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Ultimate Homestyle Beef Lasagna

This Ultimate Homestyle Beef Lasagna brings together hearty meat sauce, creamy ricotta, and gooey cheese in a comforting classic that never goes out of style. Whether fresh or reheated, every slice delivers warmth and satisfaction.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
15 minutes
Total Time 1 hour 35 minutes
Servings 12

Ingredients
  

  • 1 lb Italian-style turkey sausage
  • 3/4 lb lean ground beef
  • 1/2 cup finely chopped onion
  • 2 garlic cloves minced
  • 1 28 oz can crushed tomatoes
  • 2 6 oz cans tomato paste
  • 2 6.5 oz cans tomato sauce
  • 1/2 cup water
  • 2 tbsp sugar
  • 4 tbsp chopped fresh parsley divided
  • 1 1/2 tsp dried basil
  • 1 tsp Italian seasoning
  • 1/2 tsp fennel seeds
  • 1 1/2 tsp salt divided
  • 1/4 tsp ground black pepper
  • 12 lasagna noodles
  • 16 oz ricotta cheese
  • 1 large egg
  • 3/4 lb mozzarella cheese sliced or shredded
  • 3/4 cup grated Parmesan cheese

Instructions
 

  • In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until browned. Drain excess fat.
  • Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Add sugar, 2 tbsp parsley, basil, Italian seasoning, fennel, 1 tsp salt, and pepper. Simmer covered for 1.5 hours, stirring occasionally.
  • Meanwhile, cook lasagna noodles in salted water until al dente (8–10 minutes). Drain and rinse in cold water.
  • In a bowl, mix ricotta with egg, remaining parsley, and 1/2 tsp salt.
  • Preheat oven to 375°F (190°C).
  • Spread 1 1/2 cups of meat sauce in a 9x13-inch baking dish. Layer 6 noodles, half the ricotta mix, 1/3 mozzarella, and 1 1/2 cups meat sauce. Sprinkle with 1/4 cup Parmesan.
  • Repeat layers. Top with remaining mozzarella and Parmesan.
  • Cover with foil (grease or tent to avoid sticking) and bake for 25 minutes. Uncover and bake 25 more minutes. Let rest 15 minutes before slicing.

Notes

  • Add spinach or zucchini for extra veggies.
  • Letting it rest before slicing helps everything set.
  • Make it ahead and refrigerate up to 2 days before baking.
  • Freezes great—wrap tightly and label!