Classic Beef Lasagna with Ricotta

There's something about the smell of beef browning in olive oil that stops everything else in your kitchen—it happened to me on a Tuesday night when my neighbor knocked on the door asking what smelled so good. That's when lasagna became less about following a recipe and more about creating something that fills a house with warmth and brings people together. This version has been refined through countless family dinners, late-night cravings, and the occasional cooking disaster that taught me exactly why each layer matters.

I made this for my sister's first night in her new apartment, and we sat on cardboard boxes eating it straight from the baking dish with terrible forks we found in a drawer. She said it tasted like someone was taking care of her, and honestly, that's what lasagna should do—it should feel like a hug on a plate.

Ingredients

• Olive oil: Good quality oil makes a real difference in the meat sauce base—don't skimp here because this is where your flavors start building.
• Onion and garlic: These are your flavor foundation, and taking time to cook the onion until it's truly soft (not rushed) sets the whole tone.
• Ground beef: A mix of 80/20 beef works best—lean enough to not be greasy, but fatty enough to stay tender and flavorful.
• Dried oregano and basil: These herbs are what make this taste unmistakably Italian, so don't replace them with fresh during simmering or they'll fade away.
• Tomato paste: Just two tablespoons concentrated in hot oil develops incredible depth—this small step changed everything for me.
• Crushed tomatoes and tomato sauce: The combination of both gives you texture and body that one alone can't achieve.
• Ricotta cheese: Whole-milk ricotta is essential because part-skim versions can turn grainy when baked.
• Fresh parsley: Even though we use dried oregano and basil, fresh parsley in the ricotta mixture adds brightness that cuts through the richness.
• Mozzarella cheese: Low-moisture mozzarella browns beautifully on top and doesn't release a lake of water into your lasagna.
• Lasagna noodles: Regular noodles give more control over texture, but no-boil noodles work perfectly fine if you're short on time.

Instructions

Build your flavor base:

Heat olive oil in a large skillet over medium heat, then add your chopped onion and cook it slowly until it's soft and translucent—this takes about 3-4 minutes and is worth not rushing. Add garlic and let it wake up in the oil for just a minute before the next step.

Brown the meat properly:

Add ground beef with salt, pepper, oregano, basil, and red pepper flakes if you like heat, then break it up as it cooks until no pink remains. If there's a pool of fat once it's done, pour some off—you want richness, not greasiness.

Deepen the sauce:

Stir in tomato paste and let it cook in the hot pan for about a minute to caramelize slightly before adding your tomatoes. This single minute transforms the paste from raw-tasting to deeply savory.

Let it simmer:

Add crushed tomatoes, tomato sauce, and a teaspoon of sugar (which balances acidity naturally), then simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. You'll notice the bubbles getting smaller and the color deepening—that's when you know it's ready.

Prepare the ricotta layer:

In a separate bowl, combine ricotta, egg, Parmesan, fresh parsley, salt, and pepper, mixing just until smooth and combined. The egg is your binder, so don't skip it.

Cook your noodles:

If using regular noodles, cook them according to package instructions until just barely al dente (they'll continue cooking in the oven), then drain and lay them flat so they don't stick together. No-boil noodles skip this step entirely.

Layer with intention:

Spread a cup of meat sauce on the bottom of your 9x13-inch baking dish, then place 4 noodles over it slightly overlapping, then spread one-third of ricotta mixture, sprinkle a cup of mozzarella, then about 1.5 cups meat sauce. Repeat this pattern two more times, ending with noodles and remaining sauce on top, finished with mozzarella and Parmesan.

Bake covered then open:

Cover with foil (spray the underside with oil so cheese doesn't stick), bake at 375°F for 25 minutes, then remove foil and bake another 20-25 minutes until the top is golden and bubbling at the edges. This two-stage bake keeps the inside creamy while the top gets those beautiful brown spots.

Rest before cutting:

Let it sit for 15 minutes after coming out of the oven—this isn't about patience, it's about structure. The layers set slightly so when you cut it, you get clean pieces instead of a lasagna avalanche.

Save

I once made this for a dinner party where I'd just learned I could make pasta, and someone went back for thirds while telling me stories about their grandmother's kitchen. That's when I understood that lasagna isn't really about the noodles or cheese—it's about taking time with something and having it matter to people.

Making It Your Own

This recipe is a solid foundation, but your kitchen probably has different things you love. Adding half a pound of Italian sausage browned with the beef deepens everything, or if you want vegetables layered in, sautéed spinach or roasted zucchini works beautifully—just squeeze out any excess moisture first so you don't end up with a watery lasagna.

Timing and Planning

The whole process from start to serving takes about two hours, but most of that is oven time where you can do something else. You can actually assemble this the day before and bake it the next day—just add 10 minutes to the cooking time since it'll come straight from the fridge.

Serving and Pairing

This is the kind of food that wants company—it's never quite as good alone as it is at a table with people. A simple green salad with lemon dressing cuts through the richness, crusty bread soaks up sauce perfectly, and a medium-bodied red wine like Chianti or Sangiovese tastes like it was made for this dish.

• Let the lasagna rest for those 15 minutes even if you're hungry—it'll slice cleanly instead of falling apart on the plate.
• Leftovers reheat beautifully in a 350°F oven covered with foil for about 20 minutes, or even better as a quick grab-and-heat in the microwave.
• This recipe doubles easily if you need to feed more people—just use a larger baking dish or make two lasagnas.

Save

This lasagna has become the recipe I make when someone needs feeding, when there's something to celebrate, or just when I want my kitchen to smell like love. It's honest food that takes care of people.

Recipe FAQs

→ Can I use no-boil noodles?

Yes, no-boil noodles can be used directly in the dish without pre-cooking.

→ What can replace ricotta?

Cottage cheese is a suitable substitute for ricotta in this dish.

→ How to prevent foil sticking?

Spray the underside of the foil with oil to prevent sticking to the cheese.

→ Can I add vegetables?

Sautéed spinach or roasted vegetables can be added for extra flavor and nutrition.

→ How long should it rest?

Allow it to rest for 15 minutes after baking to ensure clean slices.

→ Can I freeze leftovers?

Yes, leftovers freeze well in an airtight container for up to three months.