Classic Easy Beef Lasagna
This Classic Easy Beef Lasagna recipe offers a hearty layering of rich meat sauce, creamy cheese, and tender pasta sheets, perfect for comforting family meals and special occasions.
Servings: 6 servings
Ingredients
- 1 pound ground beef ensure it's from a trusted source that meets dietary standards
- 1 small onion finely chopped
- 3 cloves garlic minced
- 24 ounce marinara sauce jar or homemade tomato sauce
- 14.5 ounce diced tomatoes drained
- 12 lasagna noodles uncooked
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley chopped (or 1 tablespoon dried parsley)
- 1 teaspoon salt divided
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning or a mix of dried basil, oregano, and thyme
- olive oil for sautéing
Instructions
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 4 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain excess fat if needed.
- Stir in the marinara sauce and diced tomatoes. Add the Italian seasoning, half a teaspoon of salt, and black pepper. Let the sauce simmer on low heat for 15-20 minutes, stirring occasionally.
- In a medium bowl, combine the ricotta cheese, egg, parsley, remaining half teaspoon of salt, and half of the grated Parmesan cheese. Mix well until creamy and smooth.
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain and lay noodles flat to cool.
- Preheat oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of meat sauce. Lay 3 cooked noodles over the sauce, overlapping slightly.
- Spread one-third of the ricotta cheese mixture evenly over the noodles, followed by one-third of the meat sauce. Sprinkle one-third of the mozzarella cheese on top.
- Repeat layering two more times: noodles, ricotta mixture, meat sauce, and mozzarella. For the final layer, spread remaining meat sauce, mozzarella cheese, and sprinkle remaining Parmesan cheese on top.
- Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until cheese is bubbly and golden.
- Allow lasagna to rest for 10-15 minutes after baking. Garnish with fresh parsley if desired, then serve warm.
Equipment
- Large Skillet
- Medium Bowl
- Large pot
- 9x13-inch Baking Dish
- Aluminum Foil
Notes
Use no-boil noodles to skip the boiling step, drain excess fat from the beef to avoid greasiness, and let the lasagna rest after baking for easier slicing. Customize cheeses or add vegetables for variety. Lasagna can be made ahead and refrigerated or frozen for convenience.