Classic Beef Lasagna with Ricotta and Mozzarella
Dive into layers of comfort with this Classic Beef Lasagna with Ricotta and Mozzarella A timeless Italian favorite made with rich, savory beef sauce, creamy ricotta, and gooey melted mozzarella baked to golden perfection. Each bite is hearty, cheesy, and packed with flavor—perfect for family dinners, meal prep, or special gatherings.
Ingredients
- For the Meat Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 750 g (1.6 lb) ground beef
- 1 can (800 g / 28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red chili flakes (optional)
- 1 tsp sugar (to balance acidity)
- Salt and black pepper, to taste
- ½ cup beef broth or red wine
- For the Ricotta Filling:
- 2 cups ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- For the Lasagna Assembly:
- 12 lasagna noodles (regular or no-boil)
- 3 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese (extra for topping)
Instructions
- Step 1: Prepare the Meat Sauce: Heat olive oil in a large skillet or saucepan over medium heat. Add onions and sauté until softened (about 5 minutes). Stir in garlic and cook for 1 minute until fragrant. Add ground beef and cook until browned, breaking it up with a spoon. Stir in tomato paste, crushed tomatoes, oregano, basil, chili flakes, sugar, and broth/wine. Season with salt and pepper. Reduce heat and simmer uncovered for 20–25 minutes until thickened.
- Step 2: Prepare the Ricotta Filling: In a bowl, combine ricotta cheese, egg, Parmesan, parsley, salt, and pepper. Mix well until smooth.
- Step 3: Cook the Noodles: If using regular lasagna noodles, cook them in salted boiling water until al dente. Drain and set aside. (Skip this step if using no-boil noodles.)
- Step 4: Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Add a layer of noodles on top. Spread ricotta mixture evenly over noodles. Sprinkle with mozzarella and Parmesan. Add another layer of meat sauce. Repeat layering (noodles → ricotta → mozzarella → sauce) until all ingredients are used, finishing with sauce and cheese on top.
- Step 5: Bake: Cover with foil (sprayed lightly with oil so cheese doesn’t stick). Bake for 25 minutes, then remove foil and bake another 20 minutes until cheese is golden and bubbly. Let lasagna rest for at least 10 minutes before slicing.