Classic Beef & Sausage Lasagna
Classic Beef & Sausage Lasagna
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef, 80/20 lean
- 1 pound hot Italian sausage, casings removed
- 24 ounces Rao's marinara sauce
For the Ricotta Mixture
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1 egg, large
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 9 lasagna noodles, oven-ready or cooked al dente
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Prepare the Meat Sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min
- 2
Add minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 3
Add ground beef and Italian sausage to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 4
Stir in the Rao's marinara sauce. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 10 minutes, stirring occasionally.
⏱️ 10 min
- 5
Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, 1/2 cup grated Parmesan cheese, egg, chopped parsley, salt, and pepper. Mix well until thoroughly combined.
⏱️ 5 min
- 6
Preheat oven to 375°F.
⏱️ 5 min•🌡️ 375
- 7
Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
⏱️ 2 min
- 8
Arrange 3 lasagna noodles over the sauce. If using traditional noodles, ensure they are cooked al dente according to package directions.
⏱️ 2 min
- 9
Spread half of the ricotta mixture evenly over the noodles.
⏱️ 2 min
- 10
Top with about 1/3 of the remaining meat sauce, then sprinkle with 1 cup of shredded mozzarella cheese.
⏱️ 2 min
- 11
Repeat the layers: 3 noodles, the remaining ricotta mixture, another 1/3 of the meat sauce, and 1 cup of shredded mozzarella.
⏱️ 4 min
- 12
Place the final 3 noodles on top, cover with the remaining meat sauce, and sprinkle with additional grated Parmesan cheese.
⏱️ 3 min
- 13
Bake the Lasagna: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
⏱️ 25 min•🌡️ 375
- 14
Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and lightly browned.
⏱️ 25 min•🌡️ 375
- 15
Let the lasagna rest for 15 minutes before slicing and serving. This helps the layers set and prevents it from falling apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Beef & Sausage Lasagna
For the Meat Sauce
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef, 80/20 lean
- 1 pound hot Italian sausage, casings removed
- 24 ounces Rao's marinara sauce
For the Ricotta Mixture
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1 egg, large
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 9 lasagna noodles, oven-ready or cooked al dente
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Prepare the Meat Sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min - 2
Add minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 3
Add ground beef and Italian sausage to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 4
Stir in the Rao's marinara sauce. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 10 minutes, stirring occasionally.
⏱️ 10 min - 5
Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, 1/2 cup grated Parmesan cheese, egg, chopped parsley, salt, and pepper. Mix well until thoroughly combined.
⏱️ 5 min - 6
Preheat oven to 375°F.
⏱️ 5 min•🌡️ 375 - 7
Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
⏱️ 2 min - 8
Arrange 3 lasagna noodles over the sauce. If using traditional noodles, ensure they are cooked al dente according to package directions.
⏱️ 2 min - 9
Spread half of the ricotta mixture evenly over the noodles.
⏱️ 2 min - 10
Top with about 1/3 of the remaining meat sauce, then sprinkle with 1 cup of shredded mozzarella cheese.
⏱️ 2 min - 11
Repeat the layers: 3 noodles, the remaining ricotta mixture, another 1/3 of the meat sauce, and 1 cup of shredded mozzarella.
⏱️ 4 min - 12
Place the final 3 noodles on top, cover with the remaining meat sauce, and sprinkle with additional grated Parmesan cheese.
⏱️ 3 min - 13
Bake the Lasagna: Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
⏱️ 25 min•🌡️ 375 - 14
Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and lightly browned.
⏱️ 25 min•🌡️ 375 - 15
Let the lasagna rest for 15 minutes before slicing and serving. This helps the layers set and prevents it from falling apart.
⏱️ 15 min