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+ servings

Classic Meat Lasagna

This classic meat lasagna is filled with layers of pasta, homemade meat sauce, and lots of ricotta, mozzarella, and parmesan cheese.


Meat Sauce:

  • 1 tablespoon olive oil
  • lb sausage
  • lb ground pork
  • lb ground beef
  • ½ onion , chopped
  • 2 cloves garlic , minced
  • 28 oz can crushed tomatoes
  • 15 oz can tomato sauce
  • ½ teaspoon salt , plus more to taste
  • ¼ teaspoon ground black pepper
  • 1 tablespoon fresh herbs such as basil, rosemary, or thyme , chopped (or 1 teaspoon dried, such as Italian seasoning)

Lasagna Assembly:

  • 2 lbs ricotta cheese , preferably whole milk ricotta
  • 1 tablespoon fresh basil , chopped
  • 2 teaspoons salt
  • ½ teaspoons ground black pepper
  • About 1 lb lasagna noodles , boiled till al dente or use "no-boil"
  • 1 lb mozzarella cheese , shredded
  • ½ cup grated or shredded Parmesan cheese
  • Fresh basil , for garnish


To Make Meat Sauce:

  • Add 1 tablespoon olive oil to medium pot set over medium high heat. Add sausage, pork, and beef and cook until browned and almost done all the way through, about 5 minutes.
  • Add the chopped onion. Cook until onions are soft, about 4-5 minutes. Add garlic and cook for 1 minute more until fragrant.
  • Pour crushed tomatoes and tomato sauce into the pan, along with the salt, pepper, and herbs.
  • Bring to a boil and simmer for about 20 minutes until thickened slightly. Taste and add more salt and pepper if needed. Remove from heat.

To Assemble Lasagna:

  • Preheat oven to 350°F and grease a 9x13-inch baking or casserole dish.
  • In a bowl, combine the ricotta cheese with the basil, salt and pepper.
  • Spread a thin layer of meat sauce over the bottom of the pan. Top with a single layer of lasagna noodles, breaking a few as needed to cover entire pan. Dollop with ½ of the ricotta mixture and spread into an even layer. Sprinkle with ⅓ of the mozzarella cheese.
  • Repeat these layers one more time, using ½ of remaining meat sauce this time (not a thin layer).
  • Add one more layer of noodles. Top with remaining meat sauce. Sprinkle with remaining mozzarella cheese. Top with parmesan cheese.
  • Cover with foil and bake for about 35 minutes. Remove foil and continue to bake until sauce is bubbling and cheese is lightly browned, 15-20 minutes more.
  • Remove from the oven and let rest for 15-20 minutes before slicing and serving.
  • Store leftovers in the fridge for up to 1 week.


  • You likely will not need all 1 lb of lasagna noodles.
  • While a combination of sausage, pork, and beef will produce a richer sauce, it is possible to use 1 lb of just one kind of meat.
  • To make ahead: Assembled unbaked lasagna can be made up to 3 days in advance and stored in the fridge. Assembled unbaked lasagna can be frozen for up to 1 month, adding 10 minutes to the baking time. Baked lasagna can also be frozen for up to 1 month. Reheat in 350° for 30 minutes till warmed through. 


Calories: 548kcal, Carbohydrates: 39g, Protein: 31g, Fat: 30g, Saturated Fat: 15g, Cholesterol: 98mg, Sodium: 1223mg, Potassium: 615mg, Fiber: 3g, Sugar: 6g, Vitamin A: 947IU, Vitamin C: 9mg, Calcium: 439mg, Iron: 3mg
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