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cheesy lasagna coming out of baking dish

Best Lasagna with Meat Sauce

Course: Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 10 people
Calories: 841kcal
Print Recipe


For the Sauce:

  • 2 pounds ground chuck
  • 1 pound sweet Italian sausage; if not bulk sausage remove casings
  • 2 tablespoons olive oil
  • 1 medium yellow or white onion diced
  • 3 cloves garlic minced
  • 28 ounces San Marzano crushed tomatoes or whole tomatoes, crushed
  • 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
  • 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 whole-milk Ricotta cheese
  • 1 large egg lightly beaten
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • cups grated Parmesan cheese divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pound whole milk Mozzarella (4 cupshredded
  • 9 ounces no-boil lasagna noodles 12-15 noodles


  • Heat oven to 350°F and adjust oven rack to middle position. Spray a 9x13-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 bowfor later.
  • Return the Dutch oven to the stovetop and heat the oil over medium heat. Add diced onion and cook, stirring often, about 5 minutes or until the onion is translucent and has softened. Add garlic, stir and cook an additional 30 seconds.
  • Add tomatoes and tomato puree, stir and reduce heat to medium-low.
  • 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.
  • Add salt, black pepper, parsley, oregano and basil. Stir well.
  • 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 and ½ cup Parmesan.

To Assemble the Lasagna:

  • Pour ¼ cup meat sauce into the prepared baking dish and spread it over the entire bottom surface.
  • Place 3 to 3½ noodles, side-by-side, across the top of the sauce and slightly press the noodles into the sauce.
  • Place 1-teaspoon-dollops, about 2 inches apart, of the Ricotta mixture over the noodles.
  • Sprinkle Mozzarella cheese evenly over the Ricotta layer.
  • 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 lasagnwith 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.
  • Enjoy!


Calories: 841kcal | Carbohydrates: 37g | Protein: 48g | Fat: 56g | Saturated Fat: 24g | Cholesterol: 184mg | Sodium: 1622mg | Potassium: 1127mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1232IU | Vitamin C: 18mg | Calcium: 532mg | Iron: 6mg