Beef Lasagna Recipe
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Beef Lasagna is a warm, filling pasta dish made with seasoned ground beef, tomato sauce, lasagna noodles, creamy cheese and melted mozzarella. It is a classic family meal that works well for busy weeknights, Sunday dinners or special gatherings. Each layer brings a mix of rich meat sauce, tender pasta and creamy cheese. The best part is that you can prepare it ahead and bake it when you are ready to eat. This Beef Lasagna recipe keeps the steps simple and uses easy-to-find ingredients. With a golden, bubbly top and hearty layers inside, it is the kind of meal that brings everyone to the table.
What is Beef Lasagna
Beef Lasagna is an Italian-inspired baked pasta dish made by layering lasagna noodles with ground beef tomato sauce, ricotta cheese, mozzarella and Parmesan. The dish bakes until the cheese melts and the edges turn lightly golden.
The beef sauce gives the lasagna a rich and savory flavor, while the cheese adds a creamy texture. Letting the baked lasagna rest before slicing helps the layers stay together.
Ingredients
- 12 lasagna noodles
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 24 ounces marinara sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley, optional
Instructions
1. Cook the noodles: Boil the lasagna noodles according to the package directions until just tender. Drain them and lay them flat so they do not stick together.
2. Make the beef sauce: Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes. Add garlic and ground beef. Cook until the beef is browned, breaking it into small pieces as it cooks.
3. Add the tomato sauce: Drain excess fat if needed. Stir in marinara sauce, diced tomatoes, Italian seasoning, salt and black pepper. Simmer for 10-15 minutes.
4. Make the cheese mixture: In a bowl, mix ricotta, egg and Parmesan until smooth.
5. Build the lasagna: Spread a thin layer of beef sauce in a 9-by-13-inch baking dish. Add a layer of noodles, ricotta mixture, beef sauce and mozzarella. Repeat the layers until the ingredients are used.
6. Add the final cheese: Finish with beef sauce and a generous layer of mozzarella on top.
7. Bake: Cover the dish with foil and bake at 375 F for 25 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is melted and lightly golden.
8. Rest and serve: Let the lasagna rest for 10-15 minutes before slicing. Add fresh parsley if desired.
Essential Note
- Use noodles that are tender but not overcooked because they continue cooking in the oven. If the noodles become too soft, the lasagna can turn watery and lose its layered shape.
- Brown the ground beef well before adding the tomato sauce. This gives the meat a deeper flavor. If the beef releases a lot of fat, drain most of it before adding the sauce.
- Do not make the tomato sauce too thin. A thick meat sauce helps the lasagna hold its shape and prevents excess liquid from collecting in the baking dish.
- Spread the ingredients evenly across each layer. This gives every serving a good balance of pasta, beef and cheese.
- Covering the dish for the first part of baking keeps the noodles moist and helps the cheese melt without burning. Remove the foil near the end so the top can brown.
- Allow the finished lasagna to rest before cutting. A short rest gives the melted cheese and sauce time to settle, making each slice easier to serve.
Recipe Notes
For extra flavor, add sautéed mushrooms or spinach to the beef sauce. You can prepare the lasagna one day ahead, refrigerate it and bake it when needed.
Cooking Tips and Tricks
Brown the beef over medium-high heat and break it into small pieces for an even texture. Use a thick tomato sauce instead of a watery one. Keep the noodles slightly firm because they cook more during baking. Spread each layer close to the edges of the dish so every slice has a balanced filling. Cover the lasagna while it starts baking, then remove the foil to brown the mozzarella. Do not cut it right away. Resting for 10-15 minutes helps the layers set. For make-ahead meals, assemble the lasagna, cover it tightly and refrigerate it until ready to bake. Add a few extra minutes to the baking time if it goes into the oven cold.
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