There’s something irresistible about a bubbling tray of lasagna coming out of the oven: layers of tender pasta, savory meat sauce, creamy ricotta and molten mozzarella that pull apart in perfect ribbons. This version uses a classic beef-and-Italian-sausage ragù with a simple herbed ricotta — straightforward enough for a weeknight but impressive enough for a family gathering. If you want a crunchy, oven-baked side, try pairing it with the oven-roasted best-ever potato wedges for a complete, crowd-pleasing meal.
Reasons to try it
This lasagna hits the sweet spot between comfort and reliability. It’s not fussy, uses pantry-friendly herbs, and feeds a crowd without requiring laborious techniques like making fresh pasta or béchamel from scratch.
“Family comfort food at its best — rich, cheesy, and reliably perfect every time.”
Perfect occasions: weeknight dinners with leftovers that reheat beautifully, Sunday family meals, potlucks, or holidays when you want something that can be assembled ahead and baked when guests arrive. It’s also budget-friendly: ground beef and sausage stretch a little farther when layered with cheese and noodles.
How this recipe comes together
Think of this as three simple components: cooked pasta sheets, a hearty meat-and-marinara sauce, and a creamy ricotta layer, finished with plenty of mozzarella and a sprinkling of Parmesan. You brown the meats, fold in aromatics and sauce, combine the ricotta with egg and herbs for structure, then stack and bake covered to heat through, uncover to brown the cheese, and finally rest so it slices cleanly. Total hands-on time is about 30–40 minutes; bake time is 50 minutes.
What you’ll need
- 12 lasagna noodles (regular, not oven-ready; or use no-boil noodles and skip the boiling step — see tips)
- 1 pound (450 g) ground beef (80/20 for flavor)
- 1 pound (450 g) Italian sausage, casings removed (mild or hot depending on preference)
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 4 cups marinara sauce (store-bought or homemade)
- 15 ounces (425 g) ricotta cheese
- 1 large egg (binds the ricotta)
- 3 cups shredded mozzarella cheese (about 12 ounces)
- 1 cup grated Parmesan cheese, divided
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper, to taste
Substitutions and notes:
- Use part-skim cheeses to reduce fat, but full-fat cheeses give the creamiest result.
- Swap Italian sausage for pork sausage plus extra fennel seed if you don’t have Italian-style sausage.
- For a vegetarian version, replace the meats with a hearty mushroom and lentil ragù.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a lightly oiled sheet to prevent sticking.
- In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking up the meat with a spoon. Cook until no pink remains, about 6–8 minutes. Drain excess fat if necessary.
- Add the minced garlic and chopped onion to the skillet. Sauté until the onion is translucent and soft, about 4–5 minutes.
- Stir in the marinara sauce, dried basil, and dried oregano. Simmer the sauce for 5–8 minutes to marry flavors. Taste and season with salt and pepper.
- In a medium bowl, combine ricotta cheese, the egg, a pinch of salt and pepper, and 1/4 cup of grated Parmesan. Mix until smooth.
- Assemble: spread a thin layer of meat sauce on the bottom of the baking dish. Place 3–4 lasagna noodles in a single layer. Dollop and spread 1/3 of the ricotta mixture over the noodles, then sprinkle with about 3/4 cup mozzarella and a few tablespoons of Parmesan. Repeat layers (noodles → sauce → ricotta → mozzarella/Parmesan) two more times. Finish with a final layer of noodles, the remaining meat sauce, and the remaining mozzarella and Parmesan.
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake an additional 25 minutes, until the cheese is bubbly and golden.
- Let the lasagna rest for at least 10 minutes before slicing — this helps the layers set so you get clean, beautiful portions.
How to plate and pair
Slice lasagna into generous squares and serve with a spoonful of the oven juices for moisture. Pair it with a bright, acidic salad (arugula with lemon vinaigrette or a classic Caesar) to cut through the richness. For a heartier plate, roasted vegetables or crusty garlic bread work well; if you want another protein idea for a multi-course meal, try the tangy slow-cooked best crockpot BBQ chicken as a contrasting, saucy option.
Garnish ideas: a sprinkle of fresh basil or parsley and an extra dusting of grated Parmesan. Serve with warmed plates to keep slices hot longer.
Storage and reheating tips
- Refrigeration: Cover tightly and refrigerate within two hours of baking. Stored properly in an airtight container or covered with foil, lasagna will keep 3–4 days.
- Freezing: Cool completely, then wrap tightly in plastic wrap and foil (or freeze in a freezer-safe baking dish). Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave until hot throughout (stir or rotate halfway through). For oven reheating, cover with foil and bake at 350°F (175°C) for 20–30 minutes from refrigerated, or 35–45 minutes if still partially frozen, until internal temperature reaches 165°F (74°C).
- Food safety: Always reheat to at least 165°F (74°C) and never refreeze a previously thawed lasagna unless it was frozen immediately after the initial cooking and has been handled safely.
Helpful cooking tips
- Don’t overcook the noodles. Slightly undercooked (al dente) noodles finish in the oven and avoid the mushy texture.
- Drain fatty meat mixtures to prevent a greasy sauce. Tilt the skillet and spoon off excess oil or use a paper towel.
- Stir the ricotta mixture until smooth but don’t overwork it; the egg should bind it without making it runny.
- Make-ahead: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Add 10–15 extra minutes to the bake time if you’re baking from cold.
- For even browning, switch the oven to broil for 1–2 minutes at the end — watch carefully to avoid burning.
Creative twists
- Meat-lover’s: Add chopped pancetta or ground veal for extra depth.
- Veg-forward: Replace meat with roasted eggplant, zucchini, and spinach; sauté vegetables until most moisture has evaporated.
- White lasagna: Swap marinara for a béchamel and use shredded chicken with spinach and mushrooms.
- Extra creaminess: Mix a handful of grated mozzarella into the ricotta mixture before layering.
- Spicy kick: Add red pepper flakes to the meat sauce or use spicy Italian sausage.
Common questions
Q: Can I use no-boil lasagna noodles for this recipe?
A: Yes. If you use oven-ready (no-boil) noodles, skip the boiling step and ensure your sauce is slightly more liquid so the noodles hydrate while baking. You may need to add 5–10 extra minutes to the covered baking time.
Q: How long will leftovers last in the fridge?
A: Properly stored, cooked lasagna lasts 3–4 days in the refrigerator. Reheat only the amount you plan to eat and discard if it smells off or shows signs of spoilage.
Q: Can I assemble and freeze the lasagna before baking?
A: Absolutely. Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking, or bake from frozen adding roughly 20–30 minutes to the covered bake time.
Q: Is it okay to use part-skim cheeses?
A: Yes; part-skim cheeses reduce fat and calories but may yield a slightly less creamy texture. You can use a mix of part-skim and whole-milk cheeses for balance.
Q: How do I prevent watery lasagna?
A: Avoid excess moisture by draining cooked vegetables, using a thicker sauce, and allowing the lasagna to rest before slicing. If your sauce is watery, simmer it longer to reduce and concentrate flavors.
If you try this lasagna, let it rest enough so the layers set — that small patience yields neat slices and a much more satisfying serving experience.
Print
Classic Beef and Italian Sausage Lasagna
- Total Time: 80 minutes
- Yield: 8 servings
- Diet: None
Description
A comforting lasagna layered with beef, Italian sausage, creamy ricotta, and mozzarella, perfect for family dinners or gatherings.
Ingredients
- 12 lasagna noodles
- 1 pound (450 g) ground beef
- 1 pound (450 g) Italian sausage, casings removed
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 4 cups marinara sauce
- 15 ounces (425 g) ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a lightly oiled sheet to prevent sticking.
- In a large skillet over medium heat, brown the ground beef and Italian sausage, breaking up the meat with a spoon for about 6–8 minutes. Drain excess fat if necessary.
- Add the minced garlic and chopped onion to the skillet. Sauté until the onion is translucent, about 4–5 minutes.
- Stir in the marinara sauce, dried basil, and dried oregano. Simmer for 5–8 minutes, then season with salt and pepper.
- In a medium bowl, combine ricotta cheese, the egg, a pinch of salt and pepper, and 1/4 cup of grated Parmesan. Mix until smooth.
- Assemble the lasagna: spread a thin layer of meat sauce in the baking dish, add noodles, dollop ricotta, then mozzarella and Parmesan. Repeat layers twice more. Finish with noodles, remaining meat sauce, mozzarella, and Parmesan.
- Cover with foil and bake for 25 minutes. Remove the foil and bake another 25 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for at least 10 minutes before slicing.
Notes
Use part-skim cheeses for lower fat or substitute Italian sausage with pork sausage and fennel seed for flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian