Cheesy Sunday Night Lasagna

Posted May 7th, 2026

Cheesy Sunday Night Lasagna

This cheesy Sunday night lasagna is one of those meals that makes the whole house smell incredible. It is packed with rich meat sauce, sweet roasted peppers, creamy ricotta, melty mozzarella, and layers of cozy flavor that feel perfect for a slow evening at home. The burst tomatoes give the sauce a fresh homemade taste while the San Marzano tomatoes add depth and richness that make it feel extra special.

This recipe is amazing for family dinners, hosting friends, or making your week feel a little more comforting. I love serving it with garlic bread and a crisp Italian chopped salad for the ultimate restaurant style dinner at home.

Ingredients

For the Meat Sauce

• 1 red bell pepper diced

• 1 orange bell pepper diced

• 1 green bell pepper diced

• 1 red onion diced

• Dash of olive oil

• 2 pounds ground beef

• 1 pound Italian sausage

• Garlic powder to taste

• Onion powder to taste

• Salt and pepper to taste

• Smoked paprika to taste

• 1 can San Marzano tomatoes

• 5 Compari tomatoes

For the Cheese Mixture

• 1 half cup ricotta cheese

• 1 package Garlic and Fine Herbs Boursin

• 1 half cup grated parmesan cheese

• 1 egg

• Fresh parsley chopped

For the Lasagna

• 12 lasagna noodles

• Mozzarella cheese

• Fresh parsley for topping

Instructions

1. Preheat your oven to 375 degrees.

2. Heat a large pot or deep pan over medium heat with a dash of olive oil. Add the diced red bell pepper, orange bell pepper, green bell pepper, and red onion. Cook for about 5 minutes until softened.

3. Add the ground beef and Italian sausage. Break the meat apart and season with garlic powder, onion powder, salt, pepper, and smoked paprika to taste. Cook until browned.

4. Add the San Marzano tomatoes and Compari tomatoes. As the sauce cooks down the Compari tomatoes will burst and add a fresh flavor to the rich sauce. Let simmer for about 20 minutes until thickened and not watery.

5. While the sauce simmers bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions.

6. In a bowl mix together the ricotta, Boursin, parmesan cheese, egg, and fresh parsley until combined. If you do not want to use Boursin you can substitute it with 1 cup of ricotta cheese instead.

7. Add about half a cup of meat sauce to the bottom of a baking dish.

8. Layer 3 noodles on top followed by some of the ricotta mixture, meat sauce, and a small handful of mozzarella cheese.

9. Repeat the layers until the lasagna is fully assembled.

10. Bake uncovered for 45 minutes.

11. Broil for about 2 minutes at the end until the top becomes golden and bubbly.

12. Finish with fresh parsley before serving.

FAQ

Why use both fresh and canned tomatoes?

The combination of San Marzano tomatoes and fresh Compari tomatoes gives this sauce an incredible balance of flavor. The canned tomatoes create richness and depth while the fresh tomatoes burst into the sauce and make it taste brighter and more homemade.

Can I skip the Boursin?

Yes. The Boursin adds extra creaminess and herby flavor but you can absolutely replace it with more ricotta if preferred.

Can I make the sauce ahead of time?

Definitely. The meat sauce actually tastes even better the next day and is also amazing for spaghetti and meatballs.

What should I serve with this lasagna?

I love serving this with garlic bread and an Italian chopped salad for the ultimate cozy dinner at home. For dessert I highly recommend lemon posset because it feels light and fresh after such a rich meal.

How do I keep lasagna from getting watery?

Letting the sauce simmer and reduce for about 20 minutes is key. You want the sauce thick and rich before layering the lasagna so everything stays perfectly cheesy instead of watery.

A Recipe by Madeline May

Cheesy Sunday Night Lasagna

Sunday Dinner • Lasagna • Comfort Food

Prep

30 mins

Cook

45 mins

Total

1 hr 15 mins

Rest

15 mins

Yield

8 servings

Category

Dinner

Difficulty

Medium

This cheesy Sunday night lasagna is packed with rich layers of flavor and feels like such a special, comforting meal to make at home. The sauce is loaded with colorful peppers, ground beef, Italian sausage, San Marzano tomatoes, and fresh Campari tomatoes that burst into the sauce as it cooks. Every layer is cheesy, cozy, and perfect for a slow Sunday dinner with garlic bread and salad on the side.

Ingredients

Meat Sauce

• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, diced
• Olive oil, as needed
• 2 pounds ground beef
• 1 pound Italian sausage
• Garlic powder, to taste
• Onion powder, to taste
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• Smoked paprika, to taste
• 1 can San Marzano tomatoes
• 5 Campari tomatoes

Cheese Mixture

• ½ cup ricotta cheese
• 1 package Garlic & Fine Herbs Boursin
• ½ cup grated Parmesan cheese
• 1 large egg
• Chopped fresh parsley, to taste

For Assembly

• 12 lasagna noodles
• Mozzarella cheese, as needed
• Fresh parsley, for topping

Instructions

1. Preheat the oven Preheat the oven to 375°F.
2. Cook the vegetables Heat a large pot or deep skillet over medium heat with a drizzle of olive oil. Add the red bell pepper, orange bell pepper, green bell pepper, and red onion. Cook for about 5 minutes, until softened.
3. Brown the meat Add the ground beef and Italian sausage. Season with garlic powder, onion powder, salt, black pepper, and smoked paprika to taste. Cook until the meat is browned and fully cooked through, breaking it apart as it cooks.
4. Make the sauce Add the San Marzano tomatoes and Campari tomatoes. Let the sauce simmer for about 20 minutes, stirring occasionally and breaking up the tomatoes as they soften, until thickened and no longer watery.
5. Boil the noodles While the sauce simmers, bring a large pot of generously salted water to a boil. Cook the lasagna noodles according to the package instructions, then drain.
6. Mix the cheeses In a medium bowl, mix together the ricotta, Boursin, Parmesan, egg, and chopped fresh parsley until evenly combined. The Boursin may be replaced with additional ricotta, if preferred.
7. Begin assembling Spread about ½ cup of the meat sauce across the bottom of a baking dish.
8. Layer the lasagna Arrange 3 noodles over the sauce, followed by some of the ricotta mixture, meat sauce, and a small handful of mozzarella. Repeat the layers until all of the ingredients have been used, finishing with sauce and mozzarella on top.
9. Bake Bake for 45 minutes, until hot and bubbling.
10. Broil the top Broil for about 2 minutes, watching carefully, until the cheese is golden and bubbly.
11. Rest and serve Let the lasagna rest for about 15 minutes before slicing. Finish with fresh parsley and serve warm.

Storage

Let the lasagna cool completely, then cover tightly or transfer individual portions to airtight containers. Refrigerate for up to 4 days. Reheat covered in a 350°F oven or warm individual portions in the microwave until heated through.

Make Ahead

Assemble the lasagna up to 1 day ahead, cover tightly, and refrigerate. Let it sit at room temperature while the oven preheats, then bake as directed, adding a few extra minutes if needed.

A Note from Madeline May

This sauce is incredible for spaghetti and meatballs too. I love serving this lasagna with garlic bread and an Italian chopped salad for the ultimate restaurant-style dinner at home. For dessert, lemon posset is perfect because it feels light and fresh after such a rich, cozy meal.

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A Recipe by Madeline May • madelinemayco.com

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