Classic Meat Lasagna

A slice of meat lasagna being lifted out of a white baking dish with a spatula. In the background is bread and a glass of red wine.

This classic meat lasagna is layered with rich Italian meat sauce made with spicy Italian sausage, ground beef, and red wine. Each bite is filled with a cheesy herbed ricotta filling, melty mozzarella, and freshly grated Parmigiano Reggiano. It is one of my family's favorite recipes of all time!

Course Main Course

Cuisine American, Italian

Keyword lasagna, meat lasagna

Freezer Friendly Yes

Prep Time 1

Cook Time 40

Total Time 1 40

Servings slices

Calories 838kcal

Ingredients

1 lb lasagna noodles
5 cups Italian Meat Sauce
1 lb mozzarella, finely shredded
1 1/2 cups freshly grated Parmigiano Reggiano

Ricotta Filling

2 cups (16 oz) ricotta cheese, I recommend a super creamy whey ricotta such as Belgioioso
2/3 cup freshly grated Parmigiano Reggiano
3 garlic cloves, minced
1 egg
1/4 cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 375F.
Cook the lasagna noodles: Fill a tall pot with water and salt it generously. Bring the water to a boil and stir in the lasagna noodles (stirring helps prevent them from sticking). Then, cook the pasta until "al dente" according to the package instructions, and drain once finished. Note: If you are not layering the noodles right away into the lasagna, place the cooked lasagna noodles in ice-cold water.
Make the ricotta filling: Mix all the ricotta filling ingredients together and set aside or refrigerate if using later.
Layer the lasagna: In a 9x13 ceramic or glass baking dish, spread a thin layer of meat sauce on the bottom. Then layer with lasagna noodles, after the noodles spread a thin layer of ricotta filling (about 2-3 Tablespoons per noodle). Spread another layer of meat sauce, then sprinkle with freshly grated mozzarella cheese and Parmigiano Reggiano. Then repeat the layers in this order until you've used up the ingredients: lasagna noodles, ricotta, meat sauce, and freshly grated cheese. Note: Keep the layers thin - not too much but not too little of each ingredient. Everything will come together in the end.
Bake: Cover the lasagna with foil (I like to tent the foil so the cheese doesn't stick, or you can spray the foil with a bit of oil). Then, bake at 375F for 40 minutes - the first 20 minutes covered with foil, then the last 20 minutes uncovered. I like to broil on HIGH for the last minute to brown the cheese. Let it cool for several minutes before slicing into 9 pieces. Serve and enjoy!

Video

Notes

Freezing tips: If you'd like to freeze this lasagna, I recommend doing so before baking. Assemble the lasagna as instructed, then cover with plastic wrap and foil and freeze for up to 2-3 months. Let the lasagna thaw in the fridge overnight, and then bake as the recipe instructs!

Leftovers can be kept refrigerated for 4-5 days.

Nutrition