The Traditional Meat Lasagna
Stop making soggy lasagna. This is the definitive guide to deep-dish meat lasagna with a thick beef and sausage sauce, creamy ricotta blend, and bubbly mozzarella. Professional tips for the perfect bake.
Why You'll Love This Recipe
- No more "lasagna soup." These layers stay stacked on your plate.
- Mixing beef and Italian sausage adds a savory depth that beef alone can't touch.
- The egg-bound ricotta creates a rich, velvety center that doesn't run.
- We use a double-cheese topping strategy for those legendary golden, crispy edges.
30 minutes
45 minutes
1 hour 15 minutes (plus resting)
Written by: Paul C.
Recipe Type: Main Course
Difficulty Level: Medium
Cuisine: Italian-American
Yield: 8 massive servings
Dietary: High-Protein, Comfort Food
Ingredients
The Heavy Meat Sauce
The Ricotta Glue
The Structure & Topping
Instructions
In a large pot or Dutch oven, brown the beef, sausage, and onion over medium-high heat. Break the meat into small crumbles.
Drain the excess grease before moving to the next step to prevent an oily lasagna.
Stir in the garlic and tomato paste and cook for 2 minutes. Add the crushed tomatoes and all seasonings. Lower the heat and simmer for 20–30 minutes until thick and rich.
Cook the noodles in salted water for 2 minutes less than the "al dente" time on the box. Drain and lay them flat on parchment paper.
In a medium bowl, whisk the ricotta, egg, and the first half-cup of Parmesan until fully combined.
Spread 1 cup of meat sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
Lay down 3–4 noodles. Spread 1/3 of the ricotta mixture over the noodles, then top with 1/4 of the mozzarella and a generous ladle of meat sauce.
Do this two more times (Noodles -> Ricotta -> Mozzarella -> Sauce).
Place the final noodles on top, spread the remaining sauce, and cover with the rest of the mozzarella and Parmesan.
Cover with oiled foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 20 minutes until bubbly and golden.
Remove from the oven and let it sit for 15 minutes before slicing.
You Must Know
The 15-minute rest is the most important part of the recipe. If you cut it immediately, the layers will collapse and the juices will run. Also, avoid "Fresh Mozzarella" (the kind in liquid); it will make your lasagna watery. Use the low-moisture block variety.
Storage Tips
Fridge: This dish is even better on day two. Cover tightly; it lasts 4 days.
Freezer: Freeze individual baked slices in airtight containers for up to 3 months.
Reheating: Reheat in the oven at 350°F (175°C) covered in foil with a splash of water in the dish to keep it from drying out.
Ingredient Substitutions
- Meatless: Substitute meat with 2 lbs of sautéed mushrooms and zucchini (squeeze all water out of the zucchini first).
- No Ricotta: Use Cottage Cheese, but blend it in a food processor until smooth before adding the egg.
- Gluten-Free: Use GF-certified lasagna noodles; they hold up surprisingly well in this heavy sauce.
Serving Suggestions
Pair with a crisp Caesar salad and thick, buttery garlic bread. For wine, choose a high-tannin red like a Barolo or a classic Chianti Classico.
Success Stories
"I used to struggle with 'floating lasagna,' where the noodles just swam in grease. Draining the meat fat and using the egg-ricotta trick made this the sturdiest, most delicious lasagna I've ever served. It looked like it was from a restaurant." - Marcus, Chicago.
Pro Tips
- Fresh Grating: Always grate your mozzarella from a block. Pre-shredded cheese is coated in starch that prevents a perfect melt.
- Spray the Foil: Always spray the underside of your aluminum foil with non-stick spray so the top layer of cheese doesn't stick to it when you uncover the dish.
Recipe Tips & Advice
Your sauce was likely too thin or the noodles were still dripping wet when you layered them. Simmer the sauce longer and pat the noodles dry next time.
You can, but you'll lose those crispy cheese edges. It’s better to prep it ahead and bake it in the oven.
Yes, but add an extra 1/2 cup of water to your sauce to ensure the noodles have enough moisture to soften.
Recipe Summary
Yield: 8 Massive Servings
Total Time: 1 hour 15 minutes
Calories per serving: 650 kcal
This traditional deep-dish lasagna is the ultimate comfort meal, designed for structural integrity and maximum flavor.