Lasagna Recipe Italian Sausage And Ground Beef: Meaty Layers With Rich Tomato Sauce

This lasagna combines the rich flavors of Italian sausage and ground beef in a dish that’s become a Sunday dinner staple in my home.

I’ve tested this recipe with countless home cooks, refining the balance of meats, cheese, and sauce to create layers that hold together perfectly after baking. The key is browning the sausage and beef thoroughly for depth of flavor.

What emerges from the oven is a deeply satisfying lasagna with tender pasta, a rich tomato sauce, and a golden, bubbling cheese topping that’s impossible to resist.

Serve it with a simple green salad and crusty bread to complete the meal. Here’s how to make it.

Ingredients for Lasagna Recipe Italian Sausage and Ground Beef

Pantry staples plus a quick stop at the meat counter. Nothing exotic, just bold flavors.

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The meats are the foundation. Sweet Italian sausage from Whole Foods or your local butcher adds authentic flavor—just remove the casings. For the ground beef, 80/20 blend gives you the best fat content for richness (trust me on this). Most supermarkets carry both in the same section. The lasagna noodles? Oven-ready saves time and nobody will know the difference.

No Italian sausage? Ground pork plus fennel seeds gets you close. Short on ricotta? Cottage cheese blended smooth works in a pinch. The Parmesan can be pre-grated if you’re desperate, but freshly grated melts better (and tastes way better). For the tomatoes, San Marzano cans are worth the splurge—sweeter, less acidic. The basil? Fresh is ideal, but dried at one-third the amount does the job.

Assemble it the night before—actually tastes better the next day. Keeps 4-5 days in the fridge, freezes for 3 months (portion before freezing for easy meals). Just thaw overnight and bake as directed.

Step-by-Step Instructions for Lasagna with Italian Sausage and Ground Beef

Here’s my method for building those perfect meaty layers with rich tomato flavor.

Step 1: Brown the Meats and Aromatics

Heat a large pot over medium-high heat. Add the 1 lb Italian Sausage (casings removed) and 1 lb Ground Beef, breaking them up with a wooden spoon as they cook for 8-10 minutes until no longer pink.

Drain off excess fat, then add the finely diced onion and cook for 3 minutes until softened. Stir in the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant. This builds the deep flavor base for your sauce.

Step 2: Simmer the Tomato Sauce

Add the 2 cans crushed tomatoes, 6 oz tomato paste, 2 tsp dried oregano, 1.5 tsp salt, and 1 tsp black pepper. Stir well and bring to a gentle simmer.

Reduce heat to low and let the sauce cook uncovered for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. You’ll notice the sauce deepen in color and develop a rich aroma.

Step 3: Prepare the Ricotta Mixture

In a bowl, combine the 15 oz ricotta cheese, 2 whole large eggs, and ½ cup of the parmesan cheese. Mix until smooth and well combined.

The eggs help bind the ricotta so it doesn’t turn grainy during baking. I like to add a pinch of salt and black pepper to this mixture as well for extra seasoning in each layer.

Step 4: Layer and Assemble the Lasagna

Spread 1 cup of the meat sauce in the bottom of a 9×13-inch baking dish. Layer with 4 pieces lasagna noodles (slightly overlapping is fine). Spread ⅓ of the ricotta mixture over the noodles, then sprinkle with ⅓ of the 1.5 lb shredded mozzarella cheese.

Add another 1 cup of meat sauce, then ¼ cup fresh basil. Repeat the layers two more times, ending with any remaining sauce and the rest of the mozzarella cheese and parmesan cheese on top.

Step 5: Bake to Bubbly Perfection

Cover with foil and bake at 375°F for 25 minutes. Then remove the foil and bake for another 20-25 minutes until the cheese is golden brown and bubbly.

Let it rest for 10-15 minutes before slicing—this gives the layers time to set so they don’t slide apart when you serve it. The top should be beautifully browned with cheese that pulls in strings when you cut into it.

Dietary Considerations for This Recipe

Gluten-Free Option

Swap regular lasagna noodles for gluten-free lasagna noodles. I recommend Barilla gluten-free or Tinkyada brown rice brands—they hold up well to baking.

Dairy-Free Adaptation

Use dairy-free ricotta (like Kite Hill brand) and vegan mozzarella shreds from Miyoko’s or Violife. For Parmesan, try Follow Your Heart dairy-free alternative. The texture will be slightly different but still delicious.

Lower Carb Version

Replace noodles with thinly sliced zucchini or eggplant—about ¼-inch thick slices. Salt them and let sit for 10 minutes to remove excess moisture before layering. This reduces carbs while keeping that layered texture. 💪

Leaner Meat Choice

For a lighter option, use 90/10 ground beef or ground turkey instead of 80/20. With Italian sausage, choose chicken sausage to reduce fat content. The dish will still be flavorful with all the herbs and cheese.

Lactose Intolerant

Use lactose-free ricotta and mozzarella—Green Valley Creamery makes excellent options. For Parmesan, aged cheeses naturally have less lactose, so a high-quality Parmigiano-Reggiano works well for many with mild intolerance.

Nut Allergy Note

This recipe is naturally nut-free, but always check cheese labels. Some brands process their cheeses in facilities that also handle nuts. For complete safety, look for dedicated nut-free facility labels on all packaged ingredients. 🥗

Frequently Asked Questions