Classic Homemade Lasagna with Beef and Ricotta

Beef and ricotta lasagna is a generous make-ahead dinner with layers that hold together after a short rest. This version uses regular boiled noodles, a tomato-rich meat sauce and a ricotta filling bound with egg. The sauce stays loose enough to finish hydrating the noodles while the covered baking stage protects the cheese. A deep 9-by-13-inch dish is important for fitting the layers safely.

What makes this recipe work

Do not substitute oven-ready noodles without adjusting liquid and baking time; they absorb differently. Cook regular noodles slightly short of tender so they finish in the sauce. Taste the meat sauce before assembly because cheese contributes additional salt. Spread the ricotta in small spoonfuls, then gently join them instead of dragging and tearing the pasta. Keep foil loosely tented and oiled where it may touch cheese. A bubbling edge alone does not prove a cold center is ready: check the center with a thermometer, especially for a refrigerated assembled lasagna.

Planning your cooking

Yield: 8 servings. Allow approximately 30 minutes of preparation, 85 minutes of cooking, and 15 minutes of marinating, rising or resting. Several preparation steps can overlap with cooking; read the complete method before heating the pan. Follow the texture and temperature cues rather than the timer alone.

Vagner Carvalho

Classic Homemade Lasagna with Beef and Ricotta

Beef and ricotta lasagna is a generous make-ahead dinner with layers that hold together after a short rest. This version uses regular boiled noodles, a tomato-rich meat sauce and a ricotta filling bound with egg.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 25 minutes mins

Marinating, Rising or Resting 15 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Italian-American

Calories: 590

Ingredients Method Notes

Ingredients

  

• 12 dried lasagna noodles (about 250 g), regular boil-first type
• 1 tablespoon olive oil
• 1 medium onion (150 g), diced
• 450 g ground beef (1 pound), 85–90% lean
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 800 g crushed tomatoes (28 ounces)
• 240 ml water (1 cup)
• 1 teaspoon dried oregano
• 1 teaspoon fine salt, divided
• 1/2 teaspoon black pepper
• 425 g whole-milk ricotta (15 ounces)
• 1 large egg
• 40 g grated Parmesan (1/2 cup)
• 340 g low-moisture mozzarella (12 ounces), shredded
• 1/4 cup chopped fresh parsley

Method

 

1. Heat oven to 375°F (190°C). In a large saucepan heat oil over medium heat. Soften onion for 5 minutes; add beef and brown 7–8 minutes, breaking up the meat. Drain excess grease if needed. Add garlic and tomato paste and stir 1 minute.
2. Add tomatoes, water, oregano, 3/4 teaspoon salt and pepper. Simmer partly covered for 20 minutes, stirring occasionally, until thick but spreadable. Meanwhile boil noodles in a separate large pot of salted water 2 minutes less than package directions; drain and lay flat on an oiled tray.
3. Mix ricotta, egg, Parmesan, parsley and remaining 1/4 teaspoon salt. Reserve one-third of the mozzarella for the top. Spread about 3/4 cup meat sauce across the base of a 9-by-13-inch baking dish, at least 2 1/2 inches deep.
4. Layer four noodles, half the ricotta mixture, one-third of the remaining sauce and one-third of the mozzarella. Repeat with four noodles, remaining ricotta and another third each of sauce and mozzarella. Finish with four noodles, remaining sauce and reserved mozzarella. Distribute sauce to the edges so exposed pasta cannot dry out.
5. Cover with lightly oiled foil without pressing it into the cheese. Bake 35 minutes, uncover and bake 15–20 minutes more, until bubbling throughout, browned on top and 165°F (74°C) in the center. Place a tray below the dish if it is very full.
6. Rest on a heatproof surface for 15 minutes before slicing into eight portions. This lets the layers settle and makes cleaner slices. The total cooking allowance includes sauce preparation and baking; noodle boiling overlaps with the sauce simmer.

Notes

Nutrition is a rough estimate per serving of the stated batch, excluding suggested sides and optional toppings. Brands, discarded coating, retained oil and portions affect values. Times are planning estimates; use the doneness cues. Images are illustrative.

Questions and useful substitutions

Can I assemble ahead? Cover and refrigerate for up to 24 hours; bake from a cold dish only if the manufacturer allows it, and add time until the center reaches 165°F. Can I use cottage cheese? Small-curd cottage cheese can replace ricotta, but drain excess liquid first. Why is it watery? Thin sauce, wet cheese or skipping the resting time can all loosen the layers.

Storage and reheating

Refrigerate portions within 2 hours, using shallow containers, for 3–4 days. Reheat covered at 350°F (175°C) until 165°F (74°C) in the center. Freeze cooled individual portions for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.

Estimated nutrition per serving

Rough estimates for one of 8 equal portions. Suggested sides, optional toppings and additional seasoning are excluded. Actual values depend on brands, edible yield and portions; these are not laboratory measurements.

What to cook next

For a complementary side or another dinner idea, explore buttery garlic bread and Caesar salad. Browse the dinner collection for more ideas.