Classic Homemade Beef Lasagna Recipe

Classic Homemade Beef Lasagna

Thick beef-tomato sauce, ricotta filling, and ruffled pasta sheets give this lasagna distinct layers beneath a browned mozzarella-Parmesan top. Simmer the sauce until it coats a spoon, then bake the casserole covered before uncovering it to brown the cheese. A 20-minute rest makes it easier to lift thick rectangular slices without the layers sliding apart.

This recipe makes 10 to 12 servings and uses regular dried lasagna noodles, boiled before assembly.

Ingredients

• 12 dried lasagna noodles, or enough for 3 layers (about 300g)
• 1 tablespoon olive oil, as needed
• 1 medium yellow onion, finely diced (about 150g)
• 1 1/4 pounds ground beef (about 570g)
• 3 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes (about 800g)
• 1 can (15 ounces) tomato sauce (about 425g)
• 2 teaspoons dried Italian seasoning
• About 1 1/2 teaspoons kosher salt, divided, plus more for the pasta water
• 1/2 teaspoon black pepper, divided
• 1 container (15 ounces) ricotta cheese (about 425g)
• 1 large egg
• 1 cup grated Parmesan (about 100g), divided
• 4 cups shredded low-moisture mozzarella (16 ounces; about 455g), divided
• 1 tablespoon chopped fresh parsley or basil, optional

How to Make Beef Lasagna

1. Heat the oven and cook the noodles: Heat the oven to 375°F (190°C). Boil the noodles in salted water according to the package directions until just al dente: flexible, but still slightly firm. Drain and lay them flat so they do not stick together.
2. Make the beef sauce: In a large skillet or saucepan, warm the olive oil over medium heat if the beef is lean. Add the onion and cook until softened. Add the beef and cook, breaking it into small crumbles, until browned and fully cooked. Drain excess fat. If checking with a thermometer, the ground beef should reach 160°F (70°C) before layering. Stir in the garlic, crushed tomatoes, tomato sauce, Italian seasoning, and about half the salt and pepper. Reduce to medium-low and simmer for about 25 minutes, stirring occasionally, until the sauce is thick enough to coat a spoon but still easy to spread. Lower the heat if it begins to catch on the bottom.
3. Mix the ricotta filling: Stir together the ricotta, egg, half the Parmesan, and the remaining salt and pepper until evenly combined.
4. Layer the lasagna: Spread a thin layer of beef sauce in a deep 9-by-13-inch baking dish. Add a single layer of noodles, then half the ricotta filling, some beef sauce, and some mozzarella. Repeat with a second layer of noodles and the remaining ricotta, followed by sauce and mozzarella. Add the third noodle layer, cover it completely with the remaining sauce, and finish with the remaining mozzarella and Parmesan. Make sure sauce reaches the noodle edges so they do not dry out.
5. Bake: Cover loosely with foil, keeping it off the cheese or lightly oiling the side that faces it. Bake for about 30 minutes. Uncover and bake for another 20 to 25 minutes, beginning to check after 20 minutes. The sauce should bubble at the edges, the center should be hot, a knife should pass through tender pasta, and the cheese should have golden-brown spots. Tent with foil again if the top darkens before the center is hot. A chilled casserole or a different baking dish may need more time.
6. Rest and serve: Let the lasagna rest for about 20 minutes. Add parsley or basil, if using, then cut into thick rectangles and lift each portion with a broad spatula.

How to Keep the Layers from Sliding

The sauce should be thick, not watery, before it goes into the dish. Drain excess fat from the beef and spread the fillings evenly so no one section is overloaded. Resting the baked lasagna lets the bubbling sauce and cheese settle; slices cut straight from the oven will be softer and harder to lift.

This method is written for conventional dried noodles cooked separately. No-boil noodles need different sauce moisture and baking instructions, so they are not a direct swap.

Make-Ahead, Storage, and Reheating

The assembled lasagna can be covered and refrigerated before baking. If it goes into the oven cold, allow extra time and check the center and pasta for doneness rather than relying only on the usual bake time.

Refrigerate leftovers promptly in a covered, preferably shallow container and use within 3 to 4 days. Reheat individual portions covered in an oven-safe dish at 350°F (175°C) until steaming hot throughout. Uncover briefly at the end for a less-soft cheese top, or microwave covered portions in short intervals, checking the center.

For longer storage, freeze fully cooled portions in airtight, freezer-safe packaging for best quality and use within about 2 to 3 months. Thaw overnight in the refrigerator when possible, then reheat covered until hot throughout.

Serve with a green salad or garlic bread. For a quicker, skillet-style take on similar flavors, try Bowtie Pasta Lasagna.

Nutrition

Approximate nutrition per serving, based on 12 servings: 470 calories, 29g protein, 26g fat, and 29g carbohydrates. Approximate nutrition per 100g: 155 calories, 9g protein, 9g fat, and 10g carbohydrates. Values vary with ingredient brands, beef fat content, and portion size.