Classic Meat and Cheese Baked Lasagna: 12 Slices

There’s nothing quite like the moment you pull a bubbling, golden-brown lasagna out of the oven. That rich aroma instantly transports me back, and honestly, that’s the magic of true Italian comfort food. For me, this specific **Classic Meat and Cheese Baked Lasagna** is more than just dinner; it’s a connection to my roots. I still remember the first time I prepared a lasagna with my Italian grandmother in her cozy kitchen in Tuscany. It was a Saturday, and the entire house was filled with the aroma of simmering sauce as we layered noodles, rich meat, and creamy cheese.

As a child, I marveled at her effortless skill, but I never considered how much effort went into honoring every ingredient. Years later, when I began my own culinary journey adapting recipes for keto living, I realized that the heart of my grandmother’s lasagna lay not just in the ingredients, but in the love stirred into every layer. This recipe honors that heritage—it’s a traditional build, yes, but I’ve made sure it welcomes everyone to the table, even if you need to skip the traditional noodles sometimes!

Why This Classic Meat and Cheese Baked Lasagna is an Italian Comfort Food Staple

This isn’t just any casserole; this is pure Italian comfort food that screams special occasion, even if it’s just a Tuesday!

We call this our ultimate recipe for **family Sunday dinners** because it checks every box:

• It has that unbelievably rich flavor you only get from a slow-simmered beef and sausage filling.
• It’s built to feed a crowd—you get 12 hearty servings, easy!
• The layering technique is the old-school way, ensuring perfect distribution of cheese and sauce in every square.

Gathering Ingredients for Your Classic Meat and Cheese Baked Lasagna

This is the part where you lay everything out, just like my grandma taught me. The success of your **classic lasagna recipe** truly starts here, with quality components ready to go. We need two main groups of items: the deeply flavorful meat sauce, and then all the creamy goodness for the filling and layering. Trust me, getting everything measured and noted—especially with the divided ingredients—saves so much scrambling mid-assembly!

You’ll find everything you need below to bring this amazing Italian dinner together. Head over to this guide if you need a refresh on basic cooking temperatures!

For the Rich Beef and Sausage Filling Sauce

This filling is what makes it taste authentic—that perfect marriage of beef and sweet Italian sausage gives it body and incredible depth.

• 1 lb. ground beef and ½ lb. sweet Italian sausage
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (15 oz.) can tomato sauce and 1 (15 oz.) can crushed tomatoes
• 2 (6 oz.) cans tomato paste
• ½ cup water, 2 tablespoons sugar
• Seasonings: 3 tsp salt (divided), 3 tsp Italian seasoning (divided), 1 ½ tsp dried basil leaves (divided), and ¼ tsp black pepper
• ¼ cup minced fresh flat-leaf parsley (divided)

For the Creamy Cheese Filling and Assembly

This is where the creaminess comes from! Note clearly how we are dividing the mozzarella and parmesan for the filling versus the topping.

• 2 cups shredded mozzarella cheese, divided
• 15 oz. whole milk Ricotta cheese (that’s about 1 ¾ cups)
• ½ cup grated parmesan cheese, divided
• 1 large egg
• 12 lasagna noodles (cook these al dente!)

Step-by-Step Instructions for Classic Meat and Cheese Baked Lasagna

Okay, now for the fun part! Turning all those beautiful ingredients into that iconic, towering slice of Classic Meat and Cheese Baked Lasagna. Don’t rush this, but also don’t worry, it comes together faster than you think, especially if you knock out the sauce while the noodles boil. Remember that a good simmer time is vital for deep flavor! If you are looking for quicker dinner fixes later, check out these amazing 5-ingredient dinner ideas.

Preparing the Flavorful Meat Sauce

First things first, preheat your oven to 350 degrees F. That’s your starting point! Grab that big skillet. Put your ground beef and sausage in over medium-high heat. As it cooks, just break it up with your wooden spoon—give it a good mash. Once the meat is browned up nicely (about 6 to 8 minutes), drain off those extra fats. Nobody wants a greasy lasagna!

Toss in your chopped onion and minced garlic and cook them down a bit. Then, pour in your tomato products: the sauce, crushed tomatoes, and both cans of tomato paste. Add the water, sugar, most of your salt and seasonings (hold back a tiny bit!), and the pepper stirs everything together until it looks like a bubbling mess. Slap a lid on it, turn the heat down low, and let this magic simmer for a good 30 minutes. Before you shut off the heat, stir in 2 tablespoons of that fresh parsley. That little bit of freshness wakes up the whole sauce!

Mixing the Ricotta Cheese Filling

While that sauce is doing its thing, let’s make the creamy filling. Grab your biggest bowl. You’re combining 1 cup of that mozzarella, all of your ricotta cheese, about a quarter cup of parmesan, the egg, and the rest of your salt, Italian seasoning, and basil. Don’t overthink it; just stir until everything is completely incorporated and smooth. It should look thick and ready to spread.

Assembling the Layers of Classic Lasagna

Cook your 12 lasagna noodles until they are perfectly al dente—not mushy, they need some backbone! Now, grab that 13×9 dish. Start with just a super thin coating of meat sauce on the bottom, maybe a quarter cup. This stops the noodles from sticking, which is a total nightmare!

Here’s the sequence for your three main layers: lay down 3 noodles, spread out one-third of that ricotta mixture evenly, and then top that with about a cup and a half of your meat sauce. Repeat that whole sequence two more times!

For the finale, layer your last 3 noodles on top, pour over the remaining meat sauce, then sprinkle on the last cup of mozzarella and your final quarter cup of parmesan cheese.

Baking and Resting the Lasagna

This is a two-part bake, so keep an eye on the clock! Cover the whole dish tightly with foil—but spray the underside of the foil with nonstick spray first, or the cheese will weld itself to it! Bake it covered for 45 minutes at 350°F. Then, pull the foil off and let it bake for another 15 minutes until the cheese on top is bubbly and beautifully golden brown.

Now, this is perhaps the hardest part, but you absolutely MUST listen to me here: Let the lasagna cool for a minimum of 15 to 20 minutes. I know you want to dig in, but letting it rest lets those layers settle. If you cut it hot, it ends up soup. Patience yields perfect slices!

Tips for Success When Making Classic Meat and Cheese Baked Lasagna

Making the Classic Meat and Cheese Baked Lasagna always involves a few little tricks I picked up over the years. The biggest rookie mistake? Soggy noodles! You have to cook them just shy of done—think just shy of al dente. They’ll finish softening perfectly in the oven steam without turning into mush. And that sauce consistency? It should be thick, not watery. If your meat sauce looks too thin after simmering, take the lid off and let it reduce for an extra 10 minutes!

I also want to stress that cooling time again. That 20 minutes of resting time mentioned in the instructions is non-negotiable if you want clean, beautiful slices that hold their shape. If you’re in a rush, you can bake it for less time, but you’ll regret it when it slumps all over the plate! You can browse some other great weeknight fixes over at this guide, but for the classic method, patience wins!

For a really deep flavor profile, I always let the leftover sauce sit overnight. It’s fantastic! Check out how The Wholesome Dish handles theirs for extra inspiration.

Ingredient Notes and Low-Carb Variations for This Classic Lasagna Recipe

Now, let’s talk about making this amazing recipe work for everyone at your table. We all love tradition, but listening to our bodies—and sometimes our diets—is just as important. If you’re exploring low-carb options, don’t you worry one bit; we can keep the spirit of this classic lasagna recipe alive!

If you need to skip the pasta, I’ve had great success swapping out those regular noodles for thinly sliced zucchini planks. You just need to slice them lengthwise, salt them lightly, and let them sit for about 20 minutes to pull out excess water—pat them super dry before layering! Alternatively, those specialized low-carb lasagna sheets you can find online work like a dream, too. They keep that perfect stackable structure!

For those who aren’t worried about carbs, remember that the **beef and sausage filling** is key. If you want an even punchier flavor, you can swap out one teaspoon of the dried basil for fresh oregano leaves in the sauce. Also, feel free to mix up your cheese! Using smoked mozzarella instead of plain mozzarella in the topping layer gives a wonderfully unexpected, smoky dimension to the whole dish.

You can find some other neat ways to lighten up meals without sacrificing flavor over at my lightened-up ideas section!

Serving Suggestions for Your Italian Comfort Food Dinner

Once that gorgeous **Classic Meat and Cheese Baked Lasagna** has rested—and trust me, the wait is worth it—it deserves a great partner on the plate. Since the lasagna is so incredibly rich, we keep the sides light and bright!

For that true **family Sunday dinners** feel, I always serve it with a massive bowl of fresh arugula tossed simply with lemon juice, good olive oil, salt, and a sprinkle of freshly grated parmesan. It cuts right through the richness.

If you aren’t counting carbs, a side of crusty Italian bread for dipping into any leftover sauce is non-negotiable, of course! You can find some balanced supper inspiration over at this collection if you need other ideas.

Storage and Reheating Instructions for Classic Meat and Cheese Baked Lasagna

You made a massive, beautiful **Classic Meat and Cheese Baked Lasagna**, and that’s a wonderful problem to have! The best part about this dish is that it truly gets even better the next day, once all those flavors have had a chance to really settle in and mingle. Don’t even stress about finishing it all in one go!

If you have leftovers, you’ll want to store them properly to make sure reheating keeps that structure intact. Once the lasagna has cooled down completely (remember, let it rest for those 20 minutes after baking, then let it come to room temperature), cover the baking dish tightly with plastic wrap or foil. Make sure it’s sealed up well to keep the moisture in.

Keep it refrigerated—it lasts wonderfully for about 3 to 4 days. I honestly think the flavors of that beef and sausage filling deepen overnight, so leftovers are a treat!

When you’re ready to enjoy it again, I have two favorite ways to reheat. If you are warming up a whole section, cover it loosely with foil and pop it back into a 350°F oven until it’s heated through, probably about 20 to 25 minutes. Foil keeps the top from burning before the middle gets hot. If you just want a single serving, I sneak a square onto a microwave-safe plate. Cover it with a damp paper towel—this is my trick to keep the pasta from drying out! Heat it in 60-second bursts until it’s steaming hot throughout. Just remember, reheating might make it a little softer than the first day, but the flavor payoff is huge. You can find some other kitchen hacks perfect for leftovers over at this pasta guide!

Frequently Asked Questions About This Classic Lasagna Recipe

Whenever I share my grandmother’s approach to this recipe, people always have questions—and they should! Getting the details right is what separates a good dinner from one of those unforgettable family Sunday dinners. Here are some things I hear most often about making this authentic classic lasagna recipe work perfectly at home.

Can I make the meat sauce ahead of time?

Oh, absolutely! I highly encourage it, actually! Making the sauce for the beef and sausage filling a day ahead is my secret weapon. When the sauce sits overnight, the herbs have time to really meld into the tomatoes, and the flavor gets so much deeper. You can keep the finished sauce tightly covered in the fridge for up to three days. When you’re ready to assemble, just warm it slightly so it spreads easier, but it doesn’t need to be hot.

What is the best way to freeze leftover Classic Meat and Cheese Baked Lasagna?

Freezing lasagna is almost as much fun as eating it fresh, because you’ve set yourself up for an easy dinner later! You have two choices here. If you freeze it *after* baking, let it cool completely first, then cover it tightly in foil twice and place it in the freezer for up to three months. When reheating, give it a very long time in the oven (about an hour covered) at 375°F.

If you want the ultimate best texture later, freeze it *unbaked*. Assemble the entire thing, cover it tightly, and freeze it raw. When you go to bake it later, add an extra 15 minutes to the covered baking time since it’s starting from frozen. Check out some other great make-ahead tips over at this collection!

Can I use ground turkey instead of beef in the beef and sausage filling?

You can definitely use ground turkey, especially if you’re trying to lighten things up! However, the traditional flavor profile relies heavily on the fat content from the beef and sausage for richness. If you use exclusively lean turkey, you might find your sauce a little dry. If you swap out all the ground beef for ground turkey, I strongly suggest adding an extra tablespoon of olive oil when you sauté your onions and garlic to compensate for that lost richness. It keeps the filling savory and moist!

Nutritional Estimates for This Recipe

Now, I know some of you are tracking macros, and honestly, even when I’m not eating strictly keto, I like to know what I’m putting into my body. This is the beauty of making something homemade—you control every speck that goes in!

What follows are the general nutritional estimates for one serving (if you cut this **Classic Meat and Cheese Baked Lasagna** into 12 even pieces) based on the standard recipe using regular noodles and full-fat dairy. But please, take this with a grain of salt!

Every brand of sauce, every type of cheese you use, and definitely the fat content of your meat will shift these numbers. Think of this as a good baseline guide, not a laboratory reading. If you make the keto switch using zucchini, these numbers will drop significantly, especially the carbs!

• Calories: 463
• Protein: 25g
• Fat: 24g
• Saturated Fat: 11g
• Carbohydrates: 36g
• Fiber: 3g
• Sugar: 10g
• Cholesterol: 91mg
• Sodium: 1420mg (Yes, it’s high—that’s why we stick to one serving!)
• Iron: 3.7mg

Remember, this is my best estimate based on the common ingredients I use for my traditional build. If you’re using low-sodium versions of tomato sauce or leaner beef, your results will vary! This is part of the fun of Italian comfort food—it’s always slightly different, but always delicious.

Share Your Family Sunday Dinners Experience

Wow, we made it! You’ve navigated the sauce simmering, the careful layering, and practiced a little patience during that crucial resting time. Now that you’ve served up this magnificent **Classic Meat and Cheese Baked Lasagna**, I truly want to hear all about it!

Did it become the centerpiece of your next **family Sunday dinners**? Did your kids finally stop asking what’s for dinner after smelling that garlic and sausage cooking?

Please, don’t be shy! Head down to the comments section and leave me a star rating—did you give it five stars? Tell me how it went! I love hearing about your successes and any little tweaks you made in your own kitchen. If you snapped a picture of that perfect, creamy slice, I’d be thrilled if you shared it with me over on social media or through the contact page—you can reach me right here at contact!

Sharing these tried-and-true recipes is my favorite part of this whole journey. Thanks for cooking with me!