Name: Easy and Delicious Ultimate Meat Lasagna Recipe
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 1.5 pounds ground beef (85% lean); 0.5 pounds ground pork; 1 tablespoon olive oil; 3 cloves garlic (minced); 1 large onion (chopped); 28 ounces canned crushed tomatoes; 15 ounces can tomato sauce; 6 ounces tomato paste; 1 tablespoon dried basil; 1 teaspoon fennel seeds; 1 teaspoon Italian seasoning; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 4 cups mozzarella cheese (shredded); 1 cup Parmesan cheese (grated); 15 ounces ricotta cheese; 1 large egg; 12 noodles lasagna noodles (no-boil or regular)

Okay, here we go! This lasagna… it’s the real deal. Not gonna lie, it’s a bit of a project, but the payoff is HUGE. Think layers of cheesy, meaty goodness that make everyone go silent except for the “mmmm” sounds. It’s comfort food cranked up to eleven. You HAVE to try it.

So, story time. My husband? Total meat-and-potatoes kinda guy. Vegetables are…negotiable. But THIS lasagna? He inhales it. One time I made a double batch and thought I was being all clever, prepping for the week. Gone. In two days. Two! He even ate it cold for breakfast, straight from the fridge. Said it was the “perfect hangover cure.” I didn’t ask questions. Just started making more lasagna. It’s basically a love language at this point.

Why You’ll Love This Easy and Delicious Ultimate Meat Lasagna Recipe

It’s basically a hug in food form. Warm, comforting, and makes you feel all cozy inside.
Leftovers are even better the next day (or cold, straight from the fridge…don’t judge).
It’s a crowd-pleaser. Even the pickiest eaters usually cave for this.
It makes you feel like a domestic god/goddess, even if the rest of your kitchen is a disaster zone (mine usually is).

How to Make It

Okay, listen up. First, you gotta brown your meat. I usually use a mix of ground beef and Italian sausage, because why not? Get it nice and brown, drain off the grease (unless you’re feeling extra indulgent, then leave a little – shhh, I won’t tell). Then, toss in your chopped onions and garlic. Cook ’em till they’re soft and fragrant – that’s key! Nobody wants crunchy onions in their lasagna.

Next, dump in your tomato sauce, crushed tomatoes, tomato paste (that stuff is POWERFUL, don’t skip it!), and all your Italian seasoning. Simmer that sucker for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavor, trust me. I’ve even let it go for an hour sometimes when I get distracted binge-watching something.

While that’s simmering, let’s tackle the cheese! Mix ricotta cheese, parmesan cheese, mozzarella cheese (save some for the top!), an egg (it helps bind everything together), and some more Italian seasoning in a bowl. Don’t be shy with the cheese!

Now, for the assembly! This is where it gets fun…and a little messy. Spread a thin layer of sauce on the bottom of your baking dish (so the noodles don’t stick!). Then, layer on the noodles (I use the oven-ready kind, because ain’t nobody got time to boil noodles), ricotta mixture, meat sauce, and mozzarella. Repeat, repeat, repeat! Top with the remaining mozzarella.

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Bake it in the oven until it’s bubbly and golden brown. Let it rest for at least 15 minutes before slicing and serving. This is important! It lets the lasagna set up and prevents it from being a soupy mess.

Ingredient Notes

Ground Beef: I usually go for 80/20. You get some fat for flavor, but not so much that it’s swimming in grease. If you’re feeling fancy, ground veal is amazing in this too!
Italian Sausage: Hot or sweet, it’s your call. I like to use a mix of both to get a little kick. Just make sure you remove the casings first. Nobody wants to bite into a chewy sausage casing in their lasagna.
Ricotta Cheese: Whole milk ricotta is the way to go. It’s creamier and richer than part-skim. Trust me, you won’t regret it. Don’t use cottage cheese, I tried it once, disaster.
Tomato Paste: This stuff is potent, but don’t skip it! It adds a depth of flavor that you just can’t get any other way. A little goes a long way.
Oven-Ready Lasagna Noodles: These are a lifesaver! No boiling required. Just layer them in dry. They cook perfectly in the oven with the sauce. If you use regular noodles, you gotta boil them first, and nobody wants to do that.

Recipe Steps:

Brown ground beef and Italian sausage in a large skillet, then drain excess grease.
Add chopped onions and garlic to the skillet and cook until softened.
Stir in tomato sauce, crushed tomatoes, tomato paste, and Italian seasoning. Simmer for at least 30 minutes.
In a separate bowl, combine ricotta cheese, parmesan cheese, mozzarella cheese (reserve some for topping), egg, and Italian seasoning.
Preheat oven to the specified temperature.
Spread a thin layer of sauce on the bottom of a baking dish.
Layer lasagna noodles, ricotta mixture, meat sauce, and mozzarella cheese in the dish. Repeat layers.
Top with remaining mozzarella cheese.
Bake in the preheated oven until bubbly and golden brown.
Let rest for at least 15 minutes before slicing and serving.

What to Serve It With

A simple green salad with a vinaigrette dressing is perfect to cut through the richness of the lasagna. Garlic bread is always a good idea, too. Or, if you’re feeling really ambitious, some roasted vegetables would be amazing! But honestly, lasagna is pretty great on its own.

Tips & Mistakes

Don’t overcook the noodles if you’re using regular ones. They’ll get mushy in the lasagna. Al dente is the way to go.
Letting the lasagna rest after baking is crucial! It helps it set up and prevents it from being a soupy mess.
If your sauce is too acidic, add a pinch of sugar to balance it out. I’ve done this a million times!
Don’t be afraid to experiment with different cheeses! Provolone, fontina, or even a little bit of goat cheese would be delicious in this.

Storage Tips

Store any leftover lasagna in an airtight container in the fridge. It’ll keep for about 3-4 days. You can reheat it in the microwave, oven, or even in a skillet. And yes, eating it cold for breakfast is totally acceptable. I’ve done it. No shame. It’s surprisingly delicious!

Variations and Substitutions

Vegetarian: Skip the meat and add more vegetables! Spinach, mushrooms, zucchini, and bell peppers would all be great.
Spicy: Add a pinch of red pepper flakes to the sauce for a little kick. Or use hot Italian sausage.
Gluten-Free: Use gluten-free lasagna noodles. They’re pretty easy to find these days.
Cheese: Okay, once I was out of ricotta and I used a container of cream cheese. DON’T DO IT. It was…weird. Just wait until you can get ricotta.
No egg: Sometimes I skip the egg in the cheese mixture if I’m feeling lazy. It’s not the end of the world, but it does help bind everything together.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use gluten-free lasagna noodles. They’re everywhere now, and honestly, you can’t even tell the difference.

Do I HAVE to use three kinds of cheese?

Nah, you don’t *have* to. But why wouldn’t you want to? Okay, if you’re short on something, just load up on the mozzarella and it’ll be fine.

Can I freeze this lasagna?

Heck yeah! Wrap it tightly in plastic wrap and then foil. It’ll keep for a couple of months. Just let it thaw in the fridge overnight before baking.

How long do I bake it for? I always burn mine.

Okay, keep an eye on it! The time is just an estimate. You want it bubbly and golden brown on top. If it’s getting too brown, tent it with foil.

What if I don’t have Italian seasoning?

No worries! Just use a mix of dried oregano, basil, and thyme. That’s basically what Italian seasoning is anyway.

Easy and Delicious Ultimate Meat Lasagna Recipe

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