This lasagna uses a combination of ground beef and Italian sausage in a jarred marinara base, which keeps the prep under 30 minutes while still producing a sauce with real depth. It feeds eight from a single 9×13 pan, and the whole thing is on the table in about 90 minutes. If you need a reliable, crowd-sized dinner that reheats well the next day, this is a solid choice.
Why this recipe works
Two things make this lasagna work reliably. First, using Italian sausage alongside ground beef isn’t just for bulk — the sausage is already seasoned with fennel and herbs, so the sauce has more complexity without any extra spices. Second, the ricotta layer includes a beaten egg, which binds the cheese as it bakes and keeps it from turning watery and sliding out when you cut the pan. Skip either of those and the results are noticeably flatter.
Mistakes to avoid
- Not draining the fat after browning the meat. A greasy sauce makes the whole lasagna oily and heavy. Tip the skillet and spoon off the excess before adding the marinara.
- Skipping the foil for the first half of baking. Uncovered from the start, the top dries out and the noodles at the edges can harden before the center is cooked through. Cover tightly with foil for the first 40 minutes, then remove it to brown the cheese.
- Cutting into it straight out of the oven. The layers need at least 15 minutes to set after baking — cut too soon and everything slides. Use that time to make a salad or get drinks on the table.
- Spreading the ricotta mixture in one thick uneven blob. Drop it in small spoonfuls across the noodle layer first, then spread gently. This prevents tearing the noodles and gives you even coverage.
- Using pre-shredded mozzarella without checking the bag. Many bags contain anti-caking starch that slows melting. Freshly shredded mozzarella from a block melts cleaner and browns better — skip the garnish of fresh basil on top, though; it wilts immediately and isn’t worth the extra dish.
Make-ahead notes
You can assemble the lasagna fully — sauce, cheese layers, noodles, everything — cover it tightly with foil, and refrigerate it up to 24 hours before baking. Pull it out of the fridge about 30 minutes before it goes in the oven so it isn’t stone cold in the center; add 10 extra minutes to the covered baking time if it goes in cold. For freezing, assemble in a disposable foil pan, wrap in two layers of foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking. Leftover baked lasagna keeps well in the fridge for 4 days; reheat individual slices covered with a damp paper towel in the microwave at medium power for 2 to 3 minutes, or cover the whole pan with foil and warm at 350°F for about 25 minutes.
Easy Homemade Lasagna
Equipment
- Large skillet
- 9x13 inch baking dish
- Mixing bowls
- Aluminum foil
- Oven
- Spatula or wooden spoon
Ingredients
- 12 pieces lasagna noodles regular or oven-ready; if using regular, pre-cook according to package instructions
- 1 tablespoon olive oil extra virgin for best flavor
- 1 pound ground beef preferably 85% lean
- ½ pound Italian sausage mild or spicy, casings removed
- 1 cup yellow onion finely chopped
- 3 cloves garlic minced
- 1 jar marinara sauce 24 oz, high-quality or homemade recommended
- 15 ounces ricotta cheese whole milk preferred
- 1 large egg lightly beaten
- 2 cups shredded mozzarella cheese freshly grated recommended
- ½ cup grated Parmesan cheese Parmigiano Reggiano preferred
- ¼ teaspoon black pepper freshly ground
- ¼ cup fresh basil chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). If using regular lasagna noodles, boil them until al dente, then drain and lay flat on parchment paper to avoid sticking.
- In a large skillet over medium heat, heat olive oil. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Add ground beef and Italian sausage. Cook until meat is browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
- Stir in marinara sauce and simmer for 10 minutes. Taste and season with freshly ground black pepper if desired.
- In a mixing bowl, combine ricotta cheese and beaten egg until smooth. Add a pinch of pepper for seasoning.
- To Assemble: Spread 1/2 cup of meat sauce on the bottom of a 9x13-inch baking dish. Layer 3–4 noodles. Add 1/3 of ricotta mixture, 1/3 of meat sauce, and a handful of mozzarella and Parmesan. Repeat layers two more times.
- Cover with foil (tent the top slightly to avoid cheese sticking) and bake for 30 minutes. Then uncover and bake an additional 15–20 minutes until the top is bubbly and golden.
- Allow lasagna to rest for 10–15 minutes before slicing. Garnish with chopped fresh basil just before serving.
Notes
- For a vegetarian version, substitute meat with roasted vegetables such as zucchini, mushrooms, and bell peppers.
- Using freshly grated cheese provides better melt and flavor than pre-shredded varieties which often contain anti-caking agents.
- Craving Creamy Layers? Add a béchamel sauce layer between noodles and ricotta for a northern Italian twist.
Nutrition
FAQ
Can I use all ground beef instead of a mix of beef and sausage?
Yes, but the sauce will be milder and less seasoned. If you go all beef, add half a teaspoon of fennel seed and a pinch of red pepper flakes to the skillet when you cook the onion to make up for what the sausage would have contributed.
Do oven-ready noodles really work, or do they come out undercooked?
They work, as long as there’s enough moisture in the pan — the noodles absorb liquid from the sauce as they bake. Make sure your sauce layer is generous and the foil is sealed tightly for the first part of baking; a dry or loosely covered pan is what leads to crunchy edges.
Can I make this vegetarian?
Yes — replace the beef and sausage with about 3 cups of diced vegetables such as zucchini, mushrooms, and bell peppers, sautéed until most of their moisture has cooked off before you add the marinara. Wet vegetables will make the sauce thin and the lasagna soggy.
My lasagna always comes out watery. What am I doing wrong?
The most common cause is too much liquid in the sauce or undrained meat fat. Simmer the meat sauce for the full 10 minutes so it thickens before layering, and drain the fat after browning. Whole milk ricotta also releases less water than part-skim, which helps.
How do I know when the lasagna is actually done baking?
The cheese on top should be melted and golden in spots, and you should see the sauce bubbling around the edges of the pan. If the top is browning but the center still feels cold when you press it gently, cover it back up and give it another 10 minutes.
If you liked this one
- Authentic Roman Carbonara
- Elegant Chicken Marsala with Mushrooms and Marsala Wine
- Creamy Fettuccine Alfredo
- Rustic Sourdough Focaccia with Rosemary and Sea Salt
