This Ultimate Cheesy Beef Lasagna is rich, hearty, and loaded with layers of savory meat sauce, creamy ricotta filling, tender lasagna noodles, and plenty of melted mozzarella and Parmesan.
The homemade meat sauce is slowly simmered with ground beef, sausage, tomatoes, garlic, and flavorful herbs for incredible depth. Combined with a creamy cheese filling and baked until golden and bubbling, this lasagna is the ultimate comfort food dinner!
Prep Time: 30 minutes
Cook Time: 1 hour
Resting Time: 20 minutes
Total Time: About 1 hour 50 minutes
Servings: 10–12
Difficulty: Intermediate
Method: Stovetop + Oven
Baking Dish: 9 × 13-inch (23 × 33 cm)
Ingredients
For the Meat Sauce
- 1 lb (450 g) ground beef
- 1 lb (450 g) sausage, casings removed
- 1 small onion (about 100 g), finely diced
- 4 cloves garlic (about 12 g), minced
- 2¾ cups (680 g) marinara sauce
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tablespoons (30 g) tomato paste
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon dried basil
- 2 teaspoons Italian seasoning
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil, if needed
For the Ricotta Filling
- 1 container (15 oz / 425–450 g) whole-milk ricotta cheese
- 1 large egg
- ½ cup (50 g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Lasagna Layers
- 12–15 lasagna noodles, enough for 3 layers
- 3 cups (300 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
Optional Garnish
- Fresh basil
- Fresh parsley
- Extra grated Parmesan
- Crushed red pepper flakes
Instructions
1. Prepare the Meat Sauce
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the ground beef and sausage. Cook for 7–10 minutes, breaking the meat apart with a wooden spoon, until browned and fully cooked.
If there is excess fat, carefully drain some of it.
2. Add the Onion and Garlic
Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Be careful not to burn the garlic.
3. Add the Tomato Ingredients
Stir in the marinara sauce, crushed tomatoes, and tomato paste.
Add the sugar, dried basil, Italian seasoning, salt, black pepper, and red pepper flakes, if using.
Stir until everything is well combined.
4. Simmer the Sauce
Bring the sauce to a gentle simmer. Reduce the heat to low and cook uncovered for 30–45 minutes, stirring occasionally.
The sauce should become thick, rich, and flavorful. If it gets too thick, add a small splash of water.
Taste and adjust the seasoning as needed.
5. Prepare the Ricotta Filling
In a medium bowl, combine the ricotta, egg, Parmesan, parsley, garlic powder, salt, and black pepper.
Mix until smooth and evenly combined. Set aside.
6. Cook the Lasagna Noodles
Bring a large pot of salted water to a boil.
Cook the lasagna noodles according to the package directions until just shy of al dente. They will continue cooking in the oven.
Drain carefully and arrange the noodles in a single layer on a lightly oiled baking sheet or parchment paper to prevent sticking.
7. Preheat the Oven
Preheat the oven to 375°F (190°C).
Lightly grease a 9 × 13-inch baking dish.
8. Assemble the First Layer
Spread about 1½ cups of meat sauce over the bottom of the baking dish.
Arrange a layer of lasagna noodles over the sauce, slightly overlapping if necessary.
Spread approximately one-third of the ricotta mixture over the noodles.
Sprinkle with about 1 cup of shredded mozzarella and a little Parmesan.
9. Repeat the Layers
Repeat the layering process:
Meat sauce → noodles → ricotta mixture → mozzarella → Parmesan.
Continue until you have three layers, dividing the ingredients evenly.
10. Finish the Top
For the final layer, arrange the remaining noodles over the filling.
Spread the remaining meat sauce evenly over the top, making sure the edges of the noodles are covered.
Finish with the remaining mozzarella and Parmesan cheese.
11. Cover and Bake
Cover the baking dish tightly with aluminum foil. To prevent the cheese from sticking, lightly spray the underside of the foil with cooking spray.
Bake for 30 minutes.
12. Uncover and Continue Baking
Remove the foil and bake for another 20–25 minutes, until the sauce is bubbling around the edges and the cheese is melted and golden.
For an extra-golden top, broil for 1–2 minutes at the end, watching carefully.
13. Rest Before Slicing
Remove the lasagna from the oven and let it rest for 15–20 minutes before slicing.
This allows the layers to set, making it easier to cut neat, beautiful portions.
14. Garnish and Serve
Sprinkle with fresh basil or parsley. Add extra Parmesan or crushed red pepper flakes if desired.
Slice into generous portions and serve warm!
Chef’s Tips
- Simmer the Meat Sauce: Allowing the sauce to simmer for 30–45 minutes develops a deeper, richer flavor.
- Don’t Overcook the Noodles: Cook them just shy of al dente so they hold their shape during baking.
- Use Whole-Milk Ricotta: It creates a richer and creamier filling.
- Shred Your Own Mozzarella: Freshly shredded cheese usually melts more smoothly.
- Don’t Skimp on Sauce: Make sure the noodles are covered to prevent dry edges.
- Let It Rest: Resting before slicing helps the layers hold together.
- Use a Sharp Knife: A sharp knife makes cutting and serving much easier.
Delicious Variations
Extra Cheesy Lasagna: Add 1 cup of shredded provolone or fontina between the layers.
Three-Meat Lasagna: Add cooked chopped bacon or pancetta to the meat sauce.
Spicy Lasagna: Use hot sausage and add extra red pepper flakes.
Vegetable Lasagna: Add sautéed mushrooms, spinach, zucchini, or roasted peppers between the layers.
Creamy Lasagna: Add a thin layer of béchamel sauce between the meat and cheese layers.
Make-Ahead Instructions
Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking.
When ready to bake, remove it from the refrigerator and let it stand at room temperature for about 20–30 minutes.
Bake covered for approximately 40 minutes, then uncover and bake another 20–25 minutes, or until hot and bubbling.
Freezer Instructions
To freeze unbaked lasagna, assemble it in a freezer-safe baking dish and wrap tightly with plastic wrap followed by aluminum foil.
Freeze for up to 2–3 months. Thaw overnight in the refrigerator before baking.
You can also freeze individual portions of fully cooked and cooled lasagna in airtight, freezer-safe containers for up to 3 months.
Storage and Reheating
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or larger portions covered in a 350°F (175°C) oven until heated through.
Add a little extra marinara sauce before reheating if the lasagna seems dry.
Serving Suggestions
Serve this hearty lasagna with:
- Garlic bread
- Warm crusty bread
- Caesar salad
- Fresh green salad
- Roasted vegetables
- Garlic knots
- Steamed broccoli
Finish each serving with extra Parmesan and fresh basil for an extra delicious touch.
Final Result
A rich, cheesy, homemade lasagna featuring layers of savory beef and sausage sauce, creamy seasoned ricotta, tender pasta, stretchy mozzarella, and Parmesan cheese.
Baked until bubbling and golden, this comforting family favorite is perfect for Sunday dinners, holidays, and special occasions!