Easy, comforting ground beef lasagna with layers of rich meat sauce, creamy ricotta, and melty mozzarella made with supermarket ingredients and simple techniques.
Ingredients
Meat sauce
- 1 pound lean ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 28 oz
- 1 can tomato sauce, 15 oz
- 2 tablespoons tomato paste
- 2 tablespoons sugar
- 2 teaspoons dried basil
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese mixture
- 15 oz ricotta cheese
- 1 large egg, beaten
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
Assembly
- 12 lasagna noodles, regular or no‑boil
- 4 cups shredded low‑moisture mozzarella
- 3/4 cup grated Parmesan
Step-by-step
Prep the noodles
Cook in a large pot of well‑salted water, stirring in the first minute; cook to just al dente, drain, rinse briefly to cool the surface, then lay flat on parchment so they don’t curl.
Make the meat sauce
Brown beef deeply with crisp bits, cook onion and garlic in the fond, then add crushed tomatoes, tomato sauce, paste, sugar, basil, oregano, salt, and pepper; simmer ~30 minutes until thick and glossy, adjusting seasoning and loosening with a splash of water if needed.
Mix the ricotta
Stir ricotta with egg, parsley, and salt until smooth; drain watery ricotta 10 minutes in a fine sieve, and add a spoonful of Parmesan and a pinch of pepper for depth.
Assemble the layers
- Heat oven to 375°F (190°C) and use a 9×13 inch baking dish.
- Bottom: 1 cup meat sauce.
- Layer 1: 3 noodles, 1/3 ricotta, 1 cup sauce, 1 cup mozzarella.
- Layer 2: repeat.
- Layer 3: repeat.
- Top: noodles, remaining sauce, remaining mozzarella, all Parmesan.
Bake, rest, and slice
Bake covered on the middle rack for 45 minutes, uncover and bake ~15 minutes more until bubbling with golden spots; rest 15 minutes before slicing for clean squares.
Make ahead, freeze, reheat
Assemble up to 24 hours ahead, cover and refrigerate; let sit 20–30 minutes at room temp, then bake, adding 10–15 minutes to the covered time if very cold.
Freeze up to 3 months tightly wrapped in a freezer‑safe pan; bake from frozen keeping it covered longer before uncovering to brown.
Reheat slices covered in the microwave with a spoonful of water along the edge, or larger portions covered at 350°F for 25–35 minutes, uncovering briefly to re‑crisp the top.
What to serve with it
Pair with garlic bread or warm focaccia and a crisp Caesar or lemony arugula salad; sparkling water with citrus keeps the palate fresh.
FAQs
Can cottage cheese replace ricotta? Yes, expect a lighter, tangier filling; drain first to avoid excess moisture or blend part ricotta for creaminess.
How many layers are best? Three to four full layers for balanced texture and stability, starting with sauce and finishing with sauce and cheese.
Best pan material? Glass is great for tomato sauces and heat retention for serving; some metals can react with acidity.
Ricotta layer without eggs? Use béchamel, full‑fat yogurt, or a flax “egg,” adjusting thickness so it sets without weeping.
Is béchamel a good substitute? Yes—Italian‑style versions layer béchamel with rag and cheese for a silky, cohesive set.
Food safety timing? Cool and refrigerate within two hours and reheat leftovers to 165°F before serving.
