Classic Beef Lasagna Layers (Printable Version)
Rich meat sauce layered with creamy ricotta, tender noodles, and bubbling mozzarella for a satisfying Italian dish.
# What You'll Need:
→ Meat Sauce
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 pound ground beef
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon dried basil
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - 2 tablespoons tomato paste
11 - 1 (28-ounce) can crushed tomatoes
12 - 1 (15-ounce) can tomato sauce
13 - 1 teaspoon sugar
→ Ricotta Mixture
14 - 16 ounces whole-milk ricotta cheese
15 - 1 large egg
16 - 1/3 cup grated Parmesan cheese
17 - 2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon black pepper
→ Assembly
20 - 12 lasagna noodles (regular or no-boil)
21 - 3 cups shredded mozzarella cheese
22 - 1/2 cup grated Parmesan cheese
# Method:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook 3 to 4 minutes until softened. Stir in garlic and cook 1 minute. Add ground beef, salt, pepper, oregano, basil, and red pepper flakes; cook, breaking up meat, until browned. Drain excess fat if necessary. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, tomato sauce, and sugar. Simmer uncovered for 20 to 25 minutes, stirring occasionally until thickened. Remove from heat.
03 - In a medium bowl, combine ricotta, egg, Parmesan, parsley, salt, and pepper. Stir until smooth.
04 - Cook lasagna noodles according to package directions if using regular noodles. Drain and set aside. Skip this step if using no-boil noodles.
05 - Spread 1 cup of meat sauce on the bottom of a 9x13-inch baking dish. Layer 4 noodles over the sauce. Spread one-third of the ricotta mixture over noodles, sprinkle with 1 cup mozzarella cheese, then top with 1 1/2 cups meat sauce. Repeat layering twice, finishing with noodles and remaining meat sauce. Top with remaining mozzarella and Parmesan cheeses.
06 - Cover the dish with foil, spraying the underside with oil to prevent sticking, and bake for 25 minutes.
07 - Remove foil and bake an additional 20 to 25 minutes until cheese is golden and bubbly.
08 - Let rest for 15 minutes before slicing and serving.
# Chef's Tips:
01 -
- It tastes like it took all day to make, but comes together in less than two hours start to finish.
- The meat sauce develops a real depth from gentle simmering, none of that flat tomato taste.
- Everyone at the table gets quiet when they take the first bite, which is its own kind of compliment.
02 -
- Don't skip the resting time, no matter how hungry you are—those 15 minutes make the difference between slicing cleanly and having everything fall apart on your plate.
- Draining excess fat from the beef matters; a greasy sauce separates and feels heavy rather than satisfying.
- Fresh parsley in the ricotta adds a brightness that seems small but changes the whole flavor balance.
03 -
- Room-temperature ricotta spreads smoothly without tearing the delicate noodles underneath.
- Shredding your own mozzarella instead of using pre-shredded gives you a creamier melt because the added anti-caking powder in pre-shredded cheese interferes with that process.