Good Housekeeping Lasagna Recipe: Layered Pasta With Rich Meat Sauce

This lasagna delivers the classic Italian comfort you expect from a trusted source. The rich meat sauce and perfectly layered pasta create a dish that’s both hearty and satisfying.

I’ve refined this method to ensure every layer cooks evenly, with tender noodles and a sauce that’s deeply flavorful. The combination of ground beef, tomatoes, and herbs builds a robust base that defines the dish.

The secret is in the layering—alternating pasta, sauce, and cheese ensures each bite is packed with texture and taste. Baking at the right temperature guarantees a golden, bubbling top.

Serve this for family dinners or special occasions. It’s a timeless recipe that never fails to impress.

Ingredients for Good Housekeeping Lasagna

Rich meat sauce, tender pasta, and three kinds of cheese come together in this layered dish.

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The beef is the foundation here. Ground chuck (80/20) delivers the best flavor and moisture—avoid leaner blends as they can dry out. San Marzano tomatoes are ideal for the sauce, available at Whole Foods or specialty grocers. For the cheeses, whole-milk ricotta and low-moisture mozzarella prevent a watery lasagna. Freshly grated Parmesan melts better than pre-grated (which contains anti-caking agents).

No ground beef? Ground turkey or Italian sausage work well—brown them first to develop flavor. Swap dried herbs for fresh at triple the amount. If you can’t find oven-ready noodles, regular lasagna noodles work too (parboil for 8 minutes). For a richer sauce, add a splash of red wine while browning the meat. The egg in the ricotta mixture binds everything—skip it at your own risk.

Assemble up to 24 hours ahead and refrigerate before baking—perfect for make-ahead meals. Baked lasagna keeps in the fridge for 4-5 days and freezes beautifully for 3 months. Reheat individual portions in the microwave covered with a damp paper towel to prevent drying out.

Step-by-Step Instructions for layered Pasta with Rich Meat Sauce

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Meat Sauce

Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 whole onion, finely diced, and cook for 4-5 minutes until transparent and soft. You’ll notice the aroma changing from sharp to sweet.

Add the 1.5 lb ground beef and cook, breaking it up with a wooden spoon, until browned and crumbly—about 6-8 minutes. Stir in the 4 cloves garlic cloves and cook for 30 seconds until fragrant.

Pour in the 2 cans crushed tomatoes, 0.5 cup tomato paste, 2 tsp dried basil, 2 tsp dried oregano, 1 tsp black pepper, and 1 tsp salt. Simmer for 15-20 minutes until the sauce thickens slightly.

Step 2: Make the Ricotta Mixture

In a bowl, combine the 2 cups ricotta cheese, 1 whole large egg, ½ cup parmesan cheese, and the remaining 1 tsp salt. Mix until smooth and creamy.

This step ensures the filling is rich and holds together when layered. I like to let it sit for 5 minutes to allow the flavors to meld.

Step 3: Layer the Lasagna

Preheat the oven to 375°F. In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Add a layer of 4 sheets lasagna noodles (they’ll soften during baking).

Spread half of the ricotta mixture over the noodles, followed by 1 cup mozzarella cheese. Repeat with another layer of meat sauce, noodles, remaining ricotta, and 1 cup mozzarella cheese.

Top with the remaining meat sauce, the last 4 sheets lasagna noodles, and the final 1 cup mozzarella cheese and ½ cup parmesan cheese.

Step 4: Bake to Perfection

Cover the dish tightly with foil and bake for 25 minutes. Then, remove the foil and bake for another 20-25 minutes until the top is golden brown and bubbly.

You’ll know it’s ready when the cheese is melted and the edges are slightly crisp. Let it rest for 10 minutes before slicing—this ensures clean layers and prevents a runny mess.

Best Sauces and Condiments for This good housekeeping lasagna

Classic Marinara Sauce

For a lighter option, serve with a simple marinara sauce on the side. I recommend Rao’s Homemade—its bright acidity cuts through the richness. Heat 1 cup in a saucepan with 1 tsp olive oil and 1 crushed garlic clove for extra depth. 💛

Garlic Bread Pairing

You can’t go wrong with garlic bread for dipping. Brush a baguette with ½ cup melted butter mixed with 3 minced garlic cloves and 1 tbsp fresh parsley. Toast at 375°F for 5-7 minutes until golden.

Pesto Drizzle

A basil pesto drizzle adds freshness. Blend 2 cups fresh basil, ¼ cup pine nuts, ½ cup olive oil, and ½ cup Parmesan until smooth. Drizzle over individual servings just before serving.

Spicy Arrabbiata

For heat lovers, arrabbiata sauce brings the kick. Sauté 1 tsp red pepper flakes in 2 tbsp olive oil, then add 1 can crushed tomatoes and simmer for 15 minutes. The spice balances the creamy lasagna beautifully.

Balsamic Glaze

A balsamic reduction adds sweetness and complexity. Simmer 1 cup balsamic vinegar until reduced by half, then drizzle over each serving. I use Colavita brand for consistent quality.

Creamy Alfredo

For an indulgent twist, serve with alfredo sauce. Melt 4 tbsp butter, whisk in 1 cup heavy cream and 1 cup Parmesan, then simmer until thickened. The double cheese makes this a decadent choice. ✨

Frequently Asked Questions