Legendary Meat Lasagna Recipe (Served with a Glass of Wine)

Looking for the ultimate comfort food that feeds a crowd and brings everyone back for seconds? This Legendary Meat Lasagna Recipe is it. Right after the first bite, you’ll understand why it’s earned its name. Featuring layers of rich, savory meat sauce, creamy ricotta filling, and gooey mozzarella all stacked between perfectly al dente noodles—this dish is pure pasta heaven. And yes, it’s even better when served with a glass of robust red wine.

Why You’ll Love This Recipe

Key Benefits

This isn’t just any lasagna—it’s the kind of dish that becomes a family tradition. Here’s why:

• Perfect for gatherings: Makes 14 hearty servings
• Freezer-friendly: Can be made ahead and frozen for later
• Deep flavor: The sauce simmers for hours, developing layers of flavor
• Ultimate comfort food: Warm, hearty, and satisfying on every level

Taste & Texture

The flavors in this meat lasagna are truly next-level. The sauce is rich and meaty, slightly sweet from the tomatoes and herbs, and deeply savory thanks to the slow simmer. The ricotta layer adds creaminess, while the mozzarella delivers that perfect cheesy pull. With every bite, you get tender noodles, velvety cheese, and robust meat sauce.

Dietary Attributes

This recipe is naturally high in protein and easy to adapt:

• Swap noodles for gluten-free lasagna for a celiac-friendly version
• Use lactose-free cheese for a low-lactose option
• Great for feeding a crowd or meal-prepping for the week

Ingredients & Substitutions

Ingredient List

For the Meat Sauce:

• 1 pound lean ground beef
• 1 pound ground Italian sausage
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 to 3 stalks celery, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, minced or pressed
• 1/3 cup fresh Italian parsley, chopped
• 1 (28-ounce) can crushed tomatoes
• 3 (8-ounce) cans tomato sauce
• 1 (6-ounce) can tomato paste
• 1 (14.5-ounce) can beef broth
• 1/2 cup apple cider vinegar (or red wine)
• 2 tablespoons granulated sugar
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cloves
• 2 bay leaves

For the Ricotta Filling & Noodles:

• 1 (32-ounce) container Ricotta cheese
• 3 large eggs
• 1/2 cup fresh Italian parsley, chopped
• 2 cups grated Parmesan or Pecorino Romano
• 1 pound grated mozzarella cheese (divided)
• Salt and pepper to taste
• 1 box lasagna noodles (16–17 noodles), cooked al dente

Notes on Quality

For best results, use freshly grated cheese—it melts better and tastes more flavorful. If you can find San Marzano tomatoes, they elevate the sauce with their natural sweetness. And for meats, a mix of beef and sausage adds depth, but ground turkey can be used for a leaner version.

Possible Substitutions

No wine on hand? Apple cider vinegar brings the perfect balance of acidity. Vegetarian guests? Swap the meat for lentils, mushrooms, and zucchini. Gluten-free? No problem—use your favorite GF pasta.

Step-by-Step Instructions

1. Make the Meat Sauce

• In a large skillet, cook ground beef and Italian sausage over medium heat until browned, breaking it up as it cooks. Drain excess fat.
• Add olive oil to the pan. Once hot, sauté onion, celery, bell pepper, and garlic until softened.
• Return meat to the pan. Stir in parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, vinegar or wine, sugar, herbs, spices, and bay leaves.
• Bring to a simmer. Cover and cook on low for 2.5 to 3 hours, stirring occasionally until thick and flavorful.

2. Make the Ricotta Filling

• In a large bowl, mix ricotta, eggs, parsley, grated Parmesan, and half the mozzarella.
• Season with salt and pepper to taste.

3. Assemble the Lasagna

• Preheat oven to 350°F. Grease a 9×13-inch lasagna dish.
• Spoon a layer of meat sauce into the bottom of the pan.
• Add a single layer of noodles. Top with more sauce, then spread a layer of ricotta mixture.
• Repeat for three full layers, finishing with noodles and sauce.
• Sprinkle remaining mozzarella on top.
• Tent with foil and bake for 25 to 30 minutes. Remove foil for the last 10–15 minutes to brown the cheese.
• Let rest 10–15 minutes before slicing.

Expert Tips & Tricks

Best Practices

• Use whole milk ricotta for a richer filling
• Let the sauce simmer long enough to build complexity—this isn’t a rush job
• Taste the ricotta mixture before layering—it’s your chance to tweak seasoning

Common Mistakes

• Overcooked noodles can get mushy—go al dente
• Don’t skip resting time before slicing or the lasagna may fall apart
• Layer evenly to avoid dry or overloaded sections

Time-Saving Tips

• Make the meat sauce a day ahead—it tastes even better the next day
• Pre-shred all cheeses and store them in containers to cut down on prep
• Use no-boil noodles in a pinch, but adjust sauce amount to keep them tender

Serving Suggestions

Pairings

This lasagna pairs beautifully with:

• Garlic bread or focaccia
• A crisp green salad with balsamic vinaigrette
• Roasted vegetables like asparagus or zucchini

Looking for a swoon-worthy wine pairing? A bold red like Chianti, Barbera, or Cabernet Sauvignon balances the richness perfectly.

Presentation Ideas

Serve each slice with a sprinkle of parsley and a drizzle of extra virgin olive oil. Use a large, flat spatula for clean plating.

Beverage Pairings

• Red wine: Chianti, Zinfandel, or Sangiovese
• Non-alcoholic: Sparkling water with lemon, pomegranate juice, or a tart grape spritzer

Storage & Reheating

Leftover Storage

• Fridge: Store tightly covered for up to 4 days
• Freezer: Slice and wrap portions individually, then freeze for up to 3 months

Reheating Methods

• Oven: Cover with foil and heat at 350°F for 20–25 minutes
• Microwave: Cover with a damp paper towel and reheat in 1-minute intervals
• Air fryer: Reheat slices at 325°F for 8–10 minutes for crispy edges

Frequently Asked Questions

Substitutions & Adjustments

Can I halve the recipe?
Yes, just divide all ingredients and use an 8×8-inch dish.

Can I use cottage cheese instead of ricotta?
Absolutely! Blend it first for a creamier texture.

Troubleshooting

Why is my lasagna watery?
Drain meat and veggies well, and don’t use overly watery ricotta. Let it rest before cutting.

Cheese not browning?
Remove the foil in the last 10–15 minutes of baking, or broil for 2–3 minutes at the end.

Variations & Customizations

Dietary Adaptations

• Gluten-Free: Use GF lasagna noodles
• Dairy-Free: Swap in almond ricotta and a dairy-free mozzarella
• Low-Carb: Try zucchini or eggplant slices instead of pasta

Flavor Twists

• Add crushed red pepper to the sauce for a kick
• Stir spinach into the ricotta layer for added greens
• Use smoked mozzarella for a bold cheesy layer

Seasonal/Holiday Versions

Make it festive by adding layers of roasted butternut squash or sautéed mushrooms for fall or winter gatherings. For the holidays, double the recipe and bake in two pans—one traditional, one veggie.

Conclusion

There’s nothing quite like a bubbling tray of homemade lasagna to bring people together. Whether you’re hosting Sunday dinner, planning a holiday feast, or simply craving comfort food, this Legendary Meat Lasagna delivers every time. It’s a true crowd-pleaser, and with its rich meat sauce, creamy cheese layers, and classic flavor, you’ll be coming back to this recipe again and again.

If you try this dish, tag me on Pinterest at Cooking With Callie and let me know how it turned out!

Love pasta night? You’ll also want to check out these other reader favorites:

• Creamy Chicken Marsala Recipe: A Perfect Valentine’s Day Dinner
• Sheet Pan Gnocchi: The Ultimate Easy 30-Minute Dinner

Drop a comment below and tell me—what’s your favorite wine to pair with lasagna?

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