Classic Beef Lasagna Layers (Printable)

Rich beef sauce, ricotta layers, tender noodles, and mozzarella combined 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 can (28 ounces) crushed tomatoes
12 - 1 can (15 ounces) 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

# How To Make It:

01 - Set oven temperature to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 3–4 minutes. Add garlic and cook for 1 minute. Incorporate ground beef, salt, pepper, oregano, basil, and red pepper flakes; cook, breaking up meat, until browned. Drain fat if necessary. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, tomato sauce, and sugar. Simmer uncovered for 20–25 minutes until thickened, stirring occasionally. Remove from heat.
03 - Combine ricotta, egg, grated Parmesan, parsley, salt, and pepper in a medium bowl. Stir until smooth.
04 - Cook lasagna noodles according to package instructions if not using no-boil noodles. Drain and set aside.
05 - Spread 1 cup meat sauce evenly in the bottom of a 9x13-inch baking dish. Layer 4 noodles over the sauce. Spread one-third of the ricotta mixture over noodles and sprinkle with 1 cup mozzarella. Top with approximately 1 1/2 cups meat sauce. Repeat layering two more times, finishing with noodles and remaining meat sauce. Sprinkle top evenly with remaining mozzarella and Parmesan cheeses.
06 - Cover the dish tightly with aluminum foil sprayed with oil on the underside to prevent sticking. Bake for 25 minutes.
07 - Remove foil and bake an additional 20–25 minutes until cheese is golden and bubbling.
08 - Allow to rest for 15 minutes before slicing to set and serve.

# Tips from dashanddishes:

01 -
  • The meat sauce gets rich and deep after a long simmer, tasting better than anything from a jar.
  • You can assemble it hours ahead and bake it when guests arrive, making hosting feel effortless.
  • Leftovers somehow taste even better the next day, when all the flavors have settled into each other.
  • It feeds a crowd without fuss, and everyone leaves satisfied and a little sleepy.
02 -
  • Don't skip the simmering time for the sauce, it's what makes the flavors deepen and the sauce cling to the noodles instead of pooling at the bottom.
  • Letting the lasagna rest after baking is not optional, cutting into it too soon results in a soupy mess instead of neat, beautiful slices.
  • If you use no-boil noodles, make sure your sauce is a bit wetter than usual, as the noodles will absorb liquid as they cook in the oven.
03 -
  • Spray the underside of your foil with oil before covering the lasagna, it prevents the cheese from sticking and peeling away when you remove it.
  • Use a sharp knife dipped in hot water to slice through the layers cleanly, wiping it off between cuts for neat, restaurant-worthy portions.
  • If your sauce seems too thick while simmering, add a splash of water or broth to loosen it, as the noodles will soak up a lot of liquid as they bake.

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