This classic homemade lasagna steals the show and becomes everyone’s comfort food italian favorite. It is everything a comforting Italian dinner should be—layers of tender pasta, a deeply flavorful meat sauce, and a creamy, cheesy filling baked together until bubbling and golden. The sauce is packed with both ground beef and Italian sausage, creating a bold and savory base that slowly simmers until thick, rich, and full of flavor.
Between the layers of pasta sits a creamy ricotta mixture blended with mozzarella, Parmigiano-Reggiano, fresh parsley, and just a hint of spice. Once assembled, the lasagna bakes into a beautifully layered dish with gooey melted cheese on top and a hearty, satisfying interior. It’s perfect for family dinners, gatherings, or anytime you want a truly comforting homemade meal.
Ingredients
Meat Sauce
- 1 ½ pounds lean ground beef
- 1 pound bulk Italian sausage
- 1 (8 ounce) package fresh mushrooms, coarsely chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Italian seasoning (optional)
- ¼ teaspoon red pepper flakes
- 6 cups prepared marinara sauce
- ¼ cup water, or as needed (optional)
Pasta
- 1 (16 ounce) package lasagna noodles
Ricotta Filling
- 2 large eggs
- 2 pounds whole-milk ricotta cheese
- 8 ounces fresh mozzarella cheese, diced
- ⅔ cup freshly grated Parmigiano-Reggiano cheese
- ¼ cup chopped fresh parsley
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper, or to taste
Cheese Topping
- 4 ounces fresh mozzarella cheese, diced
- ½ cup freshly shredded Parmigiano-Reggiano cheese
Directions
- Place a large saucepan over medium heat. Add the ground beef and Italian sausage and cook while stirring until the meat is browned and crumbly, about 10 minutes.
- Add the chopped mushrooms, salt, black pepper, Italian seasoning, and red pepper flakes. Increase the heat slightly and cook until the mushrooms release their liquid and the pan begins to look mostly dry, about 4 to 6 minutes.
- Pour the marinara sauce into the meat mixture. If using jarred sauce, add a small amount of water to the jars, shake to loosen any remaining sauce, and pour it into the pan.
- Reduce the heat to low and let the sauce simmer gently for about 2 hours, stirring occasionally. Add a little water if the sauce becomes too thick. Skim excess fat if needed and adjust seasoning with additional salt and pepper. Remove from heat when finished.
- Near the end of the sauce cooking time, bring a large pot of salted water to a boil. Add the lasagna noodles and cook until tender but still slightly firm, about 8 minutes.
- Drain the noodles and rinse them briefly with cool water. Place them in a bowl of cold water to keep them from sticking while preparing the filling.
- In a large bowl, whisk the eggs until smooth. Add the ricotta cheese, diced mozzarella, Parmigiano-Reggiano, chopped parsley, salt, black pepper, and cayenne pepper. Stir until well combined.
- Preheat the oven to 375°F (190°C).
- Divide the sauce into four portions, the noodles into three portions, and the ricotta filling into two portions for layering.
- Spread one portion of sauce evenly across the bottom of a 10×15-inch baking dish.
- Add a layer of noodles over the sauce, followed by half of the ricotta filling. Spread it evenly.
- Repeat with another layer of sauce, noodles, and the remaining ricotta filling.
- Add another layer of sauce, gently tap the dish on the counter to settle the layers, then finish with the remaining noodles and sauce.
- Sprinkle the top with the diced mozzarella and shredded Parmigiano-Reggiano.
- Cover the dish loosely with aluminum foil, making sure the foil does not touch the cheese. Place the baking dish on a sheet pan to catch any bubbling sauce.
- Bake for 30 minutes.
- Remove the foil and continue baking for another 30 to 35 minutes, until the top is golden brown and bubbling.
- Allow the lasagna to rest for about 20 minutes before slicing and serving.