This meat lasagna recipe is made with the most delicious homemade tomato and meat sauce. It’s hearty, flavorful, and unbelievably good.
To make our favorite lasagna recipe, we start by browning Italian sausage and ground beef, then slowly cook them with tomatoes, garlic, and herbs to create a thick, savory sauce. From there, we layer it with lasagna noodles, a creamy ricotta mixture, and plenty of melted cheese.
Our readers say this is the best lasagna recipe they’ve ever made, and we agree. It takes a little time, but it’s so worth it. If you’re looking for a quicker weeknight option, try our easy lasagna instead.
Key Ingredients
- Lasagna Noodles: Over the years, I’ve fallen in love with no-boil lasagna noodles, which I use most often now. They’re easy, save time, and I love the lighter texture. Our photos and video show traditional noodles, which work just as well (just be sure to boil them before assembling your meat lasagna).
- Cheese Filling: We combine ricotta cheese, Parmesan cheese, and an egg for the creamy filling. Cottage cheese works beautifully as a substitute for ricotta. I also use mozzarella cheese between the layers and on top for that irresistible melted finish.
- Homemade Meat Sauce: We make our lasagna sauce from scratch, and it’s absolutely worth the effort. It simmers for 1 ½ hours, which gives this lasagna its rich, satisfying flavor. You’ll need ground beef, sausage, onion, carrot, garlic, tomato paste, canned tomatoes, and spices. If you’re short on time, I’ve included a shortcut using store-bought sauce in the recipe below.
Find the full recipe with measurements below.
How to Make My Favorite Lasagna
Tip 1: Make the homemade sauce. It’s the slow-cooked tomato meat sauce that makes this lasagna so incredible. It’s similar to spaghetti meat sauce or bolognese but richer and more flavorful. It does take some time, so we make enough for two lasagnas, or one lasagna plus leftovers to toss with spaghetti another night.
Cook the sausage and ground beef until you see browned, crispy bits. Remove them from the pan, then add the onion and carrot and cook until they are softened. Stir in garlic, herbs, tomato paste, water, and canned tomatoes. Then, add the meat back and let the sauce simmer low and slow for 1 to 2 hours to develop a rich flavor.
Tip 2: Layer the lasagna. When the sauce is ready, it’s time to assemble. The layering order is simple: sauce, noodles, cheese, repeat. Finish with another layer of sauce and plenty of cheese on top. Bake until hot, bubbly, and golden.
Tip 3: Bake covered, then uncovered. Bake the lasagna at 375°F for about 50 minutes. Cover with foil for the first 30 minutes, then uncover for the last 20 minutes, allowing the top to become slightly crispy and golden brown.
Tip 4: Let it rest before serving. After baking, let your lasagna sit on the counter for at least 15 minutes before slicing. This little rest period, helps the layers set, so when you’re serving, everything stays together instead of sliding onto your plate.
Serving Suggestions
Lasagna works well with so many side dishes! For something light and fresh, try a classic Caesar salad, a peppery arugula salad, or a Caprese salad with mozzarella, basil , and tomatoes.
I love roasted veggies on the side, too. Try roasted broccoli or broccolini, roasted green beans, or roasted zucchini with feta. I also cannot leave you without recommend a slice of roasted garlic bread. It’s perfect for swooping through extra sauce.
More Lasagna Recipes
- Easy Vegetable Lasagna
- The Best Cheese Lasagna
- Spinach Mushroom Lasagna
- Creamy White Chicken Lasagna
Seriously Good Lasagna
- PREP
- COOK
- TOTAL
This is my family’s favorite lasagna recipe, made with the most delicious homemade meat sauce. Our sauce takes about 2 hours to simmer, but it’s absolutely worth it for the deep, rich flavor it develops. The sauce recipe below yields enough for two lasagnas, allowing you to save half the sauce for another day (it freezes beautifully for up to three months).
If you’re short on time, you can use store-bought sauce instead, which cuts the cooking time by about 1½ hours (see tips below the recipe).
Watch Us Make the Recipe
You Will Need
Homemade Meat Sauce1 pound sweet Italian sausage (450g)
1 pound lean ground beef (450g)
1 cup finely diced onion, 1 medium onion
½ cup finely diced carrot, 2 medium carrots
2 garlic cloves, minced
⅓ cup tomato paste (75g)
2 teaspoons dried basil
1 teaspoon dried oregano
1 ½ cups water
2 large cans crushed tomatoes, 28 ounces each (56 ounces total)
1 to 2 teaspoons fine sea salt
½ teaspoon ground black pepper
1 to 2 teaspoons sugar, optional
For the Lasagna1 tablespoon olive oil
12 unbroken lasagna noodles, see tips for no-boil noodles
16 ounces ricotta cheese or cottage cheese (450g)
1 ounce Parmigiano-Reggiano cheese, finely grated, heaped ½ cup (28g)
1 large egg, beaten
1 pound mozzarella cheese, grated (450g)
Directions
- Make the Sauce
1Brown the meat: If your sausage has casings, slice them lengthwise and peel them off and discard. Place a large, heavy pot over medium-high heat. Add the sausage and beef, breaking them up with a wooden spoon. Cook until the meat is browned and crumbly, about 10 minutes.
2Add vegetables: Stir in the onion and carrots. Cook, stirring occasionally, until softened and beginning to brown, for about 8 minutes.
3Add aromatics and tomato paste: Add the garlic, basil, oregano, and tomato paste. Cook for 1 minute, until fragrant and the tomato paste turns a deeper orange-red color.
4Deglaze the pot: Pour in 1 ½ cups of water and use your spoon to scrape up all the browned bits from the bottom of the pot (they add lots of flavor to the sauce).
5Add tomatoes and simmer: Stir in the canned tomatoes and bring the sauce to a gentle simmer. Season with salt, pepper, and a pinch of sugar if needed. Simmer uncovered for about 1 ½ hours, stirring occasionally and skimming off any excess fat. Taste and adjust the seasoning with salt, pepper, or the optional sugar before using.
6Make ahead: This meat sauce keeps well in the refrigerator for up to 3 days or can be frozen for up to 3 months. The recipe makes about 9 cups. You’ll need 4 ½ cups for one lasagna. Save the rest for a second lasagna or toss it with spaghetti another night.
- Prepare Lasagna
1Prep: Set your oven to 375°F (190°C). Lightly grease a 13×9-inch baking dish or spray it with non-stick cooking spray.
2Cook the noodles (if needed): If using traditional lasagna noodles, boil them according to package directions (about 10 minutes) in a large pot of salted water with 1 tablespoon of olive oil. Drain well and set aside. If using no-boil noodles, skip this step.
3Mix the cheese filling: In a medium bowl, combine the ricotta, Parmesan, and beaten egg until well blended.
4Reserve the sauce: Set aside 4 to 4 ½ cups of your prepared meat sauce for assembling the lasagna.
5Start layering: Spread about 3/4 cup of meat sauce on the bottom of the baking dish. Arrange noodles lengthwise, overlapping slightly to cover the sauce. Cut extra noodles if needed to fill any gaps.
6Add the first layer: Spread half of the ricotta mixture over the noodles. Top with one-third of the mozzarella cheese and 1 ¼ cups of meat sauce.
7Add the second layer: Repeat with another layer of noodles, the remaining ricotta mixture, more mozzarella cheese, and another layer of sauce.
8Finish the top: Add a final layer of noodles, then spread the remaining meat sauce evenly over the top. Sprinkle with the remaining mozzarella cheese.
9Bake: Cover loosely with aluminum foil and bake for 30 minutes. Then uncover it and bake for 20 minutes, or until the cheese is crusty around the edges. Let it rest for at least 15 minutes before serving.
Adam and Joanne's Tips
- Storing: You can assemble it and keep it covered in the fridge for up to 2 days. Put parchment or wax paper between the lasagna and any aluminum foil to prevent reactions with the tomatoes.
- Storing leftovers: Leftover lasagna will last in the refrigerator for 3 to 4 days or in the freezer for up to 3 months. Thaw and reheat gently for the best results.
- Reheating: The best way to reheat lasagna is in the oven. Preheat your oven to 350°F, cover with foil, and bake until heated through. If you’re in a hurry, the microwave is your quickest option. (I cover smaller portions with a plate or paper towel and microwave until hot.)
- Shortcut meat sauce: Cook the sausage, beef, onions, and carrots as directed in the recipe above. Add garlic and cook for a minute. Stir in two (28-oz) jars of jarred sauce and scrape up any browned bits from the bottom of the pot. Return the meat to the pan and simmer for 20 to 30 minutes, or until the carrots are tender. Skim off any excess fat and adjust the seasonings to taste.
- Sugar in the sauce: If your sauce tastes too acidic, add a pinch or so of sugar to balance it out.
- The nutrition facts provided below are estimates.
The directions were a little complicted to follow, but OMG – it came out sooooo delicious ! I give it 5 stars.
Can i use ground oregeno and parsley, just less? Or will that change the taste
Yes!
In my 66 years of life, I never had a spaghetti sauce that tasted this good and so easy to make. The recipe speaks for itself in the title and seriously that good! I followed the recipe and the only thing I would change was double up on the cheese filling. This was absolutely delicious thank you for sharing your recipe
AWESOME LASAGNA!! This was a big hit with my family! I made two 9 x 13 pans right away. I used Barilla oven-ready noodles. I followed the recipe as written except I used 1 1/2 lbs of ground beef (no sausage) and I added chopped fresh, flat-leaf parsley to the ricotta mixture. 1 1/2 TIMES THE SAUCE RECIPE: the only change I would make is to make more sauce. I needed to add a jar of sauce (I used Rao’s Tomato & Basil) so I would have enough and it was just enough. Other than that, this recipe is absolutely perfect! HELPFUL TIPS: BATHE THE NOODLES – I always bathe my oven-ready noodles for a minute in a pan of water before using them. This seems to lesson the amount of sauce they soak up while cooking. SLOW COOKER SAUCE – After browning the meat and adding the tomato paste and water to the pan on the stove, I transferred it to a slow cooker and added the tomatoes, salt, pepper and sugar and cooked on high for 3 hours. It made it easier and hands-off, freeing me up to do other things. BAKING SODA – I did add 1 tsp of baking soda at the end which seemed to mellow out the sauce with no discernable difference in taste. PAIR WITH HOMEMADE ITALIAN BREAD – I found a quick and easy Italian bread recipe (I used Girl Verses Dough recipe which my family also loved!) and take the minimal time to make it. SO much better than store bought and a worhty pairing to this amazing lasagna! THANK YOU for a delicious recipe which will be my go-to lasagna recipe from now on!!!
Completely different recipe. Didn’t even read it.
Sounds like you have created your own recipe. I just might try it.
I made it exactly like the recipe. And just like the title it’s Seriously good!
So glad you enjoyed it, Derek!
This was my first lasagna and it was delicious. It made enough for a 9×12 pan and an 8×8 pan. I cooked them both and froze the small pan . When I defrosted and served it a week later it was at least as good as the first pan, maybe better!
I made the lasagne and we loved it. I have 1/2 the sauce frozen. Is this good to use as is for a spaghetti sauce? Please email me as I am planning to use this weekend….in 3 days. Thanks!!
Hi Frankie, This sauce makes a great pasta sauce. We actually do this for our veggie spaghetti!
No mention of the pan size. I’m guessing 9×13 cuz that’s what more complete recipes lean to.
Hi Nicholas, You are correct, I think you just missed the pan size noted in the recipe. In the recipe under prepare the lasagna, we say “Preheat the oven to 375°F (190°C). Lightly grease a 13×9 inch baking dish, or use non-stick cooking spray.”
Probably worth a mention that that 9×13 pan works best if 3 in deep. A 2-in deep casserole 9×13 would be challenging to fit it all in. Great recipe! I made a crock pot bolognese that I let rest overnight in the fridge. I also had a gallon or 2% milk just starting to sour so I made the ricotta too. I use jovial brown rice oven ready noodles and they are terrific.
can this be frozen? before baking?
Yes, tips for this are included in the recipe above: “You can assemble it and keep it covered in the fridge for up to 2 days. Tip: Put parchment or wax paper between the lasagna and any aluminum foil to prevent reactions with the tomatoes.”
It was a good and easy recipe. I added a little cottage cheese in with ricotta and Parmesan. I used Jimmy Dean hot sausage with the hamburger and used some Italian seasoning and Chile powder with the other seasonings. I am going to use it again as the carrot was new to me and I think it really brought something to the recipe. Thanks I want more☺️
The name says it all! I made this lasagna for my son’s birthday (today), and it is fantastic. Tip: do the meat sauce! The flavor is worth every minute of the simmering time. So excited to add this to my recipe box of family staple recipes.
This was amazing! I made it for a birthday and had many come back for seconds. 😊
Just finished making this and my gosh! This has to be the yummiest recipe for lasagna I’ve come across. The only additional ingredient that I used was baby spinach mixed in the ricotta cheese and a handful of more baby spinach in the meat sauce! Saving this recipe to use as my go-to when I make lasagna in the future.
Thanks for sharing this recipe! I made this for my family this evening, and everyone loved it. I pretty much stuck to your recipe, but I snuck in maybe 4 – 5 shacks of italian seasoning into the sauce mix. I also used almost all the sauce in just 1 pan. I was worried it would be too much, but the family really enjoyed all the extra meat and sauce. Thanks again! I would highly recommend this to anyone!
It was good. Added a green pepper to meat sauce towards end to keep crispy in slices. Added spinach and Italian parsley to ricotta with a dash of nutmeg, salt and pepper. Added half regular container of regular cottage cheese because that sounded good. This combo is exceptional, will never go without again. Delectable! Neutral lasagna, wouldn’t go without a little cottage cheese, makes it more savory. Maybe should’ve done a little more spinach. Recipe would be interesting with mushrooms as well.
Thank you for this recipe, which I am hoping to try. Italian sausage are not easily found in my little island. Then it will be expensive. So I may have to reduce the quantity or use turkey sausage.
This recipe is so good, and really easy (just takes a little time). And it plates up so beautifully! Instant favorite.
My “sista-cuz” makes the best meat sauce and recently brought me some. I took it out of freezer and added it to yours with some cab sauv instead of water. I also added blanched, chopped baby spinach to ricotta sauce. Gave half batch to my neighbor. So delicious and “veggie packed” we cheated with a frozen Raspberry pie for dessert. Thank you for helping out.