Authentic Italian Meat Lasagna; How Does Your Recipe Compare?

Every Italian makes lasagna differently, but this recipe could be your new favorite.

The following recipe was published on 


  • 1-12 pounds lean ground beef
  • 12 pound Italian sausage, or 12 pound ground veal
  • 1 large onion, chopped
  • 2-3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon fresh coarse ground black pepper
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 14-12 ounce cans whole tomatoes—undrained and chopped (or canned chopped tomatoes)
  • 24 ounces ricotta cheese
  • 2 eggs, beaten
  • 12 teaspoon pepper
  • 2 tablespoons parsley
  • 12 cup grated parmesan cheese
  • 1 pound mozzarella cheese, divided
  • 12-15 lasagna noodles

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  1. Brown ground meat, onion and garlic.
  2. Add salt, ground pepper, parsley flakes, dried oregano, dried basil, chopped tomatoes with juice; stirring until well mixed.
  3. Cover and simmer 1 hour (or longer, but watch to avoid overcooking).
  4. Cook lasagna noodles according to package directions; drain and set aside.
  5. Spray a 13″ x 9″ baking pan with cooking spray.
  6. Combine ricotta cheese, eggs, pepper, 2 tablespoons parsley, parmesan cheese and ½ pound of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
  7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
  8. Bake at 375°F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes.)
  9. Let sit for 15-20 minutes before cutting and serving.

Servings: 12

Ready in: 2 hr. 30 min.

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