Here’s a classic homemade meat lasagna recipe—rich, cheesy, hearty, and perfect for family dinners or leftovers. This is an Italian-American–style baked lasagna with layers of meat sauce, ricotta, mozzarella, and noodles.

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⭐ Homemade Meat Lasagna (Serves 8–10)

Ingredients

For the Meat Sauce

• 1 lb ground beef

• 1/2 lb Italian sausage (mild or hot), casings removed

• 1 medium onion, finely chopped

• 3–4 garlic cloves, minced

• 1 (28-oz) can crushed tomatoes

• 1 (15-oz) can tomato sauce

• 1 (6-oz) can tomato paste

• 1/2 cup water

• 2 tsp Italian seasoning

• 1 tsp dried basil (or fresh, if you have it)

• 1 tsp dried oregano

• 1–2 tsp sugar (optional, balances acidity)

• 1 tsp salt

• 1/2 tsp black pepper

• Red pepper flakes (optional)

Cheese Filling

• 15 oz ricotta cheese

• 1 large egg

• 1/2 cup grated Parmesan cheese

• 1 tsp dried parsley or 2 tbsp fresh

• 1/2 tsp salt

Other

• 12 lasagna noodles (regular or oven-ready)

• 3 cups shredded mozzarella cheese

• Extra Parmesan for topping

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🔪 Instructions

1. Cook the Meat Sauce

1. In a large pot or deep skillet, cook the ground beef and sausage over medium heat until browned. Drain excess fat.

2. Add onion and cook 5 minutes until soft.

3. Stir in garlic and cook 1 minute.

4. Add crushed tomatoes, tomato sauce, tomato paste, and water.

5. Stir in seasonings, salt, pepper, and sugar (if using).

6. Simmer 20–30 minutes, stirring occasionally. Longer simmer = richer flavor.

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2. Prepare the Noodles

• If using regular noodles, boil according to package directions until al dente, then drain and lay flat on parchment.

• If using oven-ready noodles, skip boiling.

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3. Make the Cheese Filling

In a medium bowl, mix:
Ricotta + egg + Parmesan + parsley + salt.
Stir until creamy.

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4. Assemble the Lasagna

Use a 9×13-inch baking dish.

1. Spread 1/2 cup sauce on the bottom.

2. Layer 3 noodles.

3. Spread 1/3 of the ricotta mixture.

4. Add 1 cup mozzarella.

5. Add 1–1.5 cups meat sauce.

Repeat the layers two more times (noodles → ricotta → mozzarella → meat sauce).

Finish with:

• Final layer of noodles

• Remaining meat sauce

• Remaining mozzarella + extra Parmesan

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5. Bake

• Cover with foil (sprayed with oil so it doesn’t stick).

• Bake at 375°F (190°C) for 25 minutes.

• Remove foil and bake 20 more minutes until bubbly and golden.

• Let rest 15 minutes before cutting (very important for clean slices!).

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🍽️ Tips & Variations

• Make-ahead: Assemble up to 24 hours ahead and refrigerate.

• Freeze: Freeze either unbaked or baked (cool completely first).

• Veggie add-ins: spinach, mushrooms, zucchini (sauté first).

• Spicy version: add more red pepper flakes or hot Italian sausage.

• Extra cheesy: add provolone layers.

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If you want, I can create:
✅ a grocery list
✅ a printable recipe card
✅ a “budget version” or “quick 30-minute” variation

Just tell me!