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The Best Lasagna Ever

A hearty homemade lasagna made with layers of meat sauce, ricotta cheese, and mozzarella, perfect for make-ahead meals or family dinners.

Ingredients

  • 1 pound ground sausage
  • 1 pound ground beef
  • 1 jar pizza sauce
  • 1 jar spaghetti sauce
  • 2 large eggs lightly beaten
  • 1 15oz. container ricotta cheese or use cottage cheese
  • 1/2 cup parmesan cheese, grated
  • 1 Tablespoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 12 lasagna noodles no-cook for make-ahead, or cooked for same-day baking
  • 4 cups shredded mozzarella

Instructions

  • In a large skillet, cook ground sausage and ground beef until browned. Drain excess grease.
    Stir in pizza sauce and spaghetti sauce. Remove from heat and set aside.
    In a separate bowl, combine eggs, ricotta cheese, parmesan cheese, parsley, and pepper.
    Spread 1 cup of meat sauce into a greased 9x13-inch baking dish.
    Layer with four lasagna noodles.
    Spread half of the ricotta mixture over the noodles, followed by 1 cup of meat sauce and 1 cup of mozzarella cheese.
    Repeat layers once more.
    Top with remaining noodles, remaining meat sauce, and remaining mozzarella cheese.
    Cover tightly with foil.
    If using no-cook noodles, refrigerate for at least 8 hours or overnight before baking.
    Preheat oven to 375°F.
    Bake covered for 45 minutes.
    Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly.
    Let rest for 10 minutes before slicing and serving.

Instructions

  • In a large skillet, cook ground sausage and ground beef until browned. Drain excess grease.
    Stir in pizza sauce and spaghetti sauce. Remove from heat and set aside.
    In a separate bowl, combine eggs, ricotta cheese, parmesan cheese, parsley, and pepper.
    Spread 1 cup of meat sauce into a greased 9x13-inch baking dish.
    Layer with four lasagna noodles.
    Spread half of the ricotta mixture over the noodles, followed by 1 cup of meat sauce and 1 cup of mozzarella cheese.
    Repeat layers once more.
    Top with remaining noodles, remaining meat sauce, and remaining mozzarella cheese.
    Cover tightly with foil.
    If using no-cook noodles, refrigerate for at least 8 hours or overnight before baking.
    Preheat oven to 375°F.
    Bake covered for 45 minutes.
    Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly.
    Let rest for 10 minutes before slicing and serving.

Notes

  • No-cook noodles work best for make-ahead preparation
    Allowing the lasagna to rest helps it slice cleanly
    This recipe freezes well after baking
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