Perfect choice — Beef and Sausage Lasagna with Ricotta Cheese is the ultimate comfort food. This version has rich layers of meat sauce, creamy ricotta, and melted mozzarella — hearty, cheesy, and crowd-pleasing.
🍝 Beef and Sausage Lasagna with Ricotta Cheese
Ingredients
Serves 8–10
For the Meat Sauce:
- 1 lb (450 g) ground beef
- 1 lb (450 g) Italian sausage (mild or hot, casings removed)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 2 tsp sugar (balances acidity)
- 1 ½ tsp salt, or to taste
- 1 tsp black pepper
- 1 ½ tsp Italian seasoning (or a mix of oregano, basil, thyme)
- ½ tsp red pepper flakes (optional)
- ¼ cup fresh basil, chopped (optional but amazing)
For the Cheese Mixture:
- 15 oz (425 g) ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley (or 1 tsp dried)
- Salt & pepper, to taste
Other Layers:
- 12 lasagna noodles (regular or oven-ready)
- 3 cups shredded mozzarella cheese
- Extra Parmesan for topping
👩🍳 Instructions
- Cook the Meat Sauce:
- In a large pot or skillet, brown the beef and sausage over medium heat until no longer pink.
- Drain excess fat.
- Add onion and garlic; sauté until soft and fragrant.
- Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, and seasonings.
- Simmer 20–30 minutes, stirring occasionally. Add fresh basil at the end if using.
- Prepare the Ricotta Filling:
- In a bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper. Mix well.
- Cook the Noodles (if not oven-ready):
- Boil in salted water until al dente, then drain and lay flat on parchment or a drizzle of olive oil to prevent sticking.
- Assemble the Lasagna:
In a 9×13-inch (23×33 cm) baking dish:- Spread 1 cup of meat sauce on the bottom.
- Add a layer of noodles.
- Spread ⅓ of ricotta mixture.
- Add ⅓ of mozzarella and a sprinkle of Parmesan.
- Repeat layers (sauce → noodles → ricotta → mozzarella) twice more.
- Finish with sauce, mozzarella, and Parmesan on top.
- Bake:
- Cover with foil (spray underside with nonstick spray so cheese doesn’t stick).
- Bake at 375°F (190°C) for 25 minutes.
- Remove foil and bake an additional 20–25 minutes, until bubbly and golden.
- Let rest 15–20 minutes before slicing (this helps it set nicely).
🧄 Serving Suggestions
- Serve with garlic bread and a crisp green salad.
- Add a glass of red wine like Chianti or Cabernet for the perfect pairing.
- Leftovers taste even better the next day!
Would you like me to give you a make-ahead / freezer-friendly version or a creamy white-sauce lasagna variation next?
