Deep Dish Meat Lasagna

My sister, Robyn, is the queen of doctoring recipes!  She finds already great recipes and somehow is able to take them up a notch or two to make them absolutely delicious!

She made some adjustments to this Deep Dish Meat Lasagna from Bite Me More and I’m here to tell you that it’s divine!!  Rich, hearty, cheesy and meaty, it leaves no box unchecked.  If you are looking for low-cal, this ain’t it, but if you’re into Italian deliciousness, check out this recipe!

Deep Dish Meat Lasagna

This recipe makes an incredibly flavored meat sauce.  It calls for ground beef and Italian sausage.  I think the Italian pork sausage makes all the difference, but feel free to substitute chicken Italian sausage or just use more ground beef. I love using the no-boil lasagna noodles. Even though it doesn’t seem that they should be as good as pre-boiled ones, they just are.  And, it makes this recipe just a little bit easier!

Deep Dish Meat Lasagna
Deep Dish Meat Lasagna
Deep Dish Meat Lasagna
Deep Dish Meat Lasagna
Deep Dish Meat Lasagna

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Lastly, if you make Deep Dish Meat Lasagna, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Deep Dish Meat Lasagna

Makes: 8 servings

Prep Time: 55 minutes

Bake Time: 35 minutes

Total Time: 1 hour & 30 minutes


Meat Sauce:

  • 2 pounds lean ground beef
  • 1 pound Italian sausage, casings removed and crumbled
  • 1 (28-ounce) can diced tomatoes
  • 1 cup tomato paste
  • 3 tbsp packed brown sugar
  • 1 tbsp chopped fresh basil
  • 1 & 1/2 tsp Kosher salt
  • 1 tsp dried oregano

Cheese Filling:

  • 2 large eggs, lightly beaten
  • 4 cups ricotta cheese
  • 3/4 cups freshly grated Parmesan cheese
  • 1 tbsp chopped fresh basil
  • 1 tsp Kosher salt


  • 12 no-boil lasagna noodles
  • 3 cups shredded mozzarella cheese, divided in half
  • 1/4 cup freshly grated Parmesan cheese, for topping


Preheat the oven to 375°F. Coat a 13 x 9-inch baking dish with non-stick cooking spray.

For the sauce, in a large skillet, brown beef and sausage over medium-high heat. Drain and return to pan, adding diced tomatoes with their juice, tomato paste, brown sugar, basil, salt and oregano. Bring to a boil and then turn down to low, simmering for 30 minutes.

For the cheese filling, in a medium bowl, whisk eggs, ricotta, Parmesan, basil and salt.

To assemble, spread 1 1/2 cups of meat sauce in the prepared dish. Top with 4 noodles, 1/2 of the ricotta mixture, 1 1/2 cups mozzarella and 1 1/2 cups meat sauce. Top with 4 more noodles, remaining ricotta and remaining mozzarella. Place 4 remaining noodles on top, cover with remaining meat sauce and sprinkle with Parmesan cheese. Bake uncovered for 35 minutes.

Chef’s Note:

If you like a crispy topping, at the end of the cook time, sprinkle 1/4 cup grated parmesan cheese on top and broil for 1-2 minutes. Watch it carefully so that it doesn’t burn.


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