Classic Homemade Lasagna With Meat Sauce Recipe

I love my Classic Homemade Lasagna featuring succulent ground beef and Italian sausage mixed with bold crushed tomatoes and tomato paste. Infused with garlic, onions, and fresh parsley, while layered with tender noodles, ricotta, mozzarella, and Parmesan, each bite offers a delightful blend of hearty flavors perfect for any family dinner.

I’ve always felt drawn to the simplicity and deliciousness of a classic homemade lasagna with meat sauce. This recipe calls for ground beef and Italian sausage by the pound which gives it a real meaty punch.

I start by sautéing a chopped medium onion until it’s soft and golden and then add three cloves garlic for that extra kick. As the aroma fills the kitchen, I stir in crushed tomatoes, tomato paste, and some tomato sauce with a splash of water, hinting at a tangy, rich texture.

I use a bit of white sugar, dried basil and oregano, chopped fresh parsley, salt, and black pepper to balance out the acidity. Then I mix in ricotta cheese with a beaten egg before layering it all with cooked lasagna noodles and plenty of mozzarella and Parmesan cheese.

This lasagna recipe is one of my favorites because it’s easy to prepare and perfect for any family dinner.

Why I Like this Recipe

I like this recipe because it brings together so many flavors that all work really well together. I love how the meat sauce turns out rich and savory after simmering for a bit, and even though it takes some time, it’s totally worth the wait. I also really enjoy how the cheese layers melt into the sauce and noodles, creating an awesome, gooey texture in every bite. Plus, I feel like its a cool mix of comfort food and home cooking that makes the dish feel special and homely even on a busy weeknight.

Ingredients

• Ground beef and Italian sausage deliver hearty protein and bold flavor but can be a bit greasy
• Crushed tomatoes give a tangy sweetness and are loaded with antioxidants and good vitamins
• Tomato paste and sauce thicken the dish and add a rich umami flavor depth that balances acidity
• Onion and garlic boost the flavor naturally and offer a subtle aromatic kick that makes everything pop
• Ricotta cheese adds creamy texture and protein though its richer than some lighter cheeses
• Mozzarella melts perfectly offering a gooey, stretchy texture and mild flavor that ties the dish together
• Parmesan cheese sprinkles on top lending a nutty salty kick that elevates the overall taste

Ingredient Quantities

• 1 lb ground beef
• 1 lb Italian sausage, casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 (28 oz) cans crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can tomato sauce
• 1/2 cup water
• 2 tbsp white sugar
• 1/2 tsp dried basil leaves
• 1/2 tsp dried oregano leaves
• 1/4 cup chopped fresh parsley
• 1 tsp salt, or to taste
• 1/4 tsp ground black pepper
• 12 lasagna noodles, cooked and drained
• 15 oz ricotta cheese
• 1 egg, beaten
• 4 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese

How to Make this

1. Preheat your oven to 375°F and in a large skillet, cook the ground beef, Italian sausage, chopped onion, and minced garlic over medium heat until browned. Drain out any excess grease.

2. Stir in the crushed tomatoes, tomato paste, tomato sauce, and water into the meat mixture.

3. Add the white sugar, dried basil, dried oregano, chopped parsley, salt, and black pepper. Mix everything well.

4. Lower the heat and let the sauce simmer for about 30 minutes. Stir it occasionally so that none of it burns on the bottom.

5. In a separate bowl, mix together the ricotta cheese and the beaten egg until theyre nicely combined.

6. In a large baking dish, spread a thin layer of the meat sauce on the bottom.

7. Lay out 4 cooked lasagna noodles over the sauce evenly, then spread one third of the ricotta mixture on top of the noodles.

8. Sprinkle a layer of shredded mozzarella cheese and grated Parmesan cheese over the ricotta layer.

9. Repeat these layers two more times starting with another layer of meat sauce, then noodles, followed by the ricotta mixture and cheeses.

10. Cover the dish with foil and bake in the preheated oven for about 25 minutes. Remove the foil and bake for another 25 minutes until the cheese on top is bubbly and slightly golden. Let it rest for a few minutes before serving. Enjoy your classic homemade lasagna!

Equipment Needed

1. Preheated oven
2. Large skillet
3. Kitchen knife and cutting board
4. Measuring cups and spoons
5. Wooden spoon for stirring
6. Large bowl for mixing ricotta and egg
7. Baking dish
8. Aluminum foil for covering the dish
9. Colander for draining noodles
10. Can opener for opening canned ingredients

FAQ

Classic Homemade Lasagna With Meat Sauce Recipe Substitutions and Variations

• Ground Beef: You can use ground turkey instead. Its a leaner option that still does the job in your sauce.
• Italian Sausage: If you cant find Italian sausage, try using ground pork seasoned with fennel seeds and a pinch of red pepper flakes to get that similar flavor.
• Ricotta Cheese: Cottage cheese makes a decent substitute. Just give it a good stir or blend if it’s too chunky.
• Mozzarella Cheese: Monterey Jack or provolone cheese can work well as a swap if you dont have mozzarella around.
• Tomato Paste: Double concentrated tomato puree can be used in place of tomato paste, using the same amount.

Pro Tips

1. Try letting the meat sauce simmer for a bit longer than 30 minutes if you have time. It really deepens the flavor and helps all the spices blend together nicely.
2. Make sure you drain as much grease as possible from the meat once its browned. Too much fat can make the lasagna feel heavy and greasy when its time to serve.
3. If you want to kick it up a notch, add a pinch of red pepper flakes or a sprinkle of extra herbs near the end of the sauce simmering. It adds a subtle heat that balances out the sweetness from the sugar.
4. Let the lasagna rest for about 10 minutes after you take it out of the oven before cutting into it. This lets the layers set so that any extra sauce doesnt spill all over when you slice it up.