Lasagna Recipe Italian Sausage and Ground Beef: Layered Meat Lovers Indulgence

This lasagna delivers the ultimate meat lovers experience with layers of Italian sausage and ground beef between tender pasta and rich cheese. I developed this recipe after years of testing, ensuring each bite offers maximum flavor and texture.

The combination of sweet Italian sausage and savory beef creates a depth that simple ground beef alone can’t match. Layering properly ensures every forkful contains meat, cheese, and pasta in perfect harmony.

Baked until bubbling and golden, this dish emerges with perfectly melted cheese and a sauce that’s been enhanced by slow cooking with the meats. The result is a restaurant-quality lasagna that’s worth the effort.

Serve with a simple salad and garlic bread for a complete meal that satisfies every time.

Ingredients for Lasagna Recipe Italian Sausage and Ground Beef

Rich meats, creamy cheeses, and bold herbs create this layered indulgence.

The meats are non-negotiable here. Sweet Italian sausage (look for Johnsonville or Jimmy Dean at most supermarkets) pairs with 80/20 ground beef for ideal fat content—leaner blends dry out. For the cheeses, whole-milk ricotta from BelGioioso or Calabria has the right texture. Pre-shredded mozzarella saves time but melts less smoothly than block.

No Italian sausage? Ground pork plus fennel seeds and red pepper flakes mimics the flavor. Swap mozzarella for fontina or provolone—both melt beautifully. For the sauce, Rao’s or Victoria jarred marinara are restaurant-quality shortcuts. Fresh herbs can replace dried at one-third the amount, but dried work perfectly fine in this application.

Assemble and bake immediately, or refrigerate unbaked lasagna for up to 24 hours. Leftovers keep 4-5 days refrigerated, freeze portions for 3 months. Reheat covered with foil to prevent cheese from drying out.

Step-by-Step Instructions for Lasagna with Italian Sausage and Ground Beef

This method ensures rich meaty layers with perfectly balanced textures in every bite.

Step 1: Brown the Meat and Aromatics

Heat the 2 tbsp Olive Oil in a large pot over medium-high heat. Add the 1 lb Italian Sausage and 1 lb Ground Beef, breaking them apart with a wooden spoon. Cook for 8-10 minutes until the meat is browned and crumbly with no pink remaining.

Add the finely diced 1 whole Onion and cook for 3-4 minutes until it softens and turns translucent. Stir in the minced 4 cloves Garlic Cloves, 1 tsp Dried Basil, 1 tsp Dried Oregano, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 1 minute until fragrant.

Pour in the 4 cups Marinara Sauce and stir to combine. Reduce heat to low and let the sauce simmer for 10 minutes, stirring occasionally, to let the flavors meld together deeply.

Step 2: Prepare the Ricotta Mixture

In a medium bowl, combine the 15 oz Ricotta Cheese with the 1 whole Large Egg. Mix well until the mixture is smooth and fully incorporated. This egg binds the ricotta and prevents it from separating during baking.

Stir in ½ cup of the 1 cup Parmesan Cheese, reserving the rest for topping. Season lightly with a pinch of salt if desired. The mixture should be thick but spreadable—this layer adds creamy richness between the meat and noodles.

Step 3: Assemble the Lasagna Layers

Preheat the oven to 375°F. Spread 1 cup of the meat sauce on the bottom of a 9×13-inch baking dish. Arrange 4 pieces of the 12 pieces Lasagna Noodles in a single layer, slightly overlapping if needed. Oven-ready noodles will soften perfectly during baking.

Spread half of the ricotta mixture evenly over the noodles. Sprinkle ⅓ of the 1.5 lb Mozzarella Cheese over the ricotta, then add another 1½ cups of meat sauce. Repeat the layers: noodles, remaining ricotta, ⅓ of mozzarella, and 1½ cups meat sauce.

Step 4: Add Final Layers and Bake

Top with the remaining 4 pieces Lasagna Noodles, the last of the meat sauce, and the remaining ⅓ of 1.5 lb Mozzarella Cheese. Sprinkle the reserved ½ cup Parmesan Cheese evenly over the top. This final cheese layer will melt into a golden, bubbly crust.

Cover the dish tightly with foil, tenting slightly to prevent the cheese from sticking. Bake for 25 minutes, then remove the foil and bake for another 20-25 minutes until the top is golden brown and the edges are bubbling.

Step 5: Rest and Serve

Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. This rest allows the layers to set, making it easier to serve neat portions. The internal temperature should read at least 165°F in the center.

Slice into squares and serve hot, with any extra sauce spooned over the top. Each serving should showcase distinct layers of noodles, rich meat sauce, creamy ricotta, and melted cheeses, delivering that classic lasagna experience in every forkful.

Storing and Reheating Leftovers

Refrigerator Storage

Let your lasagna cool completely (about 2 hours) before transferring to an airtight container. I use glass baking dishes with snap-on lids for easy storage. It keeps in the fridge for 4-5 days and actually tastes better the next day as flavors meld. ❄️

Freezer Storage

For longer storage, wrap individual portions tightly in plastic wrap then aluminum foil. Label with the date and freeze for up to 3 months. I recommend using quart-size freezer bags for flat storage that saves space.

Oven Reheating

Preheat oven to 350°F. Place lasagna in an oven-safe dish, add 2 tbsp water to the bottom, and cover with foil. Heat for 20-25 minutes until warmed through. Remove foil last 5 minutes to crisp the cheese. 🔥

Microwave Reheating

For single servings, microwave covered with a damp paper towel on 70% power for 2-3 minutes. Stir halfway through and check that internal temperature reaches 165°F. Add a splash of water if it appears dry.

Make-Ahead Tip

You can assemble the entire lasagna up to 24 hours ahead and refrigerate before baking. Just add 10 minutes to the covered baking time since it’ll start cold. This is perfect for Sunday family dinners.

Frequently Asked Questions