If you’re looking for the lasagna that’ll make everyone at the table go quiet, this is it.
layers tender noodles with a rich, slow-simmered meat sauce made from sweet Italian sausage and ground beef, a creamy herbed ricotta filling, and plenty of mozzarella and Parmesan. It bakes until the top is bubbly and golden.
Yes, it takes some time. The sauce simmers for an hour and a half, and that’s where all the deep, cozy flavor comes from. But it’s mostly hands-off, and you can assemble it a day ahead. It’s perfect for Sunday dinner, holidays, or feeding a crowd.
You’ll find more hearty pasta dishes in my pasta recipes.
Why You’ll Love This Recipe
- Rich, slow-simmered sauce: Sausage, beef, tomatoes, and herbs cooked low and slow.
- Creamy ricotta layer: Seasoned with fresh parsley and bound with an egg.
- Cheesy, golden top: Mozzarella and Parmesan, baked until bubbly.
- Feeds a crowd: One 9×13 pan makes 12 servings.
- Make-ahead and freezer-friendly: Assemble ahead or freeze for later.
Ingredients Breakdown
Here’s what goes into this lasagna. You’ll find exact amounts in the recipe card at the bottom of the page.
- Sweet Italian sausage and lean ground beef: Together they make a rich, flavorful meat sauce.
- Onion and garlic: The savory base of the sauce.
- Crushed tomatoes, tomato sauce, and tomato paste: Three kinds of tomato for a thick, rich sauce.
- Sugar: Balances the acidity of the tomatoes.
- Parsley, basil, Italian seasoning, and fennel seeds: Classic Italian flavors. The fennel echoes the sausage beautifully.
- Ricotta, egg, and parsley: The creamy cheese filling.
- Lasagna noodles: Twelve noodles, cooked al dente.
- Mozzarella and Parmesan: For melty, golden layers.
Step-by-Step Instructions
1. Brown the meat
In a large Dutch oven, cook the sausage, ground beef, onion, and garlic over medium heat until well browned.
2. Simmer the sauce
Stir in the crushed tomatoes, tomato sauce, tomato paste, and water. Add the sugar, 2 tablespoons of the parsley, basil, Italian seasoning, fennel seeds, 1 teaspoon of salt, and the pepper. Cover and simmer for 1 1/2 hours, stirring now and then.
3. Cook the noodles
Meanwhile, bring a large pot of salted water to a boil and cook the noodles for 8 to 10 minutes, until al dente. Drain and rinse with cold water.
4. Make the ricotta filling
In a bowl, mix the ricotta with the egg, the remaining parsley, and 1/2 teaspoon of salt.
5. Start layering
Preheat the oven to 375°F (190°C). Spread 1 1/2 cups of meat sauce over the bottom of a 9×13-inch baking dish. Lay 6 noodles lengthwise over the sauce, slightly overlapping. Spread half of the ricotta mixture over them, then top with one-third of the mozzarella, 1 1/2 cups of meat sauce, and 1/4 cup of Parmesan.
6. Finish the layers
Repeat the layers, finishing with the remaining mozzarella and Parmesan on top. Cover with foil sprayed with cooking spray so it doesn’t stick to the cheese.
7. Bake
Bake covered for 25 minutes, then remove the foil and bake for another 25 minutes, until the cheese is bubbly and golden.
8. Rest and serve
Let the lasagna rest for 15 minutes before slicing and serving.
Tips and Variations
- Don’t rush the sauce: The 1 1/2-hour simmer is where all the flavor develops.
- Rinse the noodles: Rinsing with cold water keeps them from sticking together.
- Spray the foil: It keeps the cheese from sticking to it.
- Let it rest: Those 15 minutes help it slice into neat squares.
- Make it ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 10 to 15 minutes to the baking time if it goes in cold.
- Freeze it: Let baked lasagna cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge, then cover and bake at 350°F for 30 minutes or until heated through.
How to Serve This Recipe
Cut the lasagna into squares and serve it with a sprinkle of fresh parsley and extra Parmesan.
It’s rich, so pair it with something fresh and crisp, like a Grilled Chicken Caesar Salad or Marinated Cucumber, Tomato, and Onion Salad. Don’t forget warm bread smeared with Homemade Garlic Butter for mopping up the sauce.
Frequently Asked Questions
How long does lasagna need to rest?
Let it rest for 15 minutes after baking so it holds together when you slice it.
Can I make lasagna ahead of time?
Yes. Assemble it up to 24 hours ahead, cover, and refrigerate. Add 10 to 15 minutes to the baking time if it’s going into the oven cold.
How do I freeze lasagna?
Cool the baked lasagna completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months.
How do I reheat frozen lasagna?
Thaw it overnight in the fridge, then cover and bake at 350°F for 30 minutes or until heated through.
Why do you add fennel seeds?
Fennel seeds add a subtle, sweet, savory flavor that pairs perfectly with Italian sausage.
You May Also Love
- Baked Spaghetti Casserole
- One-Pot Lasagna Soup
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- Homemade Spaghetti Sauce
World’s Best Lasagna
Ingredients
Meat Sauce
- 1 pound sweet Italian sausage
- ¾ pound lean ground beef
- ½ cup minced onion
- 2 cloves garlic crushed
- 1 (28 oz) can crushed tomatoes
- 2 (6.5 oz) cans tomato sauce
- 2 (6 oz) cans tomato paste
- ½ cup water
- 2 tablespoons white sugar
- 4 tablespoons chopped fresh parsley divided
- 1½ teaspoons dried basil leaves
- 1 teaspoon Italian seasoning
- ½ teaspoon fennel seeds
- 1¼ teaspoons salt (divided, or to taste)
- ¼ teaspoon ground black pepper
Cheese Filling
- 16 oz ricotta cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
Lasagna Layers
- 12 lasagna noodles
- ¾ pound mozzarella cheese sliced
- ¾ cup grated Parmesan cheese
Instructions
- In a large Dutch oven, cook the sausage, ground beef, onion and garlic over medium heat until well browned.
- Stir in the crushed tomatoes, tomato sauce, tomato paste and water. Add the sugar, 2 tablespoons of the parsley, the basil, Italian seasoning, fennel seeds, 1 teaspoon of the salt and the pepper. Cover and simmer for 1 1/2 hours, stirring now and then.
- Meanwhile, bring a large pot of salted water to a boil and cook the noodles for 8 to 10 minutes, until al dente. Drain and rinse with cold water.
- In a bowl, mix the ricotta with the egg, the remaining parsley and 1/2 teaspoon salt.
- Preheat the oven to 375°F (190°C). Spread 1 1/2 cups of the meat sauce over the bottom of a 9x13-inch baking dish.
- Lay 6 noodles lengthwise over the sauce, slightly overlapping. Spread with half of the ricotta mixture, then top with one-third of the mozzarella slices, 1 1/2 cups of meat sauce and 1/4 cup Parmesan.
- Repeat the layers, finishing with the remaining mozzarella and Parmesan on top. Cover with foil sprayed with cooking spray so it doesn't stick to the cheese.
- Bake covered for 25 minutes, then remove the foil and bake for another 25 minutes, until the cheese is bubbly and golden.
- Let the lasagna rest for 15 minutes before slicing and serving.
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- To Make Ahead: Assemble lasagna up to 24 hours in advance. Cover and refrigerate. Add 10–15 minutes to baking time if chilled.
- To Freeze: Let baked lasagna cool completely. Wrap tightly in plastic wrap, then foil. Freeze up to 3 months.
- To Reheat: Thaw overnight in the fridge. Cover and bake at 350°F for 30 minutes or until heated through.
