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Lasagna with Meat Sauce

Recipe photo courtesy of Justin Walker

Ground beef and sweet Italian sausage enrich the sauce for this beloved baked pasta, while no-boil lasagna noodles speed up the process. Check out our step-by-step guide.

Source: Martha Stewart Living, October 2018
Total Time Prep Yield


Meat Sauce

Cheese Mixture



Cook's Notes

This recipe can be assembled and stored in the refrigerator up to a day in advance. Leftovers also hold up well in the freezer: Package individual slices in parchment-lined foil and store in a freezer bag for up to a month. To reheat, bake, still wrapped in foil, at 375 degrees for about 20 minutes, or until heated through.

Reserve any remaining meat sauce for another use, such as tossing with pasta for a quick supper, sandwiching between potato buns for sloppy Joes, or serving with fried eggs for breakfast.

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How would you rate this recipe?
  • MS10743311
    9 NOV, 2018
    I didn't use no bake noodles. Par boiled regular lasagna noodles, followed the recipe and it was delicious.
    • ddsteptoe
      1 JAN, 2019
      Best lasagna i have ever made....I added a half cup of my homemade pesto to the meat sauce, followed everything else in the recipe. Needless to say there were no leftovers.
    • CKL20955611
      10 NOV, 2018
      Absolutely delicious! Thank you, Martha!
  • victoria_milko
    9 DEC, 2018
    Amazing recipe! Best lasagna I've ever had!
  • rhutcheson28
    25 NOV, 2018
    Best lasagna I've ever made.

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