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Homemade lasagna is one of those hearty, cheesy, belly-warming dishes that provides the cook many opportunities for creativity and improvisation.

Most recipes call for using one type of meat – beef – as the main ingredient; however, using only ground beef can render the dish too bland, and relying solely on Italian sausage can overpower it. By using the flavor profile of both, you’ll end up with a unique balance that’s just right. Keep reading below for our favorite two-meat lasagna recipe…

Lasagna Recipe

(makes 12 servings)


  • 1lb sweet Italian sausage, casing removed
  • 3/4 lb lean ground beef
  • 1/2 cup minced yellow onion
  • 2 cloves garlic, minced
  • 28oz crushed tomatoes no salt added
  • 12oz tomato paste
  • 13oz tomato sauce
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespooon salt
  • 1/4 teaspoon fresh ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16oz ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4lb mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese


  • In a Dutch oven, cook the sausage, ground beef, onion, and garlic over medium heat until the meat is well browned.
  • Stir in the crushed tomatoes, tomato paste, tomato sauce, and water.
  • Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, 2 tablespoons parsley.
  • Let the mixture simmer for about 1 1/2 hours, covered, stirring occasionally.
  • Bring a large pot of slightly salted water to a boil.
  • Cook noodles in the boiling water for 8 to 10 minutes.
  • Drain and rinse the noodles.
  • In a mixing bowl, combine ricotta cheese, egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat the oven to 375F
  • In a 9″x13″ basking dish, spread 1 1/2 cups of the meat sauce on the bottom. Arrange half the noodles lengthwise over the meat sauce. Spread half the ricotta cheeze mixture over the noodles, then add a third of the mozzarella cheese slices. Top with another 1 1/2 cups of the meat sauce, then add 1/4 cup parmesan cheese. Repeat this process with the remaining ingredients, then top it all with the remaining mozzarella and parmesan cheese.
  • Cover with foil, then bake for 25 minutes.
  • Remove the foil, then bake an additional 25 minutes.
  • Let cool 15 minutes before serving.
  • Enjoy!

Recipe adapted from: Washington Post