Classic Beef Lasagna (Printable)
Hearty Italian dish with seasoned beef, creamy cheese layers, and tender pasta baked into a golden finish.
# 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 oz 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)
# How-To Steps:
01 - Heat olive oil in a large saucepan over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, tomato paste, sugar, oregano, basil, red pepper flakes, salt, and black pepper. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened. Adjust seasoning as necessary.
02 - In a large skillet over medium-high heat, brown ground beef seasoned with salt, black pepper, and nutmeg. Drain excess fat. Add 2 cups of prepared marinara sauce to the beef and simmer for 5 minutes. Remove from heat and set aside.
03 - Combine ricotta cheese, large egg, and grated Parmesan cheese in a bowl. Mix thoroughly until well blended.
04 - If using regular noodles, cook them in a large pot of salted boiling water according to package instructions. Drain and spread noodles flat on a clean towel to prevent sticking.
05 - Preheat oven to 375°F. Spread 1 cup marinara sauce evenly on the bottom of a 9x13-inch baking dish. Layer 4 noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the beef filling. Sprinkle with 2/3 cup shredded mozzarella. Repeat layering with noodles, remaining ricotta mixture, beef filling, and 2/3 cup mozzarella. Finish with a final layer of noodles, remaining marinara sauce, and remaining mozzarella cheese.
06 - Cover the dish with tented aluminum foil to prevent cheese from sticking. Bake for 25 minutes. Remove foil and bake an additional 20 minutes until bubbly and golden brown. Allow to rest for 15 minutes before slicing. Garnish with chopped fresh parsley, if desired.
# Expert Tips:
01 -
- It tastes like you've been cooking all day, but it's done in under two hours from start to table.
- The layers work together in a way that feels almost magical—each bite has sauce, meat, cheese, and pasta in perfect balance.
- It actually gets better the next day, so you're never stressed about timing.
02 -
- The nutmeg in the beef layer is subtle, but skip it and the filling tastes flat and one-dimensional.
- Don't skip the 15-minute rest after baking; the structure sets so you get clean slices instead of a pile of layers on your plate.
03 -
- Use a 9x13-inch baking dish; it's the perfect size and depth for this recipe to cook evenly without drying out.
- Tent the foil so it doesn't stick to the cheese, or oil it lightly on the side that touches the top.