Lasagna

I grew up eating lasagna on Sunday nights, and this version—rich meat sauce with a tang of sun-dried tomatoes and a creamy ricotta layer—has become my go-to for feeding a crowd. It’s classic comfort food with a small twist (hello sun-dried tomatoes) that keeps it from feeling predictable. It’s ideal for family dinners, potlucks, or when you want something you can assemble ahead and reheat without losing charm.

Why you’ll love this dish

This lasagna balances hearty meat flavors, melty cheeses, and bright tomato notes. It’s filling enough for dinner guests, but simple enough to make on a weekend afternoon. Highlights:

• Uses both ground beef and sweet Italian sausage for depth.
• Sun-dried tomatoes add concentrated umami and a slightly sweet tang.
• A ricotta-egg mixture gives you neat slices when it rests.
• Uses a jarred marinara (Rao’s recommended) to save time without sacrificing flavor.

“The layers held together perfectly, and the sun-dried tomatoes were a surprising star—comfort food with personality.” — a regular family favourite

The cooking process explained

Quick overview so you know what to expect:

1. Boil the noodles and cool them so they’re easy to handle.
2. Brown the beef and sausage, then simmer with marinara and sun-dried tomatoes to make the meat sauce.
3. Mix the ricotta filling (egg, herbs, and a little Parmesan) so it’s creamy and spreadable.
4. Layer: sauce → noodles → ricotta → cheese; repeat three times and finish with a cheesy top.
5. Bake covered to heat through, then uncover to brown the top. Rest before slicing.

This recipe takes about 25–35 minutes of active prep and roughly 55–60 minutes of baking. Plan for total time of about 1 hour 30 minutes including resting.

What you’ll need

• 9 lasagna noodles (regular, not par‑boiled)
• 1 lb ground beef (90/10 lean or better)
• 1 (16‑oz) package sweet Italian sausage (casings removed)
• 1 (32‑oz) jar marinara sauce (Rao’s or similar recommended)
• 1/2 cup sun‑dried tomatoes, chopped (packed in oil or dry; if oil-packed, drain)
• 2 tbsp garlic, minced (about 4–5 cloves)
• 1 tbsp Italian seasoning
• 16 oz ricotta cheese
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (for ricotta mix)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (16‑oz) block mozzarella cheese, shredded (shred from block for best melt)
• 1 cup Parmesan cheese, shredded (for topping)

Notes/substitutions:

• Swap sweet Italian sausage for spicy if you want heat, or turkey sausage for lighter calories.
• If you only have pre‑shredded mozzarella, it’s fine—freshly shredded melts a bit better.
• No‑boil noodles: not used here. This recipe assumes regular boiled noodles for consistent texture.

Step-by-step instructions

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to the package directions until al dente. Drain and rinse briefly with cold water to stop cooking. Lay the noodles flat on a baking sheet so they don’t stick.
3. Heat a large skillet over medium. Add the ground beef and sausage. Brown, breaking the meat into small pieces. Drain off excess fat.
4. Add the minced garlic to the meat and cook 1 minute until fragrant. Stir in the marinara sauce, chopped sun‑dried tomatoes, and Italian seasoning. Lower heat and simmer 10 minutes to meld flavors.
5. In a large bowl, combine ricotta, egg, parsley, 1/4 cup grated Parmesan, garlic powder, onion powder, salt, and pepper. Stir until smooth and well mixed.
6. In a separate bowl, mix the shredded mozzarella with the 1 cup shredded Parmesan for the topping layers.
7. Lightly spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
8. Lay 3 lasagna noodles across the sauce to cover the bottom.
9. Spread 1/3 of the ricotta mixture evenly over the noodles.
10. Spoon 1/3 of the meat sauce over the ricotta.
11. Sprinkle 1/3 of the mozzarella-Parmesan mixture over the sauce.
12. Repeat the noodle → ricotta → sauce → cheese sequence for a second layer.
13. For the final layer, place the last 3 noodles, spread the remaining ricotta, top with the remaining meat sauce, then finish with the remaining mozzarella-Parmesan.
14. Cover the dish loosely with foil. Avoid touching the cheese to keep it intact.
15. Bake covered for 45 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is bubbly and edges are golden. For an extra-crispy top, broil 2–3 minutes—watch closely so it doesn’t burn.
16. Remove from oven and let rest 10 minutes before slicing. Garnish with fresh parsley if desired.

Best ways to enjoy it

• Serve slices on warm plates so the cheese doesn’t tighten up too quickly.
• Classic pairings: a simple green salad with vinaigrette, garlic bread, or roasted vegetables.
• Wine pairing: a medium-bodied red like Chianti or Sangiovese complements the tomato and sausage.
• For a crowd, offer a big bowl of mixed greens and a loaf of crusty bread to soak up extra sauce.

Storage and reheating tips

• Refrigerate: Cool to room temperature and cover tightly. Store in the refrigerator for up to 3–4 days.
• Freeze: Wrap tightly with plastic wrap and foil or transfer to an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat (whole): Preheat oven to 350°F. Cover with foil and bake 20–30 minutes (longer if frozen) until heated through and internal temp reaches 165°F.
• Reheat (single slice): Microwave on medium power in 30‑second bursts, or reheat in a small oven-safe dish at 350°F for 10–15 minutes.
• Food safety: Don’t leave lasagna at room temperature more than 2 hours. Reheat leftovers to 165°F before eating.

Pro chef tips

• Use a block of mozzarella and shred it yourself. Pre-shredded cheeses often contain anti-caking agents that can affect melt and stretch.
• Drain excess fat from browned meat; too much grease will make the lasagna greasy.
• Don’t overfill the ricotta layer. A lighter ricotta layer helps the lasagna set and slice cleanly.
• Tent the foil when baking to avoid the cheese sticking while still keeping steam inside.
• Let it rest: slicing too soon causes runny layers. Ten minutes is the minimum; 15–20 is ideal if you have the time.

Creative twists

• Vegetarian version: Replace meat with a hearty combo of sautéed mushrooms, zucchini, spinach, and a can of lentils or crumbled tempeh.
• White lasagna: Swap marinara for a béchamel and use shredded chicken, spinach, and herbs.
• Mexican spin: Use chorizo, black beans, a tomato-chile sauce, and pepper jack instead of mozzarella.
• Lighter option: Use part-skim ricotta and turkey sausage, and add more vegetables between layers.
• Make it extra cheesy: Add a layer of provolone or fontina for a different melty character.

Your questions answered

Q: Can I make this ahead of time?
A: Yes. Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. If frozen, thaw overnight in the fridge before baking.

Q: Can I use no‑boil lasagna noodles instead?
A: You can, but you’ll need to ensure there’s enough sauce so the noodles can hydrate. This recipe assumes boiled noodles—if using no‑boil, consider increasing sauce slightly and bake longer covered.

Q: How do I prevent a soggy lasagna?
A: Don’t oversauce each layer and make sure you drain excess fat from the meat. Also let the lasagna rest after baking so the layers set.

Q: Can I assemble and freeze individual portions?
A: Absolutely. Portion into single-serve containers. Freeze and reheat in the oven or microwave—adjust time accordingly.

Q: What internal temperature is safe for leftovers?
A: Reheated lasagna should reach 165°F (74°C) to ensure safety.

Conclusion

If you like a classic, reliable lasagna with a savory twist, this version delivers consistent, family-friendly results. For more variations and step-by-step photos, you might compare techniques with this Easy Homemade Lasagna Recipe – Spend With Pennies, or watch a helpful technique video at World’s Best Lasagna Recipe (with Video) to pick up plating and layering tips.

Lasagna

A rich and hearty lasagna featuring a flavorful meat sauce, creamy ricotta layer, and sun-dried tomatoes for an unexpected twist, perfect for family dinners and gatherings.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 520

Ingredients Method Notes

Ingredients

  

Noodles & Sauce

• 9 pieces lasagna noodles Regular, not par-boiled
• 1 lb ground beef 90/10 lean or better
• 1 16-oz package sweet Italian sausage Casings removed
• 1 32-oz jar marinara sauce Rao's or similar recommended
• 1/2 cup sun-dried tomatoes, chopped Packed in oil or dry; if oil-packed, drain
• 2 tbsp garlic, minced About 4–5 cloves
• 1 tbsp Italian seasoning

Cheese Layers

• 16 oz ricotta cheese
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan cheese For ricotta mix
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 16-oz block mozzarella cheese, shredded Shred from block for best melt
• 1 cup Parmesan cheese, shredded For topping

Method

 

Preparation

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Cook lasagna noodles according to the package directions until al dente. Drain and rinse briefly with cold water to stop cooking. Lay the noodles flat on a baking sheet so they don’t stick.
3. Heat a large skillet over medium. Add the ground beef and sausage. Brown, breaking the meat into small pieces. Drain off excess fat.
4. Add the minced garlic to the meat and cook for 1 minute until fragrant. Stir in the marinara sauce, chopped sun-dried tomatoes, and Italian seasoning. Lower heat and simmer for 10 minutes to meld flavors.
5. In a large bowl, combine ricotta, egg, parsley, 1/4 cup grated Parmesan, garlic powder, onion powder, salt, and pepper. Stir until smooth and well mixed.
6. In a separate bowl, mix the shredded mozzarella with the 1 cup shredded Parmesan for the topping layers.

Assembling the Lasagna

1. Lightly spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
2. Lay 3 lasagna noodles across the sauce to cover the bottom.
3. Spread 1/3 of the ricotta mixture evenly over the noodles.
4. Spoon 1/3 of the meat sauce over the ricotta.
5. Sprinkle 1/3 of the mozzarella-Parmesan mixture over the sauce.
6. Repeat the noodle → ricotta → sauce → cheese sequence for a second layer.
7. For the final layer, place the last 3 noodles, spread the remaining ricotta, top with the remaining meat sauce, then finish with the remaining mozzarella-Parmesan.
8. Cover the dish loosely with foil, avoiding touching the cheese.

Baking

1. Bake covered for 45 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is bubbly and edges are golden. For an extra-crispy top, broil for 2–3 minutes—watch closely so it doesn’t burn.
2. Remove from oven and let rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

Notes

Swap sweet Italian sausage for spicy or turkey sausage as desired. Use freshly shredded mozzarella for best melt. Refrigerate leftovers for 3-4 days or freeze for up to 3 months. Allow lasagna to rest before slicing to set layers.