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Easy Beef Lasagna

A close-up of a slice of beef lasagna, showcasing layers of pasta, beef, cheese, and tomato sauce.
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A simple, family-friendly beef lasagna recipe that’s perfect for weeknights or make-ahead meals. Layers of pasta, seasoned beef, creamy ricotta, and melted mozzarella create a comforting classic.

Ingredients

Scale
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 12 lasagna noodles (no-boil or regular)
  • 3 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, brown the ground beef with the chopped onion until the beef is no longer pink. Drain off any excess grease.
  3. Stir in the minced garlic, crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally.
  4. While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, beaten egg, and Parmesan cheese. Mix well.
  5. If using regular lasagna noodles, cook them according to package directions. Drain and rinse with cold water. If using no-boil noodles, you can use them directly from the package.
  6. Spread about 1 cup of the meat sauce in the bottom of a 9×13 inch baking dish.
  7. Arrange 3-4 lasagna noodles over the sauce.
  8. Spread half of the ricotta mixture evenly over the noodles.
  9. Sprinkle about 1 cup of mozzarella cheese over the ricotta.
  10. Spoon about 1.5 cups of meat sauce over the mozzarella.
  11. Repeat the layers: noodles, remaining ricotta mixture, 1 cup mozzarella, and 1.5 cups meat sauce.
  12. Top with the remaining noodles, the rest of the meat sauce, and the remaining 1 cup of mozzarella cheese.
  13. Cover the baking dish with aluminum foil.
  14. Bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  15. Let the lasagna rest for 10 minutes before serving.

Notes

  • For a make-ahead option, assemble the lasagna completely, cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • This lasagna freezes well. Bake it, let it cool completely, then cover tightly and freeze. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until heated through.
  • You can add a layer of cooked spinach to the ricotta mixture for extra flavor and nutrients.
  • If you don’t have ricotta, cottage cheese can be used as a substitute, though the texture will be slightly different.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-beef-lasagna/

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