How to make the best homemade lasagna with a delicious tomato sauce, sausage, and beef. Our readers have said this is the best meat lasagna they’ve ever made, and we agree!
Watch the Video
We brown flavorful sausage and ground beef, then simmer slowly with tomatoes and herbs, creating a thick and delicious sauce that becomes the heart of this delicious lasagna.
Trust me, our homemade lasagna sauce SO good and worth the effort. It makes this the ultimate meat lasagna! If you are short on time, I’ve included a shortcut using store-bought sauce in the recipe below.
Ingredients for the Best Lasagna
The ingredients needed for this sausage and beef lasagna are straightforward. Here’s an overview for you:
- Lasagna noodles: Over the years, I’ve fallen in love with no-boil noodles, which I’d use today. Our photos and video show traditional lasagna noodles, which work well, too. When using them, I boil traditional noodles before assembling this meat lasagna.
- Cheese filling: We combine creamy ricotta cheese with parmesan cheese and an egg for this classic lasagna. Cottage cheese is an excellent substitute if you don’t have ricotta cheese. I also use mozzarella cheese when assembling.
- Meat sauce: We make the sauce from scratch for this lasagna. It takes 1 ½ hours, which sounds like a long time, but I promise that extra time is rewarded with how flavorful this dish turns out. If you are short on time, I have included a shortcut using store-bought sauce in the recipe below.
How to Make the Best Lasagna
First, make the homemade meat sauce. You can make it days in advance! It keeps in the fridge for up to three days.
The sauce for our lasagna is a labor of love, but the results are worth it. Similar to homemade bolognese, slow cooking gives it an incredible depth of flavor compared to quicker meat sauces.
Since we LOVE this sauce so much, the sauce recipe shared below makes enough for 2 lasagnas or 1 lasagna with leftover meat sauce for spaghetti.
- Brown the meat: Start with sausage and beef, cooking until they get those tasty, browned, crispy bits.
- Add aromatics and herbs: Onions, carrots, garlic, and herbs build the flavor base.
- Add tomatoes and simmer: Crushed tomatoes and water are added, then it’s all about low and slow cooking for 1 to 2 hours.
How to Layer Lasagna
Remember this when layering lasagna: sauce, noodles, cheese, repeat. Easy!
- Sauce: Start by spreading a thin layer of sauce on the bottom of your baking dish. This prevents the bottom layer of noodles from sticking.
- Noodles: Add a layer of lasagna noodles, slightly overlapping if needed.
- Cheese: Spread the ricotta, egg, and parmesan mixture evenly over the noodles.
- Meat Sauce: Add a layer of your delicious meat sauce.
- Repeat: Continue layering noodles, cheese filling, and meat sauce until you’ve used up all your ingredients.
- Final Layer: Finish with a layer of noodles and a final layer of meat sauce. Sprinkle with shredded cheese on top.
How Long to Cook Lasagna
I bake lasagna at 375°F for 50 minutes. I loosely cover it with foil for the first 30 minutes, then uncover it and bake for another 20 minutes or until the top gets a little crispy and golden brown.
Let your lasagna sit: After baking it, allow your lasagna to rest for at least 15 minutes before slicing so that the cheese layer sets up a bit.
Make Ahead Tips
The Meat Sauce: Lasts up to 3 days in the refrigerator or up to 3 months in the freezer. For freezing, use freezer-safe glass containers or double-bagged freezer bags. To thaw your sauce, simply place it in the refrigerator overnight.
Assembled, Unbaked Lasagna: You can assemble your lasagna and keep it covered in the fridge for up to two days. Tip: Put parchment or wax paper between the lasagna and any aluminum foil to prevent reactions with the tomatoes.
Baked & Frozen: Your baked lasagna freezes beautifully! Let it cool completely, then wrap it well with two layers of foil. To reheat, thaw overnight in the fridge and bake at 375°F for about an hour.
Storing Leftovers: Leftover lasagna lasts in the refrigerator for 3 to 4 days or stored in freezer-safe containers for up to 3 months. Thaw and reheat gently for the best results.
How to Reheat Lasagna
The best way to reheat lasagna is in the oven. Preheat your oven to 350°F, cover your lasagna with foil, and bake until heated through.
If you’re in a hurry, the microwave is your quickest option. (I cover smaller portions with a plate or paper towel and microwave until hot.)
Frequently Asked Questions
Should you bake lasagna covered or uncovered? I bake my lasagna covered at first so the interior cooks evenly, then uncover it for the last 20 minutes to add a crisp, golden-brown, and cheesy top.
How long does it take to bake lasagna at 350°F? I prefer 375°F, but you can bake lasagna at 350°F. Cover and bake for 35 minutes, then uncover and bake until golden-brown and crisp on top, another 20 to 30 minutes.
What is better in lasagna? Ricotta or cottage cheese? It’s really up to you. I love ricotta (whole milk ricotta is best), but some people find it grainy, which is why they substitute cottage cheese.
Can you make lasagna without ricotta cheese or cottage cheese? Absolutely! Ricotta or cottage cheese adds a nice creamy layer to the lasagna, but you can leave this out. To layer lasagna without it, start with sauce, noodles, shredded cheese, more noodles, and repeat.
What to Serve with Lasagna
Lasagna pairs perfectly with so many side dishes! Try a classic Caesar salad, peppery arugula salad, or a Caprese salad with mozzarella, tomatoes, and basil for something light and fresh.
Want a veggie side? Sautéed spinach or broccolini is always a winner. And you can’t go wrong with warm, crusty garlic bread – perfect for soaking up all that yummy sauce!
More Lasagna Recipes
Ultimate Homemade Lasagna
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This is the best lasagna with the most delicious homemade meat sauce. Our homemade sauce takes about 2 hours to make. It’s so worth it for the flavor you develop (highly recommended). The recipe below makes enough for 2 lasagnas, so you can save half the meat sauce to use another day (it freezes for 3 months).
As a shortcut, you can use store-bought sauce, which saves 1 ½ hours.
Makes approximately 10 servings
Watch Us Make the Recipe
You Will Need
Meat Sauce
1 pound sweet Italian sausage
1 pound lean ground beef
1 cup (15g) finely diced onion
1/2 cup (75g) finely diced carrot
2 garlic cloves, minced
1/3 cup (75g) tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 cups water
2 (28 oz) cans crushed tomatoes
1 to 2 teaspoons fine sea salt
1/2 teaspoon ground black pepper
1 to 2 teaspoons sugar, optional, see notes
Assembling Lasagna
1 tablespoon olive oil
12 unbroken lasagna noodles
16 ounces ricotta cheese or cottage cheese
1/2 cup grated Parmigiano-Reggiano cheese
1 large egg, beaten
1 pound mozzarella cheese, grated
Directions
- Make Meat Sauce
1If your sausage has casings, slice them lengthwise and peel them off. If you bought ground sausage, skip this step.
2Place a large, heavy pot over medium-high heat. Add the sausage and beef, breaking them into crumbles with a wooden spoon. Cook until browned (about 10 minutes).
3Stir in the onion and carrots. Cook for about 8 minutes, stirring occasionally, until softened and starting to brown.
4Add garlic, basil, oregano, and the tomato paste. Cook for 1 minute until fragrant, and the tomato paste turns more orange.
5Pour in 1 ½ cups water and use your wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot.
6Stir in the canned tomatoes and bring to a low simmer. Season with salt, pepper, and a touch of sugar if needed.
7Slowly simmer uncovered for 1 ½ hours, skimming off any excess fat. Taste and adjust seasonings.
8Make-ahead: This meat sauce keeps in the fridge for 3 days or freezes for up to 3 months. The recipe makes 9 cups – you’ll need 4 ½ cups for your lasagna. Use the rest for a second lasagna or with spaghetti!
- Prepare Lasagna
1Preheat the oven to 375°F (190°C). Lightly grease a 13×9 inch baking dish, or use non-stick cooking spray.
2Cook noodles (if needed). If using traditional noodles, boil them according to package directions (about 10 minutes) in a large pot of salted water with a tablespoon of olive oil. Drain well. Skip this step for no-boil noodles.
3Combine ricotta, parmesan, and the beaten egg in a bowl.
4Set aside 4 to 4 ½ cups of the prepared meat sauce.
5Spread about 3/4 cup of meat sauce on the bottom of a 13×9-inch baking dish.
6Arrange noodles lengthwise, overlapping slightly to cover the sauce. If needed, cut extra noodles to fill any gaps.
7Spread half the ricotta mixture over the noodles. Top with a third of the mozzarella cheese and 1 ¼ cups of meat sauce.
8Add another noodle layer and repeat with more ricotta mixture, mozzarella cheese, and sauce.
9Top with a final layer of noodles and the remaining meat sauce, and sprinkle with the rest of the mozzarella cheese.
- Bake Lasagna
1Cover the lasagna loosely with aluminum foil and bake for 30 minutes. Then uncover it and bake for 20 minutes, or until the cheese is crusty around the edges. Let it rest for at least 15 minutes before serving.
Adam and Joanne’s Tips
- Shortcut meat sauce with store-bought sauce: Cook the sausage, beef, onions, and carrots as directed in the recipe above. Add garlic and cook for a minute. Stir in two (28-oz) jars of jarred sauce and scrape up any browned bits from the pot. Return the meat to the pan and simmer for 20 to 30 minutes until the carrots are tender. Skim off any excess fat and adjust the seasonings to taste.
- Sugar in the sauce: If your sauce tastes too acidic, add a pinch or so of sugar to balance it out.
- Nutrition facts: The nutrition facts provided below are estimates.
Nutrition Per Serving
Calories
597
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Protein
40 g
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Carbohydrate
37 g
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Dietary Fiber
4 g
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Total Sugars
7 g
/
Total Fat
32 g
/
Saturated Fat
14 g
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Cholesterol
112 mg
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Sodium
1582 mg
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