This beef lasagna layers tender pasta sheets with a rich meat sauce, creamy ricotta, and plenty of melted mozzarella and parmesan, then bakes until golden and bubbling. It is the ultimate comfort food for Sunday dinners and family gatherings. Lasagna also has deep roots. In fact, the oldest written reference appears in a Bolognese ballad from 1282, and the first recorded recipe dates to the early 14th century (Wikipedia).
Key Takeaways
- Simmering the meat sauce for 30 minutes builds deep flavor.
- Resting the lasagna for 15 minutes after baking gives clean slices.
- It can be assembled a day ahead or frozen for up to 3 months.
Why You Will Love This Beef Lasagna
- Feeds a crowd: Indeed, one pan serves 10 to 12.
- Make-ahead: Moreover, it tastes even better the next day.
- Freezer-friendly: Similarly, leftovers freeze beautifully.
- Classic flavor: Above all, it is cheesy, saucy, and comforting.
Beef Lasagna Ingredients
- Lasagna noodles: Either regular or no-boil noodles work.
- Meat sauce: Specifically, ground beef, onion, garlic, crushed tomatoes, tomato paste, and Italian herbs.
- Ricotta filling: In addition, ricotta mixed with egg, parmesan, and parsley.
- Cheese: Finally, plenty of shredded mozzarella and grated parmesan.
How to Make Beef Lasagna
The full recipe card is at the end of this post. Meanwhile, here is the method.
1. Make the sauce. First, brown the beef with onion and garlic. Then add the tomatoes, paste, and herbs, and simmer for 30 minutes.
2. Mix the ricotta. Next, stir the ricotta with the egg, parmesan, parsley, salt, and pepper.
3. Layer. After that, spread sauce in a 9×13-inch dish. Then layer noodles, ricotta, mozzarella, and sauce. Repeat three times and finish with sauce and cheese.
4. Bake and rest. Finally, bake covered at 375°F (190°C) for 25 minutes, then uncovered for 20 minutes. Rest for 15 minutes before slicing.
Tips for the Best Beef Lasagna
- Let it rest. Otherwise, the layers slide apart when you cut it.
- Do not skimp on sauce. In fact, the noodles need moisture to cook properly.
- Cover first. That way, the top does not burn before the middle is hot.
- Use whole-milk cheese. Similarly, full-fat ricotta and mozzarella melt best.
Frequently Asked Questions
Can I make beef lasagna ahead?
Yes. Assemble it up to 24 hours ahead, cover, and refrigerate. Then add 10 to 15 minutes to the baking time.
Can I freeze it?
Absolutely. Freeze it baked or unbaked for up to 3 months. Afterward, thaw it overnight before baking.
Do I need to boil the noodles?
Not if you use no-boil noodles. However, make the sauce slightly looser so they can absorb liquid.
Final Thoughts
In the end, beef lasagna is worth every layer. It is hearty, cheesy, and perfect for feeding the people you love.
For another baked pasta, try our baked manicotti or our baked mac and cheese.
AuthorEmma food bloggerDifficultyIntermediateLasagna noodles layered with simmered beef sauce, seasoned ricotta, mozzarella, and parmesan, baked until golden. Serves 12.
Meat Sauce
Ricotta Filling
Assembly
Make the sauce. Brown the beef with the onion in olive oil. Add the garlic, tomatoes, tomato sauce, paste, seasoning, and salt. Simmer 30 minutes.
Mix the filling. Stir together the ricotta, egg, parmesan, parsley, and salt.
Preheat. Heat the oven to 375°F (190°C).
Layer. Spread 1 cup of sauce in a 9x13-inch dish. Add 3 noodles, a third of the ricotta, 1 cup mozzarella, and sauce. Repeat twice, then finish with noodles, sauce, mozzarella, and parmesan.
Bake. Cover with foil and bake 25 minutes. Uncover and bake 20 minutes more until golden and bubbling.
Rest. Let rest 15 minutes before slicing.
12 servings
1 piece
- Amount per serving
- Calories495
- % Daily Value *
- Total Fat 25g33%
- Saturated Fat 13g65%
- Trans Fat 1g
- Cholesterol 108mg36%
- Sodium 875mg39%
- Total Carbohydrate 31g12%
- Dietary Fiber 2g8%
- Total Sugars 5g
- Protein 30g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
