The Best Classic Meat Lasagna
Ingredients
- Groupe 1 : For the Meat Sauce
- 1 lb 450g – ground beef (80/20)
- ½ lb 225g – Italian sausage
- 1 medium – yellow onion finely diced
- 3 cloves – garlic minced
- ¼ cup – dry red wine or beef broth
- 28 oz 800g – marinara sauce
- 2 tbsp – tomato paste
- 1 tsp – Italian seasoning
- ½ tsp – sugar
- ½ tsp – salt
- ¼ tsp – black pepper
- 2 tbsp – fresh parsley chopped
- Groupe 2 : The Cheese Mixture
- 15 oz 425g – whole milk ricotta cheese
- 16 oz 450g – cottage cheese
- 1 large – egg
- ¼ cup – fresh parsley chopped
- 1 cup – shredded mozzarella cheese réservé des 4 cups totaux
- ½ cup – grated Parmesan cheese
- Groupe 3 : Assembly
- 12 – lasagna noodles ou 9 grandes
- 3 cups – shredded mozzarella cheese reste des 4 cups
- Extra – for topping: Parmesan cheese
Instructions
- Prepare the Lasagna Sauce: In a large skillet over medium-high heat, brown the ground beef and Italian sausage with the diced onion for 5-7 minutes. Add minced garlic and cook for 1 more minute.
- Pour in the red wine (or broth) and stir until almost evaporated (about 2 minutes).
- Add marinara sauce, tomato paste, Italian seasoning, sugar, salt, pepper, and parsley. Bring to a simmer, cover, and cook for 5-10 minutes to meld flavors.
- Make the Cheese Filling: In a large bowl, combine ricotta, cottage cheese, 1 cup of mozzarella, the egg, parsley, and Parmesan cheese. Mix until thoroughly combined.
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook noodles until al dente (8-10 mins). Drain and rinse under cold water to prevent sticking.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Layer the Lasagna (Bottom): Spread 1 cup of meat sauce in the bottom of a 9×13-inch baking dish.
- First Layer: Add 3-4 lasagna noodles. Spread with ⅓ of the cheese mixture, sprinkle with 1 cup of mozzarella, and top with 1 cup of meat sauce.
- Second Layer: Repeat: Noodles, ⅓ cheese mixture, 1 cup mozzarella, 1 cup meat sauce.
- Final Layers: Add the last noodles. Top with all remaining meat sauce, then sprinkle with the last 1 cup of mozzarella and extra Parmesan.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for 20-25 more minutes until bubbly and golden.
- Rest: Let the lasagna rest for 15-20 minutes before slicing and serving.
Notes
- Pro Tip: Undercook the noodles slightly as they’ll continue cooking in the oven.
- Make Ahead: Assemble the lasagna up to 1 day ahead, cover, and refrigerate. Bake as directed, adding 10-15 minutes if cold from fridge.
- Freezing: Assemble and freeze unbaked for up to 3 months. Thaw overnight in fridge before baking, or bake from frozen (add 30-45 mins covered).
- No-Boil Noodles: Can be used. Ensure sauce covers noodles completely and add ¼ cup water to the dish before baking.
🏆 Why This Is the Best Lasagna Recipe & 5 Pro Tips
This recipe is your blueprint for the perfect family meal: incredible flavor with zero-fuss, guaranteed results.
🔥 5 Chef’s Secrets for Lasagna Perfection
Follow these tips to avoid common mistakes every time.
- Unlock Deep Flavor: After browning the meat, deglaze your pan with a splash of dry red wine (like Chianti) or broth. This simple trick lifts the caramelized bits, adding a rich, complex depth that tastes like it simmered for hours.
- Use the Ultimate Cheese Blend: The combination of creamy ricotta and moist cottage cheese is the secret to a luscious layer that reheats beautifully without ever drying out.
- Master Noodle Doneness: Cook lasagna noodles until they are just al dente (firm to the bite). They will soften perfectly in the oven, preventing a mushy final texture.
- Invest in Your Sauce: The foundation matters. A high-quality jarred marinara (like Rao’s®) creates a rich, complex base that inexpensive sauces can’t match.
- The Non-Negotiable Rest: Let the lasagna rest for 20-30 minutes after baking. This critical step allows the layers to set, ensuring you get clean, beautiful slices that hold their shape.
🧠 The Result? A Meal-Prep Marvel.
Engineered for convenience, this lasagna assembles ahead, freezes perfectly, and feeds a crowd with delicious leftovers. It’s the ultimate make-ahead dinner.
How to Store This Lasagna Recipe
Refrigerating
Assemble the lasagna up to 2 days ahead and store covered in the refrigerator until ready to bake.Add 10-20 minutes to the baking time if cooking from cold.
Freezing Lasagna
Lasagna freezes beautifully before or after baking.Wrap tightly in plastic wrap and aluminum foil, or store in an airtight container for up to 3 months.Thaw overnight in the refrigerator before baking.If baking from frozen, expect 60-90 minutes of cooking time.
Reheating
Reheat individual portions in the microwave for 2-3 minutes.For whole portions, reheat covered with foil in a 350°F oven for about 30 minutes until warmed through.
Lasagna Recipe Variations
One of the best things about this lasagna is its adaptable foundation.Use the same foolproof layering and baking method to create entirely new dishes.Here are four delicious variations to try:
1.The Ultimate Vegetable Garden Lasagna (Vegetarian)
A hearty, flavor-packed dish that will satisfy everyone.
- Replace the meat sauce with 4 cups of roasted vegetables (zucchini, eggplant, bell peppers, and mushrooms work wonderfully).
- Add a layer of fresh spinach or sautéed kale between the cheese and vegetable layers for extra nutrition and color.
- Pro Tip: For a richer “umami” flavor in the sauce, add 2 tablespoons of tomato paste and a dash of soy sauce or balsamic vinegar to your marinara.
2.Creamy Spinach & Artichoke Lasagna
Inspired by the classic dip, this white lasagna is rich and luxurious.
- Omit the red meat sauce entirely.
- For the filling: Sauté 10 oz of fresh spinach and one 14 oz can of artichoke hearts (chopped).Mix this into your ricotta and cottage cheese blend.
- For the sauce: Prepare a simple béchamel sauce (4 tbsp butter, 1/4 cup flour, 3 cups milk).Use this in place of the meat sauce for layering.
3.Weeknight Shortcut “No-Boil” Lasagna
Cut your active prep time in half for a quick and easy dinner.
- Use “oven-ready” or “no-boil” lasagna noodles.Simply layer them directly from the box—no precooking needed.
- Crucial Adjustment: Ensure your meat sauce has an extra 1/2 cup of liquid (water or broth) and spread it thinly.The noodles will absorb this moisture as they bake.
- Cover tightly with foil for the first 40 minutes of baking to steam the noodles perfectly.
4.Four-Cheese “Formaggio” Lasagna
A decadent, cheesy masterpiece for true cheese lovers.
- Enhance the cheese mixture by adding 1 cup of shredded fontina or provolone cheese to the ricotta blend.
- Between layers, add small dollops of creamy goat cheese or mascarpone for pockets of tangy richness.
- Finish the top with a generous sprinkle of Pecorino Romano alongside the mozzarella and Parmesan for a sharper, saltier finish.
Mix & Match: Feel free to combine ideas! Try a Vegetable & Goat Cheese Lasagna or a “No-Boil” Spinach Artichoke version.This recipe is your canvas—enjoy creating your own family favorite.
What to Serve with Lasagna
Pair your homemade lasagna with:
- Garlic bread or focaccia
- Caesar salad or Greek salad
- Steamed green beans or roasted vegetables
- Caprese salad with fresh mozzarella and tomatoes
Nutrition Information
Each serving (1/12 of recipe) contains approximately 377 calories, 28g carbohydrates, 29g protein, and 16g fat.
FAQs
Can I use no-boil noodles?
Yes! Many readers have successfully used oven-ready noodles without any modifications to this recipe.
Is this lasagna recipe suitable for meal prep?
Yes! It’s perfect for meal prep.You can assemble it ahead, freeze it, and it reheats beautifully, making it ideal for planning your weekly dinners.
Why is my lasagna watery?
Make sure to let it rest for at least 15-30 minutes after baking–this allows the layers to set.
Can I make this gluten-free?
Absolutely! Use gluten-free lasagna noodles and ensure your pasta sauce is certified gluten-free.
Tried this recipe? Leave a comment below to share your experience!
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