When I first made Pioneer Woman Lasagna, I understood instantly why it’s such a beloved recipe. It’s everything lasagna should be — layers of rich meat sauce, creamy ricotta, and gooey mozzarella all baked into bubbly, golden perfection. One bite feels like home.
It started as a Sunday experiment when I wanted to try something hearty after making my usual Cheesy Broccoli Rice Casserole and Loaded Cornbread Casserole. My family’s reaction? Silence — except for the sound of forks scraping plates clean. This is the kind of meal that brings everyone to the table fast.
Pioneer Woman Lasagna
Ingredients
Equipment
Method
- In a large skillet or Dutch oven, cook ground beef, sausage, and onion over medium heat until browned. Drain excess grease. Add garlic and cook 1 minute more. Stir in crushed tomatoes, tomato paste, tomato sauce, sugar, basil, Italian seasoning, salt, and pepper. Simmer uncovered for 30 minutes, stirring occasionally.
- In a medium bowl, mix ricotta cheese, egg, parsley, and salt until smooth.
- Boil lasagna noodles according to package directions. Drain and lay flat on parchment paper to prevent sticking.
- In a 9×13-inch baking dish, spread a thin layer of meat sauce. Add a layer of noodles, followed by a layer of the ricotta mixture, a sprinkle of mozzarella, and more sauce. Repeat layers until ingredients are used up, ending with sauce and a final layer of mozzarella and Parmesan.
- Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake another 20 minutes until golden and bubbly. Let rest 10 minutes before slicing.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Table of Contents
Why You’ll Love Pioneer Woman Lasagna
It’s classic, satisfying, and made with everyday ingredients. The sauce is deeply flavorful thanks to the mix of ground beef and sausage, the cheese layers melt perfectly, and the noodles stay tender but firm. You can prep it ahead, bake it later, and freeze leftovers for future dinners.
If you’re a fan of cozy, hearty meals like my Cajun Seafood Alfredo or Hearty Pasta Fagioli Soup, this lasagna will feel right at home in your dinner rotation.
Ingredients You’ll Need
For the Meat Sauce:
- 1 pound ground beef
- 1 pound Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cans (6 oz each) tomato paste
- 2 tablespoons tomato sauce
- 2 teaspoons sugar
- 2 teaspoons dried basil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Cheese Mixture:
- 15 oz ricotta cheese
- 1 egg
- 2 tablespoons chopped parsley
- ½ teaspoon salt
Other Layers:
- 9 lasagna noodles, cooked and drained
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
If you love recipes with simple, comforting ingredients, you’ll also adore my Cheesy Ham and Potato Soup — another family favorite that never fails to satisfy.
How to Make Pioneer Woman Lasagna
Step 1: Cook the Meat Sauce
In a large skillet or Dutch oven, cook ground beef, sausage, and onion over medium heat until browned. Drain excess grease. Add garlic and cook 1 minute more. Stir in crushed tomatoes, tomato paste, tomato sauce, sugar, basil, Italian seasoning, salt, and pepper. Simmer uncovered for 30 minutes, stirring occasionally.
Step 2: Prepare the Cheese Layer
In a medium bowl, mix ricotta cheese, egg, parsley, and salt until smooth.
Step 3: Cook the Noodles
Boil lasagna noodles according to package directions. Drain and lay flat on parchment paper or a baking sheet to prevent sticking.
Step 4: Assemble the Lasagna
In a 9×13-inch baking dish, spread a thin layer of meat sauce. Add a layer of noodles, followed by a layer of the ricotta mixture, a sprinkle of mozzarella, and more sauce. Repeat layers until ingredients are used up, ending with sauce and a final layer of mozzarella and Parmesan.
Step 5: Bake Until Bubbly
Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake another 20 minutes until golden and bubbly. Let rest 10 minutes before slicing.
If you love baked dinners with cheesy, satisfying layers, this is every bit as comforting as my Cajun Potato Soup.
Tips for the Best Pioneer Woman Lasagna
- Use both beef and sausage: It gives the sauce a richer, more complex flavor.
- Simmer the sauce: The longer it cooks, the better it tastes.
- Don’t skip resting time: It helps the layers set so the slices hold together.
- Add fresh herbs: Basil or parsley makes it extra aromatic.
Those same small touches make my White Lasagna Soup a creamy, flavorful twist on this Italian favorite.
How to Store and Reheat
Refrigerate: Cover leftovers tightly and refrigerate for up to 4 days.
Freeze: Wrap individual slices in foil and freeze for up to 3 months.
Reheat: Bake at 350°F until warmed through, or microwave slices with a splash of water for moisture.
Like my Christmas Bread Recipe, this lasagna reheats beautifully and tastes even better the next day.
Flavor Variations
- Vegetable Lasagna: Swap half the meat for sautéed zucchini and mushrooms.
- Spicy Lasagna: Add crushed red pepper or spicy Italian sausage.
- Four-Cheese Lasagna: Mix ricotta, mozzarella, provolone, and Parmesan.
- Spinach Lasagna: Stir fresh spinach into the ricotta layer for extra greens.
If you love flexible comfort meals like this, you’ll also enjoy my Creamy Lemon Garlic Shrimp Orzo.
Frequently Asked Questions
1. Can I make this lasagna ahead?
Yes — assemble the whole thing, cover tightly, and refrigerate up to 2 days before baking.
2. Can I freeze it unbaked?
Definitely! Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before baking.
3. Can I use cottage cheese instead of ricotta?
Yes — it’s a classic swap that keeps things creamy but a bit lighter.
4. Can I make it vegetarian?
Skip the meat and use a chunky vegetable marinara instead.
The Final Bite
This Pioneer Woman Lasagna is hearty, cheesy, and everything you want in a comfort meal. It’s perfect for Sunday dinners, holidays, or any night you want a meal that feels like a warm hug.
Serve it with a side of garlic bread or my Cranberry Apple Coleslaw for a meal that’s cozy, balanced, and full of flavor.