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This easy lasagna with meat sauce is the ultimate comfort food, layered with tender noodles, a rich and savory meat sauce, creamy ricotta filling, and plenty of melty cheese. It’s a classic meat lasagna that works just as well for busy weeknights as it does for holidays and gatherings.
For more ways to do lasagna, try my Crock Pot Lasagna and Crock Pot Ravioli Lasagna!
Why you’ll love this easy meat lasagna recipe!
Is lasagna a Christmas tradition for your family? I had no idea that was a thing, but I love the idea!
Lasagna is one of those recipes that my whole family enjoys, but I rarely think about making it for a weeknight dinner, so making it for a holiday celebration seems fitting. But if you do want to make this for a weeknight, don’t worry—my easy lasagna with meat sauce recipe is easy enough to pull off for a party or a typical family meal!
- Classic Comfort Food Favorite: This is the kind of cheesy lasagna that brings everyone to the table. It’s warm, hearty, and packed with all the flavors you expect from a traditional lasagna.
- Loaded With Flavor: The combination of ground beef, sausage, garlic, and tomato sauce creates a rich, savory base that tastes like it simmered all day.
- Perfectly Creamy Layers: Using both ricotta and cottage cheese gives you a creamy, balanced filling that’s rich without being too heavy.
- Great for Feeding a Crowd: This recipe makes a full pan, making it perfect for family dinners, holidays, or meal prepping for the week.
- Make Ahead and Freezer-Friendly: You can assemble it ahead of time or freeze leftovers, making it a practical option for busy schedules.
(For a lighter take on lasagna, try my Zucchini Lasagna too!)
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Lasagna noodles – Use traditional lasagna noodles, not the no-cook ones.
- Mozzarella cheese – You can use an Italian cheese blend if you like.
- Parmesan cheese – Parmesan cheese is used in both the cheese layer and to sprinkle right onto the noodles.
- Lean ground beef – Provides a hearty base for the sauce.
- Italian sausage – Adds extra flavor and richness.
- Onion – Builds depth in the sauce.
- Garlic – If you love a garlicky sauce, feel free to add as much as you want!
- Pasta sauce – Use any variety you like.
- Ricotta cheese – I like whole milk ricotta which is much thicker than skim.
- Cottage cheese – I love that this adds a little more protein than using ricotta alone!
- Egg – To keep the cheese from oozing out when you cut the lasagna.
Variations
- Veggie lasagna – Instead of making a meat sauce, sauté sliced mushrooms, onions, and green bell peppers and incorporate that into the sauce or use roasted vegetables.
- Cheese lasagna – Omit the meat from the sauce.
- Spinach lasagna – Fold thawed and drained frozen spinach into the ricotta mixture.
How to Make Meat Lasagna
- Make the meat sauce: Brown the ground beef, sausage, onion, and garlic in a large skillet. Drain excess grease, then stir in the pasta sauce and simmer briefly.
- Mix the cheese layer: In a bowl, combine mozzarella, parmesan, ricotta, cottage cheese, and a beaten egg until smooth.
- Layer the lasagna: Spread sauce in the bottom of a baking dish, then layer cooked noodles, cheese mixture, and more sauce. Repeat the layers, finishing with sauce and cheese on top.
- Bake: Cover with foil and bake at 350°F for 45 minutes. Remove the foil and bake an additional 15 minutes until bubbly and golden. Let the lasagna sit for 10–15 minutes before slicing to help it hold its shape.
What to Serve With Lasagna
Lasagna is a meal by itself! I recommend keeping your sides light—a side salad with a simple Italian dressing is perfect, or pair lasagna with a vegetable like roasted Brussels sprouts. You can’t go wrong with garlic bread either!
How to Store Leftovers
Store leftover lasagna covered in the refrigerator, or transfer it to an airtight storage container. It will keep for 3 to 4 days; reheat it in a 350ºF oven or in the microwave until warmed through. You can also freeze leftovers for 2 to 3 months. Let it thaw in the refrigerator overnight, then reheat.
Frequently Asked Questions
The egg helps the cheese layer set up when cooking. Without an egg, the cheese would be watery and ooze out when you cut into the lasagna.
They both have their benefits, so I split the difference and use both in my lasagna recipe! This gives the cheese layer a nice, creamy texture without being too heavy or tasting like diet food!
I don’t recommend it! Unless you want to risk a crunchy noodle layer, boil them first.
Absolutely. Assemble it in advance and bake when ready.
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Easy Lasagna With Meat Sauce
Ingredients
- 12 lasagna noodles uncooked
- 4 cups mozzarella cheese shredded and divided
- ½ cup parmesan cheese shredded and divided
Tomato sauce
- ½ pound lean ground beef
- ½ pound Italian sausage
- 1 onion diced
- 2 cloves garlic minced
- 36 ounces pasta sauce favorite jarred sauce
Cheese mixture
- 1 cup ricotta cheese
- 1 cup cottage cheese
- 1 egg beaten
- ¼ cup parmesan cheese
Instructions
- Heat oven to 350°F. Cook pasta al dente according to package directions. Drain and set aside.
- While noodles are boiling,brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain any fat.
- Stir in pasta sauce and simmer 5 minutes.
- Make Cheese Mixture by combining 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, cottage cheese, and egg.
- Add 1 cup meat sauce to a 9×13 pan.
- Top with 3 lasagna noodles. Layer with ⅓ of the Cheese Mixture and 1 cup of meat sauce.
- Repeat twice more.
- Finish with 3 noodles topped with remaining sauce.
- Top with remaining cheese.
- Cover with foil and bake 45 minutes.
- Uncover and bake an additional 15 minutes or until browned and bubbly.
- Broil 2-3 minutes if desired.
- Rest 10-15 minutes before cutting.
Can you prep this the day before then throw in oven before guest?
The recipe calls for uncooked noodles and cooked noodles. Which one is it?
So easy to make, was delicious!
I made my first one today and it came out great!!!