Classic Beef Lasagna
This Classic Beef Lasagna features layers of tender pasta, savory ground beef, rich marinara, and gooey melted cheese—a perfect comfort food for family dinners and potlucks.
Ingredients
Pasta and Meat
- 12 noodles 12 lasagna noodles Cook according to package directions.
- 1 pound 1 pound lean ground beef Use lean ground beef for a healthier option.
- 1 medium 1 onion, diced Diced finely.
- 2 cloves 2 cloves garlic, minced Freshly minced for better flavor.
Seasonings and Sauce
- 1 teaspoon 1 teaspoon salt
- 1/2 teaspoon 1/2 teaspoon black pepper
- 1 teaspoon 1 teaspoon dried basil
- 1 teaspoon 1 teaspoon dried oregano
- 4 cups 4 cups marinara sauce Homemade or store-bought.
Cheese Filling
- 15 ounces 15 ounces ricotta cheese
- 1 large 1 egg Large egg for binding the cheese.
- 1/4 cup 1/4 cup chopped fresh parsley Fresh parsley for flavor.
Toppings
- 2 cups 2 cups shredded mozzarella cheese
- 1/2 cup 1/2 cup grated Parmesan cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain excess fat.
- Add the diced onion and minced garlic to the skillet with the beef. Cook until the onion is soft and translucent, about 5 minutes.
- Season the beef mixture with salt, black pepper, basil, and oregano. Pour in the marinara sauce and stir to combine. Let simmer for 10 minutes.
Assembly
- In a medium bowl, mix the ricotta cheese, egg, and chopped parsley until well combined.
- Spread 1 cup of the meat sauce in the bottom of a 9x13 inch baking dish. Arrange 4 noodles over the sauce, slightly overlapping.
- Spread half of the ricotta mixture over the noodles, then sprinkle with 1 cup of mozzarella cheese.
- Repeat the layers: 1 1/2 cups meat sauce, 4 noodles, remaining ricotta mixture, 1 cup mozzarella, then the final 4 noodles.
- Top with the remaining meat sauce and sprinkle with the remaining mozzarella and Parmesan cheese.
Baking
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake uncovered for an additional 15 minutes, until the cheese is melted and bubbly.
- Let the lasagna rest for 10-15 minutes before cutting and serving.
Notes
For best results, don't overcook the noodles as they will continue cooking in the oven. Let the meat sauce simmer to develop deeper flavors before assembling. Cover with foil initially to prevent burning.