When I cook lasagna with meat and cheese, I usually do it on a day when I have a little time to spend in the kitchen, but I know for sure that I want to have something hearty for a few days. The recipe is practical and doesn't involve complicated techniques, but each step requires a little attention to get it right. What I appreciate most about this version is the combination of ground beef with sausage – it gives the sauce a richer flavor without being too greasy.
Quick Info
Total time: 2 hours (including assembly and baking)
Servings: 8-10
Difficulty: medium
Ingredients
500 g ground beef
500 g fresh sausage (pork, not smoked)
2 tablespoons olive oil
Marinara sauce – about 800 ml (can be homemade or store-bought)
Lasagna sheets – about 15 pieces (depends on the size of the dish)
400 g ricotta cheese (as dry as possible)
2 eggs
800 g mozzarella (200 g for the cheese mixture, the rest for layers and topping)
Salt, pepper to taste
Preparation
1. Start with the marinara sauce if you're making it at home. I usually use canned tomatoes, a bit of garlic, onion, and basil, simmered until it reduces a bit. If you have a good store-bought sauce, that's fine too.
2. Remove the casing from the sausages. Pass the ground beef and sausages through a meat grinder (if you don't have one, you can chop them with a knife, but it will take longer). Using sausage without casing helps it blend better with the ground beef.
3. Heat the oil in a large skillet. Add the ground meat and sausages and sauté over medium heat, stirring frequently. After 3-4 minutes, add 100 ml of water and let it simmer, uncovered, until all the liquid evaporates and the meat starts to brown slightly.
4. When the meat is dry, pour in half of the marinara sauce. Mix well, turn the heat to low, and let it simmer for another 10-15 minutes to blend the flavors.
5. Meanwhile, prepare the lasagna sheets according to the package instructions. Some need to be blanched, others can be used directly, depending on the type. If you blanch them, lay them on a towel so they don't stick together.
6. Mix the ricotta cheese with 2 beaten eggs, salt, and pepper. Add 200 g of grated mozzarella and mix until combined. I don't add any other spices here because the cheese and eggs provide enough flavor.
7. Cut the remaining mozzarella into slices or grate it (whichever you prefer). You'll use it for layers and on top.
8. Assembly: spread a quarter of the remaining marinara sauce on the bottom of the lasagna dish, just enough to lightly cover the base (not a thick layer).
9. Arrange the first layer of lasagna sheets over the sauce.
10. Spread half of the cheese and egg mixture over the sheets.
11. Sprinkle a third of the remaining mozzarella (from the 600 g left after adding to the cheese).
12. Add half of the meat and sauce mixture over the cheese layer.
13. Continue with another layer of sheets, the remaining cheese, another third of mozzarella, and the remaining meat.
14. Final layer: lasagna sheets, the rest of the mozzarella, and the remaining marinara sauce (about a quarter of the total; if a little is left, it's enough to keep the sheets from drying out while baking).
15. Cover the dish with aluminum foil.
16. Bake in a preheated oven at 200°C for 35 minutes. Remove the foil and let it bake for another 10-15 minutes to brown nicely on top.
17. Let the lasagna sit for 15 minutes before slicing. It slices better and the filling doesn't run out.
Why I make the recipe often
What I appreciate most is that the lasagna remains tasty even on the second or third day. Reheated in the oven or skillet, it doesn't lose its texture. It's hearty, great for lunch or dinner, and I don't feel the need to cook anything separately.
Tips
Lasagna cuts better after it cools slightly.
If you find the meat sauce too thick, add a little marinara sauce or even water, so it doesn't dry out while baking.
If you're using mozzarella with a lot of whey, drain it well beforehand so it doesn't release water into the lasagna.
Use a ceramic or heat-resistant glass dish; the edges don't burn as easily.
Substitutions
You can use beef or a pork-beef mix if you don't have veal.
Ricotta can replace the ricotta cheese.
If you don't have sausages, you can just use meat, but the flavor will be simpler.
Variations
Add chopped spinach to the cheese layer for a greener version.
For a spicier note, add a bit of chili pepper or use spiced sausage.
Thinly sliced zucchini can replace some of the lasagna sheets for alternative layers.
Serving ideas
A slice goes well with a fresh green salad.
It can be served with plain bread or crostini if you like.
For an extra touch of freshness, sprinkle a little chopped basil or parsley on top at the end.
Frequently asked questions
1. Can I freeze lasagna?
Yes, after it has completely cooled, portion it out and place it in closed containers. When reheating, add a little sauce so it doesn't dry out.
2. What type of sausage should I use?
Fresh sausage, not smoked or dried. Without very strong spices. Simple pork sausages are the most suitable.
3. What do I do if the lasagna comes out too watery?
This usually happens if the cheese or mozzarella isn't drained well, or if too much sauce is added. Next time, drain the cheeses and use less sauce between layers.
4. Can I make lasagna a day in advance?
Yes, it's even better the next day. Keep it covered in the fridge, then reheat it in the oven.
5. What do I do if the lasagna sheets are not fully cooked?
Lasagna should be baked covered for at least 35 minutes, so the sheets have time to absorb liquid. If they still seem hard, leave it for another 10 minutes in the oven, covered.
Nutritional values
Approximately, one serving has around 500 kcal.
Protein: 35-40 g
Fat: 30-35 g
Carbohydrates: 25-30 g
Values vary depending on the type of cheese, meat, and sheets used. This is not a diet recipe, but it is hearty and balanced in protein and fat intake.
Storage and reheating
Lasagna can be stored in the fridge, in a covered dish or portioned, for 3-4 days. To reheat, place in the oven at 180°C, covered with foil, for 20-25 minutes. Or in the microwave, but the texture changes slightly. If it has dried out, add 1-2 tablespoons of tomato sauce or water before reheating.
This is the version I make most often and I haven't had any issues with the taste or texture if I follow the steps above.
Quick Info
Total time: 2 hours (including assembly and baking)
Servings: 8-10
Difficulty: medium
Ingredients
500 g ground beef
500 g fresh sausage (pork, not smoked)
2 tablespoons olive oil
Marinara sauce – about 800 ml (can be homemade or store-bought)
Lasagna sheets – about 15 pieces (depends on the size of the dish)
400 g ricotta cheese (as dry as possible)
2 eggs
800 g mozzarella (200 g for the cheese mixture, the rest for layers and topping)
Salt, pepper to taste
Preparation
1. Start with the marinara sauce if you're making it at home. I usually use canned tomatoes, a bit of garlic, onion, and basil, simmered until it reduces a bit. If you have a good store-bought sauce, that's fine too.
2. Remove the casing from the sausages. Pass the ground beef and sausages through a meat grinder (if you don't have one, you can chop them with a knife, but it will take longer). Using sausage without casing helps it blend better with the ground beef.
3. Heat the oil in a large skillet. Add the ground meat and sausages and sauté over medium heat, stirring frequently. After 3-4 minutes, add 100 ml of water and let it simmer, uncovered, until all the liquid evaporates and the meat starts to brown slightly.
4. When the meat is dry, pour in half of the marinara sauce. Mix well, turn the heat to low, and let it simmer for another 10-15 minutes to blend the flavors.
5. Meanwhile, prepare the lasagna sheets according to the package instructions. Some need to be blanched, others can be used directly, depending on the type. If you blanch them, lay them on a towel so they don't stick together.
6. Mix the ricotta cheese with 2 beaten eggs, salt, and pepper. Add 200 g of grated mozzarella and mix until combined. I don't add any other spices here because the cheese and eggs provide enough flavor.
7. Cut the remaining mozzarella into slices or grate it (whichever you prefer). You'll use it for layers and on top.
8. Assembly: spread a quarter of the remaining marinara sauce on the bottom of the lasagna dish, just enough to lightly cover the base (not a thick layer).
9. Arrange the first layer of lasagna sheets over the sauce.
10. Spread half of the cheese and egg mixture over the sheets.
11. Sprinkle a third of the remaining mozzarella (from the 600 g left after adding to the cheese).
12. Add half of the meat and sauce mixture over the cheese layer.
13. Continue with another layer of sheets, the remaining cheese, another third of mozzarella, and the remaining meat.
14. Final layer: lasagna sheets, the rest of the mozzarella, and the remaining marinara sauce (about a quarter of the total; if a little is left, it's enough to keep the sheets from drying out while baking).
15. Cover the dish with aluminum foil.
16. Bake in a preheated oven at 200°C for 35 minutes. Remove the foil and let it bake for another 10-15 minutes to brown nicely on top.
17. Let the lasagna sit for 15 minutes before slicing. It slices better and the filling doesn't run out.
Why I make the recipe often
What I appreciate most is that the lasagna remains tasty even on the second or third day. Reheated in the oven or skillet, it doesn't lose its texture. It's hearty, great for lunch or dinner, and I don't feel the need to cook anything separately.
Tips
Lasagna cuts better after it cools slightly.
If you find the meat sauce too thick, add a little marinara sauce or even water, so it doesn't dry out while baking.
If you're using mozzarella with a lot of whey, drain it well beforehand so it doesn't release water into the lasagna.
Use a ceramic or heat-resistant glass dish; the edges don't burn as easily.
Substitutions
You can use beef or a pork-beef mix if you don't have veal.
Ricotta can replace the ricotta cheese.
If you don't have sausages, you can just use meat, but the flavor will be simpler.
Variations
Add chopped spinach to the cheese layer for a greener version.
For a spicier note, add a bit of chili pepper or use spiced sausage.
Thinly sliced zucchini can replace some of the lasagna sheets for alternative layers.
Serving ideas
A slice goes well with a fresh green salad.
It can be served with plain bread or crostini if you like.
For an extra touch of freshness, sprinkle a little chopped basil or parsley on top at the end.
Frequently asked questions
1. Can I freeze lasagna?
Yes, after it has completely cooled, portion it out and place it in closed containers. When reheating, add a little sauce so it doesn't dry out.
2. What type of sausage should I use?
Fresh sausage, not smoked or dried. Without very strong spices. Simple pork sausages are the most suitable.
3. What do I do if the lasagna comes out too watery?
This usually happens if the cheese or mozzarella isn't drained well, or if too much sauce is added. Next time, drain the cheeses and use less sauce between layers.
4. Can I make lasagna a day in advance?
Yes, it's even better the next day. Keep it covered in the fridge, then reheat it in the oven.
5. What do I do if the lasagna sheets are not fully cooked?
Lasagna should be baked covered for at least 35 minutes, so the sheets have time to absorb liquid. If they still seem hard, leave it for another 10 minutes in the oven, covered.
Nutritional values
Approximately, one serving has around 500 kcal.
Protein: 35-40 g
Fat: 30-35 g
Carbohydrates: 25-30 g
Values vary depending on the type of cheese, meat, and sheets used. This is not a diet recipe, but it is hearty and balanced in protein and fat intake.
Storage and reheating
Lasagna can be stored in the fridge, in a covered dish or portioned, for 3-4 days. To reheat, place in the oven at 180°C, covered with foil, for 20-25 minutes. Or in the microwave, but the texture changes slightly. If it has dried out, add 1-2 tablespoons of tomato sauce or water before reheating.
This is the version I make most often and I haven't had any issues with the taste or texture if I follow the steps above.