Amazing Meat Lasagna... Without Visiting Italy!
Prep time
Cook time
Total time
This meat lasagna recipe is fantastic! It may not be THE original nonna recipe, but there's no compromise with quality of ingredients and the final result. Nonna will be proud!
Recipe type: Main
Cuisine: Italian
Serves: 12 - 14 Servings
  • 1½ lbs lean ground beef
  • 1 lbs italian sausage, casing removed (you can do this yourself)
  • 3 cloves garlic, minced
  • ½ medium cooking onion, diced
  • 1 tsp + 1 tsp course sea salt
  • 1 tsp + ½ tsp black pepper, freshly ground
  • 35 oz or 992 g ricotta cheese
  • 2 large eggs
  • ⅓ cup (packed) fresh parsley, chopped
  • 1¾ lbs or .8 kg mozzarella, freshly grated
  • ¾ cups Parmigiano Reggiano cheese, grated
  • 17. 6 oz or 500 g high quality wide dry lasagna sheets (we used De Cecco brand imported from Italy)
  • 10 cups quality tomato sauce (Make our Nonna-approved version, use a favourite recipe or buy a quality brand)
  1. In a large pot, heat your tomato sauce almost to a boiling point and turn off the burner.
  2. Place a large pan on the stove.
  3. Add Olive oil and heat for about 2 minutes on medium high.
  4. Add diced onions and sauté for one minute.
  5. Add garlic and keep sautéing for one minute or until the onions are translucent.
  6. Break apart the ground beef and sausage over the onions and garlic.
  7. Add 1 tsp salt and 1 tsp black pepper, and mix well.
  8. Cook the meat completely, about 10 minutes.
  9. Add 5 cups of sauce to the meat and mix well.
  10. Cook meat sauce for 45 minutes.
  11. Set the meat aside to cool a little.
  12. Preheat oven to 375 ºF
  13. Bring a large pot of water to a boil.
  14. Add 1 tsp of salt to the water.
  15. Carefully place the dry pasta sheets in the water and let them boil for 8 minutes.
  16. Pour the water and pasta sheets into a colander and rinse with cold water.
  17. Separate the sheets and place them on towels to dry. Pat the top down with paper towels.
  18. In a medium bowl, add the ricotta cheese, eggs, parsley and ½ tsp of black pepper.
  19. Whip the ricotta cheese mixture with a wooden spoon or a whisk.
  20. You are now ready to build your lasagna.
  21. Prepare a large 6 quart baking dish or baking pan.
  22. Add the ingredients in the following order (feel free to change the order if you prefer).
  23. Layer set 1: Tomato sauce, pasta sheets, ricotta mixture, meat sauce, mozzarella, grated Parmigiano Reggiano.
  24. Layer set 2: Pasta sheets, ricotta mixture, meat sauce, mozzarella, grated Parmigiano Reggiano.
  25. Layer set 3: Pasta sheets, tomato sauce, mozzarella, grated Parmigiano Reggiano.
  26. Lightly spray aluminum foil sheets with cooking spray and cover your baking dish.
  27. Bake 35 minutes covered.
  28. Uncover and bake 20 minutes.
  29. Remove from the oven and cover with aluminum foil.
  30. Let stand for 20 minutes before serving.
- You can do the lasagna in a wide 6 qt dish like we did, or a less wide and taller dish for a taller lasagna. Just repeat the layers.

- You can also use fresh pasta sheets. These are a great addition.

- Lasagna has traditionally been labour of love. You can obviously cut back on some steps and even the quality of your ingredients. If you have the time and can splurge a little extra for quality, I encourage you to put in the little extra. Get the meats from your local butcher instead of the overly commercial grocery store. Get the imported pasta or even fresh pasta. Make your sauce or buy premium from a farmer's market. Shred your own cheese or buy it at a cheese market. These are all small steps that will elevate your lasagna to another level!
Recipe by Photos & Food at