Name: Classic Meat Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: For the meat sauce: 1 tablespoon olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 pound ground beef; 1/2 pound Italian sausage (casings removed); 1 (28 oz) can crushed tomatoes; 1 (15 oz) can tomato sauce; 2 tablespoons tomato paste; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 teaspoons dried basil; 1 teaspoon dried oregano; 1/2 teaspoon sugar (optional); For the cheese mixture: 15 oz ricotta cheese; 1 large egg; 1/2 cup grated Parmesan cheese; 1 tablespoon chopped fresh parsley (or 1 tsp dried); Salt and pepper to taste; Other ingredients: 9–12 lasagna noodles (regular or no-boil); 3 cups shredded mozzarella cheese; Extra Parmesan for topping

Classic Meat Lasagna

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This hearty, traditional meat lasagna is layered with a savory beef and Italian sausage tomato sauce, creamy ricotta filling, and plenty of melted mozzarella cheese. Perfect for Sunday dinners or feeding a crowd, it’s a comforting, make-ahead favorite that tastes even better the next day.

Author: Amanda MacArthur
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 8-10 servings
Category: Entrées

Ingredients

For the meat sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1/2 pound Italian sausage (casings removed)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar (optional)
For the cheese mixture:
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (or 1 tsp dried)
- Salt and pepper to taste
Other ingredients:
- 9–12 lasagna noodles (regular or no-boil)
- 3 cups shredded mozzarella cheese
- Extra Parmesan for topping

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Instructions

Make the sauce:
In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds.
Add the ground beef and sausage, breaking it up with a spoon. Cook until browned. Drain excess fat if needed.
Stir in crushed tomatoes, tomato sauce, tomato paste, salt, pepper, basil, oregano, and sugar. Simmer uncovered for 20–30 minutes, stirring occasionally.
Prepare noodles:
Cook lasagna noodles according to package directions if not using no-boil noodles. Drain and lay flat on a baking sheet with parchment to prevent sticking.
Mix cheeses:
In a medium bowl, combine ricotta, egg, Parmesan, parsley, and a pinch of salt and pepper. Mix until smooth.
Assemble:
Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.
Layer with 3–4 noodles, half the ricotta mixture, a third of the mozzarella, and about a cup of meat sauce. Repeat layers.
Finish with remaining noodles, sauce, mozzarella, and a sprinkle of Parmesan.
Bake:
Cover with foil (lightly tented so it doesn’t touch the cheese) and bake for 25 minutes. Remove foil and bake another 20–25 minutes, until bubbling and golden.
Let rest 10–15 minutes before slicing and serving.

Find it online: https://foodgardening.mequoda.com/recipe/classic-meat-lasagna/