing lasagna with layers of meat sauce and melted, gooey cheese dripping down the sides.
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Make the best homemade lasagna featuring rich meat sauce, creamy ricotta, and layers of perfectly melted mozzarella. This recipe delivers the ultimate comfort food experience for family dinners or feeding a crowd.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Italian sausage, casings removed
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped
  • 1 box (16 ounces) lasagna noodles
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 4 cups shredded mozzarella cheese
  • 1 tablespoon olive oil

Instructions

  1. Cook the ground beef and Italian sausage in a large pot over medium heat until browned. Drain off excess fat.
  2. Add the chopped onion to the meat and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and parsley. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. This builds the rich meat sauce flavor.
  4. While the sauce simmers, cook the lasagna noodles according to package directions until al dente. Drain the noodles and lay them flat on parchment paper to prevent sticking.
  5. In a medium bowl, combine the ricotta cheese, egg, and 1/4 cup Parmesan cheese. Mix well until smooth. This is your creamy cheese layer.
  6. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  7. Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: noodles, the remaining ricotta mixture, another third of the mozzarella, and the remaining meat sauce.
  13. Top with a final layer of noodles, the remaining mozzarella cheese, and a sprinkle of extra Parmesan cheese.
  14. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  15. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is bubbly and lightly browned.
  16. Let the lasagna rest for 15 minutes before slicing and serving. This helps the layers set for a clean cut.

Notes

  • For a make ahead lasagna, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you prefer a less sweet sauce, substitute one of the crushed tomato cans with diced tomatoes.
  • Use no-boil lasagna noodles if you want to skip the boiling step, but adjust the liquid in your sauce slightly to ensure they hydrate properly during baking.

Nutrition

Find it online: https://pureplatepath.com/best-classic-homemade-lasagna-recipe/