Classic Family Style Meat Lasagna with Three Cheeses
Meat Lasagna
Layers of savory meat sauce, tender pasta, and a creamy three-cheese blend make this the ultimate comfort food.
Nutrition (per serving)
There is something truly magical about a tray of lasagna being pulled from the oven, its edges bubbling and the scent of garlic and herbs filling the kitchen. This family-style recipe is the one I turn to whenever I want to show my loved ones how much I care. It’s not just a meal; it’s a centerpiece for Sunday dinners, birthdays, or any occasion that calls for a big, warm hug in food form.
The secret to a great lasagna lies in the layers. By combining ground beef with savory Italian sausage, we create a sauce that has incredible depth. We then balance that richness with a creamy, herbed ricotta mixture and plenty of gooey mozzarella. Letting it rest after baking is the hardest part, but it ensures you get those perfect, clean layers that stay together on the plate.
Ingredients
- Ground beef:1 lb
- Italian sausage (bulk):1 lb
- Onion, finely diced:1 piece
- Garlic, minced:3 cloves
- Tomato sauce:30 oz
- Tomato paste:6 oz
- Dried oregano:2 tsp
- Dried basil:1 tsp
- Ricotta cheese:15 oz
- Egg:1 piece
- Grated Parmesan cheese:½ cup
- Lasagna noodles:12 pieces
- Shredded mozzarella cheese:4 cups
- Fresh parsley, chopped:1 tbsp
Instructions
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Preheat your oven to 375°F. Grease a 9x13 inch baking dish with non-stick spray or olive oil.
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In a large skillet over medium-high heat, brown the ground beef and Italian sausage until cooked through. Drain any excess grease from the pan.
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Add the diced onion and minced garlic to the meat. Cook for 5 minutes until the onion is translucent.
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Stir in the tomato sauce, tomato paste, oregano, and basil. Simmer the sauce on low heat for about 15 minutes, then season with salt and pepper to taste.
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In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and fresh parsley. Mix until well incorporated.
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To assemble, spread 1 cup of meat sauce on the bottom of the baking dish. Top with a layer of lasagna noodles.
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Spread 1/3 of the ricotta mixture over the noodles, then sprinkle with 1 cup of mozzarella and another cup of meat sauce.
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Repeat the layers twice more, finishing with a final layer of noodles topped with the remaining sauce and mozzarella cheese.
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Cover the dish tightly with aluminum foil. Bake for 25 minutes, then remove the foil and bake for another 25-30 minutes until the cheese is golden and bubbly.
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Remove from the oven and let it rest for at least 15 minutes before cutting to allow the layers to set.
Tips & Notes
- To prevent the cheese from sticking to the foil, give the underside of the foil a quick spray with oil before covering the dish.
- If you are using no-boil noodles, ensure they are completely submerged in the sauce so they soften properly during baking.
- For extra flavor, let the meat sauce simmer for an hour if you have the time—it deepens the savory notes significantly.
