Alysia's Basic Meat Lasagna Recipe -
Alysia's Basic Meat Lasagna Recipe

Alysia's Basic Meat Lasagna

Recipe by  

"This is a very basic, very easy to make meat lasagna."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    50 mins
  • COOK

    45 mins

    1 hr 35 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a skillet over medium heat season ground beef with garlic powder and oregano. Brown the meat and drain.
  3. In a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet heat olive oil. Saute garlic and onions for about 5 minutes. Mix sauteed onions and garlic with meat into the sauce and cook for 15 to 20 minutes.
  4. Combine mozzarella and provolone cheeses in a medium bowl. In a medium bowl mix ricotta cheese, eggs, milk, and oregano.
  5. Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.
  6. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2006

I made this recipe tonight as my first attempt at making lasagna for my husband. After reading the other reviews, I followed their advice and doubled the amount of sauce to two jars. I also kicked up the garlic a tiny bit and used a combo of ground beef and ground, Italian sausage. I found real, block provolone and shredded that, but I'm sure that it would have worked to simply dice up some sliced provolone from the deli, if necessary. To save the mess of an extra pan to clean, I first sautéed the garlic and onions, then transferred them to the saucepot. After browning the meat and draining it, I added the sauce and meat combo to the garlic & onions. I also precooked the noodles about 5-6 minutes so that they wouldn't soak up too much of the sauce, and baked for 35 minutes covered and 20 minutes uncovered. Perfect! I was worried the whole time that the noodles wouldn't cook properly, or that it would dry out, but it didn't need any extra sauce on the side since I'd doubled the amount to begin with. The addition of sausage and second jar of sauce was key. Can't wait to have leftovers! Thanks for this great recipe!

Most Helpful Critical Review
Dec 15, 2010

Instructions were unclear. Still waiting to taste it. Hope its worth the mis-informed instructions.

Dec 10, 2003

This lasagna was FANTASTIC. I made a few changes, however. As suggested, I used 1/2lb mild Italian sausage in addition to 1 lb ground beef. I omitted the provolone, since I didn't have any left. I mixed together in a bowl 1 500g tub of extra smooth ricotta and 1 250g tub of cottage cheese. I added some parsley and black pepper to the cheese mixture. I layered mine sauce, pasta, sauce, pasta, cheese, pasta, sauce. I then sprinkled some grated mozzarella and a bit of old cheddar on top. I used the oven ready lasagna noodles for this and had no problem at all. Baked it at 350 for about an hour, uncovered. I actually used 2 8" square foil pans and for this recipe. Had one the next night for dinner and the other one is frozen. My boyfiend, who is Italian, LOVED this lasagna. So did his mother!! ;)

Apr 04, 2006

Very good lasagna. Good idea on doubling the sauce and adding some italian sausage. Tip for those who don't want to boil the lasagna noodles...just soak them in some hot tap water for five minutes or so to soften them up. Works great.

Jun 11, 2010

I used my own homemade sauce with one can of drained no-salt diced tomatoes. I added about 1/2 tsp. of fennel seed to the sauce and I used fresh garlic. I also used small curd cottage cheese and I added 1/3 c. of Kraft parmesan cheese in with the cottage cheese and eggs. Really tasty lasagna. The provolone really was a surprize to me. It made the lasagna taste a little creamier, if that makes sense. I liked that when I made this, the lasagna wasn't too wet and it didn't fall apart when cut. I think using your own sauce is key.

Dec 22, 2003

I'm sticking with this one!! I made it for dinner party and had nothing left but a smudge on the bottom of the pan. The only thing I added was some mild Italian sausage for extra "bite", Yum!

May 08, 2003

I have tried to make lasagna many times and this recipe has been the best and the simplest. I have found some good ones that just require too many ingredients. I do add more sauce it seems like the pasta and ground beef soak up the sauce and leave it dry so I add an 8 oz can of tomato sauce. very good recipe.

Jan 25, 2012

Fabulous recipe for a "Basic Meat Lasagna" and a great recipe for times when you want lasagna but don't have the time to make it from scratch! This is very easy to throw together and perfect for a hearty weeknight meal. So if your're in the mood for Italian but think you don't have the time - think again. I used 1 lb. of ground beef and 1 lb. of mild Italian sausage. I also doubled the sauce using Classico Marinara and added a little red wine and some fresh basil to give a bit of a flavor boost. I just layered everything as I usually do using no boil lasagna noodles which really makes things easy and topped it with a mix of shredded Parmesan and mozzarella cheeses. Great with garlic bread! (leftovers freeze well)


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  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 35.6 g
  • 11%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 31.4 g
  • 48%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 36.1 g
  • 72%
  • Sodium
  • 943 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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