There’s nothing quite like a homemade lasagna—layers of rich, meaty sauce, gooey cheese, and perfectly cooked pasta, all baked to bubbling perfection. This Cheesy Saucy Lasagna is pure comfort food, the kind of dish that fills your home with mouthwatering aromas and makes everyone excited for dinner.
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Whether you’re cooking for a family gathering, meal prepping for the week, or just treating yourself to something indulgent, this lasagna is the ultimate crowd-pleaser. It’s cheesy, saucy, and oh-so-satisfying—the kind of meal that tastes even better the next day. So, grab your apron and let’s make some lasagna magic!
Why You’ll Love This Recipe
Ultimate Comfort Food: Warm, cheesy, and rich—this lasagna is like a hug on a plate.
Make-Ahead Friendly: Prepare it in advance and bake it when you’re ready.
Great for Leftovers: The flavors meld together even more after a day in the fridge.
Customizable: Easily tweak the ingredients to suit your taste—swap the meat, add veggies, or use gluten-free noodles.
Perfect for a Crowd: This dish is made for sharing, making it great for family dinners or potlucks.
Ingredients in Cheesy Saucy Lasagna
Lasagna Noodles: The foundation of the dish, cooked until just al dente.
Ground Beef & Italian Sausage: A mix of meats for a deep, savory flavor.
Onion & Garlic: Essential aromatics that build a flavorful base.
Tomato Sauce & Crushed Tomatoes: Creates the rich, hearty sauce that coats every bite.
Tomato Paste: Adds depth and thickness to the sauce.
Italian Seasoning: A blend of herbs like oregano, basil, and thyme for that classic lasagna taste.
Ricotta Cheese: The creamy layer that adds richness and texture.
Mozzarella Cheese: Melts beautifully, creating those irresistible cheese pulls.
Parmesan Cheese: Adds a nutty, salty bite that enhances the overall flavor.
Egg: Helps bind the ricotta cheese mixture together.
Fresh Basil or Parsley: A fresh, herby finish that brightens the dish.
Instructions
Prepare the Sauce: In a large skillet, cook the ground beef and sausage over medium heat until browned. Add the onions and garlic, cooking until fragrant. Stir in the tomato sauce, crushed tomatoes, tomato paste, and Italian seasoning. Let it simmer for 20-30 minutes for a deep, rich flavor.
Cook the Noodles: Boil the lasagna noodles until al dente, then drain and set aside.
Make the Ricotta Mixture: In a bowl, mix ricotta cheese, an egg, Parmesan cheese, and a pinch of salt and pepper. This adds a creamy, cheesy layer to the lasagna.
Assemble the Lasagna: Spread a layer of sauce at the bottom of a baking dish. Add a layer of noodles, followed by a layer of ricotta mixture, then a generous sprinkle of mozzarella. Repeat until all ingredients are used, finishing with a final layer of sauce and cheese.
Bake to Perfection: Cover with foil and bake at 375°F for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is melted and bubbly.
Let it Rest: Allow the lasagna to sit for 10 minutes before slicing—this helps it hold its shape when serving.
Nutrition Facts
Servings: 6-8
Calories per serving: [Calorie count]
Preparation Time
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
How to Serve Cheesy Saucy Lasagna
With Garlic Bread: Perfect for soaking up all that extra sauce.
Alongside a Fresh Salad: A simple green salad balances the richness of the lasagna.
With a Glass of Wine: A bold red wine like Chianti or Cabernet Sauvignon pairs beautifully.
As Leftovers: It tastes even better the next day—just reheat and enjoy!
Additional Tips
Use No-Boil Noodles: Saves time and simplifies the process.
Make it Spicy: Add red pepper flakes for a little heat.
Swap the Meat: Try ground turkey or a plant-based alternative for a different twist.
Let It Rest Before Slicing: This prevents the layers from falling apart.
Freeze for Later: Assemble and freeze before baking for an easy meal on busy nights.
FAQ Section
Q1: Can I make lasagna ahead of time?
A1: Yes! Assemble it up to a day in advance, cover, and refrigerate until ready to bake.
Q2: Can I use cottage cheese instead of ricotta?
A2: Absolutely! It has a slightly different texture but works just as well.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze lasagna?
A4: Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
Q5: How do I reheat lasagna?
A5: Bake at 350°F for about 20 minutes or microwave in short intervals.
Q6: Can I add vegetables?
A6: Definitely! Mushrooms, spinach, zucchini, or bell peppers work great.
Q7: What’s the best way to cut lasagna neatly?
A7: Let it rest for 10 minutes before slicing, and use a sharp knife.
Q8: Can I make this vegetarian?
A8: Yes! Swap the meat for lentils or sautéed mushrooms for a hearty alternative.
Q9: What if my lasagna turns out watery?
A9: Make sure to drain the ricotta and let the sauce simmer long enough to thicken.
Q10: Can I use fresh pasta sheets?
A10: Yes! They cook faster and give a more delicate texture.
Final Thoughts
This Cheesy Saucy Lasagna is everything you love about homemade comfort food—rich, flavorful, and irresistibly cheesy. Whether you’re making it for a special occasion or a cozy night in, it’s guaranteed to be a hit. So go ahead, dig in, and enjoy every saucy, cheesy bite!
Print
Cheesy Saucy Lasagna
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8-10 servings
- Category: Main Course
- Method: Oven-Baked
- Cuisine: Italian
Description
A signature lasagna made the traditional Italian way—slow-cooked ragu bolognese layered with creamy béchamel sauce (no ricotta!). This melt-in-your-mouth recipe is worth every minute of effort. Perfect for special occasions or Sunday dinners.
Ingredients
Ragu Bolognese
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1 tbsp olive oil
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1 onion, finely chopped
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1 carrot, finely diced
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1 celery stick, finely diced
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2 garlic cloves, minced
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1 kg (2 lb) ground beef
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800g (28 oz) canned crushed tomatoes
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1/4 cup tomato paste
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1 cup dry red wine (e.g., Pinot Noir)
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3 beef bouillon cubes, crumbled
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2 bay leaves
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1/2 tsp dried thyme & oregano
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2 tsp Worcestershire sauce
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1-2 tsp sugar (optional, to taste)
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1/2 tsp salt & black pepper
Cheese Sauce (Béchamel)
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60g (4 tbsp) butter
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1/2 cup flour
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4 cups milk (preferably full-fat)
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2 cups Gruyère or Colby cheese, shredded
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Pinch of nutmeg
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Salt & pepper
Lasagna Assembly
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350g (12 oz) fresh lasagna sheets (or 250g dried)
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1 1/2 cups mozzarella, shredded
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Fresh basil or parsley, for garnish
Instructions
1. Ragu Bolognese
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Sauté veggies: Heat oil in a pot. Cook onion, carrot, celery, and garlic for 10 mins until soft (no browning).
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Brown beef: Add beef, break it up, and cook until browned.
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Simmer: Add remaining ragu ingredients (except sugar). Simmer covered for 1.5–2 hrs, then uncovered for 30 mins until thick. Adjust sugar/salt to taste.
2. Cheese Sauce
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Melt butter in a saucepan. Whisk in flour for 1 min.
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Gradually add milk, whisking until lump-free. Simmer for 5–8 mins until thickened.
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Add cheese, nutmeg, salt & pepper. Stir until smooth (should be pourable).
3. Assemble & Bake
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Layer: In a 13×9-inch dish:
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Ragu base → lasagna sheets → 2½ cups ragu → 1 cup cheese sauce. Repeat 2x.
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Top with final lasagna sheets, remaining cheese sauce, and mozzarella.
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Bake at 180°C/350°F for 25 mins until golden.
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Rest 10 mins before serving. Garnish with herbs.
Notes
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Make ahead: Ragu can be made 2 days ahead (flavor improves!).
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Freeze: Assemble unbaked, freeze for 3 months. Bake from frozen (+20 mins covered).
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Shortcut: Use no-boil lasagna sheets (adjust liquid in ragu).
Nutrition
- Calories: 620 kcal
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 16g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g