Homemade Lasagna with Meat Sauce Recipe - The Cookie Rookie® (2024)

4.69 from 45 votes

Author: Becky Hardin

For the Sauce:

• ▢ 2 pounds ground chuck
• ▢ 1 pound sweet Italian sausage casings removed
• ▢ 2 tablespoons olive oil
• ▢ 1 onion diced
• ▢ 3 cloves garlic minced
• ▢ 28 ounces San Marzano crushed tomatoes (1 large can)
• ▢ 30 ounces tomato puree (2 cans)
• ▢ 1 tablespoon granulated sugar
• ▢ ¼ cup hot water
• ▢ 2 teaspoons kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ 3 tablespoons chopped fresh parsley leaves or 2 teaspoons dried parsley
• ▢ 1½ teaspoons chopped fresh oregano leaves or ½ teaspoon dried oregano
• ▢ 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil

For the Cheese and Pasta Layers

• ▢ 15 ounces Ricotta cheese
• ▢ 1 large egg lightly beaten
• ▢ 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 1¼ cups freshly grated Parmesan cheese divided
• ▢ 9 ounces no-boil lasagna noodles 12-15 noodles
• ▢ 1 pound whole milk Mozzarella cheese shredded

• Preheat oven to 350°F and adjust oven rack to middle position. Spray a 9×13-inch casserole or lasagna pan with nonstick cooking spray.

For the Sauce

• In a large Dutch oven set over medium heat, cook the beef and sausage until no pink remains. Strain the cooked meat and set it aside in a separate bowl for later.

  2 pounds ground chuck, 1 pound sweet Italian sausage

• Return the Dutch oven to the stovetop and heat the oil over medium heat. Add diced onion and cook, stirring often, for about 5 minutes, or until the onion is translucent and has softened. Add the garlic, stir, and cook for an additional 30 seconds.

  2 tablespoons olive oil, 1 onion, 3 cloves garlic

• Add the tomatoes and tomato puree, stir, and reduce heat to medium-low.

  28 ounces San Marzano crushed tomatoes, 30 ounces tomato puree

• In a small bowl, combine the sugar and hot water – stir until sugar is dissolved. Add the sugar water to the tomato mixture and stir well.

  1 tablespoon granulated sugar, ¼ cup hot water

• Add salt, black pepper, parsley, oregano and basil. Stir well.

  2 teaspoons kosher salt, ½ teaspoon ground black pepper, 3 tablespoons chopped fresh parsley leaves, 1½ teaspoons chopped fresh oregano leaves, 1 tablespoon chopped fresh basil leaves

• Add the cooked meat mixture and cook 15 minutes or until sauce is hot and has thickened a little.

For the Cheese and Pasta

• In a medium bowl, whisk together Ricotta, egg, basil, salt, pepper, and ½ cup Parmesan.

  15 ounces Ricotta cheese, 1 large egg, 1 tablespoon chopped fresh basil, 1¼ cups freshly grated Parmesan cheese, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper

For Assembly

• Pour ¼ cup meat sauce into the prepared baking dish and spread it over the entire bottom surface.

• Place 3-3½ noodles, side-by-side, across the top of the sauce and slightly press the noodles into the sauce.

  9 ounces no-boil lasagna noodles

• Place 1-teaspoon-dollops, about 2 inches apart, of the Ricotta mixture over the noodles.

• Sprinkle Mozzarella cheese evenly over the Ricotta layer.

  1 pound whole milk Mozzarella cheese

• Sprinkle grated Parmesan cheese over the Mozzarella layer.

• Pour 1½ cups sauce evenly over the Parmesan layer.

• Repeat the process, beginning with the noodle layer, 2 more times.

• For the top layer, place 3 noodles on top, spread with the remaining sauce, and sprinkle with Mozzarella and Parmesan cheeses.

• Spray a piece of aluminum foil (large enough to cover the lasagna) with nonstick cooking spray and cover the lasagna.

• Bake at 350°F for 15 minutes, then remove the foil. Continue cooking the lasagna 30-45 minutes or until the cheese is toasty brown in spots and the lasagna is bubbling and gorgeous.

• Transfer lasagna to a cooling rack and cool 10-15 minutes before cutting and serving.

• Use the freshest ingredients and whole milk rather than light cheeses for the most flavorful dish.
• Be sure to spray your dish with cooking oil so for easy removal.
• Cook the lasagna in a pre-heated oven for the best results.
• Let it cool for 10-15 minutes before serving.

Storage:Store homemade lasagna in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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