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Classic Meaty Lasagna

This lasagna is your classic meaty, cheesy lasagna recipe that's sure to hit the spot!
Servings 4 -6 people
Author Olivia

Ingredients

  • 1 lb Sweet Italian Sausage (removed from casings)
  • 1 lb Ground Beef
  • 38 oz Marinara Sauce
  • 9 Lasagna Sheets
  • 1 lb Mozzarella (grated)
  • 1 cup Grated Parmesean
  • 2 cups Ricotta
  • 1 Egg
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

Instructions

  • Heat a non-stick pan over medium high heat. When the pan has heated, add in the sweet italian sausage. Cook and crumble the sausage into pieces. When the sausage has browned and fully cooked, transfer it to a bowl and set it aside for later. Drain most of the excess oil but leave a little to coat the bottom of the pan.
  • In the same pan, add in the ground beef. Cook and crumble the beef until it has fully cooked. Drain off any excess oil. Add the sausage back into the pan with the beef and pour in 25 oz (about 2 3/4 cups) of the marinara sauce. Mix the sauce together with the meat until everything is combined. Bring the sauce to a boil then lower the heat so that the sauce is simmering. Simmer for 10 minutes, stirring every few minutes. Remove it from the heat and set it aside for later.
  • Bring a pot of water to a boil. Once the water has boiled, sprinkle in a generous amount of salt. Add in the lasagna sheets and cook for about 6-7 minutes. It is okay if the lasagna sheets are not completely cooked through. They will continue to cook in the oven. Drain the lasagna sheets into a strainer and rise with cold water. Blot each of the lasagna sheets with paper towels so that they are completely dry. Set it aside for later.
  • In a medium sized bowl, combine the ricotta, egg, garlic powder, oregano, basil, red pepper flakes, salt, and pepper.
  • Preheat the oven to 375˚F. Spray a 13x9 pan with non-stick spray.
  • Spread about 1/3 (about 1/2 cup) of the remaining marinara sauce onto the bottom of the pan. Lay down 3 of the lasagna sheets, side by side. Spread half of the ricotta mix onto the lasagna sheets until this layer is completely covered. Evenly distribute half of the meat sauce on top of the ricotta. Sprinkle 1/3 of the mozzarella and 1/3 of the parmesean on top of the meat sauce.
  • Repeat this process and lay down 3 of the lasagna sheets, side by side. Spread half of the ricotta mix onto the lasagna sheets until this layer is completely covered. Evenly distribute half of the meat sauce on top of the ricotta. Sprinkle 1/3 of the mozzarella and 1/3 of the parmesean on top of the meat sauce.
  • Lay down the last 3 lasagna sheets on top of the meat sauce. Evenly spread the remaining marinara sauce (about 1 cup) on top of the lasagna sheets. Top the lasagna with a sprinkling of the remaining mozzarella and parmesean. Spray a sheet of aluminum foil with non-stick spray and wrap it over the pan. This will prevent the cheese from sticking to the foil.
  • Place the pan onto a sheet tray and bake it in the oven for about 45 mins. Then remove the foil and bake for an additional 10 minutes. Remove the lasagna from the oven and allow it to sit for 10 minutes before serving. Enjoy!