Homemade Lasagna with Meat Sauce

By Becky Hardin

Updated May 22, 2025

ShareJump to Recipe

This Homemade Lasagna with Meat Sauce features a delicious and rich sauce for an easy, traditional, and comforting main meal. This Italian layered pasta dish is loaded with flavor and only takes 20 minutes of prep time. Perfect for a weeknight meal but fancy enough to serve to guests.

Homemade Lasagna Recipe

This homemade lasagna has a meat sauce that is incredibly rich, but doesn’t take hours of cooking to achieve the flavor, so it’s a great option for a weeknight meal. Once you’ve got the sauce ready to go, you simply layer it with noodles, a blend of different cheeses, and bake it up until it’s bubbling and beautiful.

I honestly don’t think there’s a better comfort food than a cheesy lasagna layered with a rich and flavorsome meat sauce. It’s so filling, and it’s a dish the whole family will love!

Recipe Card

Homemade Lasagna with Meat Sauce Recipe

4.71 from 47 votes

Prep: 20 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 10 people

Author: Becky Hardin

Print Rate Pin

There's nothing better than a comforting, cheesy homemade lasagna to warm your belly!

Step-by-step photos can be seen below the recipe card.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Equipment

• 9×13 Baking Pan

Ingredients 

1x2x3x

For the Sauce:

• ▢ 2 pounds ground chuck ground turkey, chicken, veal, or soy crumbles, are all other options
• ▢ 1 pound sweet Italian sausage casings removed, try spicy sausage for a touch of heat
• ▢ 2 tablespoons olive oil
• ▢ 1 onion diced
• ▢ 3 cloves garlic minced
• ▢ 28 ounces San Marzano crushed tomatoes (1 large can)
• ▢ 30 ounces tomato puree (2 cans)
• ▢ 1 tablespoon granulated sugar
• ▢ ¼ cup hot water
• ▢ 2 teaspoons kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ 3 tablespoons chopped fresh parsley leaves or 2 teaspoons dried parsley
• ▢ 1½ teaspoons chopped fresh oregano leaves or ½ teaspoon dried oregano
• ▢ 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil

For the Cheese and Pasta Layers

• ▢ 15 ounces ricotta cheese store-bought, homemade, or use cottage cheese
• ▢ 1 large egg lightly beaten
• ▢ 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 1¼ cups freshly grated Parmesan cheese divided
• ▢ 9 ounces no-boil lasagna noodles 12-15 noodles
• ▢ 1 pound whole milk mozzarella cheese shredded

Instructions 

• Preheat oven to 350°F and adjust oven rack to middle position. Spray a 9×13-inch casserole or lasagna pan with nonstick cooking spray.

For the Sauce

• In a large Dutch oven set over medium heat, cook the beef and sausage until no pink remains. Strain the cooked meat and set it aside in a separate bowl for later.
  2 pounds ground chuck, 1 pound sweet Italian sausage
• Return the Dutch oven to the stovetop and heat the oil over medium heat. Add diced onion and cook, stirring often, for about 5 minutes, or until the onion is translucent and has softened. Add the garlic, stir, and cook for an additional 30 seconds.
  2 tablespoons olive oil, 1 onion, 3 cloves garlic
• Add the tomatoes and tomato puree, stir, and reduce heat to medium-low.
  28 ounces San Marzano crushed tomatoes, 30 ounces tomato puree
• In a small bowl, combine the sugar and hot water – stir until sugar is dissolved. Add the sugar water to the tomato mixture and stir well.
  1 tablespoon granulated sugar, ¼ cup hot water
• Add salt, black pepper, parsley, oregano and basil. Stir well.
  2 teaspoons kosher salt, ½ teaspoon ground black pepper, 3 tablespoons chopped fresh parsley leaves, 1½ teaspoons chopped fresh oregano leaves, 1 tablespoon chopped fresh basil leaves
• Add the cooked meat mixture and cook 15 minutes or until sauce is hot and has thickened a little.

For the Cheese and Pasta

• In a medium bowl, whisk together ricotta, egg, basil, salt, pepper, and ½ cup Parmesan.
  15 ounces ricotta cheese, 1 large egg, 1 tablespoon chopped fresh basil, 1¼ cups freshly grated Parmesan cheese, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper

For Assembly

• Pour ¼ cup meat sauce into the prepared baking dish and spread it over the entire bottom surface.
• Place 3-3½ noodles, side-by-side, across the top of the sauce and slightly press the noodles into the sauce.
  9 ounces no-boil lasagna noodles
• Place 1-teaspoon-dollops, about 2 inches apart, of the ricotta mixture over the noodles.
• Sprinkle mozzarella cheese evenly over the ricotta layer.
  1 pound whole milk mozzarella cheese
• Sprinkle grated Parmesan cheese over the mozzarella layer.
• Pour 1½ cups sauce evenly over the Parmesan layer.
• Repeat the process, beginning with the noodle layer, 2 more times.
• For the top layer, place 3 noodles on top, spread with the remaining sauce, and sprinkle with mozzarella and Parmesan cheeses.
• Spray a piece of aluminum foil (large enough to cover the lasagna) with nonstick cooking spray and cover the lasagna.
• Bake at 350°F for 15 minutes, then remove the foil. Continue cooking the lasagna 30-45 minutes or until the cheese is toasty brown in spots and the lasagna is bubbling and gorgeous.
• Transfer lasagna to a cooling rack and cool 10-15 minutes before cutting and serving.

Becky’s Tips

• Use the freshest ingredients and full-fat rather than light cheeses for the most flavorful dish.

Calories: 843kcalCarbohydrates: 40gProtein: 47gFat: 56gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 197mgSodium: 1650mgPotassium: 1170mgFiber: 4gSugar: 10gVitamin A: 1364IUVitamin C: 20mgCalcium: 510mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Homemade Lasagna With Meat Step by Step

Get the oven going and prepare the pan: Preheat oven to 350°F and adjust oven rack to middle position. Spray a 9×13-inch casserole or lasagna pan with nonstick cooking spray.

Cook the meat: In a large Dutch oven set over medium heat, cook 2 pounds of beef and 1 pound of sausage until no pink remains. Strain the cooked meat and set it aside in a separate bowl for later.

Cook the aromatics: Return the Dutch oven to the stovetop and heat 2 tablespoons of oil over medium heat. Add 1 diced onion and cook, stirring often, for about 5 minutes, or until the onion is translucent and has softened. Add 3 cloves of garlic, stir, and cook for an additional 30 seconds.

Add the tomatoes: Add a 28 ounce can of tomatoes and 30 ounces of tomato puree, stir, and reduce heat to medium-low.

Prepare the sugar: In a small bowl, combine 1 tablespoon of sugar and 1/4 cup of hot water – stir until sugar is dissolved. Add the sugar water to the tomato mixture and stir well.

Add the seasoning: Add 2 teaspoons kosher salt, ½ teaspoon ground black pepper, 3 tablespoons chopped fresh parsley leaves, 1½ teaspoons chopped fresh oregano leaves, and 1 tablespoon chopped fresh basil leaves and stir.

Add the meat: Add the cooked meat mixture and cook 15 minutes or until sauce is hot and has thickened a little.

Combine the cheese: In a medium bowl, whisk together 15 ounces of ricotta, 1 egg, 1 tablespoon fresh basil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup of the Parmesan.

Pour sauce into the baking dish: Pour ¼ cup meat sauce into the prepared baking dish and spread it over the entire bottom surface.

Add lasagna noodles: Place 3-3½ noodles, side-by-side, across the top of the sauce and slightly press the noodles into the sauce.

Add cheese: Place 1-teaspoon-dollops, about 2 inches apart, of the ricotta mixture over the noodles.

Top with mozzarella: Sprinkle 1/3 of the mozzarella cheese evenly over the ricotta layer.

Add the Parmesan: Sprinkle 1/3 of the remaining 3/4 cup grated Parmesan cheese over the mozzarella layer.

Add more sauce: Pour 1½ cups sauce evenly over the Parmesan layer.

Repeat: Repeat the process, beginning with the noodle layer, 2 more times.

Add the top layer: For the top layer, place 3 noodles on top, spread with the remaining sauce, and sprinkle with the remaining mozzarella and Parmesan cheeses.

Cover the lasagna: Spray a piece of aluminum foil (large enough to cover the lasagna) with nonstick cooking spray and cover the lasagna.

Cook the lasagna: Bake at 350°F for 15 minutes, then remove the foil. Continue cooking the lasagna 30-45 minutes or until the cheese is toasty brown in spots and the lasagna is bubbling and gorgeous.

Cool and enjoy: Transfer lasagna to a cooling rack and cool 10-15 minutes before cutting and serving.

Make Ahead

Homemade lasagna with meat sauce is a great dish for meal prep and make-ahead meals. You can assemble and bake the lasagna, let it cool to room temperature, cover and place it in the fridge. It will keep well for around 3 days. You can also assemble the lasagna the day before and keep it covered in the fridge to bake the next day.

Storage

Store uneaten leftover lasagna in an airtight container in the fridge for up to 3 days.

You can freeze fully baked homemade lasagna, and it will keep for up to 3 months. Wrap the whole dish in plastic wrap and foil and place in a freezer bag. Thaw the dish in the fridge overnight and reheat in the oven. Here are some more tips for freezing meals.

Serving Suggestions

I love to pair this homemade lasagna with a light salad like this Copycat Olive Garden Salad, or this crispy Cucumber Onion Salad. For veggie sides, we love Roasted Lemon Parmesan Broccoli, and when in season, Oven Roasted Asparagus. Don’t forget the Homemade Garlic Bread to soak up any of the sauce left on your plate.

more lasagna recipes to try

Dutch Oven Lasagna

White Chicken Lasagna (Caprese Chicken Lasagna)

Ravioli Lasagna Bake

Instant Pot Lasagna Soup