There are few things in this world more satisfying than pulling a bubbling, golden-topped lasagna out of the oven. This recipe has been tested, tweaked, and perfected into something truly special — a hearty, layered masterpiece that fills your kitchen with the kind of aroma that draws everyone to the table before you even call them.

Whether you’re feeding a hungry crowd on a Sunday or prepping a weeknight dinner that’ll have everyone asking for seconds, this is the only lasagna recipe you’ll ever need.

Table of Contents

Why We Love This Lasagna Recipe

This isn’t your average weeknight pasta bake — and here’s exactly why it stands out:

Two-Meat Sauce Magic — The combination of sweet Italian sausage and lean ground beef creates a sauce that’s bold, meaty, and packed with layers of savory flavor that one meat alone simply can’t deliver.

Slow-Simmered for Deep Flavor — The sauce simmers low and slow for 1½ hours, developing a rich, complex depth that tastes like it came straight out of an Italian grandmother’s kitchen.

Triple Cheese Perfection — Ricotta, mozzarella, and Parmesan work together in every layer to create a creamy, melty, indulgent filling that holds beautifully when sliced.

Clean, Beautiful Slices — Thanks to the egg-bound ricotta and a proper resting period, every slice comes out structured and picture-perfect — not a soupy, sliding mess.

Even Better the Next Day — Like all great comfort food, the flavors meld and deepen overnight, making this lasagna an ideal make-ahead meal and a leftover worth looking forward to.

Ingredients You’ll Need for Lasagna

Meat: This hearty lasagna combines sweet Italian sausage with lean ground beef for a rich, savory flavor.
Onion and Garlic: One onion and two garlic cloves are sautéed with the meat to build a flavorful base.
Tomato Products: You’ll need crushed tomatoes, tomato sauce, and tomato paste to create the robust sauce.
Sugar: A small amount of white sugar balances acidity and enhances the sauce’s overall taste.
Seasonings: Fresh parsley, dried basil, Italian seasoning, fennel seeds, salt, and black pepper add classic Italian flavor.
Lasagna Noodles: Use either store-bought or homemade lasagna noodles.
Cheeses: A blend of Parmesan, mozzarella, and ricotta cheese makes the lasagna rich and creamy.
Egg: An egg is mixed with the ricotta cheese to help it hold together and prevent it from spilling out when sliced.

Step-By-Step Direction

Step 1: Gather all the ingredients needed for the recipe.

Step 2: In a large Dutch oven over medium heat, cook the sausage, ground beef, onion, and garlic until the meat is browned and the onions are tender.

Step 3: Add the crushed tomatoes, tomato sauce, tomato paste, and water. Stir in the sugar, 2 tablespoons of parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and black pepper. Cover and simmer for about 1½ hours, stirring occasionally.

Step 4: Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles according to package directions until tender, about 8 to 10 minutes. Drain and rinse under cold water.

Step 5: In a medium bowl, mix the ricotta cheese, egg, remaining 2 tablespoons parsley, and ½ teaspoon salt until well combined.

Step 6: Preheat the oven to 375°F (190°C).

Step 7: Spread 1½ cups of meat sauce across the bottom of a 9×13-inch baking dish. Arrange 6 lasagna noodles over the sauce, slightly overlapping. Spread half of the ricotta mixture over the noodles, then layer with one-third of the mozzarella slices. Top with 1½ cups of meat sauce and sprinkle with ¼ cup Parmesan cheese.

Step 8: Repeat the layers once more, then finish with the remaining mozzarella and Parmesan cheese. Cover the dish with foil, making sure it does not touch the cheese or lightly coat the foil with cooking spray.

Step 9: Bake for 25 minutes. Remove the foil and continue baking for another 25 minutes, or until the cheese is melted and bubbly.

Step 10: Remove the lasagna from the oven and let it rest for about 15 minutes before slicing and serving. This allows the layers to set for cleaner cuts.

Tips for the best results

Don’t rush the sauce. The 1½-hour simmer makes a world of difference. If you have the time, let it go even longer on the lowest heat setting possible.

Salt your pasta water. It should taste like the sea. This is your only chance to season the noodles themselves.

Slightly undercook your noodles. They’ll continue cooking in the oven, so pulling them out a minute early keeps them from going mushy.

Layer evenly. Take your time spreading each layer all the way to the edges so every slice gets an equal ratio of noodle, cheese, and sauce.

Use whole-milk ricotta. Low-fat versions tend to be watery, which affects the texture of the filling. Whole milk gives you that thick, creamy consistency that makes this lasagna special.

Storage

Refrigerator: Once fully cooled, cover the baking dish tightly with plastic wrap or transfer individual portions to airtight containers. Lasagna keeps well in the fridge for up to 5 days and honestly tastes even better on day two as the flavors meld together.

Freezer: This lasagna freezes beautifully. Wrap individual slices or the entire dish (unbaked or baked) tightly in plastic wrap, then cover with a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm individual slices in the microwave for 2 to 3 minutes, or cover the dish with foil and reheat in a 350°F oven for about 20 to 25 minutes until heated through.

Print Recipe

The Best Lasagna Recipe Ever

Prep Time30

Cook Time1 50

Total Time2 20

Servings: 12

Ingredients

1 lb sweet Italian sausage casings removed
1 lb lean ground beef 85/15 recommended
1 medium yellow onion finely diced
2 cloves fresh garlic minced
1 can (28 oz) Crushed tomatoes
2 cans (15 oz each) Tomato sauce
2 cans (6 oz each) Tomato paste
½ cup water
2 tbsp white sugar
4 tbsp fresh parsley divided (2 tbsp for sauce, 2 tbsp for ricotta)
2 tsp dried basil
1½ tsp salt divided
1 tsp Italian seasoning
½ tsp fennel seeds
¼ tsp black pepper
12 sheets lasagna noodles store-bought or homemade
32 oz whole-milk ricotta cheese
1 large egg
1 lb fresh mozzarella sliced
¾ cup Parmesan cheese freshly grated

Instructions

Step 1 — Gather and prep all ingredients before you begin. Dice the onion, mince the garlic, measure out your spices, and open all canned tomato products so everything is within reach.
Step 2 — In a large Dutch oven over medium heat, cook the Italian sausage, ground beef, diced onion, and minced garlic together until the meat is fully browned and cooked through. Break the meat apart as it cooks for an even, crumbly texture. Drain off any excess fat.
Step 3 — Stir in the crushed tomatoes, tomato sauce, tomato paste, and water. Add the sugar, 2 tablespoons of fresh parsley, dried basil, 1 teaspoon of salt, Italian seasoning, fennel seeds, and black pepper. Stir to combine, cover, and let the sauce simmer over low heat for 1½ hours, stirring occasionally.
Step 4 — Bring a large pot of generously salted water to a boil. Cook the lasagna noodles for 8 to 10 minutes until just tender. Drain and rinse under cold water to stop the cooking and prevent sticking. Lay flat on a lightly oiled surface or parchment paper.
Step 5 — In a mixing bowl, combine the ricotta cheese, egg, remaining 2 tablespoons of fresh parsley, and ½ teaspoon of salt. Stir until smooth and well blended. Set aside.
Step 6 — Preheat your oven to 375°F (190°C).
Step 7 — Spread 1½ cups of meat sauce evenly across the bottom of a 9×13-inch baking dish. Lay 6 lasagna noodles lengthwise over the sauce, overlapping slightly. Spread half of the ricotta mixture over the noodles, then layer one-third of the mozzarella slices on top. Spoon over 1½ cups of meat sauce and sprinkle with ¼ cup of Parmesan.
Step 8 — Repeat the layering process once more. Finish the top with the remaining mozzarella slices and Parmesan cheese. Cover tightly with aluminum foil — spray the underside with cooking spray first to prevent the cheese from sticking to the foil.
Step 9 — Bake covered in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, until the top is golden, bubbling, and lightly browned around the edges.
Step 10 — Remove from the oven and let the lasagna rest uncovered at room temperature for 15 minutes before slicing. This allows the layers to firm up and set so each slice holds its shape.

Notes

Don’t rush the sauce — the full 1½-hour simmer builds the deep, rich flavor that makes this lasagna stand out. More time on low heat only makes it better.
Salt your pasta water generously. It should taste almost like the sea — this is your only opportunity to season the noodles from the inside out.
Pull your noodles out a minute early. They’ll keep cooking in the oven, so slightly underdone is exactly right at this stage.
Spread every layer all the way to the edges of the dish so each slice gets a perfect, even ratio of noodle, cheese, and sauce.
Always use whole-milk ricotta. Low-fat versions release too much water during baking and can make the layers soggy.

Nutrition Facts

Calories: 448
Total Carbohydrates: 37g
- Dietary Fiber: 4g
- Total Sugars: 9g
Protein: 30g
Total Fat: 21g
- Saturated Fat: 10g
Cholesterol: 82mg
Sodium: 1,400mg
Vitamin C: 17mg
Calcium: 442mg
Iron: 4mg
Potassium: 876mg

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