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The Ultimate Classic Homemade Beef Lasagna with Creamy Ricotta Layer

A close-up of a thick, cheesy slice of amazing 1-layer lasagna with browned cheese topping.
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This recipe delivers the best homemade lasagna, featuring rich meat sauce, tender pasta, a creamy ricotta filling, and a perfectly melted, golden cheese top. It is the ultimate comfort food dinner.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1.5 pounds ground beef
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 4 cups shredded mozzarella cheese, divided

Instructions

  1. Cook the lasagna noodles according to package directions until al dente. Drain the noodles and lay them flat on parchment paper to prevent sticking.
  2. Prepare the meat sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Add the ground beef to the pot. Cook, breaking it up with a spoon, until fully browned. Drain off any excess grease.
  4. Stir in the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. This develops the rich flavor.
  5. Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, and parsley. Mix well until everything is evenly combined.
  6. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  7. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  8. Arrange a single layer of cooked lasagna noodles over the sauce.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  11. Spoon half of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: noodles, the remaining ricotta mixture, another third of the mozzarella, and the remaining meat sauce.
  13. Top with the final layer of noodles, the remaining mozzarella cheese, and a sprinkle of extra Parmesan cheese.
  14. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes.
  15. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  16. Let the lasagna rest on the counter for 15 minutes before slicing and serving. This helps the layers set for clean cuts.

Notes

  • For a make-ahead option, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you prefer wider noodles, use oven-ready lasagna sheets, but check your package directions; some require pre-soaking.
  • For a richer sauce, substitute half the ground beef with ground Italian sausage.

Nutrition

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