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Classic Beef Lasagna



  • Serves 8
  • Cooks in 31.5 mins (30m prep + 1.5m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

lasagna noodles

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 375°F (190°C).
  2. 2.In a large skillet, cook the ground beef over medium heat until browned. Drain off any excess fat.
  3. 3.Add the chopped onion and minced garlic to the skillet with the cooked beef. Cook for an additional 2-3 minutes until the onion is softened.
  4. 4.Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
  5. 5.In a medium bowl, combine the ricotta cheese, beaten egg, and grated Parmesan cheese.
  6. 6.Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
  7. 7.Arrange 4 lasagna noodles over the sauce, slightly overlapping them.
  8. 8.Spread half of the ricotta mixture over the noodles, followed by a third of the meat sauce.
  9. 9.Sprinkle 1 cup of shredded mozzarella cheese over the meat sauce.
  10. 10.Repeat the layers with 4 more lasagna noodles, the remaining ricotta mixture, another third of the meat sauce, and 1 cup of shredded mozzarella cheese.
  11. 11.Place the final layer of 4 lasagna noodles over the cheese and top with the remaining meat sauce.
  12. 12.Cover the baking dish with aluminum foil and bake for 45 minutes.
  13. 13.Remove the foil and sprinkle the remaining 1 cup of shredded mozzarella cheese over the lasagna.
  14. 14.Return the lasagna to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
  15. 15.Let the lasagna rest for 10 minutes before serving. This allows the flavors to meld together.
  16. 16.Serve hot and enjoy!

lightbulb_outline Tips

  • chevron_rightTo save time, you can use oven-ready lasagna noodles that don't require boiling.
  • chevron_rightFor a vegetarian version, substitute the ground beef with sautéed mushrooms and spinach.
  • chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.