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Classic Homemade Beef Lasagna

Close-up of a thick slice of rich, layered lasagna featuring meat sauce and melted cheese topping.
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A simple recipe for a rich, layered pasta casserole featuring ground beef meat sauce, creamy ricotta cheese, and melted mozzarella.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the ground beef, onion, and garlic in a large skillet over medium heat until the beef is browned. Drain off any excess fat.
  3. Stir in the crushed tomatoes, tomato sauce, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
  4. While the sauce simmers, cook the lasagna noodles according to package directions until al dente. Drain the noodles and set aside.
  5. In a medium bowl, mix together the ricotta cheese, egg, Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined.
  6. Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  7. Arrange four cooked noodles over the sauce, slightly overlapping if necessary.
  8. Spread half of the ricotta mixture evenly over the noodles.
  9. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  10. Spoon half of the remaining meat sauce over the mozzarella.
  11. Repeat the layers: four noodles, the remaining ricotta mixture, one-third of the mozzarella, and the remaining meat sauce.
  12. Top with the final four noodles and the remaining mozzarella cheese.
  13. Cover the dish tightly with aluminum foil.
  14. Bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
  15. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For make-ahead preparation, assemble the entire lasagna, 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.
  • You can substitute cottage cheese for ricotta cheese if preferred.
  • If you want a richer sauce, brown 1/2 pound of Italian sausage with the ground beef.

Nutrition

Find it online: https://flavorvista.com/easy-homemade-lasagna-recipe/