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Perfect Lasagna Every Time

Servings 10 to 12 servings


  • 12 lasagna noodles
  • 1/4 lb ground beef
  • 1/4 lb ground pork sausage
  • salt and pepper to taste
  • 8 oz ricotta cheese
  • 1 egg
  • 1/2 C shredded mozzarella
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp basil
  • 2 1/2 to 3 C marinara sauce
  • mozzarella for topping.


  • Cook the lasagna noodles in a large pot of salted, boiling water until half done. Drain the water off and place the noodles flat on dry paper towels to remove excess moisture. Set aside.
  • Brown the ground beef and ground sausage in a skillet until done. Drain excess grease off well and season with salt and pepper to taste.
  • Preheat oven to 375 degrees F.
  • Place the ricotta in cheese cloth or a fine mesh wire sieve to strain the excess water off. Place in a bowl and combine with the egg, 1/2 cup mozzarella, 1 tsp salt, oregano and basil. Mix well.
  • In a 8" x 11" casserole dish, spread 1/2 cup of the marinara and top with 1/2 of the beef/pork mixture.
  • Lay 4 of the lasagna noodles on top, overlapping the edges.
  • Smooth half of the ricotta mixture over the noodles.
  • Lay 4 more of the noodles over the ricotta.
  • Smooth the rest of the ricotta mixture over the second layer of noodles.
  • Lay 4 more noodles over the second layer of ricotta.
  • Ladle 1 cup of the marinara over top and finish with the rest of the beef/pork mixture.
  • Cover with foil and poke holes in the top for ventilation.
  • Bake in the oven for 35 minutes. Remove the foil and bake another 10 minutes.
  • Remove from oven and allow the lasagna to rest for 30 minutes before slicing into portions.
  • Warm the remaining marinara in a sauce pan.
  • Ladle the marinara into serving dishes and top with portions of lasagna.
  • Sprinkle mozzarella on top of servings.


Recipe by: Connie Murray @Happybellyffoodie.com