Amazing 463 Calorie Classic Meat and Cheese Baked Lasagna

If there is one dish that screams ‘welcome home’ louder than anything else, it’s lasagna. Nothing beats pulling a bubbling, golden-brown pan out of the oven. Forget complicated restaurant versions; this right here is the definitive recipe for **Classic Meat and Cheese Baked Lasagna**. I know, I know, you have a recipe already! But trust me, finding that perfect balance between hearty and manageable changed everything for me.

I still remember the first lasagna I ever made after transitioning to a healthier lifestyle. I was determined to create a dish that reminded me of my grandmother’s kitchen, filled with the rich aroma of meat sauce and melted cheese. I spent hours layering ingredients, and when it finally came out of the oven, it was a moment of pure joy. Sharing that first slice with friends and family brought back memories of cherished gatherings, proving that even in the pursuit of healthy eating, there’s always room for indulgent comfort food, right here in this recipe collection.

Why This Classic Meat and Cheese Baked Lasagna is Your New Go-To

Look, this isn’t fussy, overly fancy food. This is the real deal—pure Italian comfort food that tastes like it simmered all day, even though it doesn’t take that long!

• It nails the perfect texture: hearty beef and sausage filling layered with creamy ricotta.
• It’s incredibly satisfying for big family sunday dinners.
• Honestly, assembly is straightforward, meaning less stress and more enjoying the aroma filling your kitchen.
• This **Classic Meat and Cheese Baked Lasagna** is designed for leftovers, too!

Gathering Ingredients for Classic Meat and Cheese Baked Lasagna

Alright, let’s talk about what goes into making this masterpiece. When I first started trying to make a healthier version of lasagna, I realized the secret wasn’t in cutting flavor; it was in using high-quality building blocks! This recipe uses both ground beef and sausage for that incredible depth of flavor that makes it such a comforting classic lasagna recipe that everyone loves. Don’t skimp on the cheeses here—they make all the difference!

Pay close attention to the notes, especially where seasonings or cheese get divided between the sauce and the ricotta mix. A little precision here means maximum flavor payoff later. If you’re looking for quick appetizer ideas while this cools, check out my Caprese Skewers!

For the Rich Meat Sauce

• 1 lb. ground beef
• 1\/2 lb. sweet Italian sausage
• 1 medium onion -chopped
• 2 garlic cloves -minced
• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can crushed tomatoes
• 2 (6 oz.) cans tomato paste
• 1\/2 cup water
• 2 tablespoons sugar
• 3 teaspoons salt – (Use 2 tsp for sauce only)
• 3 teaspoons Italian seasoning – (Use 2 tsp for sauce only)
• 1 1/2 teaspoons dried basil leaves – (Use 1 tsp for sauce only)
• 1/4 teaspoon ground black pepper
• 1/4 cup minced fresh flat-leaf parsley – (Use 2 Tbsp for sauce only)

For the Creamy Cheese and Pasta Layers

• 2 cups shredded mozzarella cheese – (Use 1 cup for ricotta mixture, 1 cup for topping)
• 15 oz. whole milk Ricotta cheese (This is about 1 3/4 cups, full fat is best here!)
• 1/2 cup grated parmesan cheese – (Use 1/4 cup for ricotta, 1/4 cup for topping)
• 1 large egg
• 12 lasagna noodles
• 1 teaspoon salt – (Remaining salt)
• 1 teaspoon Italian seasoning – (Remaining seasoning)
• 1/2 teaspoon dried basil leaves – (Remaining basil)
• 2 Tbsp minced fresh flat-leaf parsley (Remaining parsley)

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

Okay, this is where the magic happens! Don’t look at the number of layers and get intimidated. We’re going to break this down into easy chunks. While you’re sautéing, if you need a quick veggie side, you should totally check out my Garlic Butter Mushrooms recipe—they cook up fast!

Preparing the Oven and Meat Sauce Base

First things first: get that heat going! Preheat your oven to 350 degrees F. Seriously, do this now so we don’t forget later when we’re covered in ricotta.

Next, tackle that meat. Grab your big skillet, turn the heat up to medium-high, and toss in the ground beef and sausage. You need to use a spoon to break up that meat until it’s nicely browned. Once it’s cooked—and remember to drain off that extra fat, that’s key for a non-greasy lasagna—toss in your chopped onion and minced garlic. Cook that until everything smells amazing. Then add all the sauce ingredients, stir it all up, cover it, and drop the heat to low. Let that meat sauce simmer gently for a good 30 minutes. Give it a stir now and then, and finish by stirring in those 2 tablespoons of fresh parsley.

Mixing the Ricotta Cheese Filling

While that sauce is getting happy on the stove, we’re whipping up the creamy center. In a separate large bowl, you’re going to combine that 1 cup of mozzarella reserved for the middle, all of your ricotta, the 1/4 cup of Parmesan, the remaining salt, Italian seasoning, basil, and the egg. Make sure you mix this really well until the whole thing is smooth and totally incorporated. This mixture is what keeps the whole center layer luscious!

Assembling the Classic Lasagna Layers

Now, cook your 12 lasagna noodles until they are just al dente—you don’t want mushy pasta under all that weight! Drain them well.

Time to build! Take your 13×9 inch baking dish. Start with just a thin schmear of meat sauce on the bottom—that stops the noodles from sticking, so don’t skip it! Then, lay down 3 noodles side-by-side. Spread 1/3 of your creamy ricotta mixture evenly over those noodles, and then spread about 1 1/2 cups of meat sauce on top of the ricotta. That’s one layer done! Repeat that entire sequence (noodles, ricotta, sauce) two more times. You’re building the structure for a perfect **Classic Meat and Cheese Baked Lasagna**!

Baking and Resting the Classic Meat and Cheese Baked Lasagna

For the final top layer, place the last 3 noodles down, cover them with any leftover meat sauce, and shower the top with the remaining 1 cup of mozzarella and 1/4 cup of Parmesan. Make sure you cover the dish TIGHTLY with foil that you’ve sprayed with cooking spray—that stops the cheese topping from sticking to the foil.

Bake it covered for 45 minutes. When that time is up, pull it out, carefully take the foil off, and put it back in for another 15 minutes until that top cheese layer is golden brown and bubbly. This last step is crucial: Let the whole delicious thing rest for 15 to 20 minutes before you even think about slicing it. If you cut it too early, it just falls apart! Trust me on the patience here; resting makes all the layers set perfectly.

Tips for the Best Classic Meat and Cheese Baked Lasagna

You’ve got the recipe down, but these little tricks are what elevate your lasagna from great to the stuff that people ask for every single family sunday dinner. These aren’t complicated—they are just the things I learned after my first few messy attempts!

If you need some inspiration for other rich dishes, I’ve got some great secrets for my au jus that you might enjoy while you’re cooking!

• Don’t skip draining the fat! I know, you just browned that beautiful beef and sausage filling, but seriously, after the meat is cooked, tilt that skillet and drain off *as much fat as you possibly can*. If you don’t, that grease pools underneath, making your bottom layer of pasta soggy. That’s a sin in Italian comfort food preparation, you know?
• Undercook the noodles just a hair. Remember what I said about cooking them al dente? I would even pull them out of the water about a minute early. They are going to keep cooking while the lasagna bakes for 60 minutes, and if they start soft, they finish soft and gummy. We want tender, but with a tiny bit of chew left for texture.
• Resting is non-negotiable. Seriously, I know you’re hungry, and that thing smells heavenly when it comes out of the oven at 350 degrees F, but you must wait those 15 to 20 minutes. When you cut it hot, all the steam pockets collapse, and you get that sad, soupy mess. Resting lets those layers settle and solidify so you can get those amazing, picture-perfect slices.
• Thaw frozen lasagna in the fridge. If you ever decide to make a double batch of this **classic lasagna recipe** for later (which you should!), always thaw it in the refrigerator overnight before baking. Trying to bake it straight from frozen means the center will be cold and mushy while the edges burn. Patience pays off, always!

Variations on Your Classic Lasagna Recipe

While this version, featuring that hearty beef and sausage filling, is my absolute favourite for deep, rich flavor—it’s perfect for a cold Sunday night, right?—sometimes you just need a little shake-up without completely rewriting the whole playbook.

I’m not usually big on radical changes to a winning formula, but these tweaks are easy and respect the integrity of the original. If you’re feeling adventurous after mastering the base, try one of these!

For quick meal planning on other nights, I keep a running list of dinner ideas for busy weeknights that might inspire you next week.

Swapping Up the Meat

You asked about changing the meat, and honestly, I love the combo, but if you only have ground beef on hand, go for it! Just use 1.5 lbs of beef and boost the Italian sausage seasoning mix in your sauce by about half a teaspoon to make sure you don’t lose that savory depth. If you want to try a leaner profile, ground turkey works fine, but you might miss a little richness.

For an incredible flavor boost straight from Italy, try swapping the ground sausage for bulk Italian sausage links—casing removed, of course. That casing adds a little texture when browned, which is fun!

Adding Veggies for Crunch and Color

If you want to sneak in a few more vegetables without turning this into a vegetarian dish, I recommend sautéing diced mushrooms or finely chopped zucchini right along with your onion and garlic in the very first step. Make sure you cook them until all the vegetable moisture has evaporated—we don’t want extra water messing up our sauce!

Spinach is another fantastic addition! If you use frozen spinach, you absolutely must thaw it completely and squeeze every single drop of water out. Then, mix that dry spinach right into the ricotta filling. It blends in perfectly, giving you color and nutrients without changing the texture of the classic lasagna.

A Little Kick of Heat

Is your family looking for more spice? It’s so easy to adjust that heat level right in the sauce! Instead of relying solely on the black pepper, try adding a pinch or two of crushed red pepper flakes when you add the other dried seasonings. I usually start with 1/2 teaspoon for a nice background warmth, but honestly, you can go up to a full teaspoon if you like things really singing!

Remember, these small adjustments keep the dish feeling familiar, satisfying all those cravings for rich, cheesy italian comfort food while letting you make it perfectly for your crowd.

Storing and Reheating Your Classic Meat and Cheese Baked Lasagna

First, let’s talk about the best part of making a huge pan of lasagna: the leftovers! This dish is truly Italian comfort food at its finest the next day because the flavors just meld together beautifully overnight. You definitely want to know the tricks to keeping those perfect layers intact.

If you have any surviving slices, wrap them up tight. You don’t want them drying out in the fridge! I always try to cut the leftover lasagna into individual squares, place them in an airtight container, and cover the top surface with a piece of plastic wrap pressed right against the edges before putting the lid on. This stops that dry, crusty top from forming. Properly stored, your **Classic Meat and Cheese Baked Lasagna** will be fantastic in the refrigerator for about three to four days.

Need to prep ahead? You can definitely assemble the whole thing, cover it tightly, and keep it in the fridge for up to 24 hours before baking. Just add about 10 to 15 minutes onto the initial covered baking time since it’s going in cold instead of room temperature.

The Best Way to Reheat Lasagna in the Oven

Hands down, the oven is the superior method if you want that perfect cheesy texture back. If you are reheating a single slice, place it on a small oven-safe dish and cover it loosely with foil. Pop it into a 375 degree F oven for about 20 minutes. Then, pull the foil off for the last 5 minutes to let that top get a little bubbly again.

For a big piece, say half the pan, you might need to cover it for 35-40 minutes, then uncover for 10 minutes. It really brings back that fresh-baked feel. It also reminds me of how I like to prep my make-ahead breakfast strata—slow and steady wins the race!

Quick Reheating Using the Microwave

Look, I totally get it. Sometimes you just need lasagna *right now*. The microwave is fast, but you have to be careful! If you blast a slice in there on high heat, you end up with edges that are molten lava and a center that’s still cold. Not fun.

If you use the microwave, cut a smaller, single serving. Place it on a microwave-safe plate and cover it with a slightly damp paper towel. Microwave on 50% power for 2 minutes. Check it, flip it, and then continue heating in 30-second bursts until it’s hot all the way through. The damp paper towel helps trap steam and keeps things from drying out like they often do in that quick heat.

Frequently Asked Questions About Classic Lasagna Recipe

I get asked about this lasagna all the time, especially when people are getting ready for big **family sunday dinners**. It’s such a reliable dish, but of course, folks always have questions about making sure it turns out right. Here are a few things I hear most often about making this perfect **italian comfort food**.

If you’re looking for more guidance on cooking times and temperatures in general, I put together a big guide on all things dinner preparation right here!

Can I make the Classic Meat and Cheese Baked Lasagna ahead of time?

You absolutely can! Honestly, making it ahead of time is the secret weapon for easy entertaining. You can assemble the whole thing—noodles, sauce, cheese, all layered perfectly—cover it tightly with foil, and stash it in the fridge for up to 24 hours. When you’re ready to bake, just add about 10 to 15 minutes to the initial covered baking time because it’s starting out cold. For freezing, assemble it but skip the top layer of cheese. Freeze it solid, overnight is best, then wrap it super tight in plastic and foil. When you bake from frozen, you’ll need a much longer bake time, usually around an hour and 15 minutes covered!

What is the best way to achieve a perfect beef and sausage filling?

The flavor depth for this **classic lasagna recipe** comes almost entirely from how you treat the meat! You’ve got to brown the beef and sausage thoroughly in that large skillet first. Don’t rush that step. The absolute most important thing, though, is draining the fat properly once it’s browned. Tilt that pan and use a spoon or carefully pour off every bit of excess grease before you add the tomato products. Fat equals grease pooling on the bottom layer, and nobody wants soggy pasta! Also, letting that sauce simmer for the full 30 minutes lets all those herbs marry into the meat mixture. That’s where the taste lives!

Estimated Nutritional Data for Classic Meat and Cheese Baked Lasagna

Okay, let’s be real for a second. When you are making a big, hearty batch of **Classic Meat and Cheese Baked Lasagna** like this, nutrition isn’t exactly the primary goal—comfort and deliciousness are! But, because I know some of you are tracking things, I ran the numbers on the base recipe using standard ingredient measurements.

This data below represents one serving, based on the 12 servings this recipe yields. Just remember this is an estimate, honey! Since we all buy different brands of sausage or use different amounts of, say, that grated Parmesan, the actual numbers might swing a little bit. If you start swapping out that ground beef for turkey, you will definitely see these numbers change. If you’re looking for ways to make smarter choices overall, I have some fun ideas over on my breakdown of calorie-smart recipes!

• Calories: 463
• Carbohydrates: 36g
• Protein: 25g
• Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 91mg
• Sodium: 1420mg (Yes, it’s high, it is lasagna!)
• Fiber: 3g
• Sugar: 10g
• Calcium: 274mg

It’s a satisfying meal, and honestly, for a dish that tastes this much like true **italian comfort food**, those details are pretty good! Just make sure to pair whatever you serve with a giant green salad!

Share Your Family Sunday Dinners Success

Whew! We did it! We have built the perfect foundation for your next big showstopper meal. Whether you’re planning this incredible **Classic Meat and Cheese Baked Lasagna** for a quiet Tuesday night or you are preparing it as the centerpiece for your grand **family sunday dinners**, I truly hope it brings as much joy to your table as it brings to mine.

Now, here’s the part where you tell me all about it! I want to see your creations! Did you manage to get those layers perfectly separated? Did the edges get crispy and golden? Don’t be shy—tell me how it went in the comments below. Rating this recipe helps other home cooks decide to try out this amazing **italian comfort food**, and I truly appreciate every single star rating!

If you snapped a picture of that glorious, bubbling pan, please share it over on social media and tag me! Or, if you have any pressing questions about substitutions or timing that I didn’t cover, feel free to reach out via my contact page. I love hearing success stories. Happy baking, and enjoy sharing that delicious lasagna!