Classic Beef Lasagna
Layered pasta with a rich ground beef tomato sauce, creamy ricotta filling, and melted mozzarella. A comforting Italian classic that feeds a crowd and tastes even better the next day.
- Total time
- 50 min
- Servings
- 6
- Calories
- 642
- Protein
- 42g
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 15 oz ricotta cheese
- 2 cups whole milk mozzarella, shredded
- 1 lb lasagna noodles
- ½ cup parmesan cheese, grated
- 1 set salt, pepper, dried oregano
Instructions
- 1
Preheat oven to 375°F. Boil lasagna noodles in salted water until al dente, ~9 minutes. Drain and lay flat on parchment.
- 2
In a bowl, combine ricotta, 1 cup mozzarella, 0.25 cup parmesan, salt, and pepper. Set aside.
- 3
Heat olive oil in a large skillet over medium-high. Add onion and cook, stirring, until softened, ~4 minutes.
- 4
Add garlic and cook 30 seconds until fragrant. Add ground beef and break up with a spoon until no pink remains, ~6 minutes.
- 5
Stir in crushed tomatoes, 1 tsp oregano, salt, and pepper. Simmer 10 minutes, stirring occasionally, until thickened.
- 6
Spread thin layer of beef sauce on bottom of 9x13 baking dish. Layer 3-4 noodles, breaking to fit.
- 7
Spread one-third ricotta mixture, then one-third remaining sauce. Repeat layers twice, finishing with sauce on top.
- 8
Top with remaining 1 cup mozzarella and 0.25 cup parmesan. Cover with foil and bake 20 minutes.
- 9
Remove foil and bake 10 minutes until cheese is melted and bubbling at edges.
- 10
Rest 5 minutes before serving. Cut into squares and serve hot.
Tools you’ll need
- large pot for boiling pasta
- 9x13 inch baking dish
- large skillet
- wooden spoon
- mixing bowl
- aluminum foil
- oven
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