Classic Beef Lasagna Ricotta (Print version)
Hearty Italian-American layers of savory meat, creamy ricotta, and melted mozzarella baked golden.
# Ingredient List:
→ Meat Sauce
01 - 2 tbsp olive oil
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 lb ground beef
05 - 1 tsp salt
06 - ½ tsp black pepper
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - ½ tsp crushed red pepper flakes (optional)
10 - 28 oz can crushed tomatoes
11 - 2 tbsp tomato paste
12 - 1 tsp sugar
→ Ricotta Filling
13 - 15 oz ricotta cheese
14 - 1 large egg
15 - ½ cup grated Parmesan cheese
16 - ¼ cup chopped fresh parsley or 1 tbsp dried
17 - ¼ tsp salt
18 - ¼ tsp black pepper
→ Pasta & Cheese
19 - 12 lasagna noodles (regular or no-boil)
20 - 3 cups shredded mozzarella cheese
21 - ½ cup grated Parmesan cheese
# How To Make It:
01 - Preheat oven to 375°F (190°C).
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
03 - Add ground beef, salt, black pepper, oregano, basil, and red pepper flakes. Cook, breaking up the meat with a spoon, until browned, approximately 6 minutes.
04 - Stir in crushed tomatoes, tomato paste, and sugar. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning as desired.
05 - If not using no-boil noodles, cook lasagna noodles according to package instructions. Drain and lay flat on a towel to prevent sticking.
06 - Combine ricotta cheese, egg, Parmesan, parsley, salt, and pepper in a mixing bowl. Stir until smooth and evenly blended.
07 - Spread 1 cup of meat sauce in the bottom of a 23x33 cm (9x13 inch) baking dish. Layer 4 noodles evenly over the sauce.
08 - Spread one-third of ricotta mixture on noodles, top with 1 cup meat sauce, and then 1 cup shredded mozzarella. Repeat the layering two more times, ending with remaining meat sauce and mozzarella. Sprinkle with reserved Parmesan cheese.
09 - Cover dish with foil, lightly oiled or lined with parchment to prevent sticking. Bake for 25 minutes.
10 - Remove foil and continue baking for an additional 20 to 25 minutes, until cheese is bubbly and golden brown.
11 - Allow lasagna to rest for 15 minutes before slicing to ensure clean portions.
# Expert Advice:
01 -
- This lasagna is like a well-kept secret that melts together hearty flavors and creamy textures effortlessly.
- It quickly became my go-to dish for both family dinners and unexpected gatherings because itʼs reliable and delicious every time.
02 -
- Using fresh herbs like parsley brightens the ricotta filling in a way dried simply canʼt compete with.
- Letting the sauce simmer gently makes all the difference—rushing this step results in a flatter flavor profile.
03 -
- Donʼt skip sautéing the onions slowly—it forms the sweet base that carries the sauce.
- Using no-boil noodles saves time but if you prefer the traditional bite, boil them just before assembling.