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Classic Beef Lasagna Recipe

A close-up shot of a thick slice of beef lasagna, showing layers of pasta, rich meat sauce, and melted cheese.
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A hearty, layered beef lasagna with rich meat sauce, creamy ricotta, and melted mozzarella, perfect for family dinners or meal prep.

Ingredients

Scale
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 lasagna noodles (no-boil or regular)
  • 1 (15 ounce) container ricotta cheese
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef with the chopped onion until the beef is no longer pink. Drain off any excess grease.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Add the crushed tomatoes, tomato paste, water, parsley, basil, salt, and pepper. Stir well to combine.
  5. Bring the sauce to a simmer, then reduce heat and let it cook for at least 15 minutes, stirring occasionally.
  6. If using regular lasagna noodles, cook them according to package directions. Drain and rinse with cold water. If using no-boil noodles, you can use them directly.
  7. In a medium bowl, combine the ricotta cheese, beaten egg, and Parmesan cheese. Mix well.
  8. Spread about 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish.
  9. Arrange a layer of lasagna noodles over the sauce.
  10. Spread half of the ricotta cheese mixture evenly over the noodles.
  11. Top with about 1/3 of the remaining meat sauce.
  12. Sprinkle with 1 cup of mozzarella cheese.
  13. Repeat the layers: noodles, remaining ricotta mixture, another 1/3 of the meat sauce, and another cup of mozzarella cheese.
  14. Add the final layer of noodles, top with the remaining meat sauce, and sprinkle with the remaining mozzarella cheese.
  15. Cover the baking dish tightly with aluminum foil.
  16. Bake for 25 minutes.
  17. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  18. Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • For a make-ahead option, assemble the lasagna completely, cover tightly, and refrigerate for up to 2 days before baking. You may need to add a few extra minutes to the baking time.
  • This lasagna also freezes well. Bake as directed, let cool completely, then wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until heated through.
  • You can add a layer of cooked spinach to the ricotta mixture for added nutrition.

Nutrition

Find it online: https://mdlatdmm.com/beef-lasagna-recipe/