Lasagna
I make this lasagna on busy weeknights and for Sunday dinners — it’s reliably comforting and doesn’t demand exotic ingredients. This classic layered lasagna combines browned beef, creamy ricotta, two kinds of melty cheese, and a jar of marinara to keep things simple when you want a real home-cooked meal without fuss. If you love straightforward, family-friendly comfort food, this recipe hits the mark every time. For a different take on layered beef lasagna, try this Beef & Veggie Lasagna I reference often.
Why you’ll love this dish
Lasagna is one of those dishes that feels special but is surprisingly practical. This version is budget-friendly, uses mostly pantry or fridge staples, and scales easily for extra mouths. It’s kid-approved, reheats beautifully, and is forgiving — the ricotta mixture keeps the layers creamy and the browned beef adds a hearty base. Make it for a weeknight when you want leftovers, or double the batch for a potluck.
"A real family favorite — rich, cheesy, and never disappoints on a busy night."
For tips on perfecting your technique and comparisons to other classics, I also like checking a trusted best lasagna recipe to see small variations experienced cooks recommend.
How this recipe comes together
High-level plan so you know what to expect:
- Boil lasagna noodles until al dente.
- Brown ground beef with onion and garlic; drain excess fat.
- Mix ricotta with an egg and seasonings for stability and richness.
- Layer sauce, noodles, ricotta, meat, and cheeses in a baking dish.
- Bake covered to heat through, then uncover to brown the top.
- Rest briefly so slices hold together when served.
This quick roadmap helps when you’re prepping — start the sauce and sauté while water comes to a boil so things move smoothly.
What you’ll need
Key ingredients (makes a 9×13-ish pan):
- 9 lasagna noodles (regular or no-boil if you prefer)
- 1 lb ground beef (85/15 works well)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 jar marinara sauce (about 24 oz)
- 1 large egg
- 2 tsp dried basil
- Salt and freshly ground black pepper, to taste
Ingredient notes and substitutions:
- Swap ground turkey or Italian sausage for beef for different flavor profiles.
- Use part-skim ricotta to reduce fat; add an extra egg white if you want more structure.
- Fresh basil (1 tbsp, chopped) can replace dried for brighter flavor.
- For gluten-free, substitute certified GF lasagna noodles.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a tray or drizzle with a little oil to prevent sticking.
- In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic. Break the meat into small pieces as it browns. Cook until no pink remains, about 6–8 minutes. Drain excess fat.
- In a mixing bowl, combine the ricotta cheese, egg, dried basil, and a pinch each of salt and pepper. Stir until smooth.
- Spread a thin layer of marinara on the bottom of a baking dish (this prevents sticking).
- Place three lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Add a layer of the cooked meat, then sprinkle with some mozzarella.
- Repeat: three more noodles, the remaining ricotta, the remaining meat, and more mozzarella.
- Finish with the last three noodles, spread the remaining marinara sauce over the top, then sprinkle with the remaining mozzarella and the grated Parmesan.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and the top is golden.
- Let the lasagna rest for about 10 minutes before cutting and serving; this helps it set and slice cleanly.
Short, clear actions make this accessible even if you’re new to baking casseroles.
Best ways to enjoy it
- Plate slices with a simple arugula salad dressed with lemon and olive oil to cut the richness.
- Serve with garlic bread or a crusty baguette to sop up sauce.
- For a cozy dinner, pair with a medium-bodied red wine like Chianti or Sangiovese.
- For family-style serving, bake in a disposable pan for easy transport to potlucks or gatherings.
Garnish with extra grated Parmesan and a sprinkle of chopped parsley for color.
Storage and reheating tips
- Refrigerate leftovers in an airtight container for up to 3–4 days. Cut into portions before storing for faster reheating.
- To reheat: cover individual portions with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave on medium until heated through.
- To freeze: wrap whole lasagna tightly in plastic wrap and foil, or transfer to a freezer-safe container. Freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
- Food safety note: bake until internal temperature reaches 165°F (74°C) for safe consumption, especially if you used precooked or leftover ingredients.
Pro chef tips
- Don’t overcook the noodles. Al dente ensures they absorb sauce during baking without turning mushy.
- Drain the browned beef well. A little fat adds flavor, but too much makes the layers greasy.
- Mix the egg into the ricotta — it acts as a binder so slices hold together neatly.
- Let the lasagna rest before serving. Ten minutes is ideal for cleaner slices.
- If you like a browned top, switch the oven to broil for 1–2 minutes at the end — watch carefully to avoid burning.
Recipe variations
- Vegetarian: Replace beef with roasted vegetables (zucchini, mushrooms, eggplant) and add a handful of spinach to the ricotta.
- White lasagna: Omit marinara. Use a béchamel or Alfredo sauce and layer with mozzarella, ricotta, and cooked chicken or mushrooms.
- Meat-lovers: Use a mix of ground beef and Italian sausage for a richer, spiced meat layer.
- Lighter option: Use part-skim ricotta, turkey or chicken, and reduce mozzarella to 1½ cups.
- Gluten-free or low-carb: Use certified gluten-free lasagna noodles or thin slices of zucchini or eggplant as noodle substitutes.
Your questions answered
Q: Can I assemble lasagna ahead of time?
A: Yes. Assemble it, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 10–15 minutes to the covered baking time if baking straight from the fridge.
Q: Do I have to cook the noodles first?
A: You can use no-boil lasagna noodles to skip the boiling step. If using regular noodles, undercook them slightly if you plan to bake immediately so they finish cooking in the oven. When using no-boil noodles, ensure there’s enough sauce for them to hydrate.
Q: How can I tell when the lasagna is fully cooked?
A: The center should be hot and the cheese should be bubbly. For accuracy, an instant-read thermometer should register 165°F (74°C) in the center.
Q: Can I make this dairy-free?
A: Yes. Use plant-based ricotta and mozzarella alternatives and check that your Parmesan substitute is dairy-free or omit it.
Q: How long does it take from start to finish?
A: Active hands-on time is roughly 25–35 minutes. With baking and resting, plan for about 1 hour and 10 minutes total.
Conclusion
If you want a dependable, comforting lasagna that’s easy to execute and scales well for leftovers or guests, this recipe delivers. For additional techniques and variations to refine your approach, see the detailed Easy Homemade Lasagna Recipe – Spend With Pennies and the widely-tested World’s Best Lasagna Recipe (with Video). These resources offer helpful visuals and small tweaks you can borrow to make the dish your own.
Classic Lasagna
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package directions until al dente. Drain and lay flat on a tray or drizzle with a little oil to prevent sticking.
- In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until no pink remains, about 6–8 minutes. Drain excess fat.
- In a mixing bowl, combine ricotta cheese, egg, dried basil, and a pinch of salt and pepper. Stir until smooth.
- Spread a thin layer of marinara on the bottom of a baking dish.
- Place three lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Add a layer of cooked meat, then sprinkle some mozzarella.
- Repeat with three more noodles, the remaining ricotta, the remaining meat, and more mozzarella.
- Finish with the last three noodles, spread the remaining marinara sauce over the top, and sprinkle with the remaining mozzarella and grated Parmesan.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and the top is golden.
- Let the lasagna rest for about 10 minutes before cutting and serving.
