Classic Homemade Beef Lasagna with Ricotta and Mozzarella

Quick Recipe Version (TL;DR)

• Yield: 8 servings (9×13 inch pan)
• Prep Time: 30 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours 10 minutes

Quick Ingredients

• 12 dried lasagna noodles (about 12 oz), regular or no-boil
• 1 tbsp olive oil
• 1 lb (450 g) ground beef (85–90% lean)
• 1 medium yellow onion, finely diced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine or beef broth
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 tsp granulated sugar
• 2 tsp dried Italian seasoning (or 1 tsp dried oregano + 1 tsp dried basil)
• 1/2 tsp red pepper flakes (optional)
• 1 1/2 tsp fine sea salt, plus more for pasta water
• 1/2 tsp freshly ground black pepper
• 15 oz (425 g) whole-milk ricotta cheese
• 1 large egg
• 3/4 cup (70 g) grated Parmesan cheese, divided
• 2 tbsp chopped fresh parsley (or 2 tsp dried)
• 3 cups (340 g) shredded mozzarella cheese

Do This

• 1. Heat olive oil in a large skillet, sauté onion, carrot, and celery until soft, then brown the ground beef. Add garlic, tomato paste, wine/broth, crushed tomatoes, sugar, seasoning, salt, and pepper. Simmer 25–30 minutes.
• 2. In a bowl, mix ricotta, egg, 1/2 cup Parmesan, parsley, 1/4 tsp salt, and a pinch of pepper until smooth.
• 3. If using regular noodles, boil them in salted water until very al dente (about 2 minutes less than package directions). Drain and lay flat on a tray. Skip this step for no-boil noodles.
• 4. Preheat oven to 375°F (190°C). Spread 1 cup meat sauce in a 9×13 inch baking dish.
• 5. Layer: noodles, 1/3 of ricotta, 1 1/2 cups meat sauce, 1 cup mozzarella. Repeat for two more layers (3 total). Finish with sauce, mozzarella, and remaining Parmesan.
• 6. Cover with foil and bake 30 minutes, then uncover and bake 15–20 minutes more until bubbling and golden. Rest 15 minutes before slicing.

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Why You’ll Love This Recipe

• Classic, cozy lasagna with layers of rich beef sauce, creamy ricotta, and stretchy mozzarella.
• Made from simple, easy-to-find ingredients but tastes like it simmered all day.
• Perfect for feeding a crowd, bringing to potlucks, or stocking your freezer.
• Flexible recipe with notes for using regular or no-boil noodles and tasty variations.

Grocery List

• Produce: 1 yellow onion, 1 small carrot, 1 celery stalk, 4 garlic cloves, fresh parsley (optional), fresh basil for garnish (optional)
• Dairy: Whole-milk ricotta (15 oz), shredded mozzarella (3 cups), grated Parmesan (3/4 cup), 1 large egg
• Pantry: Olive oil, ground beef (1 lb), lasagna noodles (12), tomato paste, 1 can crushed tomatoes (28 oz), dry red wine or beef broth, granulated sugar, dried Italian seasoning (or dried oregano and basil), red pepper flakes, salt, black pepper

Full Ingredients

For the Meat Sauce

• 1 tbsp olive oil
• 1 lb (450 g) ground beef (85–90% lean)
• 1 medium yellow onion, finely diced
• 1 small carrot, finely diced (about 1/4 cup)
• 1 celery stalk, finely diced (about 1/4 cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine or beef broth
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 tsp granulated sugar
• 2 tsp dried Italian seasoning or 1 tsp dried oregano + 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional, for gentle heat)
• 1 1/4–1 1/2 tsp fine sea salt, to taste
• 1/2 tsp freshly ground black pepper

For the Ricotta Layer

• 15 oz (425 g) whole-milk ricotta cheese
• 1 large egg
• 1/2 cup (45 g) grated Parmesan cheese
• 2 tbsp finely chopped fresh parsley or 2 tsp dried parsley
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper

For Assembly

• 12 dried lasagna noodles (about 12 oz), regular or no-boil
• 2 1/2–3 cups (280–340 g) shredded mozzarella cheese (low-moisture, whole milk preferred)
• 1/4 cup (25 g) grated Parmesan cheese (for topping)

Optional Garnishes

• Fresh basil leaves, torn or chopped
• Extra grated Parmesan cheese
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep your ingredients and pan

Lightly grease a 9×13 inch (23×33 cm) baking dish and set it aside. Dice the onion, carrot, and celery as finely as you comfortably can so they almost melt into the sauce. Mince the garlic and chop the parsley if you are using fresh. Shred the mozzarella and grate the Parmesan if not already pre-shredded.

This small bit of prep makes the cooking process smooth and helps your lasagna layers come together quickly later on.

Step 2: Make the rich beef sauce

In a large, deep skillet or wide saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the vegetables are softened and just starting to turn golden at the edges.

Add the ground beef, breaking it up with a spoon. Cook for 6–8 minutes until no pink remains and the meat is lightly browned. Spoon off excess fat if there is a lot in the pan. Stir in the minced garlic and cook for 30–60 seconds until fragrant.

Add the tomato paste and cook, stirring constantly, for 1–2 minutes to deepen its flavor. Pour in the red wine (or beef broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.

Stir in the crushed tomatoes, sugar, Italian seasoning, red pepper flakes (if using), 1 1/4 tsp salt, and the black pepper. Bring to a gentle simmer, then reduce the heat to low. Partially cover and simmer for 20–30 minutes, stirring occasionally, until thickened and rich. Taste and adjust seasoning with a bit more salt if needed. The sauce should be fairly thick, not watery.

Step 3: Mix the creamy ricotta layer

While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine the ricotta, egg, 1/2 cup grated Parmesan, parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Stir until everything is evenly combined and smooth.

If your ricotta seems very watery, you can drain it briefly in a fine-mesh sieve or cheesecloth before mixing. A thicker ricotta layer helps your lasagna slice neatly instead of sliding apart.

Step 4: Cook the noodles (if not using no-boil)

If you are using regular dried lasagna noodles, bring a large pot of well-salted water to a boil. Add the noodles and cook until they are very al dente, about 2 minutes less than the package directions. They will soften further in the oven, so keep them slightly underdone.

Drain the noodles and rinse briefly under cool water to stop the cooking and prevent sticking. Lay them flat on a clean kitchen towel or a lightly oiled baking sheet. If you are using no-boil noodles, you can skip this step entirely.

Step 5: Preheat the oven and start layering

Preheat your oven to 375°F (190°C). Stir your meat sauce and check its consistency. It should be thick enough that you can drag a spoon across the bottom of the pan and see it for a second before the sauce fills in.

To assemble the lasagna, spread about 1 cup of meat sauce evenly over the bottom of the greased 9×13 inch baking dish. This prevents the noodles from sticking and gives you a flavorful base. Place a layer of noodles over the sauce (3–4 noodles, slightly overlapping, depending on size).

Spread one-third of the ricotta mixture over the noodles in small dollops, then gently spread it into an even layer. Spoon about 1 1/2 cups of meat sauce on top of the ricotta and spread it to the edges. Sprinkle about 1 cup of shredded mozzarella evenly over the sauce.

Step 6: Finish the layers and bake

Repeat the layering two more times: noodles, one-third of the ricotta, 1 1/2 cups meat sauce, and 1 cup mozzarella. You should have three complete layers. For the very top, finish with a final thin layer of sauce (using whatever remains), then sprinkle the remaining mozzarella (about 1/2–1 cup) and the remaining 1/4 cup Parmesan evenly over the surface.

Cover the dish tightly with aluminum foil, tenting it slightly so the foil does not touch the cheese. Bake, covered, at 375°F (190°C) for 30 minutes to let everything heat through and the noodles finish cooking.

After 30 minutes, carefully remove the foil and continue baking, uncovered, for 15–20 minutes, or until the top is bubbling and the cheese is melted and golden in spots. For a deeper golden top, you can broil for 1–2 minutes at the end, watching closely so it does not burn.

Step 7: Rest, garnish, and serve

Remove the lasagna from the oven and place it on a cooling rack or trivet. Let it rest for at least 15 minutes before cutting. This resting time is crucial: it allows the layers to set so you get neat, tall slices instead of a runny puddle.

Before serving, garnish with torn fresh basil or extra chopped parsley and a light sprinkle of Parmesan, if desired. Cut into 8 squares with a sharp knife. Use a spatula to lift out generous pieces, making sure to scoop all the way down to the bottom for those beautiful layers. Serve hot with a simple green salad and garlic bread, if you like.

Pro Tips

• Thicken the sauce: A slightly thick, hearty sauce is key to lasagna that holds its shape. If your sauce seems thin, simmer it uncovered a bit longer before assembling.
• Do not overcook the noodles: Keep them very al dente. They will absorb moisture from the sauce and continue cooking in the oven, so underdone is better than overdone.
• Let it rest: The 15-minute rest after baking is not optional if you want clean slices. Resting allows the cheese and sauce to firm up.
• Use whole-milk cheeses: Whole-milk ricotta and mozzarella melt creamier and give you a richer, more satisfying lasagna than part-skim versions.
• Make it ahead: Assemble the lasagna a day in advance and chill. Bake it straight from the fridge, adding 10–15 minutes to the covered baking time.

Variations

• Sausage and beef lasagna: Replace half the ground beef with Italian sausage (casings removed). Brown together for extra flavor and a slightly spicier, more complex sauce.
• Vegetable-packed version: Add 1–2 cups of finely chopped mushrooms, spinach, or zucchini to the sauce after browning the beef. Sauté until most of the moisture is gone before adding the tomatoes.
• Extra-cheesy three-cheese lasagna: Add 1/2 cup shredded provolone or fontina to the mozzarella, and stir 1/2 cup shredded mozzarella into the ricotta mixture for an even creamier middle layer.

Storage & Make-Ahead

To store leftovers, let the lasagna cool to room temperature, then cover the dish tightly or transfer slices to airtight containers. Refrigerate for up to 4 days. Reheat individual pieces in the microwave until hot, or warm larger portions in a 325°F (165°C) oven, covered with foil, for 20–25 minutes.

For longer storage, you can freeze baked lasagna slices tightly wrapped for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until piping hot. To make ahead unbaked, fully assemble the lasagna, cover tightly, and refrigerate for up to 24 hours or freeze for up to 2 months. If baking from chilled, add 10–15 minutes to the covered bake time. If baking from frozen, bake covered at 350°F (175°C) for about 60–75 minutes, then uncover for the last 15–20 minutes until hot and bubbly.

Nutrition (per serving)

Approximate values for 1 of 8 servings (this will vary with specific brands and any variations): about 600–650 calories; 36–40 g protein; 40–45 g carbohydrates; 30–34 g fat; 15–18 g saturated fat; 3–4 g fiber; 8–10 g sugar; 900–1100 mg sodium. Consider using part-skim ricotta and mozzarella and leaner beef if you would like to reduce the fat content.