Classic Meat Lasagna Recipe: Savory Meat Sauce and Cheesy Ricotta

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Get ready to indulge in a comforting and flavorful dish with my Best Meat Lasagna Recipe. Layers of tender noodles, rich meat sauce, and a cheesy blend of mozzarella, ricotta, and parmesan make this classic Italian favorite a crowd-pleaser every time.

This meat lasagna recipe is cheesy and meaty and makes an impressive dinner. The golden brown, crispy cheese layer on top of the lasagna will be irresistible to anyone who sees it! So, if you are looking for the recipe for the best lasagna, this is it! With lots of repeat layers of gooey cheese, perfectly al dente pasta sheets, and a meaty tomato sauce, there is no doubt that this is one of the tastiest dishes. Trust me; it will quickly become a family favorite.

Having two teenage boys who played football after school meant they always needed carbs and protein to satisfy their hunger. The first words that would always come out of their mouths the minute they came home were that they were starving! Since our house was the closest to the school, they always brought their hungry friends over, which meant more mouths to feed. 

What better Ricotta vs. Bechamel Sauce for your meat lasagna

While some lasagna recipes call for bechamel sauce, others call for ricotta for the layer of creamy cheese. But both are entirely authentic and legitimate ways to make lasagna. Lasagna made with bechamel sauce comes from the northern Emilia-Romagna region. The lasagna made with ricotta cheese originates in the southern Campania region. Of course, you can never go wrong with either recipe, but I personally prefer my lasagna with ricotta cheese.  

Variations of This Lasagna Recipe 

Lasagna is a versatile dish that can be customized to suit your taste preferences or dietary needs. Here are some variations to try:

  1. Meatless lasagna: Instead of ground beef, try using vegetables such as spinach, mushrooms, and roasted bell peppers, or add a layer of sautéed vegetables between the pasta sheets. You can also use a meat substitute such as crumbled tofu or tempeh for a protein boost.     

     Tip: To add extra flavor, try using a variety of vegetables and herbs, such as basil, oregano, and thyme.

  1. Vegan lasagna: Substitute dairy-based ingredients with vegan alternatives such as tofu ricotta, cashew cheese, and cashew cream. For added texture, you can also add a layer of roasted vegetables such as eggplant, zucchini, or mushroom 

     Tip: To make it creamier, blend cashews with nutritional yeast and water to create a vegan cheese sauce.

  1. Keto lasagna: Substitute the sheets with thinly cut vegetables such as zucchini or eggplant, or use butternut squash instead. You can also use a low-carb tomato sauce and add a layer of spinach or kale for added nutrition.

     Tip: To make it more filling, add a layer of cooked ground beef or turkey

Serving Suggestions for Meat Lasagna

Lasagna is a hearty dish, and garlic bread is a classic and delicious side dish that pairs perfectly with it. A warm, buttery, crispy garlic bread perfectly complements a slice of meaty lasagna.

However, if you want to balance out the richness of the lasagna with some lighter options, salads are a great way to go. A fresh, crunchy arugula salad with a tangy vinaigrette would be an excellent accompaniment to the rich and hearty lasagna. Another option could be a delicious apple kale salad with a sweet and tangy dressing, adding sweetness and a little crunch. These salads are packed with nutrients and vegetables, making them a great way to get extra veggies with your meal.

In the end, it all comes down to personal preference. Whether you want to stick with classic garlic bread or balance out the meal with some lighter salads, the choice is yours. Either way, you can’t go wrong with a big, comforting slice of homemade lasagna.

Ingredient List

Preparation

1.
Make the meat sauce:
-In a large Dutch oven, drizzle some olive oil and sauté one chopped onion on medium heat for 2 minutes.
-Add three cloves of smashed garlic and cook for another minute.
-Add the ground beef and lamb or pork to the Dutch oven and break it down with a wooden spatula.
-Add 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of dry basil. Cook for 5 minutes, breaking apart the meat as it cooks.
Remove the meat mixture and place it into a separate bowl
Mark as complete
2.
-Add another drizzle of olive oil and chopped onion in the same Dutch oven. Sauté for 2 minutes.
-Add chopped celery and carrots. Sauté for another 2 minutes.
-Add three cloves of smashed garlic and sauté for another minute.
-Add three cans of crushed tomatoes, 1 teaspoon of basil, 2 teaspoons of Italian seasoning, 2 teaspoons of salt, and 2 teaspoons of pepper. Mix well.
-Let the sauce come to a boil, then add 2 tablespoons of tomato paste dissolved in ¼ cup of warm water. Mix well.
-Lower the heat and let the sauce simmer for 45 minutes.
Reserve ½ cup of tomato sauce for later use.
Mark as complete
3.
-In the same Dutch oven, add another drizzle of olive oil and another chopped onion. Sauté for 2 minutes.
-Add chopped celery and carrots. Sauté for another 2 minutes.
-Add three cloves of smashed garlic and sauté for another minute.
-Add three cans of crushed tomatoes, 1 teaspoon of basil, 2 teaspoons of Italian seasoning, 2 teaspoons of salt, and 2 teaspoons of pepper. Mix well.
-Let the sauce come to a boil, then add 2 tablespoons of tomato paste dissolved in ¼ cup of warm water. Mix well.
-Lower the heat and let the sauce simmer for 45 minutes.
-Reserve ½ cup of tomato sauce for later use.

Mark as complete
4.
-Add the cooked ground meat to the tomato sauce, mix well, and cook for another 15 minutes.
-Add 1 cup of fresh chopped basil and mix it in with the meat tomato sauce.
Mark as complete
5.
The cheese mixture:

-Add ricotta, mozzarella, and parmesan cheese to a large bowl.
Mix the cheeses together.
Add 1 teaspoon of salt and pepper and mix the mixture.

Preheat the oven to 375 F before assembling the lasagna.
Mark as complete
6.
Assemble the lasagna:
Cook the lasagna sheets according to the package instructions.
Mix 3 cups of shredded mozzarella, 3 cups of ricotta cheese, and 2 cups of grated parmesan cheese in a separate bowl.
In a 9x13-inch baking dish, spread a layer of reserved tomato sauce on the bottom.
Add a layer of cooked lasagna sheets on top of the tomato sauce.
Add a layer of the cheese mixture on top of the lasagna sheets.
Add another layer of cooked lasagna sheets on top of the cheese mixture.
Add another layer of tomato sauce on top of the lasagna sheets.
Repeat the layers of cheese mixture, lasagna sheets, and tomato sauce until all the ingredients are used.
Sprinkle some extra parmesan cheese on top.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for 25 minutes or until the cheese is golden brown and bubbly.
Let the lasagna cool for a few minutes before slicing and serving. Enjoy!
Mark as complete

Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials

Ingredients:

Adjust Servings
2 tablespoons Olive oil
2 small onions, chopped separately
6 cloves of garlic, smashed (keep each three separate)
1 lb of ground beef
1 lb of ground lamb or pork
2 teaspoons of salt
1 teaspoons of black pepper
1 teaspoon of dry basil, plus 1 cup of fresh chopped basil
2 teaspoons of Italian seasoning
3 sticks of celery, chopped
2 carrots, peeled and chopped
Three 28 oz cans of crushed tomatoes
2 tablespoons of tomato paste dissolved in ¼ cup of warm water
12 Lasagna sheets
3 cups of shredded mozzarella
3 cups of ricotta cheese
2 cups of parmesan cheese (extra to sprinkle on top when finished)

Preparation

1
Make the meat sauce: -In a large Dutch oven, drizzle some olive oil and sauté one chopped onion on medium heat for 2 minutes. -Add three cloves of smashed garlic and cook for another minute. -Add the ground beef and lamb or pork to the Dutch oven and break it down with a wooden spatula. -Add 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of dry basil. Cook for 5 minutes, breaking apart the meat as it cooks. Remove the meat mixture and place it into a separate bowl
2
-Add another drizzle of olive oil and chopped onion in the same Dutch oven. Sauté for 2 minutes. -Add chopped celery and carrots. Sauté for another 2 minutes. -Add three cloves of smashed garlic and sauté for another minute. -Add three cans of crushed tomatoes, 1 teaspoon of basil, 2 teaspoons of Italian seasoning, 2 teaspoons of salt, and 2 teaspoons of pepper. Mix well. -Let the sauce come to a boil, then add 2 tablespoons of tomato paste dissolved in ¼ cup of warm water. Mix well. -Lower the heat and let the sauce simmer for 45 minutes. Reserve ½ cup of tomato sauce for later use.
3
-In the same Dutch oven, add another drizzle of olive oil and another chopped onion. Sauté for 2 minutes. -Add chopped celery and carrots. Sauté for another 2 minutes. -Add three cloves of smashed garlic and sauté for another minute. -Add three cans of crushed tomatoes, 1 teaspoon of basil, 2 teaspoons of Italian seasoning, 2 teaspoons of salt, and 2 teaspoons of pepper. Mix well. -Let the sauce come to a boil, then add 2 tablespoons of tomato paste dissolved in ¼ cup of warm water. Mix well. -Lower the heat and let the sauce simmer for 45 minutes. -Reserve ½ cup of tomato sauce for later use.
4
-Add the cooked ground meat to the tomato sauce, mix well, and cook for another 15 minutes. -Add 1 cup of fresh chopped basil and mix it in with the meat tomato sauce.
5
The cheese mixture: -Add ricotta, mozzarella, and parmesan cheese to a large bowl. Mix the cheeses together. Add 1 teaspoon of salt and pepper and mix the mixture. Preheat the oven to 375 F before assembling the lasagna.
6
Assemble the lasagna: Cook the lasagna sheets according to the package instructions. Mix 3 cups of shredded mozzarella, 3 cups of ricotta cheese, and 2 cups of grated parmesan cheese in a separate bowl. In a 9x13-inch baking dish, spread a layer of reserved tomato sauce on the bottom. Add a layer of cooked lasagna sheets on top of the tomato sauce. Add a layer of the cheese mixture on top of the lasagna sheets. Add another layer of cooked lasagna sheets on top of the cheese mixture. Add another layer of tomato sauce on top of the lasagna sheets. Repeat the layers of cheese mixture, lasagna sheets, and tomato sauce until all the ingredients are used. Sprinkle some extra parmesan cheese on top. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for 25 minutes or until the cheese is golden brown and bubbly. Let the lasagna cool for a few minutes before slicing and serving. Enjoy!

Recipe Tips & Suggestions

If you don't have fresh tomatoes, use crushed tomatoes in a can and add a couple of tablespoons of tomato paste to give it extra richness in flavor and color.

Cook the ground meat first, remove it, and use the same pot for tomato sauce. Once the sauce is finished, combine them and cook the meat sauce for another 30 minutes. This allows the flavors to come together.

Mix one pound of ground beef and one pound of lamb for the meat, or substitute the lamb with any Italian sweet sausages or ground pork.

For the cheese, use a combination of ricotta, mozzarella, and parmesan.

Let the lasagna rest for at least 10-15 minutes after it's done cooking to allow the layers to settle and for easier slicing. Use oven-ready lasagna sheets for convenience, or cook traditional lasagna sheets al dente before layering.

Cover the lasagna with foil while baking to prevent the cheese from burning, and remove the foil during the last 10-15 minutes of baking to allow the cheese to brown and get crispy.

Rana’s Notes!

Lasagna is an excellent food for meal prep since it seems to get even tastier when you eat it the next day! Refrigerator: This meat lasagna can last in the fridge for about a week. Keep it in an airtight container and simply reheat the slices in the microwave when you are ready to eat it again. Freezer: The lasagna will taste best if it is frozen after being assembled but before it has been baked. This will prevent the noodles from getting soggy, and the cheese will be crispier when it is only baked once. To freeze an unbaked lasagna, let it cool to room temperature and freeze the entire casserole wrapped in foil. It will last up to a month in the freezer. If you have already baked the lasagna, you can still freeze it. Let the lasagna cool down to room temperature and place the lasagna slices into freezer-safe food containers. Lasagna that has already been baked will also last up to a month in the freezer.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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So that is my famous lasagna recipe! Let me know what you think of the recipe in the comments below. What meat did you use? Did you try adding a new cheese? I want to hear it all!

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