A classic, hearty lasagna made with layers of tender pasta, rich seasoned ground beef, savory marinara sauce, creamy ricotta, and plenty of melted mozzarella and Parmesan. It’s cheesy, comforting, and perfect for a family dinner.
Ingredients
For the Beef Sauce:
1½ lbs (680 g) ground beef
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 jar (24 oz / 680 g) marinara sauce
1 can (14.5 oz / 410 g) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes, optional
1 teaspoon sugar, optional
2 tablespoons olive oil
For the Cheese Filling:
15 oz (425 g) ricotta cheese
1 large egg
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
For the Lasagna:
12–15 lasagna noodles
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil or parsley for garnish, optional
Instructions
Prepare the beef sauce
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon until browned and fully cooked.
Drain excess grease if necessary.
Add the diced onion and cook for 4–5 minutes until softened.
Add the minced garlic and cook for about 30 seconds.
Season the beef
Add Italian seasoning, oregano, paprika, salt, black pepper, and red pepper flakes if using.
Stir well and cook for another minute.
Add the tomato sauce
Stir in the marinara sauce, crushed tomatoes, and tomato paste.
Add the optional sugar if your tomatoes taste particularly acidic.
Bring the sauce to a gentle simmer.
Reduce the heat to low and cook uncovered for 20–25 minutes, stirring occasionally.
The sauce should become thick and flavorful.
Cook the lasagna noodles
While the sauce simmers, bring a large pot of salted water to a boil.
Cook the lasagna noodles according to the package directions until just al dente.
Drain and rinse briefly with cool water to prevent sticking.
Lay the noodles flat on a baking sheet or clean surface.
Prepare the cheese filling
In a large bowl, combine the ricotta, egg, 1½ cups mozzarella, Parmesan, Italian seasoning, garlic powder, black pepper, and parsley.
Mix until smooth and well combined.
Preheat the oven
Preheat the oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Assemble the lasagna
Spread about 1 cup of beef sauce across the bottom of the baking dish.
Place 3–4 lasagna noodles over the sauce, slightly overlapping them if necessary.
Spread approximately one-third of the ricotta mixture over the noodles.
Add about one-quarter of the remaining beef sauce.
Sprinkle with some mozzarella.
Repeat the layers
Repeat the following layers:
Lasagna noodles
Ricotta cheese mixture
Beef sauce
Mozzarella
Continue until the ingredients are used.
Try to finish with a layer of beef sauce on top.
Add the final cheese layer
Sprinkle the remaining 2 cups mozzarella and ½ cup Parmesan evenly over the top.
Make sure the cheese reaches close to the edges for a delicious golden crust.
Cover and bake
Cover the baking dish tightly with aluminum foil.
Bake for 25–30 minutes.
Remove the foil and continue baking for another 15–20 minutes, until the cheese is melted, bubbling, and lightly golden.
Brown the cheese
For an extra golden top, turn the oven to broil for 1–2 minutes.
Watch carefully because the cheese can burn quickly.
Rest before serving
Remove the lasagna from the oven and let it rest for 15–20 minutes before cutting.
This allows the layers to set and makes the slices much easier to serve.
Garnish and serve
Sprinkle with fresh basil or parsley.
Cut into squares and serve warm with garlic bread, Caesar salad, roasted vegetables, or steamed green beans.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 15–20 minutes
Total Time: About 2 hours
Servings: 8–10
Nutrition Information
Approximate per serving, based on 10 servings:
Calories: 560 kcal
Protein: 36 g
Carbohydrates: 43 g
Fat: 28 g
Saturated Fat: 14 g
Cholesterol: 105 mg
Fiber: 4 g
Sugar: 8 g
Sodium: 950 mg
Potassium: 720 mg
Nutrition values are estimates and vary depending on the ground beef, cheese, noodles, and sauce used.
Nut Information
Contains nuts: No
Peanuts: No
Almonds: No
Cashews: No
Walnuts: No
Pecans: No
Pistachios: No
Hazelnuts: No
Coconut: No
Allergen Information
Contains dairy: Ricotta, mozzarella, and Parmesan
Contains egg
Contains wheat/gluten from traditional lasagna noodles
No nuts or peanuts in the listed ingredients
Check packaged marinara sauce and cheese labels for additional allergens
Tips for the Best Cheesy Beef Lasagna
Use 80–90% lean ground beef for a flavorful sauce without excessive grease.
Simmer the beef sauce long enough for it to thicken. A watery sauce can make the lasagna fall apart.
Don’t overcook the noodles because they continue cooking in the oven.
Freshly shredded mozzarella melts more smoothly than pre-shredded cheese.
Let the lasagna rest before cutting so the layers stay together.
For extra flavor, add a small amount of fresh basil to the beef sauce.
For an extra-cheesy lasagna, add a thin layer of mozzarella between every layer.
Q&A
Q: Can I use no-boil lasagna noodles?
A: Yes. No-boil noodles work well. Make sure there is enough sauce around the noodles so they have sufficient moisture to soften during baking.
Q: Can I use cottage cheese instead of ricotta?
A: Yes. Cottage cheese makes a great substitute. For a smoother filling, blend it briefly before mixing with the other ingredients.
Q: Can I use ground turkey instead of beef?
A: Absolutely. Ground turkey can replace the beef in equal amounts. You may want to add an extra tablespoon of olive oil for moisture.
Q: Can I add vegetables?
A: Yes. Mushrooms, spinach, zucchini, bell peppers, or chopped carrots can be added to the beef sauce.
Q: Can I make this lasagna ahead of time?
A: Yes. Assemble the entire lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. Add about 10–15 minutes to the covered baking time if baking directly from the refrigerator.
Q: Can I freeze beef lasagna?
A: Yes. Assemble and freeze it before baking, or freeze baked leftovers. Wrap tightly and freeze for up to 3 months.
Q: How do I reheat frozen lasagna?
A: Thaw overnight in the refrigerator, cover with foil, and bake at 350°F (175°C) until heated through, usually 30–45 minutes depending on portion size.
Q: Why is my lasagna watery?
A: The most common causes are a thin sauce, watery vegetables, excess grease, or cutting the lasagna before it has rested. Simmer the sauce until thick and allow the baked lasagna to rest for at least 15 minutes.
Q: How long does leftover lasagna last?
A: Store it in an airtight container in the refrigerator for up to 4 days.
Q: Can I make it extra cheesy?
A: Yes. Add more mozzarella between the layers and finish with a generous layer of mozzarella and Parmesan on top. A little provolone can also add extra richness.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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