Pasta
Classic Beef Lasagna
Layers of pasta, slow-simmered beef tomato sauce, herbed ricotta, mozzarella, and Parmesan baked until bubbling and browned.
Inspired by Italian-American home-style lasagna
Prep
45 min
Cook
1 hr 10 min + resting
Serves
8 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 16 ingredients
- • 12 dried lasagna noodles
- • 1 tablespoon extra-virgin olive oil
- • 1 medium yellow onion, finely diced
- • 1 pound lean ground beef
- • 4 garlic cloves, minced
- • 2 tablespoons tomato paste
- • 1 can (28 ounces) crushed tomatoes
- • 1 can (15 ounces) tomato sauce
- • 2 teaspoons Italian seasoning
- • 1 1/2 teaspoons kosher salt, divided
- • 3/4 teaspoon freshly ground black pepper, divided
- • 1 container (15 ounces) whole-milk ricotta
- • 1 large egg
- • 1/4 cup chopped fresh parsley
- • 3 cups shredded low-moisture mozzarella, divided
- • 3/4 cup finely grated Parmesan, divided
View ingredient-by-ingredient match
- 12 dried lasagna noodlesMissing
- 1 tablespoon extra-virgin olive oilMissing
- 1 medium yellow onion, finely dicedMissing
- 1 pound lean ground beefMissing
- 4 garlic cloves, mincedMissing
- 2 tablespoons tomato pasteMissing
- 1 can (28 ounces) crushed tomatoesMissing
- 1 can (15 ounces) tomato sauceMissing
- 2 teaspoons Italian seasoningMissing
- 1 1/2 teaspoons kosher salt, dividedMissing
- 3/4 teaspoon freshly ground black pepper, dividedMissing
- 1 container (15 ounces) whole-milk ricottaMissing
- 1 large eggMissing
- 1/4 cup chopped fresh parsleyMissing
- 3 cups shredded low-moisture mozzarella, dividedMissing
- 3/4 cup finely grated Parmesan, dividedMissing
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Method
Recipe notes
The sauce should be thick before layering because excess water creates sliding, soupy slices. Slightly undercook the noodles, cover for the first bake, and allow the full rest so the pasta finishes tender without losing structure.
Planning, storage, and serving
Storage and reheating
Refrigerate covered for up to 4 days or freeze individual cooled portions for up to 3 months. Reheat covered at 350°F until the center reaches 165°F.
Make-ahead tips
Assemble the lasagna up to 24 hours ahead and refrigerate it covered. Bake directly from cold, adding 10 to 15 minutes to the covered portion of the bake.
What to serve with it
- - Garlic bread
- - Italian chopped salad
- - Roasted broccoli
Equipment needed
- - 9-by-13-inch baking dish
- - Large skillet
- - Large pasta pot
Difficulty explained
Each component is familiar, but coordinating noodles, a properly reduced sauce, even layers, and resting time makes this a medium project.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Pecorino Romano
Use about three-quarters as much finely grated Pecorino Romano.
Provolone cheese
Replace up to half the mozzarella with shredded provolone.
Ground turkey
Use an equal weight of 85-93% lean ground turkey.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Thin sauce makes the layers slide and prevents clean slices; simmer until a spoon dragged through the skillet leaves a brief trail.
- Fully cooking noodles before assembly leaves them overly soft after the covered bake.
- Cutting immediately releases the filling across the plate; rest for at least 20 minutes.
Nutrition Context
- Beef and three cheeses make lasagna rich in protein, calcium, saturated fat, and sodium.
- A defined one-eighth portion with a vegetable-heavy salad makes the casserole easier to balance.
FAQ
Why does my lasagna fall apart?
The sauce may be too thin or the lasagna may need more rest. Reduce the sauce well and wait 20 minutes before cutting.
Can I assemble it the day before?
Yes. Cover and refrigerate up to 24 hours, then add 10 to 15 minutes to the covered baking time.
Do I have to boil the noodles?
Standard dried noodles should be boiled until just flexible. Use no-boil noodles only when their package specifically supports that method.
Can I freeze lasagna?
Yes. Freeze the assembled unbaked dish or cooled individual slices for up to 3 months, wrapped airtight.
How do I prevent foil from sticking to the cheese?
Lightly oil the underside of the foil and tent it slightly above the surface before sealing the edges.
What sides pair best with this dish?
Garlic bread, an acidic Italian salad, or roasted broccoli offset the rich beef and cheese layers.