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Classic Homemade Beef Lasagna with Ricotta and Mozzarella

A thick, layered slice of homemade lasagna with rich meat sauce and creamy ricotta, topped with bubbly, browned cheese.
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A recipe for making a rich, classic beef lasagna from scratch, featuring layers of meat sauce, creamy ricotta cheese, and melted mozzarella.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large pot over medium heat. Add ground beef, onion, and garlic. Cook until beef is browned and onions are soft. Drain any excess fat.
  3. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally. This is your meat sauce.
  4. In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, salt, and pepper. Mix well.
  5. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  6. Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  7. Arrange a layer of cooked noodles over the sauce.
  8. Spread half of the ricotta mixture evenly over the noodles.
  9. Sprinkle one-third of the mozzarella cheese over the ricotta.
  10. Spoon half of the remaining meat sauce over the mozzarella.
  11. Repeat the layers: noodles, remaining ricotta, one-third of the mozzarella, and the rest of the meat sauce.
  12. Top with the final layer of noodles. Spread any remaining sauce over the top noodles.
  13. Sprinkle the remaining mozzarella and a little extra Parmesan cheese on top.
  14. Cover the dish tightly with aluminum foil.
  15. Bake for 25 minutes. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted and bubbly.
  16. Let the lasagna rest for 10 to 15 minutes before slicing and serving.

Notes

  • For a richer flavor, use a mix of ground beef and Italian sausage in the sauce.
  • If you want to make this ahead, assemble the entire lasagna, cover it, and refrigerate for up to 24 hours before baking. Add 10 to 15 minutes to the covered baking time if baking directly from the refrigerator.
  • Use good quality mozzarella; low-moisture, whole milk mozzarella melts best.

Nutrition

Find it online: https://delishdreams.com/homemade-lasagna-recipe-from-scratch/