Cheesy Classic Meat Sauce Lasagna

There’s something special about a homemade lasagna that fills the house with the most incredible smell. Growing up, my mom would make her classic meat sauce version for Sunday dinners, and we’d all gather around the table like it was a holiday. Now I make the same recipe for my own family, and it never gets old.

I know lasagna seems like a lot of work, but honestly, most of it is just layering. You make your meat sauce, cook your noodles, and then it’s like building a delicious pasta tower. The hardest part is waiting for it to bake while your kitchen smells amazing.

This is the kind of dinner that makes everyone happy. Kids love the cheesy layers, adults appreciate the rich meat sauce, and there are always leftovers for lunch the next day. Plus, you can make it ahead and just pop it in the oven when you’re ready to eat.

What Kind of Ground Beef Should I Use?

For lasagna, you’ll want to use ground beef with a good balance of flavor and fat content – 80/20 ground beef is your best bet. This ratio gives you enough fat to keep the meat sauce juicy and flavorful without making it too greasy. If you prefer leaner meat, 85/15 will work too, but you might need to add a splash of olive oil while browning to prevent it from drying out. Ground chuck is typically the most affordable option and works perfectly for this recipe, though ground sirloin will give you a slightly more refined flavor if you want to splurge a little.

Options for Substitutions

This classic lasagna is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Ground beef: You can easily swap this for ground turkey, ground pork, or even a mix of ground beef and Italian sausage for extra flavor. Ground turkey will be a bit leaner, so you might want to add a tablespoon of olive oil while cooking.
• Lasagna noodles: Regular lasagna noodles work great, but you can also use no-boil noodles – just add an extra 1/2 cup of sauce and cover tightly with foil while baking. Fresh pasta sheets are another option if you can find them.
• Ricotta cheese: Cottage cheese makes a good substitute – just drain it well and maybe add a beaten egg to help it set. You can also use a mix of cream cheese and sour cream for a richer taste.
• Mozzarella cheese: While mozzarella is pretty essential for that classic lasagna stretch, you can mix in some provolone or Italian cheese blend if that’s what you have on hand.
• Spaghetti sauce: Any marinara or pasta sauce works here. If you only have plain tomato sauce, just add some Italian seasoning, garlic powder, and a pinch of sugar to jazz it up.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lasagna is using noodles that are too soft or overcooked, which will turn your layers into mush – cook them just until al dente since they’ll continue cooking in the oven.

Another common error is not draining the ground beef properly after browning, as excess grease will make your lasagna watery and prevent the layers from setting nicely.

Make sure to let your meat sauce cool for at least 15 minutes before assembling, because hot sauce will melt the cheeses too quickly and create a runny mess.

Finally, resist the urge to cut into your lasagna right away – letting it rest for 10-15 minutes after baking allows the layers to firm up, making it much easier to serve clean, beautiful slices.

What to Serve With Lasagna?

Lasagna is such a hearty dish that it really just needs a few simple sides to make it a complete meal. A crisp Caesar salad or mixed greens with Italian dressing cuts through all that rich cheese and meat sauce perfectly. I always like to serve some garlic bread or crusty Italian bread on the side – it’s great for soaking up any extra sauce on your plate. A light side of roasted vegetables like zucchini, bell peppers, or broccoli also works well to balance out all the comfort food goodness.

Storage Instructions

Refrigerate: Leftover lasagna is honestly one of my favorite things because it tastes even better the next day! Cover it tightly with foil or plastic wrap and keep it in the fridge for up to 4 days. The flavors really meld together overnight, making each bite even more satisfying.

Freeze: This lasagna freezes like a dream, which makes it perfect for meal prep or feeding a crowd later. You can freeze the whole pan for up to 3 months, or cut it into individual portions and wrap them separately. Just make sure it’s completely cooled before freezing to prevent ice crystals.

Reheat: To warm up your lasagna, cover it with foil and bake at 350°F for about 20-30 minutes if it’s from the fridge, or 45-60 minutes if frozen. You can also microwave individual portions on medium power, but the oven gives you that nice bubbly cheese on top again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3900-4300
• Protein: 250-270 g
• Fat: 220-240 g
• Carbohydrates: 190-210 g

Ingredients

For the noodles:

• 8 oz lasagna pasta sheets

For the meat sauce:

• 2 lb ground beef
• 1 medium onion
• 32 oz jarred pasta sauce

For the cheese layers:

• 16 oz ricotta cheese
• 2 1/4 cups shredded mozzarella
• 3/4 cup grated parmesan

Step 1: Soak the Lasagna Pasta Sheets

• 8 oz lasagna pasta sheets

Place 9 sheets of lasagna noodles in a heat-proof dish and pour very hot water over them to soak.

Let them sit while you prepare the other ingredients.

This softens the noodles, making them pliable and ready for assembly without boiling.

I find soaking the noodles saves time and makes the layers come out extra tender.

Step 2: Brown the Beef and Sauté the Onion

• 2 lb ground beef
• 1 medium onion

In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it up with a spatula as it cooks.

Drain excess fat from the pan, then add the chopped onion.

Sauté for an additional 2 minutes until the onion is slightly softened.

This step builds the savory base for your lasagna.

Step 3: Prepare the Sauce Mixture

• 32 oz jarred pasta sauce
• 16 oz ricotta cheese
• cooked beef and onion mixture from Step 2

Reduce the heat to medium, and add the jarred pasta sauce and ricotta cheese to the skillet with the beef and onion mixture.

Stir thoroughly to combine and heat the mixture until warmed through.

The ricotta gives the sauce a rich, creamy texture.

Step 4: Assemble the Lasagna Layers

• soaked lasagna pasta sheets from Step 1
• sauce mixture from Step 3
• 2 1/4 cups shredded mozzarella
• 3/4 cup grated parmesan

Preheat your oven to 350°F (175°C).

In a 13 by 9-inch baking pan, ladle enough of the sauce mixture to thinly cover the bottom.

Place 3 soaked lasagna noodles (from Step 1) evenly over the sauce.

Top with about 2 cups of the sauce mixture (from Step 3), 3/4 cup shredded mozzarella, and 1/4 cup grated parmesan.

Repeat this layering process two more times until all ingredients are used, ending with a cheese layer.

For the creamiest top, I like to save a little extra mozzarella and parmesan for the final layer.

Step 5: Bake the Lasagna

Cover the assembled lasagna tightly with aluminum foil and bake in the preheated oven at 350°F for 45-55 minutes.

The cheese should be melted and bubbly, and the center heated through.

For a golden topping, you can uncover the lasagna and broil it for 2-3 minutes at the end.

Let it cool for 10-15 minutes before slicing to allow the layers to set—I always let it rest so it slices neatly.

Cheesy Classic Meat Sauce Lasagna

Delicious Cheesy Classic Meat Sauce Lasagna recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 4100 kcal

Ingredients

  

For the noodles:

• 8 oz lasagna pasta sheets

For the meat sauce:

• 2 lb ground beef
• 1 medium onion
• 32 oz jarred pasta sauce

For the cheese layers:

• 16 oz ricotta cheese
• 2 1/4 cups shredded mozzarella
• 3/4 cup grated parmesan

Instructions

 

• Place 9 sheets of lasagna noodles in a heat-proof dish and pour very hot water over them to soak. Let them sit while you prepare the other ingredients. This softens the noodles, making them pliable and ready for assembly without boiling. I find soaking the noodles saves time and makes the layers come out extra tender.
• In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it up with a spatula as it cooks. Drain excess fat from the pan, then add the chopped onion. Sauté for an additional 2 minutes until the onion is slightly softened. This step builds the savory base for your lasagna.
• Reduce the heat to medium, and add the jarred pasta sauce and ricotta cheese to the skillet with the beef and onion mixture. Stir thoroughly to combine and heat the mixture until warmed through. The ricotta gives the sauce a rich, creamy texture.
• Preheat your oven to 350°F (175°C). In a 13 by 9-inch baking pan, ladle enough of the sauce mixture to thinly cover the bottom. Place 3 soaked lasagna noodles (from Step 1) evenly over the sauce. Top with about 2 cups of the sauce mixture (from Step 3), 3/4 cup shredded mozzarella, and 1/4 cup grated parmesan. Repeat this layering process two more times until all ingredients are used, ending with a cheese layer. For the creamiest top, I like to save a little extra mozzarella and parmesan for the final layer.
• Cover the assembled lasagna tightly with aluminum foil and bake in the preheated oven at 350°F for 45-55 minutes. The cheese should be melted and bubbly, and the center heated through. For a golden topping, you can uncover the lasagna and broil it for 2-3 minutes at the end. Let it cool for 10-15 minutes before slicing to allow the layers to set—I always let it rest so it slices neatly.