Red and White Lasagna

Why You’ll Love This Recipe

Sometimes, I’m in the mood for marinara sauce, and sometimes I’m in the mood for alfredo sauce and thanks to this recipe, I don’t have to choose. The lasagna itself is quite traditional–noodles, a meaty marinara sauce, and plenty of mozzarella cheese, with the special addition of a white béchamel-style sauce added in for an extra creamy taste and texture.

• The Ultimate Comfort Food: Layers of pasta, meat sauce, cheese, and melty mozzarella make this dish hearty, and satisfying.
• Make it Ahead: Assemble it the night before or freeze for later. I think it tastes even better when made ahead!
• Feeds a Crowd: Whether it’s a potluck, family get-together, or dinner party, this recipe makes plenty and always gets rave reviews.

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!

Red and White Lasagna

If you love both marinara and Alfredo-style pasta sauce, then you're going to love this meaty, cheesy lasagna that combines both into one delicious dish.

4.50 from 32 votes

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Course: Main Dishes

Cuisine: Italian

Prep Time: 1 hour hour

Cook Time: 1 hour hour

Total Time: 2 hours hours

Servings: 10 -12 servings

Calories: 629kcal

Author: Danelle

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Ingredients 

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For the red sauce

• 3 tablespoons olive oil
• 1 onion diced
• 3-4 cloves garlic minced
• 1 pound ground beef
• 1 pound Italian sausage
• 1 tablespoon Italian seasoning
• 2 26 oz. cans crushed tomatoes
• 1 1/2 cups beef broth
• 1 tablespoon sugar
• Salt and pepper to taste

For the white sauce

• 4 tablespoons butter
• 1/4 cup flour
• 1 1/2 cups milk
• 1 cup heavy cream
• 1/8 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

For the lasagna

• 16 oven ready lasagna noodles
• 4 cups shredded mozzarella cheese

Instructions

• To make the red sauce, heat 3 tablespoons olive oill in a large skillet over medium heat. Add 1 onion, diced and 3-4 cloves garlic, minced and cook until soft, about 5 minutes.
• Add 1 pound ground beef, 1 pound Italian sausage, 1 tablespoon Italian seasoning and cook until meat is no longer pink, breaking up the meat as you go. Add 2 cans crushed tomatoes and 1 1/2 cups beef broth and bring to a simmer. Stir in 1 tablespoon sugar, then salt and pepper, to taste. Simmer, partially covered, for about an hour.
• Meanwhile, prepare the white sauce by melting 4 tablespoons butter in a medium saucepan over medium heat. Stir in 1/4 cup flour.
• Gradually whisk in the 1 1/2 cups milk and 1 cup heavy creamm, and bring to a simmer. Stir in 1/8 teaspoon nutmeg, 1/2 cup grated Parmesan cheese and salt and pepper, to taste. Cook until cheese is melted and sauce is thickened.
• Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking pan. Cover the bottom of the pan with a layer of the meat sauce. Top with 3-4 lasagna noodles, a layer of white sauce, and 1/4 of the mozzarella cheese. Repeat layers twice more.
• Add one final layer of noodles to the top of the lasagna, then top with the remaining meat sauce and the remaining cheese. Reserve additional white sauce to spoon over the lasagna.
• Bake, covered, for about 30 minutes. Uncover and bake about 20 minutes more, or until the top is browned and bubbly. Let stand 10-15 minutes before slicing and serving, with extra white sauce on the side.

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Nutrition

Serving: 1g | Calories: 629kcal | Carbohydrates: 35g | Protein: 32g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 817mg | Fiber: 2g | Sugar: 6g

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

Recipe Tips

• Don’t Skimp on Sauce: Lasagna needs plenty of sauce to keep it moist. A little extra is better than not enough!
• Prevent Sticking: Start with sauce on the bottom so the noodles don’t stick, then alternate noodles, sauce, and cheese until your dish is full.
• Let It Rest Before Cutting: Allow lasagna to cool for 15–20 minutes after baking. This keeps the layers from sliding apart when you cut it.
• Save Some White Sauce: I keep any additional white sauce (and I always make sure there is extra) to spoon over each individual serving of lasagna, because it’s just so, so good.

Making Ahead, Storing and Freezing

Making Ahead

• Assemble the lasagna up to 24 hours in advance. Cover tightly with foil (sprayed with some non-stick cooking spray), and refrigerate until ready to bake.
• If baking straight from the fridge, add 10–15 extra minutes to the bake time. You can also bake fully, cool, then cover and refrigerate. Reheat when ready to serve.

Storing and Reheating Leftovers

• Store cooked lasagna in an airtight container in the refrigerator for up to 4 days.
• Reheat single portions in the microwave, or reheat a larger amount in the oven (covered with foil) at 350°F until warmed through.

Freezing Lasagna

• Unbaked: Assemble as usual, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Bake from frozen, covered, at 375°F for about 60–70 minutes, then uncover and bake another 10–15 minutes until bubbly.
• Baked: Cool completely before wrapping tightly and freezing. To reheat, thaw overnight in the fridge, then warm in the oven at 350°F until heated through. For convenience, freeze individual slices in airtight containers—perfect for quick lunches or dinners.

Variations and Fun Twists

• Vegetarian: Skip the meat and add roasted zucchini, spinach, mushrooms, or eggplant to the sauce for a hearty veggie version.
• Cheese Lover’s: Go all-in with multiple cheeses: mozzarella, provolone, ricotta, Parmesan, and even a bit of feta or gouda..
• Mini Lasagnas: Use muffin tins or ramekins to make individual servings—perfect for parties, portion control, or freezer-friendly meals.

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