How to make the best lasagna with a delicious homemade tomato sauce, chorizo and beef. Our readers have said this is the best meat lasagna recipe they've ever made, and we agree!
For this amazing lasagna, we start by browning tasty sausage and ground beef. Then we simmer them with tomatoes and herbs to create a thick, delicious sauce. Then we layer the sauce with lasagna noodles, a creamy cheese mixture, and extra cheese on top.
Trust me, this homemade lasagna is SO good and worth the effort! But if you're looking for a quicker midweek option, check this out easy lasagna recipe.
Main ingredients
- Lasagna noodles: Over the years, I have fallen in love with no-boil noodles, which I use today. Our photos and videos show traditional lasagna noodles, which also work well. When using them, I boil traditional noodles before assembling this meat lasagna.
- Cheese filling: We combine creamy ricotta cheese with Parmesan cheese and an egg for this classic lasagna. Cottage cheese is a great substitute if you don't have ricotta cheese. I also use mozzarella cheese when assembling.
- Homemade Meat Sauce: We make the sauce from scratch for this lasagna. It takes 1 and a half hours, which seems like a long time, but I promise the extra time is rewarded by how tasty this lasagna turns out. I use ground beef, sausage, onion, carrot, garlic, tomato paste, canned tomatoes and spices to make it. If you're short on time, I've included a shortcut with store-bought sauce in the recipe below. If you prefer a vegetable sauce, try our Vegetable lasagna!
How to make the best lasagna
First, make the homemade meat sauce. It takes a little time, but it's easy and worth it, I promise! As homemade bolognese, Slow cooking our sauce gives it an incredibly rich flavor compared to quicker meat sauces (like this easy weeknight spaghetti sauce).
Because I LOVE this sauce so much, the recipe shared below is enough for 2 lasagnas or 1 lasagna with leftover meat sauce similar to this one. spaghetti recipe.
I start by cooking the meat until I see golden, crispy pieces. Then I add some onion and carrot and continue cooking until they soften. And finally, aromatics such as garlic, herbs, tomato paste, water and canned tomatoes. Then it's all about cooking low and slow for 1 to 2 hours.
When your homemade sauce is ready, you can assemble your lasagna. To layer lasagna, remember this: sauce, noodles, cheese, repeat. Then finish with more sauce and cheese on top before baking until hot and bubbly.
I bake lasagna at 375°F for 50 minutes.covering it with foil for the first 30 minutes, then uncovering and baking for another 20 minutes, or until the top is slightly crispy and golden.
After removing it from the oven, let the lasagna rest for at least 15 minutes before cutting so that the cheese layer can harden a little. Otherwise, everything will slide onto your plate!
What to serve with lasagna
Lasagna goes well with so many side dishes! Try a classic Caesar saladspicy Arugula Salador a Caprese salad with mozzarella, tomatoes and basil for something light and fresh.
Do you want a vegetarian side? sautéed spinach either roasted broccolini It's always a winner. And you can't go wrong with the heat, crispy garlic breadPerfect for soaking up all that delicious sauce!
Amazing lasagna recipe
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HOMEWORK
45 minutes
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COOK
2h 30min
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TOTAL
3 hours 15 minutes
This is the best lasagna with the most delicious homemade meat sauce. Our homemade sauce takes about 2 hours to prepare. It is worth it for the flavor it develops (highly recommended). The recipe below makes enough for 2 lasagnas, so you can save half of the meat sauce to use another day (freezes for 3 months).
As a shortcut, you can use store-bought sauce, which saves 1 and a half hours.
Makes approximately 10 servings
Watch us make the recipe
Will need
Meat sauce
1 pound (450 g) sweet Italian sausage
1 pound (450 g) lean ground beef
1 cup (15 g) finely chopped onion
1/2 cup (75 g) finely chopped carrot
2 cloves garlic, minced
1/3 cup (75 g) tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
1 ½ cups of water
2 large (28 ounce) cans crushed tomatoes, 56 ounces total
1 to 2 teaspoons fine sea salt
1/2 teaspoon ground black pepper
1 to 2 teaspoons sugar, optional, see notes
Assemble lasagna
1 tablespoon olive oil
12 whole lasagna noodles
16 ounces ricotta or cottage cheese
1/2 cup grated Parmigiano-Reggiano cheese
1 large egg, beaten
1 pound mozzarella cheese, grated
Addresses
- make meat sauce
1If your sausage has casing, cut it lengthwise and peel it. If you purchased ground sausage, skip this step.
2Place a large, heavy pot over medium-high heat. Add the sausage and meat, breaking them into crumbles with a wooden spoon. Cook until golden brown (about 10 minutes).
3Add the onion and carrots. Cook for about 8 minutes, stirring occasionally, until softened and beginning to brown.
4Add the garlic, basil, oregano and tomato paste. Cook for 1 minute until fragrant and tomato paste turns more orange.
5Pour in 1 ½ cups of water and use a wooden spoon to scrape up all the tasty browned bits from the bottom of the pot.
6Add the canned tomatoes and simmer. Season with salt, pepper and a touch of sugar if necessary.
7Simmer uncovered for 1 ½ hours, skimming off excess fat. Taste and adjust seasonings.
8Advancement: This meat sauce keeps in the refrigerator for 3 days or freezes for up to 3 months. The recipe makes 9 cups; you will need 4 ½ cups for your lasagna. Use the rest for a second lasagna or with spaghetti!
- prepare lasagna
1Preheat the oven to 375°F (190ºC). Lightly grease a 13×9-inch baking dish or use nonstick cooking spray.
2Cook the noodles (if necessary). If using traditional noodles, boil them according to package directions (about 10 minutes) in a large pot with salted water and a tablespoon of olive oil. Drain well. Skip this step for unboiled noodles.
3Combine the ricotta, parmesan and beaten egg in a bowl.
4Reserve 4 to 4 ½ cups of the prepared meat sauce.
5Spread about 3/4 cup meat sauce on the bottom of a 13×9-inch baking dish.
6Arrange the noodles lengthwise, overlapping them slightly to cover the sauce. If necessary, cut additional noodles to fill gaps.
7Spread half of the ricotta mixture over the noodles. Top with one-third of the mozzarella cheese and 1 ¼ cups meat sauce.
8Add another layer of noodles and repeat with more ricotta mixture, mozzarella cheese and sauce.
9Top with a final layer of noodles and the rest of the meat sauce and sprinkle with the rest of the mozzarella cheese.
- bake lasagna
1Cover the lasagna loosely with aluminum foil and bake for 30 minutes. Then uncover and bake for 20 minutes, or until the cheese is crispy around the edges. Let it rest for at least 15 minutes before serving.
Adam and Joanne's advice
- Storing no-bake lasagna: You can assemble it and keep it covered in the refrigerator for up to 2 days. Tip: Place parchment paper or wax paper between the lasagna and the aluminum foil to avoid reactions with the tomatoes.
- Storing leftovers: Leftover lasagna lasts in the refrigerator for 3 to 4 days or stored in freezer-safe containers for up to 3 months. Defrost and reheat gently for best results.
- How to reheat lasagna: The best way to reheat lasagna is in the oven. Preheat the oven to 350°F, cover the lasagna with aluminum foil, and bake until heated through. If you're in a hurry, the microwave is your quickest option. (I cover smaller portions with a plate or paper towel and microwave them until hot.)
- Short Meat Gravy with Store Bought Gravy: Cook the sausage, beef, onion and carrots as directed in the recipe above. Add the garlic and cook for a minute. Add two (28-ounce) jars of jarred sauce and scrape up any browned bits from the pot. Return the meat to the pan and simmer for 20 to 30 minutes until the carrots are tender. Skim off excess fat and adjust seasonings to taste.
- Sugar in the sauce: If your sauce tastes too acidic, add a pinch of sugar to balance it out.
- Nutritional Information: The nutritional information provided below are estimates.
Nutrition per serving
calories
597
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Protein
40 grams
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Carbohydrate
37 grams
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Dietary fiber
4 grams
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Total sugars
7 grams
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Total fat
32 grams
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Saturated fat
14 grams
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Cholesterol
112mg
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Sodium
1582mg
