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Classic Beef Lasagna

A hearty slice of beef lasagna with layers of pasta, rich meat sauce, and melted cheese, topped with herbs.
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A hearty, layered beef lasagna with rich meat sauce and creamy ricotta and mozzarella cheese, perfect for family dinners or meal prep.

Ingredients

Scale
  • 1 pound ground beef
  • 1 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
  • 1 pound mozzarella cheese, shredded

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 and the onion is softened. Drain off any excess grease.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the crushed tomatoes, tomato paste, water, chopped parsley, dried basil, salt, and pepper. Bring to a simmer, then reduce heat and let it cook for at least 15 minutes, stirring occasionally.
  5. 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.
  6. In a medium bowl, combine the ricotta cheese, beaten egg, and grated Parmesan cheese. Mix well.
  7. Spread a thin layer of the meat sauce on the bottom of a 9×13 inch baking dish.
  8. Arrange a layer of lasagna noodles over the sauce.
  9. Spread half of the ricotta cheese mixture evenly over the noodles.
  10. Top with about one-third of the shredded mozzarella cheese.
  11. Spoon about one-third of the remaining meat sauce over the mozzarella.
  12. Repeat the layers: noodles, remaining ricotta mixture, half of the remaining mozzarella, and another third of the meat sauce.
  13. Finish with a final layer of noodles, the rest of the meat sauce, and the remaining mozzarella cheese.
  14. Cover the baking dish tightly with aluminum foil.
  15. Bake for 25 minutes.
  16. Remove the foil and bake for another 20-25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  17. Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

  • For a make-ahead option, assemble the lasagna as directed, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
  • This lasagna freezes well. Once baked and cooled, wrap it tightly in plastic wrap and then aluminum 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 extra flavor and nutrients.

Nutrition

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