Meat lasagna on a plate with fresh basil on top.

Meat Lasagna Recipe

The sauce in this meat lasagna is so flavorful. Layered in between noodles and cheese, it makes one delicious dinner. 

Prep: 10 minutesCook: 45 minutesTotal: 55 minutes
Fat 20 Carbs 46 Protein 24
Yield 12 1x


For the Meat Sauce 

  • 1-lb. ground beef (we used 80/20)
  • 2 tablespoons olive oil 
  • 1 medium yellow onion, chopped (about ½ cup) 
  • 3 cloves garlic, minced 
  • 2 tablespoons tomato paste 
  • 2 14-oz. cans crushed tomatoes 
  • 1 teaspoon kosher salt 
  • ½ teaspoon red pepper flakes, optional
  • ¼ cup fresh basil, julienned 

For the Cheese Layer 

  • 1.5 cups whole milk ricotta cheese 
  • 1.5 cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese 
  • 1 teaspoon kosher salt 

Additional Ingredients 

  • 1 16-oz. box lasagna noodles
  • 1 cup mozzarella cheese 
  • Parsley or Basil, for garnish 


For the Meat Sauce 

  1. Add the ground beef to a large skillet set over medium-high heat. Cook the beef, stirring often, for 5-8 minutes or until it is browned. 
  2. Remove the beef to a bowl and discard any grease. No need to clean or wipe the pan– just make sure to get rid of any extra fat. 
  3. Place the pan over medium-high heat again and add the olive oil. Add the onion and cook, stirring occasionally, for 5 minutes or until it is soft and just starting to brown. 
  4. Add the garlic and tomato paste and cook for 1 minute. 
  5. Next, add the beef back to the pan along with the crushed tomatoes, salt, and red pepper flakes, if using. 
  6. Bring the mixture to a simmer and then stir in the basil. Remove the pan from the heat and set it aside to cool. 

For the Cheese Mixture 

  1. In a small bowl, combine the ricotta, mozzarella, parmesan, and salt. Set aside until ready to use. 

Assemble & Bake 

  1. Preheat your oven to 375ºF. 
  2. Bring a pot of salted water to a boil. 
  3. Cook the lasagna noodles to two minutes less than al dente (make sure to look at the time on the box– it will vary by brand). Drain the water and rinse the noodles under cold water to stop the cooking. 
  4. Lightly grease a 9×13-inch pan with olive oil or butter. Add 1/5 of the sauce (about ½ cup) to the bottom of the pan and spread it out so the bottom is fully covered. 
  5. Next, add a layer of noodles, making sure not to overlap them too much. 
  6. Spread 1/4 of the cheese mixture over the noodles. 
  7. Top with another 1/5 of sauce, followed by lasagna noodles, and 1/4 of the cheese. 
  8. Repeat steps 5-7 again twice– this time you should have used up all of the noodles and cheese! 
  9. Top with the remaining sauce and then sprinkle over 1 cup of mozzarella cheese. 
  10. Cover your dish with foil and bake for 30 minutes. 
  11. Then, remove the foil and bake for an additional 15 minutes. 
  12. Sprinkle the top with fresh chopped parsley or basil and enjoy. 

Nutrition Facts

Serving Size: 1/9 Calories: 454 Sugar: 6 Sodium: 589 Fat: 20 Carbohydrates: 46 Fiber: 3 Protein: 24 Cholesterol: 57
Author: Lee FunkeCategory: Main MealMethod: OvenCuisine: Italian

Keywords: meat lasagna, meat lasagna recipe