Print

Classic Beef Lasagna Recipe 5 Easy Steps for Creamy Ricotta Comfort

classic beef lasagna - featured image
Print Recipe

A comforting classic beef lasagna with creamy ricotta that balances rich beef and tangy tomato sauce, perfect for quick weeknight dinners or feeding a crowd.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 preferred)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz/800g) crushed tomatoes (San Marzano if available)
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 15 oz (425g) whole-milk ricotta cheese
  • 1 large egg, beaten
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped (or 1 tsp dried)
  • Salt and pepper, to taste
  • 9 lasagna noodles (no-boil or traditional, cooked according to package)
  • 3 cups (300g) shredded mozzarella cheese
  • Extra Parmesan for topping (about 1/4 cup or 20g)

Instructions

  1. Prepare the Beef Sauce (about 20 minutes): Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant. Add ground beef, breaking it up, and cook until browned and no pink remains, about 7-8 minutes. Drain excess fat if needed. Stir in tomato paste, crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Simmer gently for 10 minutes, stirring occasionally. Add a splash…
  2. Mix the Ricotta Layer (5 minutes): In a medium bowl, combine ricotta cheese, beaten egg, Parmesan, parsley, salt, and pepper. Stir until smooth and creamy.
  3. Cook the Lasagna Noodles (if using traditional): Bring a large pot of salted water to a boil. Cook noodles according to package instructions until al dente (8-10 minutes). Drain and lay flat on a clean kitchen towel to prevent sticking.
  4. Assemble the Lasagna (10-15 minutes): Preheat oven to 375°F (190°C). Spread a thin layer of beef sauce on the bottom of a 9×13 inch baking dish. Lay down 3 noodles side by side. Spread one-third of the ricotta mixture evenly over noodles, then sprinkle 1 cup shredded mozzarella. Spoon one-third of beef sauce over cheese. Repeat layers twice more (noodles, ricotta, mozzarella, beef sauce). Finish with a generous sprinkle of mozzarella and Parmesan on top.
  5. Bake and Rest (45 minutes plus resting): Cover dish loosely with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until cheese is golden and bubbly. Let lasagna rest at least 15 minutes before slicing.

Notes

Use no-boil noodles to save time but ensure sauce is saucier for proper softening. Tent foil over lasagna if cheese browns too quickly. Let lasagna rest after baking to set layers for easier slicing. For dairy-free or gluten-free versions, substitute ricotta and noodles accordingly. Heavy-bottomed skillet recommended for even browning of beef.

Nutrition

Keywords: beef lasagna, classic lasagna, creamy ricotta, easy lasagna recipe, comfort food, Italian dinner, weeknight meal

Find it online: https://yumnode.com/classic-beef-lasagna-recipe-5-easy-steps-for-creamy-ricotta-comfort/