My family loves this Easy Meat Lasagna Recipe because it doesn’t contain any ricotta cheese. Using two different types of meat makes it extra filling and flavorful. This hearty homemade lasagna only requires a few simple ingredients and freezes well.
This is by far my favorite homemade lasagna recipe because it’s so easy and so good! It’s the perfect recipe to drop off to a new mom or take to a potluck celebration. It feeds a crowd, transports easily, and freezes well.
Easy Meat Lasagna Recipe
I keep a box of noodles and a jar of sauce in my pantry at all times for this recipe. I’ve never been afraid of pre-made ingredients that help me save time in the kitchen as long as I’m not sacrificing flavor.
You can certainly make each component of this recipe from scratch- the noodles, the marinara… heck, you can make your own mozzarella!… but when I need to get a family-friendly meal on the table in under an hour I appreciate the convenience of jarred sauce.
Meat for Lasagna
Pasta dishes aren’t James’ favorite, so to “beef” up this meal I use double the meat- one pound of ground beef and one pound of hot Italian sausage. The sausage adds a ton of flavor which means I don’t typically need to add any other spices. (Just make sure you use the “HOT” variety.)
Marinara Sauce for Lasagna
I’ve tried a dozen different store-bought marinaras and, right now, the Emeril’s Homestyle Marinara is my favorite. I like my marinara smooth and rich, without any chunks of tomatoes or onion. (This isn’t sponsored but that is the sauce I used in this recipe.)
Secret to Creamy Lasagna without Ricotta
The secret to deliciously creamy homemade lasagna is a hidden milky egg mixture that goes between the layers.
No need to worry that you’ll have “scrambled eggs” in your lasagna… it all bakes up bubbly and perfect. You won’t even have to tell anyone there’s a secret ingredient in there.
How to Make Lasagna
I like to layer this easy meat lasagna in this order: a little sauce in the bottom of a 9×13 glass dish to keep things from sticking followed by: noodles, egg mixture, sauce, shredded cheese. Repeat these steps until you have three layers of noodles and end with cheese on top.
TIPS FOR FREEZING LASAGNA AND REHEATING
- Fully cook the lasagna as directed below and allow to cool before freezing.
- Freeze in an airtight container. We typically eat 1/2 of the pan first and then freeze the remainder.
- To reheat: place the frozen lasagna in the refrigerator to thaw overnight. Cover with foil and bake at 350 for 20 minutes. Uncover and bake an additional 10-15 minutes, or until fully heated through.
- To reheat from frozen: Cover with foil and bake at 350 for 45 minutes. Uncover and bake an additional 15-20 minutes, or until fully heated through.
- Never put a cold glass pan into a hot oven!
- 1 lb ground beef
- 1 lb Hot Italian sausage
- 48 oz jar of Marinara Sauce
- 12 Lasagne Noodles
- 4 cups mozzarella cheese,, shredded
- 3 eggs
- 3 tbsp evaporated milk
- Brown the meat over medium heat in a large skillet.
- Once the meat is fully cooked, drain the fat and add the marinara sauce. Simmer over low heat.
- Cook the noodles as directed on the package.
- Preheat the oven to 350 degrees.
- Once the meat and noodles are cooked, whisk the eggs and milk together in a small bowl.
- Add a thin layer of meat sauce to a 9x13 glass pan or baking dish.
- Layer with noodles, egg mixture, sauce, and cheese. Repeat this for a total of three layers.
- Bake for 30 minutes, or until bubbly and melted.
I always make a few extra noodles in case any break in the process. I find it easier to use rubber tipped tongs to pick up and layer my noodles.
Nutrition Information:Yield: 12 Serving Size: 12 people
Amount Per Serving: Calories: 514
Try these other homemade lasagna recipes: