Lasagna with meat sauce - ground beef and Italian sausage

Easy Homemade Lasagna With Meat Sauce

A delicious lasagna that is easy to make. Make this for a crowd or for the family when you are looking for a tasty homemade lasagna. Serve it with salad. 

Course Dinner
Cuisine Italian
Keyword easy lasagna recipe, lasagna, lasagna recipe, lasagna with meat sauce
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Author Theresa Huse


  • 1 pound ground sausage
  • 1.5 pounds lean ground beef
  • 2 lb. mozzarella cheese
  • 32 oz. ricotta cheese
  • 2 jars Ragu Hearty Traditional
  • Italian herbs mix
  • Dried parsley
  • 1 egg
  • Parmesan cheese
  • Olive oil
  • Large Package Lasagna Noodles


  1. Cook your meats until no longer pink. Drain off any extra grease.
  2. Add your 2 jars of sauce to the meat, put on low/simmer. Stirring occasionally.
  3. Boil your water
  4. Mix together your Ricotta mixture: In a large bowl you will make a ricotta cheese mixture. It has 3 cups ricotta cheese, 1 tbsp. dried parsley, 2 tsp. Italian herb mixture, 1/2 cup parmesan cheese and 1 egg. Add all together and stir until mixed. Set to side until needed.
  5. When water has boiled. Follow directions and cook your noodles. When done drain noodles and rinse with cold water.
  6. Assemble your lasagna.
  7. •Layer sauce covering bottom of pan.
  8. •Layer noodles on top of sauce
  9. •Add another layer of sauce on top of noodles
  10. •Add ricotta cheese mixture spooned alternately on noodles with sauce
  11. •Sprinkle with mozzarella cheese
  12. •Repeat until done
  13. •Final layer finish with noodles, sauce mozzarella cheese a sprinkle of Italian herbs.
  14. •Optional sprinkle with a little parmesan cheese
  15. Cover your lasagna pans tent style closed at bottoms against pan.
  16. Bake at 350 degrees until bubbling hot and cheeses are melted. Take out of oven let rest a few minutes. Serve with salad and garlic bread. Bon Appetite!

Recipe Notes

This recipe makes 1- 11 3/4" x 9 3/8" pan and 1-7.5" x 12" pan ( pans were approximately 2" deep ) You can make it in advance up to 2 days. Freeze assembled but, uncooked and well wrapped. I typically don't keep them more than a few months. See Food Safety guidelines for freezing and storage.