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–+ servings
A wooden spatula lifts a slice of lasagna out of a baking dish.

Easy Cheesy Meat Lasagna

Indulge in the ultimate comfort food with this Easy Cheesy Meat Lasagna recipe! Packed with layers of savory meat tomato sauce, creamy cheese and tender noodles, it's the perfect dish for any occasion.
5 from 2 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings

Ingredients  

  • 12 uncooked lasagna noodles
  • 6 cups shredded mozzarella cheese, divided
  • 2 cups whole milk ricotta cheese 
  • 1 1/2 cups grated Parmesan cheese, plus more for serving  
  • 1 large egg
  • 2 Tablespoons minced fresh parsley 
  • 1 pound ground beef
  • 1 pound Italian sausage (mild or spicy), casings removed
  • 1 cup diced yellow onions
  • 1 Tablespoon minced garlic 
  • 2 Tablespoons tomato paste
  • 2 (24-oz.) jars marinara sauce

Instructions 

  • Bring a large pot of salted water to a boil. Add the lasagna noodles and cook just until pliable according to package directions. Drain the noodles and set them aside. (Do not stack them atop one another or they will stick together.)
  • In a large bowl, stir together 4 cups shredded mozzarella cheese with the ricotta cheese, Parmesan cheese, egg and parsley. Set the mixture aside.
  • Add the ground beef and Italian sausage to a large heavy-bottomed stock pot set over medium-high heat. Cook, breaking the meat apart with a spatula until it is no longer pink, about 5 minutes. Add the onions, garlic and tomato paste and cook, stirring as needed, until the onions are translucent, about 3 minutes. Stir in the marinara sauce. Simmer the sauce for 5 minutes then remove it from the heat.
  • Add 2 cups of the meat sauce to the bottom of a 13x9-inch baking dish. Arrange 3 lasagna noodles on top. Spread 3/4 cup of the ricotta cheese mixture atop the noodles then repeat the meat sauce, noodles and cheese layers two more times, ending with the meat sauce.
  • Preheat the oven to 375°F. Cover the baking dish with foil.
  • Bake the lasagna, covered, for 30 minutes. Remove the foil and sprinkle the remaining 2 cups shredded mozzarella cheese on top. Return the lasagna to the oven and bake, uncovered, until the cheese is golden and bubbling. (If desired, broil the lasagna 3 inches from the top broiler until the cheese is bubbling.)
  • Allow the lasagna to rest for 15 minutes before slicing and serving topped with additional grated Parmesan cheese.

Notes

  • Don’t skip the rest! Let it sit for 15-30 minutes before you even think about slicing into it. This gives the lasagna time to set and makes it easier to cut into neat portions. Plus, it’ll be way too hot if you try to eat it straight out of the oven. 
  • Refrigerate: If you have leftover lasagna, simply cover the baking dish with plastic wrap or aluminum foil and place it in the refrigerator. It will keep well for 3 to 5 days.
  • Freeze: This lasagna freezes really well. Let it cool completely and store it tightly wrapped in plastic wrap plus a layer of foil in the freezer for up to 3 months.
  • Reheat: You can reheat individual slices in the microwave on high for 2-3 minutes, or you can reheat the entire dish in the oven. If you're reheating the entire dish, preheat the oven to 375°F, cover the dish with aluminum foil, and bake for 30-40 minutes or until heated through. Remove the foil for the last 10-15 minutes to allow the cheese to brown and get bubbly.
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