Real Italian Lasagna

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A classic layered dish with rich meat sauce and creamy béchamel. This Italian-inspired pasta recipe, ready in about 85 minutes, pairs lasagna noodles, ground beef, Italian sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb lasagna noodles
• 1.5 lbs ground beef
• 8 oz Italian sausage
• 1 medium, diced onions
• 3 cloves, minced garlic
• 2 cups tomato sauce
• 1 tbsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 lbs ricotta cheese
• 1 cup, grated parmesan cheese
• 2 egg
• 1/4 cup milk
• 2 tbsp butter
• 2 tbsp flour
• 1/2 cup milk
• 1/8 tsp nutmeg
• 12 lasagna sheets
• 1/2 cup, grated parmesan cheese

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cook 1 lb lasagna noodles in salted boiling water until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: In a large skillet, cook 1.5 lbs ground beef and 8 oz Italian sausage with 1 medium diced onion and 3 minced garlic cloves over medium heat until browned and onions are softened.
3. Step 3: Stir in 2 cups tomato sauce, 1 tbsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 1/2 tsp black pepper. Cook for 10 minutes until bubbly.
4. Step 4: For the béchamel: Melt 2 tbsp butter in a saucepan. Whisk in 2 tbsp flour, then gradually add 1/2 cup milk, stirring constantly until thickened. Add 1/4 cup milk, 1/8 tsp nutmeg, and 1/2 cup grated parmesan. Cook until creamy.
5. Step 5: Layer 12 lasagna sheets in a 9x13-inch dish, alternating with meat sauce, ricotta mixed with 1 cup grated parmesan and 2 eggs, and béchamel. Top with remaining parmesan and bake for 25-30 minutes until bubbly.