Loaded, Layered, and Worth Every Single Minute
Prep Time: 25 Minutes | Cook Time: 40 Minutes | Total Time: 1 Hour 5 Minutes | Servings: 8–10
Why This Lasagna Will Become Your Go-To Recipe
Everyone has their own version of lasagna, but this one is the version that ends the debate. Two full pounds of meat — mild Italian sausage and ground beef — cooked down with sautéed onion and garlic, loaded with bold seasonings, and simmered in Rao’s marinara sauce. The ricotta filling is not just ricotta thrown in a layer — it is a creamy, herby mixture blended with eggs, mozzarella, Parmesan, parsley, and spices that holds together beautifully and tastes incredible in every bite. Layer after layer of noodles, meat sauce, ricotta filling, and melted cheese, baked until bubbly and finished under the broiler for that golden, crispy top that everyone fights over. This is not a shortcut lasagna and it is not a fancy restaurant lasagna.
This is a homemade, feed-the-whole-family, go-back-for-seconds kind of lasagna. The kind your house smells like for hours after you make it. The kind people ask you to bring to every gathering. Once you make it this way, there is no going back.
Kitchen Tools We Recommend
CAROTE Nonstick Deep Skillet with Lid — This is the pan you need for building the meat sauce. You sauté the onion and garlic, brown two full pounds of meat, add all the seasonings, and simmer the marinara sauce all in this one pan. The nonstick surface means nothing sticks or burns on the bottom while the sauce simmers, and the deep sides hold everything without splashing. The lid traps heat during the simmering step so the flavors meld together perfectly. It works on all cooktops including induction and cleans up in seconds — which you will appreciate after assembling an entire lasagna.
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Table of Contents
Ingredients
For the Meat Sauce
- Drizzle of extra virgin olive oil
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 lb (450g) mild Italian sausage
- 1 lb (450g) ground beef
- 1 jar (24 oz) Rao’s marinara sauce (or your choice of sauce)
- ½ cup water (to get the remainder of sauce from the jar)
- 1 tablespoon sugar
- Salt to taste
- Black pepper to taste
- Garlic powder to taste
- Onion powder to taste
- Cumin to taste
- Italian seasoning to taste
- Crushed red pepper to taste
- Tony Chachere’s Creole seasoning to taste
For the Ricotta Filling
- 1 container (30 oz) ricotta cheese
- 2 eggs
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- Fresh parsley, chopped
- Black pepper to taste
- Garlic powder to taste
- Red pepper flakes to taste
For Assembling
- Lasagna noodles (1 box, about 12–16 noodles)
- Mozzarella cheese, shredded (for layering and topping)
- Aluminum foil
For Garnish
- Fresh parsley, chopped
Lasagna Step-by-Step Instructions
Step 1: Make the Meat Sauce
Drizzle a little extra virgin olive oil in a large deep skillet or pot over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent, about 3 to 4 minutes. Add the ground beef and mild Italian sausage, breaking the meat apart with a wooden spoon as it cooks. Cook until the meat is fully browned and cooked through. Drain any excess grease.
Step 2: Season and Simmer
Add your seasonings to the meat — salt, black pepper, garlic powder, onion powder, cumin, Italian seasoning, crushed red pepper, and Tony Chachere’s Creole seasoning. Stir everything together. Pour in the jar of Rao’s marinara sauce, then add ½ cup of water to the empty jar, swirl it around to get every last bit of sauce, and pour that in too. Stir in the tablespoon of sugar. Mix well and let the sauce simmer on low to medium heat for 5 to 7 minutes so all the flavors come together. Set aside.
Step 3: Cook the Lasagna Noodles
Bring a large pot of salted water to a boil. Cook the lasagna noodles for about 6 to 7 minutes — slightly underdone since they will continue cooking in the oven. Drain the noodles and run them through cold water to stop the cooking and prevent them from sticking together. Lay them flat on a sheet of parchment paper or lightly oiled surface until ready to assemble.
Step 4: Make the Ricotta Filling
In a large mixing bowl, combine the ricotta cheese, 2 eggs, 1 cup of mozzarella, 1 cup of Parmesan, fresh chopped parsley, black pepper, garlic powder, and red pepper flakes. Mix everything together until smooth and well combined. This filling is what makes every layer creamy and flavorful.
Step 5: Assemble the Lasagna
Preheat the oven to 400°F (200°C). Start by spreading a thin layer of meat sauce on the bottom of a 9×13-inch baking dish. This prevents the noodles from sticking. Then layer in this order:
First layer of lasagna noodles laid flat, covering the bottom. Spread a generous layer of the ricotta filling over the noodles. Spoon meat sauce over the ricotta. Sprinkle mozzarella cheese on top. Repeat this layering process — noodles, ricotta filling, meat sauce, mozzarella — until you reach the top of the dish. Finish the top layer with meat sauce and a generous amount of mozzarella cheese.
Step 6: Bake
Cover the baking dish tightly with aluminum foil. Bake at 400°F (200°C) for 25 minutes covered. Remove the foil and bake for another 10 minutes uncovered to let the cheese melt and start to brown. Then switch to broil for 2 minutes to get that gorgeous golden, bubbly, slightly crispy top. Watch it closely during the broil — it can go from perfect to burnt fast.
Step 7: Rest and Serve
Remove the lasagna from the oven and garnish with fresh chopped parsley. Let it cool and rest for 5 to 7 minutes before cutting and serving. Resting is important — it allows the layers to set so the slices hold together instead of falling apart on the plate.
Estimated Nutrition Information (Per Serving)
Based on 10 servings:
- Serving Size: 350 g
- Calories: 520 kcal
- Total Fat: 28 g
- Saturated Fat: 14 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 10 g
- Trans Fat: 0 g
- Cholesterol: 130 mg
- Sodium: 890 mg
- Potassium: 480 mg
- Total Carbohydrates: 32 g
- Dietary Fiber: 2 g
- Sugar: 6 g
- Protein: 34 g
- Vitamin A: 1100 IU
- Vitamin C: 8 mg
- Calcium: 380 mg
- Iron: 4 mg
Pro Tips for the Best Results
Use two meats: The combination of ground beef and Italian sausage gives you a sauce that is beefy, savory, and herby all at once. The sausage adds fat and seasoning that ground beef alone cannot deliver.
Do not skip the sugar: One tablespoon of sugar in the meat sauce balances the acidity of the tomatoes and rounds out the flavor without making it sweet.
Undercook the noodles: 6 to 7 minutes in boiling water is enough. The noodles finish cooking in the oven as they absorb moisture from the sauce. Fully cooked noodles before baking will turn mushy.
Cold water rinse: Running the boiled noodles through cold water stops the cooking immediately and prevents them from sticking together while you assemble.
Eggs in the ricotta: The 2 eggs bind the ricotta filling together so it holds its shape when you slice the lasagna. Without eggs, the ricotta layer is loose and slides out.
Let it rest: 5 to 7 minutes of resting after baking lets the layers firm up. Cutting too soon means the lasagna will be soupy and fall apart on the plate.
Broil for the finish: Those 2 minutes under the broiler give you the crispy, golden, slightly charred cheese top that makes homemade lasagna unforgettable. Keep the oven light on and watch it closely.
Rao’s marinara: Rao’s is used here for a reason — it has a clean ingredient list and a rich tomato flavor that tastes homemade. Any quality marinara works, but avoid thin, watery sauces.
Delicious Variations to Try
Chicken Lasagna
Replace the beef and sausage with 2 pounds of shredded rotisserie chicken. Use Alfredo sauce instead of marinara for a white lasagna that is creamy and indulgent.
Vegetable Lasagna
Skip the meat entirely. Layer in sautéed spinach, mushrooms, zucchini, bell peppers, and roasted eggplant. Use marinara or a combination of marinara and béchamel.
Mexican Lasagna
Use seasoned ground beef with taco seasoning, swap marinara for enchilada sauce, and replace ricotta with a mixture of sour cream and cream cheese. Use flour tortillas instead of noodles and top with Mexican blend cheese.
Spicy Italian Lasagna
Use hot Italian sausage instead of mild and add diced jalapeños to the meat sauce. Increase the crushed red pepper and add a drizzle of hot honey on top after baking.
White Lasagna
Skip the marinara entirely. Make a béchamel sauce with butter, flour, milk, and Parmesan. Layer with the ricotta filling, chicken or sausage, and mozzarella. Rich, creamy, and completely different.
No-Boil Lasagna
Use oven-ready no-boil lasagna noodles and add an extra ½ cup of water to the meat sauce. The noodles cook directly in the baking dish, saving you a step and a dirty pot.
Storage and Meal Prep Instructions
Refrigerator Storage
Cover the baking dish with foil or transfer individual portions to airtight containers. Lasagna keeps in the refrigerator for up to 5 days and honestly tastes even better the next day as the flavors meld together.
How to Reheat
Reheat individual slices in the oven at 350°F (175°C) for 15 to 20 minutes covered with foil until heated through. Microwave works too — cover with a damp paper towel and heat for 2 to 3 minutes. The oven method gives you better texture.
Freezer Storage
Lasagna is one of the best freezer meals. Freeze the entire baking dish (tightly wrapped in foil and then plastic wrap) or individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also bake from frozen — cover with foil and bake at 375°F (190°C) for about 60 to 75 minutes.
Meal Prep Tips
Make the full lasagna on Sunday and cut into individual portions for the week. Lasagna reheats beautifully and is one of the most satisfying meal prep dinners you can make. You can also assemble the entire lasagna without baking, wrap it tightly, and freeze it. When ready, bake directly from the freezer with an extra 20 to 30 minutes of cook time.
Frequently Asked Questions
Can I use no-boil noodles? Yes. No-boil noodles work great and save time. Just add an extra ½ cup of liquid to the meat sauce since the dry noodles will absorb moisture as they cook in the oven.
Can I make this ahead of time? Absolutely. Assemble the entire lasagna up to 24 hours in advance and store it covered in the fridge. When ready, bake as directed, adding about 5 to 10 extra minutes since it will be cold going in.
What size baking dish do I need? A standard 9×13-inch baking dish works perfectly. For a taller lasagna with more layers, use a deeper dish.
Can I use turkey or chicken instead of beef? Yes. Ground turkey or ground chicken work as lighter alternatives. Keep the Italian sausage for flavor or use turkey sausage.
Why did my lasagna come out watery? The most common reasons are not draining the grease from the meat, overcooking the noodles, or not letting the lasagna rest before cutting. Always drain the meat, undercook the noodles, and rest for at least 5 minutes.
Can I use cottage cheese instead of ricotta? Yes. Blend the cottage cheese in a food processor until smooth for a similar texture. Some people actually prefer it — it is tangier and slightly lighter than ricotta.
How many layers should I make? Aim for 3 to 4 layers of noodles with filling in between. Three layers is standard for a 9×13 dish. More layers means a taller, more impressive lasagna but you may need a deeper dish.
What is Tony Chachere’s? Tony Chachere’s Creole seasoning is a Louisiana-style blend of salt, red pepper, garlic, and other spices. It adds a subtle Cajun depth to the meat sauce that is unexpected and delicious. Skip it if you do not have it — the lasagna will still be great.