Homemade Lasagna with Beef and Sausage

Easy Homemade Lasagna

The real hero here is the canned plum tomatoes. Unlike pre-pureed sauces, hand-crushed plum tomatoes keep some of their shape, giving the sauce a rustic, chunky feel. This adds a level of texture that a smooth sauce just can't match.

This recipe is all about the balance between the heavy meat sauce and the creamy cheese. You get deep, savory notes from the beef and sausage, but the ricotta keeps it from feeling too dense.

You can expect a dish that holds its shape when you slice it. No more "lasagna soup" on the plate. It's hearty, filling, and uses smart swaps to keep the cost down without losing any flavor.

Why This Dish Works

• Low and Slow Simmer: Reducing the sauce for a few hours evaporates excess water. This concentrates the flavor and helps keep the noodles from getting soggy.
• Egg Binder: Beating an egg into the ricotta creates a stable structure. It helps limit the cheese from weeping liquid into the pasta layers.

The Right Tools

You'll need a large Dutch oven for the sauce and a 9x13 inch deep baking dish. A sturdy mixing bowl for the ricotta and a meat thermometer are also helpful to ensure the beef is safe.

What You'll Need

Meat Sauce Ingredients

• 1 lb lean ground beef
• 1 lb beef Italian-style sausage
• Extra virgin olive oil, 2 tbsp
• 1 medium yellow onion, minced
• 4 cloves garlic, minced
• 28 oz canned plum tomatoes, crushed by hand Why this? Provides chunky texture and bright acidity
• 15 oz tomato sauce
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp granulated sugar
• salt, to taste
• black pepper, to taste

Cheese Filling Ingredients

• 15 oz whole-milk ricotta cheese
• 1 large egg, lightly beaten
• 1/2 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt

Assembly Ingredients

• 12 to 15 lasagna noodles
• 4 cups low-moisture mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese

Recipe Details

Making the Dish

Creating the Meat Sauce

Warm 2 tbsp olive oil in a heavy Dutch pot using a medium-high setting. Brown 1 lb lean ground beef and 1 lb beef Italian-style sausage. Cook until they reach a deep golden brown hue and the internal temperature hits 160°F.

Stir in the garlic and diced onion, sautéing until the onion becomes translucent. Add the crushed plum tomatoes, 15 oz tomato sauce, 2 tbsp tomato paste, 1 tsp sugar, and 1 tsp oregano.

Lower the heat. Simmer uncovered for 2 to 3 hours. The sauce is ready when it is thick enough to hold its shape on a spoon. This slow reduction is key to intensifying the flavor.

Preparing the Cheese Blend

In a medium mixing bowl, combine 15 oz ricotta cheese, a beaten egg, chopped parsley, 1/4 cup Parmesan, and 1/2 tsp salt. Stir the mixture vigorously until smooth.

Chef: Beating the ricotta well incorporates air, which keeps the cheese layer from feeling too dense or heavy.

Layering the Dish

Set your oven to 375°F (190°C). Spread 1 cup of the meat sauce across the base of a 9x13 inch deep baking pan. Arrange 3 to 4 noodles on top, letting them overlap slightly.

Spread one-third of the ricotta mixture over the pasta. Top with a layer of shredded mozzarella and another cup of meat sauce. Repeat this process for three layers total.

Cap it off with a final layer of noodles. Top these with the remaining sauce, the rest of the mozzarella, and 1/2 cup grated Parmesan.

Baking to Perfection

Cover the pan tightly with aluminum foil. Be careful that the foil does not touch the cheese, or it will stick and pull away when removed. Bake for 25 minutes.

Take off the foil. Bake for an additional 20 to 25 minutes until the cheese is melted, bubbling, and browned.

Let the lasagna rest for 15 minutes before dividing it into 12 slices. This is a mandatory step; if sliced immediately, the layers will slide apart.

Common Problems and Fixes

Dealing With Watery Layers

When the sauce isn't reduced enough, the pasta absorbs the liquid and then releases it during baking. This creates a pool of water at the bottom of the pan.

Preventing Sticking Noodles

Noodles often stick to the sides or bottom if there isn't enough sauce. Always start with a generous layer of sauce on the bottom and coat the edges.

Avoiding Burnt Cheese

If the top browns too quickly before the center is hot, your oven may be running hot or the foil was removed too early.

Storage and Leftovers

Store leftovers in an airtight tub in the fridge for as long as 4 days. The flavor often improves on the second day as the spices meld.

This dish freezes well. Wrap slices tightly in plastic wrap and foil, then store them in the freezer for a maximum of 3 months.

To reheat, place the foil-covered slices in a 350°F (175°C) oven. Per USDA guidelines, heat until the center reaches 165°F (74°C).

Swaps and Variations

If you want something lighter, try a Vegetable Lasagna recipe using roasted zucchini and eggplant. For a different flavor profile, you can swap the meat sauce for a Sun-Dried Tomato Sauce to make it vegetarian.

For a Three-Cheese Blend, replace some of the mozzarella with provolone or fontina. These melt beautifully and add a sharper tang.

Serving Suggestions

This meal is heavy, so it pairs best with something bright. A crisp arugula salad with a lemon vinaigrette cuts through the richness of the cheese.

Garlic bread is a classic choice, but if you want to keep the budget low, a simple piece of toasted sourdough with butter works just as well. For a drink, a sparkling water with a squeeze of lime keeps the palate fresh.

High in Sodium