Lasagna has long been the centerpiece of many comfort meals, family gatherings, and celebratory dinners. There’s just something magical about those layers of pasta, rich meat sauce, creamy cheese, and a bubbling golden top that brings people together around the table. Whether you’re cooking for a big family, hosting a casual dinner, or simply craving something cozy and satisfying, this homemade lasagna hits all the right notes.
What makes this version so delightful is the combination of lean beef and Italian sausage, slow-cooked with onions and mushrooms until tender and flavorful. The ricotta layer is seasoned with herbs and blended with eggs for that soft, melt-in-your-mouth texture, while mozzarella and Parmesan bring that iconic stretch and sharpness. Even better, you can prepare it in advance and bake it when you’re ready—perfect for busy days or feeding a crowd.
Serve it with garlic bread, a crisp salad, or just by itself. This dish doesn’t need much to impress—it already does that all on its own.
Servings: 10–12
Ingredients
- 1½ pounds lean ground beef
- 1½ pounds Italian sausage
- 1 large onion, chopped
- 8–12 oz sliced mushrooms, cleaned
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 64 oz jar spaghetti sauce (your favorite brand)
- 2 eggs, beaten
- 32 oz container ricotta cheese
- 16–32 oz shredded mozzarella cheese (add shredded cheddar if desired)
- 2 teaspoons garlic powder
- 2½ teaspoons dried parsley, divided
- 2 teaspoons Italian seasoning
- 1 box lasagna noodles, cooked per package directions
- 1 cup grated Parmesan cheese, divided
Instructions
Preheat oven to 350°F. Boil lasagna noodles according to package directions and set aside.
In a large skillet over medium heat, brown the ground beef and Italian sausage until fully cooked. Drain excess fat. Add onions and mushrooms and cook until they soften to your preference.
In a large bowl, combine ricotta cheese with the beaten eggs. Stir in 1 cup of mozzarella cheese, garlic powder, Italian seasoning, and 2 teaspoons of parsley. Mix thoroughly.
To assemble, start by spreading a generous spoonful of the meat sauce across the bottom of a 13×9-inch baking dish. Add a layer of noodles, then spread ½ cup of the ricotta mixture over the noodles. Sprinkle lightly with mozzarella. Add more meat sauce. Repeat the layers of noodles, ricotta, mozzarella, and meat sauce until the dish is nearly full. For the top layer, saturate the final noodles with the remaining meat sauce to keep them moist. Finish with the rest of the mozzarella, Parmesan, and a final sprinkle of parsley.
Cover the dish with foil sprayed with non-stick spray to prevent cheese from sticking. Bake for 30–40 minutes. Let it rest for at least 15 minutes before slicing and serving.
Nutritional & Dietary Notes
This lasagna is a high-protein, high-calorie dish ideal for hearty appetites or special occasions. The meat provides rich iron and protein, while the cheese contributes calcium and fat. For a lighter version, consider using part-skim cheeses or swapping out sausage for leaner meat. It’s not gluten-free due to the noodles, but gluten-free pasta can be substituted. It’s best enjoyed in moderation if you’re watching sodium or saturated fat intake.
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