Classic Beef and Cheese Lasagna
A rich and comforting layered lasagna featuring savory ground beef, creamy ricotta, tangy marinara, and melted mozzarella and Parmesan cheeses. Perfect for dinner or gatherings.
Servings: 8 servings
Calories: 450kcal
Ingredients
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jar (24 oz/680g) marinara sauce
- 1 can (15 oz/425g) crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 15 oz (425g) ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 12 lasagna noodles
- 1 cup shredded mozzarella cheese for topping
Instructions
- Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente (about 8-10 minutes). Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened. Add garlic and sauté for 30 seconds.
- Add ground beef to the skillet. Cook for 6-7 minutes, breaking up the meat, until fully browned. Drain any excess fat.
- Stir in marinara sauce, crushed tomatoes, basil, oregano, salt, and pepper. Let the sauce simmer gently for 15-20 minutes.
- In a medium bowl, combine ricotta, 1 cup shredded mozzarella, Parmesan, egg, and fresh parsley to make the cheese mixture.
- Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Layer lasagna noodles, meat sauce, and ricotta mixture in the dish. Repeat for 2-3 layers, finishing with a top layer of sauce and mozzarella.
- Cover the dish with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes, until the cheese is bubbly and slightly browned.
- Let the lasagna rest for 10-15 minutes before slicing and serving.
Notes
For a gluten-free version, use gluten-free lasagna noodles.
You can assemble the lasagna a day ahead, cover, and refrigerate until ready to bake (add an extra 10 minutes of baking time if doing so).
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
You can assemble the lasagna a day ahead, cover, and refrigerate until ready to bake (add an extra 10 minutes of baking time if doing so).
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.