Description
Someone in Italy invented lasagna and then Americans looked at it and said “but what if we added ALL the meat?” and honestly, that’s when lasagna reached its final form. This is layers of pasta, three different kinds of meat, rivers of cheese, and enough sauce to make everything stick together in one glorious, meaty, cheesy stack. It’s what happens when you stop pretending you care about vegetable-to-meat ratios and just commit to the carnivore lifestyle. It’s the kind of lasagna that makes people loosen their belts before they even start eating.
This isn’t some light, delicate lasagna with barely-there filling. This is a structural engineering project where the structure is made of ground beef, Italian sausage, pepperoni, ricotta, mozzarella, and Parmesan all held together by marinara sauce and hope. The meat is seasoned and browned to perfection. The cheese mixture is creamy and herb-flecked. The sauce ties everything together. It’s what happens when you decide that if you’re going to make lasagna, you’re going to MAKE LASAGNA.
This is Italian-American comfort food that gave up on authenticity and chose flavor instead. It’s what happens when a casserole and a meat feast have a baby. It’s dinner that requires a nap afterward and zero regrets.
Ingredients
For the Meat Sauce:
- 1 lb ground beef (80/20 fat ratio for flavor)
- 1 lb Italian sausage (sweet or spicy, your call)
- 1 medium onion, diced
- 4–6 cloves garlic, minced
- 1 jar (24 oz) marinara sauce (or 3 cups homemade)
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth or red wine
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons brown sugar (cuts the acidity)
- Salt and pepper to taste
- 2 bay leaves
For the Cheese Mixture:
- 15 oz ricotta cheese (whole milk, not low-fat)
- 1 egg (helps bind the cheese layer)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg (secret ingredient that makes it taste expensive)
- Salt and pepper to taste
For Assembly:
- 1 box (16 oz) lasagna noodles (regular or no-boil)
- 4 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 cup pepperoni slices (the good stuff, not the sad deli kind)
- Fresh basil or parsley for garnish
Optional But Highly Recommended:
- 8 strips bacon, cooked and crumbled (because more meat)
- 1 cup sliced mushrooms (if you want to pretend there are vegetables)
- 1/2 cup sliced black olives
- Extra pepperoni for the top layer (crispy pepperoni on baked lasagna is life)
- Fresh mozzarella slices for the top
- More garlic because garlic
Special Equipment:
- 9x13 inch deep baking dish (or lasagna pan)
- Large pot or Dutch oven for sauce
- Large pot for boiling noodles (if not using no-boil)
- Aluminum foil
- Patience (this takes time but it’s worth it)
Instructions
In a large pot or Dutch oven over medium-high heat, cook the ground beef and Italian sausage together, breaking it up with a wooden spoon as it cooks. You want it browned and crumbly, about 8-10 minutes. Don’t drain all the fat—leave about 2 tablespoons for flavor. If you’re adding bacon, cook it separately and crumble it, then add it to the meat.
Add the diced onion to the meat and cook for 5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Your kitchen should smell incredible right now. If it doesn’t, you didn’t use enough garlic.
Add the marinara sauce, crushed tomatoes, tomato paste, and beef broth (or wine—wine makes it fancy). Stir in the Italian seasoning, basil, oregano, red pepper flakes, brown sugar, salt, pepper, and bay leaves. Bring to a simmer, then reduce heat to low. Let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavors develop. If you have time, let it go for an hour. Taste and adjust seasoning—it should be rich, slightly sweet, and meaty as hell.
If you’re using regular lasagna noodles, boil them according to package directions but drain them 2 minutes early. They’ll finish cooking in the oven. Lay them flat on a baking sheet and drizzle with olive oil so they don’t stick together. If you’re using no-boil noodles, skip this step entirely and just open the box. This is why no-boil noodles exist.
In a medium bowl, combine the ricotta, egg, Parmesan, parsley, basil, garlic powder, nutmeg, salt, and pepper. Mix until smooth and well combined. Taste it—it should be creamy, slightly salty, and herb-flecked. This is the layer that makes lasagna lasagna.
Preheat your oven to 375°F. Remove the bay leaves from the meat sauce. Spray your 9×13 baking dish with cooking spray or brush with olive oil. Have all your components ready: meat sauce, noodles, cheese mixture, shredded mozzarella, Parmesan, and pepperoni. This is an assembly line situation. Get organized.
First layer: Spread 1 cup of meat sauce on the bottom of the dish. This prevents the noodles from sticking.
Second layer: Arrange 3-4 lasagna noodles over the sauce, slightly overlapping. Don’t worry about perfection—just cover the sauce.
Third layer: Spread half of the ricotta mixture over the noodles. Use the back of a spoon to spread it evenly.
Fourth layer: Add 1/3 of the remaining meat sauce over the ricotta. Spread it evenly.
Fifth layer: Sprinkle 1 cup shredded mozzarella and 1/4 cup Parmesan over the sauce. Add half the pepperoni slices.
Sixth layer: Repeat with noodles, the rest of the ricotta mixture, half the remaining meat sauce, 1 cup mozzarella, 1/4 cup Parmesan, and the rest of the pepperoni.
Seventh layer (final): Add the last layer of noodles, cover with the remaining meat sauce, and top with the remaining 2 cups mozzarella and 1/2 cup Parmesan. If you want extra crispy pepperoni on top, add more slices now.
Cover the dish tightly with aluminum foil. Make sure the foil doesn’t touch the cheese or it’ll stick. Bake covered for 30 minutes. Remove the foil and bake for another 20-25 minutes until the cheese is bubbly, golden, and slightly crispy around the edges. If you want extra browning, turn on the broiler for the last 2-3 minutes, but watch it carefully so it doesn’t burn.
This is the hardest part. Remove the lasagna from the oven and let it rest for 15-20 minutes before cutting. This is NOT optional. If you cut it immediately, it’ll be a sloppy mess. The resting time lets everything set so you get clean slices instead of lasagna soup. Use this time to make garlic bread or a salad, or just stare at it and suffer.
After resting, sprinkle fresh basil or parsley over the top. Cut into squares using a sharp knife, wiping it clean between cuts for neat slices. Use a spatula to lift each piece out. Notice the beautiful layers—pasta, meat, cheese, repeat. The top should be golden and slightly crispy. The inside should be hot, gooey, and structurally sound.
Serve on plates that can handle weight because these slices are substantial. Take a bite and experience the layers—tender pasta, rich meat sauce, creamy ricotta, melted mozzarella, crispy pepperoni. Feel the cheese stretch. Taste the depth of the meat sauce. Notice how the flavors all work together. Immediately reach for seconds because one piece of meat lovers lasagna is never enough.
Notes
Don’t Skimp on Meat: This is meat lovers lasagna. Use the full amount of beef and sausage. The meat is the star.
Remove Excess Grease (But Not All): Drain most of the fat after browning meat, but leave some. It adds flavor.
Simmer the Sauce: Let that sauce cook low and slow. The longer it simmers, the better it tastes.
Season Every Layer: Salt and pepper in the meat sauce, cheese mixture, and between layers. Underseasoned lasagna is sad.
Let It Rest: Cannot emphasize this enough. Resting = clean slices. Cutting immediately = soup.
Cover with Foil First: This prevents the cheese from burning while the inside cooks through.
Use a Deep Dish: Regular 9×13 pans might be too shallow. Get a deep lasagna pan if you make this often.
- Prep Time: 30 minutes
- Cook Time: 1h
Nutrition
- Calories: ~520 kcal
- Fat: ~28g
- Carbohydrates: ~32g
- Protein: ~35g