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This Classic Homemade Lasagna Recipe with Spicy Meat Sauce is my personal spin on a beloved classic. I use a spicy marinara that gives it just the right kick—but don’t worry, you can swap it out for a milder sauce if you prefer. It’s a favorite in my house that always delivers, with layers of pasta, gooey cheese, and rich, flavorful meat sauce. Plus, the leftovers are even better the next day, making it the perfect meal for feeding a crowd or meal prepping for the week.
Classic lasagna recipe with spicy meat sauce
Equipment
- 9x13 deep baking dish
- Large skillet
- Mixing bowl and spatula
- Measuring cups
- Knife and cutting board
Ingredients
- 1 - medium onion (chopped)
- 1/2 cup fresh mushrooms, sliced (optional)
- 2 tsp minced garlic
- 1 lb lean ground beef (85/15 or 90/10)
- 1 - 24 oz jar Mezzetta spicy marinara sauce
- 1 - 16 oz box no-boil lasagna noodles
- 2 - 8 oz bag shredded mozzarella cheese
- 1 - 8 oz bag shredded parmesan cheese
- 1 - 15 oz container ricotta cheese
- 1 - egg
- Salt, pepper, and garlic powder (to taste)
Instructions
- Preheat your oven to 350°F and grease a 9x13 baking dish.
- Dice the onion and slice the mushrooms if using. I like the onion chopped finely.
- Brown the ground beef in a large skillet with the onion and mushrooms until fully cooked, breaking up the meat with a spatula leaving no large clumps.
- Here's a good time to season the meat mixture with salt, pepper, and garlic powder to taste. You really don't need a lot.
- Stir in the jar of spicy marinara sauce and let it simmer on low heat for 15–20 minutes.
- In a mixing bowl, combine about 1½ cups of the shredded mozzarella, 3/4 cup of Parmesan, the ricotta cheese, and 1 egg, then mix well. If the mixture is too dry to spread with a spatula easily then add a tiny bit of water for moisture to get it to the right consistency.
- Spread a thin layer of meat sauce on the bottom of the greased baking dish to further prevent sticking to the bottom.
- Add a layer of the lasagna noodles over the sauce, covering the bottom of the dish the best you can.
- Spread a layer of the cheese mixture over the noodles, followed by another layer of meat sauce.
- Repeat the layers of noodles, cheese mixture, and meat sauce until the dish is full, aiming for at least three layers if possible.
- Sprinkle the remaining mozzarella and Parmesan over the top layer of meat sauce.
- Cover the dish tightly with foil and bake for 1 hour.
- Take off the foil and cook uncovered for another 15 minutes.
- Remove from the oven again and let the lasagna rest for 10–15 minutes before serving.
Notes
Ingredient swaps and substitutions
This recipe is flexible, so you can easily adjust it to suit your preferences or what you have on hand. While I use ground beef as the base, Italian sausage is an excellent option if you want more flavor, and ground turkey or chicken can lighten things up a bit.
For the cheese mixture, if you’re not a fan of ricotta, you can swap it for cottage cheese or even mascarpone for a creamier texture. Don’t forget that the consistency of the cheese mixture is key—make sure it’s smooth and well-mixed to spread easily between layers.
If you can’t find Mezzetta spicy marinara, you can use another marinara sauce and add your own spice. Try mixing in a teaspoon of crushed red pepper flakes or a dash of cayenne pepper. For a scratch sauce, you can make your marinara spicy by sautéing garlic and onions with red pepper flakes before adding canned tomatoes and seasoning to taste.
Tips for perfect lasagna every time
There are a few key things I’ve learned over the years to make sure this lasagna turns out just right:
- Cheese mixture consistency: Mix the ricotta, mozzarella, Parmesan, and egg really well so it’s smooth and spreadable. This ensures even layers and no clumps.
- Avoid watery layers: Simmer the meat sauce for a good 15–20 minutes to thicken it up. This prevents your lasagna from getting soggy.
- Let it rest: Once it’s out of the oven, let the lasagna sit for 10–15 minutes before slicing. This helps it set and makes serving much easier.
- Layer thinly: Start with a thin layer of sauce at the bottom to keep the noodles from sticking. Build up the layers evenly to keep everything balanced.
How to store, freeze, and reheat lasagna
This recipe makes a lot, so leftovers are inevitable—and that’s a good thing! Here’s how to store and reheat it:
- Storing leftovers: Cover the dish tightly with foil or transfer portions to airtight containers. Lasagna keeps well in the fridge for up to 4–5 days.
- Freezing: You can freeze lasagna either before or after baking. If freezing uncooked, assemble the dish and cover it tightly with foil, then freeze for up to 3 months. To bake from frozen, add 20–30 minutes to the cooking time. For cooked lasagna, let it cool completely, then freeze individual portions for easy reheating.
- Reheating: For the best results, reheat in the oven at 350°F until warmed through, or use the microwave for single servings.
Pairing ideas for a full meal
Lasagna is a hearty dish on its own, but a few simple sides can really round out the meal. Here are my go-to pairings:
- Garlic bread or cheesy breadsticks: You can’t go wrong with warm, buttery bread to soak up the extra sauce.
- Crisp green salad: A simple salad with mixed greens, cucumbers, and a tangy vinaigrette adds a refreshing contrast to the rich lasagna.
- Roasted vegetables: Oven-roasted zucchini, bell peppers, or asparagus pair beautifully with the Italian flavors.
For dessert, a light option like tiramisu or fresh berries is the perfect way to finish the meal without feeling too full.
Can this be made vegetarian?
Yes, absolutely! You can make this lasagna vegetarian by swapping out the meat sauce for a veggie-packed marinara. Diced zucchini, mushrooms, bell peppers, and spinach work great as substitutes. Sauté them with the onions and garlic before adding the marinara for a flavorful meatless version.
If you’re looking for a plant-based protein, you can also try crumbled tofu or lentils to bulk up the sauce. For even more spice, add some red pepper flakes while cooking the veggies.
Why leftovers are even better
If you ask me, lasagna is one of those dishes that gets better the next day. The flavors of this delicious comfort food have more time to meld together, and the texture is perfect for slicing and reheating. My family loves digging into the leftovers just as much as the first serving!
To reheat, just pop it in the microwave or oven until it’s warm all the way through. If you have a big batch, freezing individual portions is a lifesaver for quick meals down the line.
How to make this for a crowd
This recipe is already great for feeding a big group, but if you need to make even more, it’s easy to double! Use two 9×13 pans or a larger baking dish, and just scale up the ingredients accordingly.
You can also prep everything the night before—just assemble the lasagna, cover it tightly with foil, and refrigerate it overnight. When it’s time to bake, add an extra 10–15 minutes to the cooking time to account for the chilled dish.
Want to impress a crowd? Stick with the spicy marinara or add extra crushed red pepper flakes for a bolder flavor. Even those who don’t love spice will appreciate the subtle kick!
