Hearty Meat Lover’s Lasagna
By far the best classic lasagna recipe you’ll ever have — packed full of rich, meaty, slowly simmered tomato sauce and melty mozzarella cheese.
I love lasagna. A good classic lasagna recipe is meaty, dripping with rich tomato sauce, and oozing with gooey cheese. It’s a meal where you can really stretch your dollar because I have yet to come across a lasagna recipe that my husband and I can’t get at least three or four meals out of. It’s filling and comforting all at the same time.
I have spent the last few years in search of a really good lasagna recipe. Not a mediocre lasagna recipe. Not a forgettable lasagna recipe. Not one that makes you shrug your shoulders and say, “Eh.” I wanted a totally awesome lasagna recipe that will make my children want to come home for regular visits from college. Finally, after years of trial and error, I have perfected my recipe!
Just so you know, this is not something you are going to be able to throw together in a few minutes and pop it in the oven. I started making this at 2:30 Sunday afternoon and we sat down to eat around 6:30. It is a labor of love, but it is so worth it!
I planned this for a Sunday afternoon comfort meal. However, my carnivore husband decided he wanted steaks for dinner. I agreed, but went ahead with the lasagna anyway because I planned on freezing the remainder for dinners in the upcoming week. I managed to recruit him as my sous chef and as he was stirring the pot of meat sauce, he quickly changed his mind. He also went back for seconds.
More Pasta Recipes:
Sausage Lasagna
Ingredients
- 1 pound sweet Italian sausage
- 1 pound lean ground sirloin
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 8 cloves garlic, minced
- 1 (8-ounce) package sliced mushrooms
- 1 (28-ounce) can crushed tomatoes
- 3 (6-ounce) cans tomato paste
- 2 (15-ounce) cans tomato sauce
- ½ cup balsamic vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 teaspoon fennel seeds
- 2 teaspoons Italian seasoning
- 2 teaspoons salt, divided
- 1 tablespoon ground black pepper
- 6 tablespoons chopped fresh Italian flat-leaf parsley, divided
- 12 oven ready lasagna noodles
- 32 ounces ricotta cheese, part-skim or whole milk
- 2 large eggs
- 24 slices (about 1½ pounds) mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup grated Romano cheese
Instructions
- Heat the olive oil in a Dutch oven or large stockpot with a lid over medium heat. Add the sausage, ground sirloin, onion, mushrooms, and garlic. Cook until the meat is browned and the vegetables are tender. Drain any excess grease if necessary.
- Stir in the crushed tomatoes, tomato paste, tomato sauce, and balsamic vinegar.
- Add the sugar, basil, oregano, thyme, bay leaves, fennel seeds, Italian seasoning, 1½ teaspoons of the salt, black pepper, and 2 tablespoons of the parsley.
- Cover and simmer over low heat for 1½–2 hours, stirring occasionally. Remove and discard the bay leaves.
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the ricotta cheese, eggs, remaining 4 tablespoons parsley, and remaining ½ teaspoon of salt.
- Spread a thin layer of the meat sauce over the bottom of a 9 x 13-inch baking dish.
- Arrange 3 uncooked lasagna noodles lengthwise over the meat sauce.
- Spread one-third of the ricotta mixture evenly over the noodles. Arrange about 6 mozzarella slices over the ricotta. Spoon a layer of meat sauce over the mozzarella, then sprinkle with some of the Parmesan and Romano cheeses.
- Repeat the layers two more times using 3 noodles, ricotta, mozzarella, meat sauce, Parmesan, and Romano for each layer.
- Arrange the remaining 3 lasagna noodles over the top. Cover with the remaining meat sauce. Arrange the remaining 6 mozzarella slices over the sauce, then sprinkle with the remaining Parmesan and Romano cheeses.
- Cover the baking dish tightly with aluminum foil. Spray the underside of the foil with cooking spray to prevent the cheese from sticking.
- Bake for 25 minutes. Remove the foil and bake for an additional 25–30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
- Remove the lasagna from the oven and let it rest for at least 15 minutes before slicing and serving.
Notes
- Mozzarella: I use sliced mozzarella rather than fresh mozzarella because it contains less moisture and is more affordable. About 24 slices should provide enough for all four layers.
- Lasagna noodles: If using regular uncooked lasagna noodles, make sure they are completely covered with sauce so they have enough moisture to soften while baking.
- Drain excess grease: Depending on the sausage and ground beef you use, you may need to drain excess grease before adding the tomato ingredients.
- Don’t rush the sauce: Simmering the meat sauce for 1½–2 hours allows it to thicken and gives the flavors time to develop.
- Prevent sticking: Spray the underside of the aluminum foil with cooking spray before covering the lasagna to keep the melted cheese from sticking.
- Let it rest: Allow the lasagna to rest for at least 15 minutes after baking. This gives the layers time to set and makes it much easier to slice.
- Make ahead: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Allow a little additional baking time if you’re putting it into the oven cold.
- Freezing: The assembled lasagna can be frozen before baking. Wrap it tightly and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed.
Nutrition
Mmmmm…I’ll be maing lasagne for dinner tomorrow now!!
It’s early in the morning and you’re making me hungry. This looks fantastic! Jebbie would approve.
This sounds like the ultimate lasagna recipe. I will have to try this very soon 🙂
That is a great idea to use up leftover turkey! I usually make pans of tetrazinni, but even that gets old!
Usually, the only time of the year when I bake Lasagna is after Thanksgiving. I do a meat tomato sauce with the turkey scraps and then start baking. Otherwise, I guess I am just too lazy… but I admit this is so worth it!
Beautiful job with this recipe! The photos look terrific. I think with the weather cooling down I need to make a batch soon!