There’s something magical about pulling a bubbling, cheesy classic beef lasagna out of the oven—the kind that makes your kitchen smell like an Italian grandmother’s dream. I’ve been making this recipe for years, tweaking it until every layer is just right. The secret? A rich meat sauce simmered with garlic and herbs, creamy ricotta mixed with just the right amount of Parmesan, and plenty of gooey mozzarella melted into golden perfection. Whether it’s Sunday dinner or a cozy weeknight meal, this lasagna never disappoints. And trust me, once you try it, you’ll understand why it’s the one dish my family begs me to make again and again.
Why You’ll Love This Classic Beef Lasagna
Oh, where do I even start? This lasagna is the kind of dish that makes you want to hug your plate. Here’s why it’s a forever favorite:
- Cheesy perfection: That ricotta-Parmesan-mozzarella trio? Pure magic. Every bite oozes comfort.
- Easy as pie (but tastier): No fancy techniques—just layer, bake, and watch everyone swoon.
- Freezer-friendly lifesaver: Make two! One for now, one for those “I can’t cook tonight” emergencies.
- Better tomorrow: Like a good stew, the flavors deepen if you make it ahead. (Pro tip: It reheats like a dream.)
Seriously, this is the lasagna that’ll have your people asking, “When are you making it again?” before they’ve even finished their first slice.
Ingredients for Classic Beef Lasagna
Let me tell you about the dream team of ingredients that make this lasagna sing. I’m picky about quality—no skimping here! You’ll need:
- 1 lb ground beef (80/20 or 85/15) – The fat keeps it juicy
- 1 small yellow onion, finely chopped – No big chunks, promise
- 4 cloves garlic, minced – Because more garlic is always better
- 1 (24 oz) jar marinara sauce – Or 3 cups of your homemade best
- 1 (15 oz) can crushed tomatoes – For that perfect saucy texture
- 2 tbsp tomato paste – Secret flavor booster
- 1 tsp Italian seasoning – My grandma’s blend is ideal
- 12 lasagna noodles – Regular or oven-ready (your call)
- 15 oz ricotta cheese – Whole milk for extra creaminess
- 1 large egg – Binds that cheesy layer together
- 1/2 cup grated Parmesan – The good stuff, divided
- 3 cups shredded mozzarella – Because cheese pull photos matter
- 2 tbsp chopped fresh parsley – Plus more for that Insta-worthy garnish
See? Nothing crazy—just honest ingredients that work their magic together. Now let’s get cooking!
How to Make Classic Beef Lasagna
Alright, let’s get to the good part – building that beautiful, cheesy masterpiece! I’ve made this lasagna more times than I can count, and I’ve learned a few tricks along the way. Follow these steps, and you’ll have a dish that’ll make you feel like an Italian nonna (even if you’re just wearing sweatpants).
Step 1: Prepare the Meat Sauce
First things first – that rich, flavorful meat sauce. Grab your favorite big skillet (I use my trusty cast iron) and crank the heat to medium-high. Toss in your ground beef and chopped onion, breaking up the meat as it browns. You’ll know it’s ready when it’s got those perfect little crispy bits – about 6-8 minutes. Now, here’s my secret: drain most of the grease, but leave just a tablespoon or so. That’s flavor gold right there!
Add your minced garlic and let it sizzle for about 30 seconds – just until your kitchen smells amazing. Then comes the saucy part: dump in your marinara, crushed tomatoes, tomato paste, and all those lovely spices. Give it a good stir, then let it simmer for 10-15 minutes. This is when the magic happens – the flavors get cozy and deepen. You’ll want to taste it and maybe add a pinch more salt. Trust me, this sauce is worth the wait!
Step 2: Cook the Lasagna Noodles
While your sauce is bubbling away, let’s tackle the noodles. If you’re using regular lasagna noodles, cook them in a big pot of salted boiling water until they’re al dente – that means they should still have a little bite to them. Nobody likes mushy noodles! Drain them and lay them flat on a baking sheet so they don’t stick together.
Now, here’s a game-changer: you can totally use oven-ready noodles if you’re short on time (or patience). Just layer them dry – they’ll cook perfectly in the sauce while baking. I’ve done it both ways, and honestly? Both turn out delicious.
Step 3: Mix the Ricotta Layer
This is where things get creamy and dreamy. In a medium bowl, plop in your ricotta, crack in that egg, and add about 1/4 cup of Parmesan and 2 cups of mozzarella. Sprinkle in your chopped parsley, then mix it all together until it’s smooth and happy. The egg helps bind everything so your layers stay put when you slice into that beautiful lasagna later.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F and grab your 9×13-inch baking dish. Here’s how I layer mine for maximum deliciousness:
- Start with a thin layer of meat sauce on the bottom – this keeps the noodles from sticking.
- Add a layer of noodles (about 4, slightly overlapping).
- Spread half the ricotta mixture over the noodles.
- Spoon about 1/3 of the remaining meat sauce over the ricotta.
- Repeat: noodles, the rest of the ricotta, another 1/3 of the sauce.
- Top with a final noodle layer and the remaining sauce.
- Finish with the rest of the mozzarella and Parmesan because, well, cheese!
Step 5: Bake to Perfection
Here’s the final countdown! Cover your lasagna with foil (spray the underside with a little nonstick spray so the cheese doesn’t stick). Bake for 35 minutes – this lets everything get hot and bubbly without drying out. Then, the grand finale: remove the foil and bake for another 15-20 minutes until the cheese is golden and irresistible. Your house will smell like heaven, and your family will be hovering impatiently by the oven. Resist the urge to cut in right away – let it rest for 10-15 minutes so the layers set. Then dig in and enjoy the cheesy, saucy, meaty perfection!
How to Make Classic Beef Lasagna
Alright, let’s get to the fun part—building that glorious lasagna! I’ve made this so many times I could do it in my sleep, but I’ll walk you through every step so yours turns out perfect. Just follow along, and soon you’ll have a bubbling pan of cheesy goodness that’ll make your whole house smell incredible.
Step 1: Prepare the Meat Sauce
First things first—that rich, meaty sauce. Grab your biggest skillet (I use my trusty cast iron) and crank it to medium-high heat. Toss in your ground beef and chopped onion, breaking up the meat as it browns. You’ll know it’s ready when there’s no pink left—about 6-8 minutes. Now, here’s my trick: tilt the pan and spoon out most of the grease (leave just a tablespoon for flavor).
Next, add your minced garlic—just 30 seconds until it’s fragrant, or it’ll burn! Then pour in the marinara, crushed tomatoes, tomato paste, and all those lovely spices. Give it a good stir, reduce the heat to low, and let it simmer for 10-15 minutes. This is where the magic happens—the flavors meld together into something amazing. Taste it and adjust the salt if needed. Oh, and don’t skip the red pepper flakes if you like a little kick!
Step 2: Cook the Lasagna Noodles
While the sauce simmers, let’s tackle the noodles. If you’re using regular lasagna noodles, boil them in salted water until they’re al dente—about 8 minutes. You want them pliable but still with a tiny bite (they’ll cook more in the oven). Drain them and lay them flat on a baking sheet so they don’t stick together. Pro tip: drizzle a tiny bit of oil on them if you’re paranoid about sticking like I am!
Now, if you’re using oven-ready noodles? You lucky duck—skip this step entirely! Just make sure your sauce is nice and saucy so the noodles can absorb enough liquid while baking.
Step 3: Mix the Ricotta Layer
This is my favorite part—the creamy, dreamy ricotta layer. In a big bowl, plop in your ricotta, crack in the egg, and add half the Parmesan and most of the mozzarella (save some for the top!). Throw in that chopped parsley too—it adds such a fresh pop. Mix it all together until it’s smooth and well combined. Taste it? Oh yeah, that’s the good stuff. This layer is what makes every bite so luxuriously creamy.
Step 4: Assemble the Lasagna
Time to build! Preheat your oven to 375°F and grab your 9×13-inch baking dish. Start with a thin layer of meat sauce on the bottom—just enough to coat it. Then add your first layer of noodles (about 4, overlapping slightly). Spread half the ricotta mixture over the noodles, then a generous layer of meat sauce. Repeat: noodles, the rest of the ricotta, more sauce. Finish with a final noodle layer, the remaining sauce, and—here’s the best part—sprinkle all that reserved mozzarella and Parmesan on top. Cheese blanket, activated!
Step 5: Bake to Perfection
Almost there! Cover the dish tightly with foil (spray the underside with nonstick spray so the cheese doesn’t stick). Bake for 35 minutes—this lets everything get hot and bubbly without drying out. Then, the grand finale: remove the foil and bake another 15-20 minutes until the top is golden and irresistible. Your kitchen will smell like an Italian bistro, and you’ll have to resist diving in immediately. But wait! Let it rest 10-15 minutes before slicing—I know it’s hard, but this keeps the layers from sliding apart. Then? Dig in and enjoy the cheesy, meaty masterpiece you just created!
Tips for the Best Classic Beef Lasagna
After making this lasagna more times than I can count, I’ve picked up some foolproof tricks that’ll take yours from good to “can I get your recipe?” status:
- Rest is best: I know it’s torture, but letting it sit for 10-15 minutes after baking means clean slices instead of saucy slides.
- Oven-ready noodles FTW: Skip the boiling! Just make sure your sauce is extra saucy so they soften perfectly.
- Make-ahead magic: Assemble it the night before—the flavors marry beautifully. Just add 5-10 extra minutes baking time if going straight from fridge to oven.
- Freezer hack: Wrap unbaked lasagna tightly in foil (I write the baking instructions right on it with a Sharpie—future-you will thank you).
These little tweaks make all the difference between “good lasagna” and “legendary lasagna.” Trust me!
Variations for Classic Beef Lasagna
Listen, I love the classic version, but sometimes you gotta mix it up! Here are my favorite twists that still keep that comforting lasagna spirit:
- Turkey twist: Swap beef for ground turkey—just add an extra tablespoon of olive oil to keep it moist.
- Veggie boost: Stir a thawed, drained box of frozen spinach into the ricotta mixture (sneaky nutrition!).
- Gluten-free: Use your favorite GF lasagna noodles—they work like a charm.
- Spicy kick: Add sliced jalapeños between layers or use hot Italian sausage instead of beef.
The beauty? This recipe welcomes all your creative tweaks—it’s hard to mess up cheesy, saucy goodness!
Serving Suggestions
Oh, let me tell you how I love to serve this lasagna—it’s all about the perfect pairings! A crusty garlic bread for mopping up every last bit of sauce? Absolutely. A crisp green salad with tangy vinaigrette to cut through the richness? Yes, please. And if you’re feeling fancy, a glass of bold red wine turns dinner into a celebration. Honestly, sometimes I just plop a big slice on a plate and call it a happy meal—it’s that good all on its own!
Storage & Reheating
Here’s the best part about this lasagna—it gets even better as leftovers! Store any leftovers (if you’re lucky enough to have any) in an airtight container in the fridge for 3-4 days. Want to freeze it? Wrap individual portions tightly in foil or plastic wrap, then stash them in a freezer bag for up to 2 months. When you’re ready to reheat, just pop it in a 350°F oven covered with foil until it’s heated through—about 30 minutes for fridge-cold pieces, or 45-50 minutes straight from the freezer. The cheese will still be gloriously melty, I promise!
Nutritional Information
Now, let’s be real—this isn’t diet food, but every cheesy bite is worth it! Keep in mind, nutrition can vary based on your exact ingredients, but here’s the general scoop per generous slice: about 520 calories, 32g protein, 42g carbs (with 4g fiber), and 24g fat. The protein comes from that powerhouse trio of beef, ricotta, and mozzarella. And hey, those carrots count as a vegetable, right? Just balance it with a salad and call it a well-rounded meal!
Frequently Asked Questions
Can I really use oven-ready (no-boil) lasagna noodles?
Absolutely! I do it all the time when I’m short on time. Just make sure your sauce is nice and saucy—the extra liquid helps the noodles cook perfectly. No one will ever know the difference (I won’t tell!).
How long should I let the lasagna rest before slicing?
I know it’s torture, but wait at least 10-15 minutes after baking. This lets the layers set so you get those picture-perfect slices instead of a cheesy landslide. Use the time to whip up a quick salad!
Can I make this ahead for a dinner party?
You bet! Assemble it up to 24 hours ahead and keep it covered in the fridge. When ready to bake, just add 5-10 extra minutes to the cooking time since it’ll be cold. The flavors actually improve with this make-ahead magic!
What’s the best way to freeze leftover lasagna?
My trick? Cut cooled leftovers into portions, wrap tightly in foil, then seal in freezer bags. Label with dates (trust me, you’ll forget). Reheat frozen slices covered at 350°F for about 45 minutes—it’ll taste just-baked!
Now it’s your turn—grab that apron and get ready to make some lasagna magic! I can’t wait for you to taste those perfect cheesy layers and rich meat sauce. When you do, come back and tell me all about it—did your family go crazy for it? Did you add any fun twists? Share your lasagna adventures below, and don’t forget to snap a photo of that gorgeous cheese pull! Happy cooking, my friend—may your lasagna be as legendary as yours truly claims to be.
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Amazing Classic Beef Lasagna Recipe – 5 Secrets to Perfection
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Diet: Halal
Description
A hearty classic beef lasagna with layers of meat sauce, creamy ricotta, and melted cheese.
Ingredients
- 1 lb ground beef (80/20 or 85/15)
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 (24 oz) jar marinara sauce (or 3 cups homemade)
- 1 (15 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 12 lasagna noodles (regular or oven-ready)
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, divided
- 3 cups shredded mozzarella cheese, divided
- 2 tbsp chopped fresh parsley (plus more for garnish)
Instructions
- Make the meat sauce: In a large skillet over medium-high heat, cook ground beef and onion until browned (6–8 minutes). Drain excess grease. Add garlic and cook 30 seconds. Stir in marinara, crushed tomatoes, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes. Simmer 10–15 minutes.
- Cook noodles (if using regular): Boil lasagna noodles in salted water until al dente. Drain and lay flat on a baking sheet.
- Mix the ricotta layer: In a bowl, combine ricotta, egg, 1/4 cup Parmesan, 2 cups mozzarella, and parsley.
- Assemble: Preheat oven to 375°F. Spread a thin layer of sauce in a 9×13-inch baking dish. Add a layer of noodles, then ricotta mixture, then meat sauce. Repeat layers until used up. Finish with sauce and top with remaining mozzarella and Parmesan.
- Bake: Cover with foil (sprayed with nonstick spray). Bake 35 minutes. Remove foil and bake 15–20 minutes more until bubbly and lightly browned.
- Rest & serve: Let lasagna rest 10–15 minutes before slicing. Garnish with chopped parsley.
Notes
- Use oven-ready lasagna noodles to skip boiling.
- Lasagna can be assembled ahead and refrigerated or frozen before baking.
- Let it rest before slicing for cleaner cuts.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 8g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
Keywords: classic beef lasagna, cheesy ricotta lasagna, easy lasagna dinner, meat sauce lasagna, make ahead lasagna, freezer friendly lasagna