This top-rated meat lasagna is the ultimate comfort food: layers of tender pasta, a rich and savory beef and pork ragù, creamy béchamel or ricotta, and a golden, bubbly cheese crust. It’s a classic Italian-American dish that’s perfect for feeding a crowd or meal-prepping for the week. This recipe works because it balances a deeply flavorful meat sauce with a simple, creamy cheese layer, and it bakes up perfectly every time.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, finely chopped (about 1 ½ cups / 200 g)
- 4 cloves garlic, minced
- 1 lb (450 g) ground beef (85% lean)
- 1 lb (450 g) ground pork (or Italian sausage, casings removed)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (15 oz / 425 g) tomato sauce
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef broth or water
- 1 bay leaf
- 12 lasagna noodles (about 12 oz / 340 g), oven-ready or boiled
- 15 oz (425 g) whole-milk ricotta cheese
- 1 large egg
- ½ cup (50 g) grated Parmesan cheese, divided
- 3 cups (340 g) shredded mozzarella cheese, divided
- 2 tbsp (8 g) fresh parsley, chopped (optional, for garnish)
Instructions
- Make the meat sauce: In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Add the ground beef and pork. Cook, breaking up the meat with a spoon, until browned and no longer pink, about 8–10 minutes. Season with salt, pepper, oregano, thyme, and red pepper flakes if using.
- Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, tomato sauce, broth (or water), and bay leaf. Bring to a simmer, then reduce heat to low. Cover and let simmer gently for 1 hour, stirring occasionally. Remove the bay leaf and taste for seasoning. (The sauce can be made up to 2 days ahead.)
- Preheat the oven to 375°F (190°C). If using traditional lasagna noodles, cook them in salted boiling water according to package directions until al dente. Drain and lay them flat on a baking sheet in a single layer to prevent sticking. If using oven-ready noodles, skip this step.
- Make the ricotta filling: In a medium bowl, combine the ricotta, egg, and ¼ cup (25 g) of the Parmesan. Mix well.
- Assemble the lasagna: Spread a thin layer of meat sauce (about 1 cup) on the bottom of a 9×13-inch (23×33 cm) baking dish. Place 3 lasagna noodles over the sauce, slightly overlapping if needed. Spread one-third of the ricotta mixture over the noodles, then sprinkle with 1 cup of mozzarella. Repeat layers: meat sauce, noodles, ricotta, mozzarella. For the final layer, add the remaining noodles, the rest of the meat sauce, and the remaining mozzarella and Parmesan.
- Bake: Cover the dish with foil (spray the foil with cooking spray to prevent sticking) and bake for 25 minutes. Remove the foil and bake for an additional 20–25 minutes, until the sauce is bubbly and the cheese is golden brown. The internal temperature of the meat sauce should reach 160°F (71°C) as a safe minimum (USDA FSIS).
- Rest: Let the lasagna rest for 15 minutes before slicing. This allows the layers to set and makes clean slices. Garnish with fresh parsley if desired.
Tips
- Don’t overcook the noodles: If using traditional noodles, cook them just shy of al dente—they will continue to cook in the oven. Overcooked noodles become mushy.
- Let it rest: The 15-minute rest is not optional. Cutting too early will result in a soupy, messy lasagna.
- Make ahead: Assemble the lasagna completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 10–15 minutes to the baking time if baking straight from the fridge.
- Substitutions: Use all ground beef if you don’t have pork. For a lighter version, use ground turkey (cook to 165°F/74°C). You can replace ricotta with 2 cups (480 g) cottage cheese, blended until smooth for a similar texture.
Serving Suggestions
Serve this lasagna with a simple green salad dressed with lemon and olive oil, and a side of crusty garlic bread to soak up any extra sauce. A glass of Chianti or Sangiovese pairs beautifully. For a complete Italian-style meal, start with a light antipasto of olives and prosciutto.
Variations
- Vegetarian: Replace the meat with 2 cups (300 g) of sautéed mushrooms, zucchini, and spinach. Use vegetable broth in the sauce.
- Spicy: Add ½ teaspoon of red pepper flakes to the meat sauce and use hot Italian sausage instead of ground pork.
- White lasagna: Omit the tomato sauce and use a béchamel sauce (butter, flour, milk) instead. Layer with roasted chicken and spinach.
- Gluten-free: Use gluten-free lasagna noodles and ensure your tomato products and broth are certified gluten-free.
Storage and Reheating
Refrigerate leftover lasagna in an airtight container within 2 hours of baking. It will keep for 3–4 days. To freeze, wrap the entire dish (or individual slices) tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat individual slices in the microwave for 1–2 minutes, or in a 350°F (175°C) oven for 15–20 minutes until hot throughout (165°F/74°C).
Frequently Asked Questions
Can I use oven-ready noodles without boiling? Yes, oven-ready noodles are designed to absorb moisture from the sauce during baking. Make sure your sauce has enough liquid—if it seems thick, add ½ cup (120 ml) of water or broth to the sauce before assembling.
Why is my lasagna watery? This usually happens if the noodles were overcooked, the sauce was too thin, or the lasagna didn’t rest long enough. Use a thick sauce and let it rest for a full 15 minutes. Also, drain any excess fat from the meat after browning.
Can I make this without ricotta? Yes, you can use cottage cheese (blended for smoothness) or a béchamel sauce. For a dairy-free version, use a plant-based ricotta and vegan mozzarella.
How do I know when the lasagna is done? The cheese should be melted and golden, the sauce bubbling at the edges, and the internal temperature of the center should reach 160°F (71°C) for ground meat. Insert an instant-read thermometer into the center to be sure.
Can I prepare the meat sauce in advance? Absolutely. The sauce can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. This actually deepens the flavor.
What’s the best cheese for lasagna? Whole-milk mozzarella gives the best melt and flavor. Low-moisture mozzarella is preferable to fresh mozzarella, which can release too much water. Add a bit of provolone or fontina for extra richness.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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