classic beef lasagna

A hearty and authentic Classic Beef Lasagna made with rich meat sauce, creamy ricotta filling, tender lasagna noodles, and melted mozzarella. Perfect for family dinners, holidays, or make-ahead meals.

---

Ingredients

For the Meat Sauce

• 1 lb (450 g) ground beef

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 2 tablespoons tomato paste

• 1 (15 oz) can tomato sauce

• 1 teaspoon sugar (optional, balances acidity)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning

• ½ teaspoon dried basil

• 2 tablespoons olive oil

For the Cheese Filling

• 15 oz ricotta cheese

• 1 large egg

• ½ cup grated Parmesan cheese

• 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)

• ½ teaspoon salt

For Assembly

• 9–12 lasagna noodles (regular or oven-ready)

• 3 cups shredded mozzarella cheese

• ¼ cup grated Parmesan cheese (for topping)

---

Step-by-Step Directions

Step 1: Prepare the Meat Sauce

1. Heat olive oil in a large skillet over medium heat.

2. Add chopped onion and cook 3–4 minutes until softened.

3. Add garlic and cook for 30 seconds until fragrant.

4. Add ground beef. Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.

5. Stir in crushed tomatoes, tomato sauce, and tomato paste.

6. Add sugar (if using), salt, pepper, Italian seasoning, and basil.

7. Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally. The sauce should thicken slightly.

---

Step 2: Prepare the Cheese Mixture

1. In a mixing bowl, combine ricotta cheese, egg, Parmesan, parsley, and salt.

2. Stir until smooth and fully combined. Set aside.

---

Step 3: Cook the Lasagna Noodles (if not oven-ready)

1. Bring a large pot of salted water to a boil.

2. Cook noodles according to package directions until al dente.

3. Drain and lay flat on parchment paper to prevent sticking.

---

Step 4: Assemble the Lasagna

Preheat oven to 375°F (190°C).

1. Spread 1 cup of meat sauce on the bottom of a 9×13 inch baking dish.

2. Arrange a layer of lasagna noodles over the sauce.

3. Spread about ⅓ of the ricotta mixture over the noodles.

4. Sprinkle 1 cup mozzarella cheese.

5. Spoon meat sauce over the cheese.

6. Repeat layers (noodles → ricotta → mozzarella → meat sauce) two more times.

7. Finish with a final layer of noodles, remaining meat sauce, mozzarella, and sprinkle with Parmesan.

---

Step 5: Bake

1. Cover with foil (spray underside with oil to prevent sticking).

2. Bake for 25 minutes covered.

3. Remove foil and bake another 20–25 minutes until bubbly and golden.

4. Let rest for 15–20 minutes before slicing. This helps it set properly.

---

Tips for Perfect Lasagna

• Simmer sauce longer for deeper flavor.

• Use whole milk ricotta for creamier texture.

• Add ½ pound Italian sausage for extra richness.

• Letting the lasagna rest is essential for clean slices.

---

Storage & Make-Ahead

• Refrigerate up to 4 days.

• Freeze assembled (before or after baking) up to 3 months.

• Reheat covered at 350°F (175°C) until heated through.