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Meat Lasagna Recipe: Hearty, Comforting, and Crowd‑Pleasing

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This hearty meat lasagna is the perfect dish for cozy family dinners, festive gatherings, or any time you crave something comforting and indulgent. Layers of tender pasta, rich meat sauce, and creamy cheeses come together in a timeless recipe that satisfies every time.

Ingredients

Scale

  • 1 lb ground beef (85/15 lean)

  • 1/2 lb sweet Italian sausage, casing removed

  • 1 small yellow onion, finely diced

  • 3–4 garlic cloves, minced

  • 1 (28 oz) can crushed tomatoes

  • 1 (6 oz) can tomato paste

  • 1 (15 oz) can tomato sauce

  • 1/4 cup red wine (optional)

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1/2 tsp red pepper flakes (optional)

  • Salt and black pepper to taste

  • 1 tsp sugar

  • 15 oz ricotta cheese

  • 1 large egg

  • 1/2 cup grated Parmesan cheese

  • Pinch of salt and black pepper

  • 2 cups shredded mozzarella cheese

  • 1/2 cup grated Parmesan (for topping)

  • 9–12 lasagna noodles

  • Fresh chopped parsley or basil (optional, for garnish)

Instructions

  • Preheat oven to 375°F (190°C).

  • In a large pot, heat a drizzle of olive oil over medium heat. Add ground beef and sausage; cook until browned. Drain excess fat.

  • Add diced onion and sauté until soft, about 4–5 minutes. Stir in garlic and cook for 30 seconds.

  • Optional: Pour in red wine, scraping up any browned bits. Cook 2–3 minutes.

  • Stir in crushed tomatoes, tomato paste, tomato sauce, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer for 25–30 minutes, stirring occasionally.

  • In a bowl, mix ricotta cheese, egg, 1/2 cup Parmesan, salt, pepper, and optional parsley until smooth.

  • If using regular noodles, cook according to package instructions until al dente. Drain and rinse with cold water.

  • Spread 1 cup of meat sauce in a 9×13 inch baking dish. Layer 3 noodles over the sauce.

  • Spread 1/3 of the ricotta mixture, then 1/3 of the meat sauce, then 1/3 of the mozzarella.

  • Repeat layering two more times. Finish with a final layer of noodles, meat sauce, mozzarella, and Parmesan.

  • Cover with foil (sprayed with cooking spray) and bake for 25 minutes.

  • Remove foil and bake an additional 20–25 minutes until the top is golden and bubbly.

  • Let rest for 10–15 minutes before slicing and serving.

Notes

  • You can make this lasagna ahead and refrigerate up to 24 hours before baking.

  • For freezing, assemble but do not bake; wrap tightly and freeze for up to 3 months.

  • Substitute ricotta with béchamel sauce for a creamier texture.

  • Add sautéed vegetables like mushrooms or spinach for added nutrition.

Find it online: https://cookingworthy.com/meat-lasagna-recipe-hearty-comforting-and-crowd%e2%80%91pleasing/