How to Make Lasagna

In this post I want to show you how to make lasagna. Lasagna is a layered dish made with pasta and filling. It can be made with meat and cheese like this one or with veggies or seafood. It can even be made without the pasta which is substituted with zucchini or eggplant and with red or white sauce.

Meat and cheese lasagna takes time but it is worth it. It is great for weeknight meals, pot lucks and for entertaining. You can make it in advance and freeze it so that all you have to do is bake it the day you serve it.

The meat in this meat and cheese lasagna is a combination of beef and sausage but you can make it with only beef if you prefer. You can also make this with chicken if you like.

We are also going to prepare some ricotta cheese with garlic and eggs for one of our layers. This makes it extra special.

Here is what you are going to need for this delicious meat and cheese lasagna:

Serves eight

For the Sauce:
1 pound ground sausage
¾ pound ground beef
1 yellow medium yellow onion – chopped
6 garlic cloves- minced
1- 29 oz. can tomato sauce
Crushed oregano
¼ cup chopped basil leaves
Black pepper
Olive oil

• Brown the sausage and beef in a large skillet. Drain the excess fat in a colander inside a bowl.
• Wipe the skillet clean with some paper towels.
• Add some olive oil and heat. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
• Add the garlic and cook for about 1 minute, until aromatic.
• Return the browned meats to the skillet. Mix well.
• Add the tomato sauce. Fill the empty tomato sauce can half way with water and add to the meat. Mix well.
• Add the oregano and black pepper. Bring sauce to a simmer and cook for 20 minutes.
• Add the chopped basil and set aside.

For the cheese:
15 oz. Ricotta cheese
2 eggs
1 tsp garlic powder
1 tsp salt
1 tsp dried oregano
½ tsp black pepper
¼ cup shredded Parmesan
¼ cup shredded Mozzarella

• In a large bowl, whisk together the Ricotta, eggs, garlic powder, salt, oregano and pepper. Whisk into a smooth paste.
• Whisk in the Mozzarella and Parmesan cheese.
• Set aside.

For the noodles:
12 oz. lasagna noodles
• Bring a large pot of salted water to a boil. Cook the lasagna, per package instructions.
• Drain noodles and rinse with cold water to stop the cooking process.
• Set the noodles aside.

Assemble the lasagna:

Extra shredded Parmesan and Mozzarella Cheese.
• Preheat oven to 375 degrees.
• Place a thin layer of meat sauce in the bottom of a 13×9 baking dish.
• Top with enough lasagna to cover the meat.
• Top the noodles with about ¾ meat sauce. Sprinkle shredded Parmesan and Mozzarella on top.
• Top with enough noodles to cover the meat.
• Top with the Ricotta cheese mixture.
• Top with enough noodles to cover the cheese.
• Top with the remaining meat sauce.
• Sprinkle shredded Parmesan and Mozzarella cheese on the top – be generous.
• Cover the dish with aluminum foil and bake for 30 minutes.
• Uncover dish and bake for an extra 15 minutes.
• Remove from oven and allow sitting for 10 to 15 minutes. Serve and enjoy!

Print the Meat and Cheese Lasagna Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

11 Comments

  • July 26, 2010

    Mihwa

    I could not print the recipe out, could you please send me the recipe so i can cook. Thank you very much for sharing your delicious recipes!

  • July 27, 2010

    theFrugalChef

    Hi Mihwa!
    Thanks for coming by! I corrected the recipe link but will email you the recipe as well. I really appreciate your support! Have a great week!
    Mary Ann

  • June 24, 2011

    Don

    Thank you! Another great meal. I followed your recipe as best I could, but I had to estimate the chopped ingredients. It was delicious! I actually added in a small zucchini, sliced thin, in the cheese layer. Very tasty and very easy to make, like you said.

  • June 27, 2011

    theFrugalChef

    Hey Don!
    Thank you so much for letting me know! I am happy this worked for you. The zucchini is a great addition, for sure! Have a wonderful week!
    Mary Ann

  • October 15, 2011

    Effie

    Hi thanks a lot . It’s very helpful and I would lime to request if you can end your video with plating . Thanks again

  • October 16, 2011

    theFrugalChef

    Thanks Effie!
    I have been doing this with my newer videos. Thank you very much for coming by and watching. This lasagna is absolutely delicious. Take care!
    Mary Ann

  • December 10, 2011

    Foodie

    Hi again, this lasagna looks real good. Also, instead of using ricotta and parmesan, can I use some other kind of cheese? like cheddar or something :/ thanks!

  • October 5, 2012

    The Foodist

    This is absolutely the way I would do a Lasagna. I really hate the Lasagnas which been served in many Italian restaurants around the world. Full of this disguisting, tasteless Bechamel Sauce. Use good Buffalo Mozzarella and for a more chesy taste Monterey Jack cheese.

  • October 5, 2012

    theFrugalChef

    Thank you so much for stopping by! I appreciate it and agree with you! Have a great weekend!
    Mary Ann

  • January 22, 2015

    Abdul S.K.moughrabi

    hi there,
    if you may , could you please send me the Meat and cheese lasagna recipe ,
    CZ i couldn’t print it.
    am very much thankful.

    looking forward to have it.
    Its a great recipe

  • January 22, 2015

    theFrugalChef

    Hi Abdul!
    Sorry about that. I changed servers and am in the process of fixing all broken links. I will email you the link to the recipe. It is fixed now.
    Thank you for stopping by!
    Mary Ann

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