Three Cheese Meat Lasagna Recipe

This lasagna recipe is like a warm hug from my Nonna, with its layers of cheesy goodness and rich, savory sauce that just make my soul happy. Plus, there’s something so satisfying about bringing together ground beef, spicy Italian sausage, and those fragrant herbs, making it the ultimate comfort food for all my Netflix binge-watching nights!

I enjoy preparing my Three Cheese Meat Lasagna. I love its composition, a wealth of 9 lasagna noodles combined with a robust blend of ground beef and Italian sausage.

Its aromas fill the kitchen and waft throughout the house. A delightful medley of chopped onion and minced garlic comes next, fried until fragrant in a mix of ground beef and sausage.

Then, heaven comes in the form of crushed tomatoes and tomato sauce, producing a lusty base that ricotta and mozzarella, along with their old friend Parmesan (grated, of course), turn into something altogether divine.

Ingredients

Beef, ground: Protein and iron, beefy taste.

Ground beef is a very good to excellent source of protein and iron.

Spicy richness and depth of savory flavor come from Italian sausage.

Aromatic depth and an immune system booster: garlic.

Tomato Purée: Source of lycopene, adds tangy acidity.

Ricotta Cheese: Has a creamy texture, supplies with acids, and is protein-enriched.

Mozzarella Cheese: Melts nicely, boosts creaminess and taste.

Parmesan Cheese: Adds umami and texture and is nutty and savory.

Olive oil is a healthy fat for the heart.

It is pretty much a 100 percent fat, but it is predominantly monounsaturated fat (a type of fat that is liquid at room temperature and solid when refrigerated or frozen).

Compared to other types of fats, monounsaturated fat is better because it raises blood cholesterol levels less and does not seem to cause hardening of the arteries.

Compared with butter, which is about 50 percent saturated fat and 80 percent trans fat, olive oil contains about 20 percent saturated fat and virtually no trans fat.

When I am baking, I use olive oil because it gives a distinct flavor and is a healthy substitute for those artery-clogging butters that are half saturated fat and half trans fat.

Ingredient Quantities

• 9 lasagna noodles
• 1 pound ground beef
• 1 pound Italian sausage, casings removed
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 15 ounces ricotta cheese
• 1 large egg
• 1/2 teaspoon salt (for ricotta mixture)
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil

Instructions

1. Heat the oven to 375°F (190°C). In a large pot, follow the package instructions to cook the noodles for lasagna. Drain the noodles and put them to the side.

2. In a generous frying pan over medium heat, pour in some olive oil. Add the chopped onion and minced garlic, and let them soften for about 3 minutes. A good frying pan should make the task easy, and all you’re really doing is making the raw ingredients sing with the promise of something delicious to come.

3. Add the Italian sausage and ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks. Drain the excess fat.

4. In a large pot, mix together the crushed tomatoes, tomato sauce, and tomato paste. Add the dried basil, dried oregano, and 1/2 teaspoon of salt. Stir in the black pepper and red pepper flakes. Simmer the sauce for 20 minutes, stirring occasionally.

5. In a mixing bowl, blend together ricotta cheese, the large egg, and 1/2 teaspoon salt. Stir until well blended.

6. Spread a modest layer of meat sauce on the base of a 9×13-inch baking dish. Lay three lasagna noodles over the sauce.

7. Distribute 1/3 of the ricotta mix over the noodles. Layer 1 cup of mozzarella cheese and some Parmesan cheese on top. Add 1/3 of the meat sauce. Spread 1/3 of the remaining ricotta mix over the noodles. Layer 1 cup of mozzarella and some Parmesan on top. Add 1/3 of the meat sauce.

8. Layers should be repeated two more times: first, the assembly of noodles; then the ricotta mixture, mozzarella, Parmesan, and finally, the meat sauce.

9. Complete the dish by adding a last layer of noodles, then put on the leftover meat sauce, and finish with the leftover mozzarella and Parmigiano-Reggiano.

10. Loosely cover the casserole with aluminum foil. Bake for 25 minutes. Carefully remove the foil, and bake for another 25 minutes, or until the top is bubbly and golden cheese brown. Allow the casserole to rest for 10 minutes, then sprinkle over chopped parsley, and serve.

Equipment Needed

1. Oven
2. Large pot
3. Strainer or colander
4. Frying pan or skillet
5. Wooden spoon or spatula
6. Mixing bowl
7. 9×13-inch baking dish
8. Aluminum foil
9. Measuring cups and spoons
10. Knife (for chopping onion and parsley)
11. Cutting board

FAQ

• Question:This recipe, however, requires traditional lasagna noodles that you need to boil first before layering them in the dish. In contrast, no-boil lasagna noodles are designed to cook in the oven with the rest of the dish, so it may not work well using them in a recipe that requires boiling the pasta beforehand.
  Yes, no-boil noodles are permissible. You just need to make sure the sauce is a little bit more on the “liquid” side to accommodate the no-boil noodle texture during baking.
• Question:Is it possible for me to replace the Italian sausage in this recipe with a different type of meat?
  Certainly! Ground turkey or chicken may be used as a substitute. However, the flavor profile will change slightly.
• Question:How long should I let the lasagna rest before serving?
  Response: Let the lasagna rest for at least 15 minutes after baking. This helps it set and makes serving easier.
• Question:Is it possible to prepare this lasagna ahead of time?
  Yes, the lasagna can be put together a day ahead of time. It can be stored in the refrigerator, all covered, and then it can be baked when you want to eat it.
• Question:Is it permissible for me to freeze lasagna that is left over?
  Answer:
  Of course! Keep it in an airtight container and put it in the freezer. It should stay good for around 3 months. Before you reheat it, let it sit in the fridge and come back to a more comfortable temperature.
• Question:What is the best way to reheat lasagna?
  Reheating lasagna is best done in the oven at 350°F (175°C), using some foil to keep it moist, but this writer’s method is even more forgiving.

Substitutions and Variations

Ground beef: You can switch it out with ground turkey or ground chicken for a lighter option.
Turkey sausage or plant-based sausage is a healthy, vegetarian alternative to Italian sausage.
Ricotta cheese: If you want a texture with more curds, you can use cottage cheese as a substitute.
Provolone cheese: Provolone cheese has a melt similar to mozzarella and can be used in its place.
Replace Parmesan cheese with Grana Padano or Pecorino Romano for a slightly different flavor in dishes that call for Parmesan.

Pro Tips

1. Noodle Preparation To prevent lasagna noodles from sticking together after boiling, lightly coat them with olive oil and lay them flat on parchment paper until you’re ready to assemble the lasagna.

2. Depth of Flavor Consider deglazing the pan with a splash of red wine after browning the meat. This will lift flavorful bits off the bottom of the pan and add depth to your sauce.

3. Herb Enhancement For more aromatic flavor, add fresh basil and oregano in addition to dried herbs. Stir them into the sauce towards the end of simmering to preserve their fresh taste.

4. Cheese Quality Use freshly grated mozzarella and Parmesan cheese for optimal melting and flavor. Pre-grated cheeses may contain additives that prevent them from melting smoothly.

5. Resting Time Let the lasagna rest for at least 15 minutes after baking. This allows the layers to set, making it easier to slice and serve without falling apart.