Classic Beef Lasagna Layers (Printable Version)
Layers of savory beef ragù, creamy cheese, and tender pasta, baked with a flavorful tomato sauce.
# What You'll Need:
→ Marinara Sauce
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 4 cloves garlic, minced
04 - 2 cans (28 oz each) crushed tomatoes
05 - 2 tablespoons tomato paste
06 - 1 teaspoon sugar
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Beef Filling
11 - 1 1/2 pounds ground beef (80/20 blend recommended)
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon ground nutmeg
→ Cheese Layer
15 - 15 ounces ricotta cheese
16 - 1 large egg
17 - 1/2 cup grated Parmesan cheese
18 - 2 cups shredded mozzarella cheese, divided
→ Pasta
19 - 12 lasagna noodles (regular or oven-ready)
→ For Assembly
20 - 1/4 cup chopped fresh parsley (optional, for garnish)
# Method:
01 - Heat olive oil in a large saucepan over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute until fragrant. Stir in crushed tomatoes, tomato paste, sugar, oregano, basil, red pepper flakes, salt, and black pepper. Simmer uncovered for 25 to 30 minutes, stirring occasionally until thickened. Adjust seasoning as needed.
02 - In a large skillet over medium-high heat, brown ground beef with salt, pepper, and nutmeg. Drain excess fat. Add 2 cups of prepared marinara sauce to beef and simmer for 5 minutes. Remove from heat and set aside.
03 - Combine ricotta cheese, egg, and grated Parmesan in a bowl until smooth and well incorporated.
04 - If using regular noodles, cook in a large pot of salted boiling water according to package directions. Drain and lay flat on a clean towel to prevent sticking.
05 - Preheat oven to 375°F. Spread 1 cup marinara sauce on bottom of a 9x13-inch baking dish. Layer 4 noodles over sauce. Spread half the ricotta mixture over noodles. Add half the beef mixture, then sprinkle with 2/3 cup shredded mozzarella. Repeat layering with noodles, remaining ricotta, beef mixture, and 2/3 cup mozzarella. Finish with final noodles, remaining marinara sauce, and remaining mozzarella.
06 - Cover with foil (tenting to prevent touching cheese) and bake 25 minutes. Remove foil and bake another 20 minutes until bubbly and golden. Let rest 15 minutes before slicing. Garnish with parsley if desired.
# Chef's Tips:
01 -
- It feeds a crowd without making you feel like you've been cooking all day.
- Layers of beef, cheese, and sauce mean every bite tastes completely different.
- You can make it ahead and bake it later, which honestly saves your sanity on busy weekends.
02 -
- Don't skip letting the sauce simmer for the full 25 to 30 minutes—raw onion flavor or watery sauce will ruin the whole thing.
- The 15 minute rest after baking is not optional if you want neat slices; I learned this by trying to cut too early and ending up with a beautiful mess.
- Brown the beef until it's actually brown, not just gray—that color development is where half the flavor lives.
03 -
- Make your sauce the night before so the flavors meld and deepen while it sits in the fridge—your future self will thank you for this.
- Use a meat thermometer in the center of the lasagna to confirm it hits 165°F, which guarantees everything is hot all the way through, not just on the edges.