Meat Lasagna
Updated Dec 09, 2025
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If you’re looking for a classic, crowd-pleasing dinner, I’ve got your back with my family’s favorite meat lasagna of all time. This hearty recipe layers rich meat sauce with creamy ricotta, gooey mozzarella, and a sprinkle of Parmesan for good measure. It’s simple enough for a busy weeknight, but guaranteed to make any meal feel like a celebration.
Ok, this is probably the favorite lasagna recipe of all time, the one lasagna recipe I know will deliver without fail. The keeper lasagna. The world’s best lasagna. The classic beefy lasagna that Garfield must dream about, the lasagna that I know my husband and boys dream about. When you lift the pan, you know you have created something deep and meaningful and comforting and just plain substantial.
There’s just something magical about a bubbling tray of homemade meat lasagna coming out of the oven. With layers of flavorful beef, plenty of creamy ricotta, and a generous shower of mozzarella, this is the lasagna I turn to when I want a home run, no questions asked.
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Meat Lasagna: This is probably the favorite lasagna recipe of all time, the one lasagna recipe I know will deliver without fail.
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An Adaptable Lasagna Recipe
If you have a favorite meat sauce recipe that you would like to use in place of the one here, have at it. Bolognese sauce would also be great. You could also add some ground browned beef and/or browned crumbled sausage to store-bought jarred sauce if you want to take that shortcut.
I sometimes make this lasagna with all mozzarella (plus ricotta and Parmesan). You can use any mozzarella, from pre-grated in a bag to home-grated fresh mozzarella, and it will be delicious. Lately, I have been making it with half mozzarella and half Monterey Jack or Havarti, or another white melting cheese with a bit more flavor than mozz. You cannot go wrong, whichever direction you choose.
Ingredients
- Eggs
- Ricotta cheese – You can use whole milk or part-skim, as your heart tells you. Lasagna made with fresh ricotta is a real treat, if it’s available to you.
- Parmesan cheese – Do not buy grated Parmesan in a can (you knew that, right?). I’m totally cool with pre-grated or shredded Parmesan, as long as it’s the real stuff. If it’s in a can, run the other way.
- Dried oregano and basil
- Meat sauce – I use my semi-famous ground beef sauce in this recipe.
- No-cook lasagna noodles
- Mozzarella and Monterey Jack cheese – Replace the Monterey Jack with more mozzarella if you like.
No-Cook Lasagna Noodles
I am an unabashed fan of no-cook lasagna noodles. Some people think no-boil noodles are a cheater’s shortcut, maybe even sacrilegious, to use no-boil noodles. I think whatever gets you to lasagna is fair game, be it these noodles, some jarred sauce, or — as mentioned — pre-grated cheese. I also hate wrestling with sticky boiled lasagna noodles, which always seem to clump and tear as I’m layering up the lasagna.
An 8-ounce package of no-boil lasagna noodles will usually contain between 12 and 14 rectangular lasagna noodles.
How to Layer Meat Lasagna
- Make the cheese mixes: Preheat the oven to 375 degrees. Beat the eggs lightly in a medium bowl. Stir in the ricotta, 1/2 cup of Parmesan, oregano, basil, salt, and pepper. In a separate bowl, combine the mozzarella and Monterey Jack.
- Start building the layers: Spread all 12 of the lasagna noodles with an even amount of the ricotta mixture, laying them out on a counter.
- Build the layers: Place 4 ricotta-covered noodles into a 9-x13-inch baking dish, covering the bottom. Spoon over a generous 1 1/2 cups of the meat sauce, covering the ricotta mixture entirely. Evenly sprinkle 1/3 of the shredded cheese mixture on top. Repeat until you have three layers. Sprinkle the remaining 1/4 cup Parmesan over the top.
- Bake: Cover the lasagna with foil. Bake for 1 hour, removing the foil halfway through, so the top gets bubbly and browned.
Lasagna Baking Tips
- Spray one side of the foil used to cover the lasagna with nonstick cooking spray and place that side down on top of the lasagna – when you remove it, the cheese won’t stick to the foil.
- You may want to put a rimmed baking sheet on the rack below the lasagna pan to catch drips.
- Serve: Let the lasagna sit for at least 15 minutes before cutting it, so that the pieces hold together better. Slice and serve.
How Long to Cook Lasagna
A lasagna should bake at 375°F for about 1 hour total. I like to bake mine covered with foil on top for the first 30 minutes, then uncovered for the last 30 minutes. Cover the lasagna with tin foil. Remove the foil halfway through the cooking time so that the top gets bubbly and browned.
Let the lasagna sit for at least 15 minutes before cutting it, so that the pieces hold together better.
Leftovers and Storage
Leftovers will last for about 4 days in the fridge.
Leftover lasagna can be reheated in a preheated 300°F oven for about 20 to 30 minutes, covered with foil, until hot throughout. A whole lasagna will take longer to heat, while smaller pieces will take less time. You can remove the foil for the last 5 or so minutes of the reheating to allow the top to brown up a bit more.
You can also reheat lasagna in the microwave. For an individual piece, start with 1 minute in the microwave, and add 15 to 30 seconds at a time as needed. You do not need to cover the lasagna. I like lasagna just warm, not piping hot, and you might feel the same!
You can freeze leftover lasagna (as long as it wasn’t frozen before cooking) for up to 6 months. Wrap very well in foil, and slide into a zippertop freezer-proof bag. Label the bag. You can unwrap and reheat from frozen in a preheated 350°F oven for about 1 hour (covered with foil) until hot throughout. Or defrost in the fridge overnight, then rewarm at 300°F for 20 to 30 minutes as directed above.
More Lasagna Recipes
What to Serve With Meat Lasagna
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Best Homemade Beefy Lasagna
Ingredients
- 3 large eggs
- 1 (32-ounce) container ricotta
- ¾ cup finely grated Parmesan cheese (divided)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground black pepper (to taste)
- 5 cups Meat Sauce
- 12 no-cook lasagna noodles (see Note)
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded Monterey Jack (or add another 1 1/2 cups mozzarella)
Instructions
- Preheat the oven to 375 F.
- In a medium bowl, beat the eggs lightly. Add the ricotta, 1/2 cup of the Parmesan, oregano, basil, and salt and pepper, and stir to blend. Stir together the mozzarella and Monterey Jack in a bowl.
- Ladle a little of the sauce onto the bottom of a 13×9-inch baking pan. Spread all 12 of the lasagna noodles with an even amount of the ricotta mixture, laying them out on a counter. Place 4 ricotta-covered noodles into the pan, covering the bottom. Spoon over a generous 1 1/2 cups of the sauce, covering the ricotta mixture entirely. Evenly sprinkle over 1/3 of the shredded cheese mixture. Repeat until you have three layers. Sprinkle the remaining 1/4 cup Parmesan over the top.
- Cover the lasagna with tin foil (hint: spray one side with nonstick cooking spray and place that side down on top of the lasagna – when you remove it, the cheese won’t stick to the foil). Bake for 1 hour, removing the foil halfway through the cooking time so that the top gets bubbly and browned. You may wish to put a baking sheet (with sides) on the rack below the lasagna pan to catch drips.
- Let the lasagna sit for at least 15 minutes before cutting it, so that the pieces hold together better.
Telling you right now 100% worth it! Made it for my sister and brother in law and they loved it!
Putting this lasagna together is a snap when I’ve got quarts of your meat sauce in my freezer! Your lasagna is a regular guest at our house for Sunday dinner.
My husband would like to be invited to your house on Sundays!
I made 2 square lasagnas so I could freeze half. Will the cooking time change on the one I’m cooking right away? And how much time should I add to cook the other one from frozen?
It will probably take 10 minutes or so less time in a smaller square pan. If you defrost the second one in the fridge, the cooking time should be almost the same, just add 5 to 10 more minutes if you are going from fridge to oven. From frozen probably another 30 minutes!
Sounds delish!! Now, if I could just afford to go out and buy all this stuff…..
Anything in your bag of tricks that is nourishing AND inexpensive?? Some of us are on hard times here…
I hear you. I have loads of recipes that are nourishing and inexpensive. Type any of these words into the search field “inexpensive” “:economical” “beans””grains” “vegetarian” or a specific ingredient you have on hand and see what pops up. Also try these: https://themom100.com/recipe/bulgur-wheat-sweet-potato-and-black-bean-gratin/, https://themom100.com/recipe/baked-chicken-legs-with-herbs-and-lemon/, https://themom100.com/recipe/lentils-and-carrots-with-dried-apricots/
Delicious, we loved it