A classic layered lasagna that combines the hearty depth of browned beef with the savory spice of Italian sausage. It’s the kind of dish that feeds a crowd, makes excellent leftovers, and fills the kitchen with irresistible aromas. If you like the bold sausage flavor in this lasagna, you might also enjoy a lighter companion like the creamy Parmesan Italian sausage ditalini soup for a weeknight Italian duo.
Why you’ll love this dish
This lasagna hits familiar comfort-food notes while delivering reliable, family-friendly results. The combination of ground beef and Italian sausage gives the meat sauce a savory backbone with a gentle chili-herb lift from dried basil and oregano. It’s perfect for holiday potlucks, Sunday dinners, or any night you want make-ahead convenience with maximum payoff.
“We served this for a family reunion — it fed 12, came out perfect, and the leftovers were even better the next day.” — a happy home cook
Benefits at a glance:
- Budget-friendly: ground beef and sausage are affordable and filling.
- Crowd-pleasing: mild enough for kids, flavorful enough for adults.
- Make-ahead friendly: assemble the day before or freeze for later.
- Simple technique: no fancy skills required — browning, layering, and baking.
How this recipe comes together
You’ll brown the meat, build a quick tomato-based sauce, mix a creamy ricotta layer, then stack noodles, cheese, and sauce in three repeating layers. The whole pan bakes covered to heat through and set, then is finished uncovered so the cheese turns golden. Resting after baking lets the lasagna firm up for clean slices.
Timing overview:
- Prep and cook components: ~30–40 minutes
- Bake: 50 minutes
- Rest: 10+ minutes
Total active time: about 40 minutes; total elapsed time: about 1.5 hours.
What you’ll need
- 12 lasagna noodles (regular, cooked al dente; no-boil works — see tips)
- 1 pound ground beef
- 1 pound Italian sausage, casings removed
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 4 cups marinara sauce (use a good-quality jar or homemade)
- 15 ounces ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper, to taste
Ingredient notes and substitutions:
- Swap part-skim ricotta for whole-milk ricotta if you want a richer filling.
- If you prefer less sodium, choose a low-sodium marinara and reduce added salt.
- For a milder sausage flavor, use sweet Italian sausage; for a spicier kick, use hot.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Cook the lasagna noodles according to package directions until al dente. Drain and spread flat on a lightly oiled sheet to prevent sticking. (If using no-boil noodles, skip this step and add a few extra minutes to baking time.)
- In a large skillet over medium heat, add the ground beef and Italian sausage. Break up the meat and brown until no pink remains, about 6–8 minutes. Drain excess fat if there’s a lot; leave a little for flavor.
- Add the minced garlic and chopped onion to the skillet. Sauté until the onion is translucent, about 4–5 minutes. Avoid over-browning the garlic to prevent bitterness.
- Stir in the marinara sauce, dried basil, and oregano. Bring to a gentle simmer and cook 5–8 minutes to marry the flavors. Season with salt and pepper to taste.
- In a medium bowl, combine the ricotta cheese, egg, a pinch of salt and pepper, and 1/4 cup of grated Parmesan. Mix until smooth and slightly fluffy.
- Assemble the lasagna: spread a thin layer of meat sauce on the bottom of the prepared baking dish. Lay 3–4 noodles in a single layer. Spread 1/3 of the ricotta mixture over the noodles. Sprinkle 3/4 cup mozzarella and a few tablespoons of Parmesan. Repeat this noodle → ricotta → cheese sequence two more times. Finish with a final layer of noodles, remaining meat sauce, and top with the remaining mozzarella and Parmesan.
- Cover tightly with foil and bake 25 minutes. Remove the foil and bake another 25 minutes until the cheese is bubbly and golden. An instant-read thermometer in the center should register around 165°F (74°C).
- Let the lasagna rest at least 10 minutes before slicing so the layers set and slices hold together.
How to plate and pair
Slice generous squares and place on warm plates. This lasagna pairs beautifully with crisp, bitter greens and a bright vinaigrette to cut the richness — try arugula with lemon and shaved Parmesan. For bread, a warm, crusty baguette or garlic bread works well. For a lighter two-course meal, serve it with a small bowl of creamy Parmesan Italian sausage ditalini soup as an opener.
Drink pairings:
- Chianti or a medium-bodied Sangiovese
- An unoaked Chardonnay if you prefer white wine
- Sparkling water with lemon for a non-alcoholic option
Storage and reheating tips
- Refrigeration: Cool to room temperature (no more than 2 hours at room temp) then cover and refrigerate for up to 3–4 days.
- Freezing: Freeze individual portions or the whole pan (tightly wrapped) for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating from refrigerated: Cover with foil and bake at 350°F (175°C) until heated through, about 20–30 minutes for a full pan; 15–20 minutes for portions. For crisp top, remove foil for the last 5 minutes.
- Reheating from frozen: Bake covered at 375°F (190°C) for about 60–75 minutes, then uncover and bake 10–15 minutes until bubbly. Always check internal temperature reaches 165°F (74°C).
Food safety note: Don’t leave cooked lasagna at room temperature more than two hours to avoid bacterial growth.
Pro chef tips
- Salt water like pasta sea: Add a tablespoon of salt to the pasta boiling water — it seasons the noodles themselves.
- Drain fat wisely: If your sausage is very fatty, drain most but not all; a tablespoon of fat adds flavor to the sauce.
- Ricotta smoothing trick: Beat the ricotta with the egg and 1–2 tablespoons of milk for a silkier texture.
- Even layering: Use about the same amount of sauce and cheese on each layer to avoid one dense or dry spot.
- Test for doneness: Look for bubbling along the edges and a golden top; an internal temp of 165°F is a safe target.
- Clean slices: Use a large, sharp knife wiped between cuts for tidy squares.
Recipe variations
- Vegetarian: Replace the meat with a mixture of sautéed mushrooms, zucchini, and eggplant. Add a pinch of red pepper flakes for depth.
- Spinach-ricotta: Stir 1–2 cups of cooked, squeezed-dry spinach into the ricotta for a green boost.
- Gluten-free: Use gluten-free lasagna noodles or thinly sliced roasted eggplant as a noodle substitute.
- Extra-herb: Swap dried herbs for 1 tablespoon each of fresh chopped basil and oregano added at the end of simmering.
- Low-carb: Use thinly sliced zucchini or roasted portobello caps as layers in place of noodles.
Your questions answered
Q: Can I assemble this lasagna ahead of time?
A: Yes. Assemble and refrigerate up to 24 hours before baking. Remove from the fridge about 20–30 minutes before baking and add 5–10 minutes to the covered baking time.
Q: Can I use no-boil lasagna noodles?
A: Absolutely. No-boil noodles work well; skip boiling and add an extra 1/4–1/2 cup liquid (water or extra marinara) to the sauce if it seems thick. They may need a few extra minutes in the oven.
Q: Is it safe to freeze before or after baking?
A: Both are fine. Freeze covered with plastic wrap and foil. If frozen unbaked, bake from frozen at 375°F for 60–75 minutes covered, then uncover and brown. If baked then frozen, thaw overnight in the fridge before reheating.
Q: How can I make the top extra-bubbly and browned?
A: Remove the foil for the last 10–15 minutes of baking and switch to the broiler for 1–2 minutes watching carefully to avoid burning.
Q: What’s the best way to reheat single portions?
A: Reheat in a 350°F oven covered for 15–20 minutes, or microwave on medium power in 1–2 minute increments until heated through, then rest briefly to let it set.
Enjoy making this comforting, crowd-pleasing lasagna — it’s reliable, flavorful, and perfect for sharing.
Print
Classic Layered Lasagna
- Total Time: 80 minutes
- Yield: 12 servings
- Diet: Meat-based
Description
A hearty lasagna filled with ground beef, Italian sausage, and layers of creamy ricotta cheese, perfect for family gatherings.
Ingredients
- 12 lasagna noodles, cooked al dente
- 1 pound ground beef
- 1 pound Italian sausage, casings removed
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 4 cups marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Cook the lasagna noodles according to package directions until al dente. Drain and spread flat on a lightly oiled sheet to prevent sticking.
- In a large skillet over medium heat, add the ground beef and Italian sausage. Brown until no pink remains, about 6–8 minutes, then drain excess fat.
- Add the minced garlic and chopped onion to the skillet. Sauté until the onion is translucent, about 4–5 minutes.
- Stir in the marinara sauce, dried basil, and oregano. Simmer for 5–8 minutes and season with salt and pepper.
- In a medium bowl, combine ricotta cheese, egg, a pinch of salt and pepper, and 1/4 cup of grated Parmesan. Mix until smooth.
- For assembly, spread a thin layer of meat sauce in the baking dish. Layer 3–4 noodles, followed by 1/3 of the ricotta mixture, 3/4 cup mozzarella, and a few tablespoons of Parmesan. Repeat two more times.
- Finish with a final layer of noodles, remaining meat sauce, and top with remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes, then remove foil and bake another 25 minutes until bubbly and golden. An internal temperature should reach 165°F (74°C).
- Let the lasagna rest for at least 10 minutes before slicing.
Notes
For a milder sausage flavor, use sweet Italian sausage; for a spicier kick, use hot. This lasagna pairs well with a crisp salad and warm garlic bread.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian