How do you make beef lasagna at home?

To make beef lasagna at home, start by browning 1 lb ground beef with onion and garlic in a skillet until cooked. Add tomato paste, canned tomatoes, Italian seasoning, salt, and pepper; simmer for 20 minutes to create a rich meat sauce. Cook lasagna noodles until al dente, or use no-boil sheets. Mix ricotta cheese with egg, parsley, and parmesan for the filling. Layer in a 9x13 baking dish: meat sauce, noodles, ricotta mixture, mozzarella cheese—repeat 3 times, topping with extra cheese. Cover with foil and bake at 375°F for 25 minutes, then uncover and bake 25 more minutes until bubbly and golden. Let rest 15 minutes before slicing. Total time: about 1.5 hours. Serves 8-10. This classic recipe delivers layers of flavor without hassle.

What is the best ground beef for lasagna?

Opt for 80/20 ground beef (80% lean, 20% fat) for lasagna—it's juicy and flavorful without excess grease. The fat carries the seasonings and keeps the meat tender during baking. Drain off any extra fat after browning to avoid a soggy dish. If you prefer leaner, use 85/15, but add a tablespoon of olive oil. Avoid extra-lean (90/10 or higher) as it dries out. Brown 1 lb with diced onion, garlic, and a pinch of salt first. Mix in crushed tomatoes, herbs like oregano and basil, and simmer. This base makes 4-5 cups of sauce, perfect for layering with noodles, ricotta, and mozzarella. Pro tip: taste and adjust seasoning before assembling.

How long do you bake beef lasagna?

Bake beef lasagna covered with foil at 375°F for 25-30 minutes to heat through without drying the top. Remove foil and bake another 20-25 minutes until the cheese is melted, bubbly, and lightly browned. Total bake time: 45-55 minutes. Check doneness by inserting a knife—it should slide easily through all layers, and internal temp reaches 165°F. Factors like dish size or if it's cold from fridge add 10-15 minutes. Rest 10-15 minutes post-bake for clean slices. For make-ahead, assemble and refrigerate up to 24 hours, then add 10 minutes to initial bake. This ensures gooey cheese and set layers every time.

Can you make beef lasagna ahead of time?

Yes, assemble beef lasagna up to 24 hours ahead: prepare meat sauce, ricotta mix, and layer as usual, but don't bake. Cover tightly with plastic wrap and foil; refrigerate. Bake straight from fridge at 375°F, adding 10-15 extra minutes (foil on first 30-40 minutes). For longer storage, freeze unbaked lasagna in a foil pan for up to 3 months—thaw overnight in fridge before baking. Baked lasagna reheats well covered at 350°F for 25-30 minutes. Portion leftovers into airtight containers; fridge up to 4 days or freeze slices up to 2 months. Reheat individual pieces in microwave (2-3 minutes) or oven. Great for meal prep or crowds.

How do you layer beef lasagna correctly?

Layer beef lasagna in this order for best results: Start with 1 cup meat sauce on the bottom of a greased 9x13 dish to prevent sticking. Add 3-4 noodles, 1/3 ricotta mixture spread evenly, 1/3 remaining meat sauce, and 1 cup shredded mozzarella. Repeat layers twice more, ending with noodles, sauce, and a generous cheese topping. Use 12 noodles total for even coverage. Press down gently between layers for compact slices. No-boil noodles work if fully sauced. Bake as directed. This method balances moisture and structure, avoiding dry spots or soupy middles. Total layers: 4 pasta, 3 fillings. Serves perfectly hot with garlic bread and salad.

Beef Lasagna Recipe: Quick And Easy Family Favorite

Name: Beef Lasagna Recipe
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: – 1 lb ground beef (80/20 lean to fat) – Provides juicy protein base and rich flavor for the meat sauce.; – 1 medium onion, diced – Adds sweetness and aroma when browned with beef.; – 3 cloves garlic, minced – Infuses savory depth to the sauce.; – 2 tablespoons tomato paste – Thickens and intensifies tomato flavor.; – 28 oz canned crushed tomatoes – Forms the hearty sauce body.; – 1 tablespoon Italian seasoning – Blends oregano, basil, and herbs for classic lasagna taste.; – Salt and pepper to taste – Seasons layers perfectly.; – 12 lasagna noodles (al dente or no-boil) – Creates sturdy pasta layers.; – 15 oz ricotta cheese – Offers creamy filling that binds everything.; – 1 egg – Helps ricotta hold together during baking.; – 1/4 cup fresh parsley, chopped – Adds fresh, bright notes.; – 1/2 cup grated Parmesan cheese – Brings sharp, nutty topping.; – 4 cups shredded mozzarella cheese – Melts into gooey, stretchy perfection.

Ingredients

– 1 lb ground beef (80/20 lean to fat) – Provides juicy protein base and rich flavor for the meat sauce.

– 1 medium onion, diced – Adds sweetness and aroma when browned with beef.

– 3 cloves garlic, minced – Infuses savory depth to the sauce.

– 2 tablespoons tomato paste – Thickens and intensifies tomato flavor.

– 28 oz canned crushed tomatoes – Forms the hearty sauce body.

– 1 tablespoon Italian seasoning – Blends oregano, basil, and herbs for classic lasagna taste.

– Salt and pepper to taste – Seasons layers perfectly.

– 12 lasagna noodles (al dente or no-boil) – Creates sturdy pasta layers.

– 15 oz ricotta cheese – Offers creamy filling that binds everything.

– 1 egg – Helps ricotta hold together during baking.

– 1/4 cup fresh parsley, chopped – Adds fresh, bright notes.

– 1/2 cup grated Parmesan cheese – Brings sharp, nutty topping.

– 4 cups shredded mozzarella cheese – Melts into gooey, stretchy perfection.

Cook Mode Prevent your screen from going dark

Instructions

1-First Step: Preheat your oven to 375°F and grease a 9×13 baking dish. Brown 1 lb 80/20 ground beef in a large skillet over medium heat with diced onion and minced garlic until cooked through, about 8-10 minutes. Drain excess fat for a less greasy lasagna recipe.

2-Second Step: Stir in 2 tablespoons tomato paste, cooking for 2 minutes to deepen flavor. Add 28 oz crushed tomatoes, 1 tablespoon Italian seasoning, salt, and pepper. Simmer the meat sauce for 20 minutes, stirring occasionally. This builds the heart of your easy beef lasagna recipe.

3-Third Step: Cook lasagna noodles according to package until al dente (about 8-10 minutes) if not using no-boil; drain and rinse with cold water. For no-boil, ensure plenty of sauce. In a bowl, mix 15 oz ricotta, 1 egg, chopped parsley, and 1/2 cup Parmesan until smooth this creamy layer sets your homemade lasagna apart.

4-Fourth Step: Spread 1 cup meat sauce on the bottom of the dish to prevent sticking. Layer 3-4 noodles, 1/3 ricotta mixture, 1/3 remaining sauce, and 1 cup mozzarella. Repeat twice more, ending with noodles, sauce, and extra cheese for a cheesy top.

5-Fifth Step: Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake another 25 minutes until bubbly and golden. Internal temperature should reach 165°F. Let rest 15 minutes for clean slices this quick lasagna recipe serves 8-10 perfectly.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🍝 Use no-boil noodles to cut prep time, but ensure they’re fully covered with sauce to prevent drying out during baking.
🧀 For extra creaminess, mix a bit of the meat sauce into the ricotta filling to tie the layers together seamlessly.
🔥 Let the lasagna rest after baking to set the layers, making it easier to serve neat slices without falling apart.

Author: Brandi Oshea
Prep Time: 20 minutes
Rest Time: 15 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian
Diet: Omnivore

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 10 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 95 mg