Classic Beef Lasagna (Printable)

A comforting Italian dish with rich beef ragù, creamy cheese, and tender pasta baked golden.

# 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)

# How To Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant. Add crushed tomatoes, tomato paste, sugar, oregano, basil, red pepper flakes, salt, and 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 the ground beef with salt, pepper, and nutmeg. Drain excess fat. Add 2 cups of the prepared marinara sauce to the beef and simmer for 5 minutes. Set aside.
03 - In a bowl, mix ricotta cheese, egg, and grated Parmesan until well combined.
04 - If using regular noodles, cook them in a large pot of salted boiling water according to package directions. Drain and lay flat on a clean towel.
05 - Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Layer 4 noodles over the sauce. Spread half of the ricotta mixture over noodles. Top with half the beef mixture, then sprinkle with 2/3 cup mozzarella cheese. Repeat layers: noodles, remaining ricotta, remaining beef, 2/3 cup mozzarella. Finish with final layer of noodles, remaining marinara sauce, and remaining mozzarella cheese.
06 - Cover with foil, tenting to avoid contact with cheese, and bake for 25 minutes. Remove foil and bake an additional 20 minutes until bubbly and golden. Let rest for 15 minutes before slicing. Garnish with parsley if desired.

# Tips from dashanddishes:

01 -
  • It feeds a crowd and actually tastes better the next day when the flavors meld together.
  • The homemade marinara is so good you'll want to eat it with a spoon straight from the pot.
  • Once it's in the oven, you have time to set the table, pour wine, and actually enjoy your evening.
02 -
  • Don't skip the resting time after baking; those 15 minutes are when the lasagna sets properly and becomes sliceable instead of collapsing into a molten mess.
  • The key to a balanced lasagna is using enough sauce but not drowning it—there should be visible sauce between layers, but not so much that noodles float or steam the dish into mushiness.
03 -
  • Use a 80/20 ground beef blend rather than leaner cuts because the fat keeps the meat tender and flavorful through the long bake.
  • If you have time, make the marinara sauce a day ahead—it only gets better as the flavors rest and deepen overnight in the refrigerator.

Return