Classic Beef Lasagna Layers (Printable)
Hearty layers of beef ragù, creamy béchamel, and tender pasta baked to golden perfection.
# What goes in:
→ Marinara Sauce
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 4 cloves garlic, minced
04 - 2 cans (28 oz each) crushed tomatoes
05 - 2 tablespoons tomato paste
06 - 1 teaspoon sugar
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon red pepper flakes, optional
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Beef Filling
12 - 1 1/2 pounds ground beef (80/20 blend recommended)
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon ground nutmeg
→ Cheese Layer
16 - 15 oz ricotta cheese
17 - 1 large egg
18 - 1/2 cup grated Parmesan cheese
19 - 2 cups shredded mozzarella cheese, divided
→ Pasta
20 - 12 lasagna noodles (regular or oven-ready)
→ Assembly
21 - 1/4 cup chopped fresh parsley, optional for garnish
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, tomato paste, sugar, oregano, basil, red pepper flakes, salt, and black pepper. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
02 - In a large skillet over medium-high heat, brown ground beef with salt, black pepper, and nutmeg. Drain excess fat. Add 2 cups of prepared marinara sauce and simmer for 5 minutes. Remove from heat and set aside.
03 - Combine ricotta cheese, egg, and grated Parmesan in a bowl. Mix until smooth and well incorporated.
04 - If using regular noodles, cook in a large pot of salted boiling water according to package instructions. Drain and lay flat on a clean towel to prevent sticking.
05 - Preheat oven to 375°F. Spread 1 cup marinara sauce on the bottom of a 9x13-inch baking dish. Layer 4 lasagna noodles over sauce. Spread half the ricotta mixture over noodles, then half the beef filling. Sprinkle with 2/3 cup mozzarella cheese. Repeat layering: noodles, remaining ricotta, remaining beef, 2/3 cup mozzarella. Finish with final noodles, remaining marinara sauce, and remaining mozzarella.
06 - Cover dish with foil tented to avoid touching cheese. Bake for 25 minutes. Remove foil and bake an additional 20 minutes until bubbly and golden. Let rest for 15 minutes before slicing. Garnish with parsley if desired.
# Expert Advice:
01 -
- The beef ragù simmers long enough to taste like Sunday dinner, not a weeknight shortcut.
- Layering becomes meditative once you understand the rhythm, and watching it bubble in the oven feels like pure kitchen magic.
02 -
- If your sauce breaks or looks curdled, it's usually too acidic; stir in a pinch of sugar and a splash of cream to balance it back out.
- The resting time after baking is not optional—it's when the lasagna sets into proper layers instead of falling apart on the plate.
03 -
- Tent the foil so it doesn't touch the top cheese layer, or it will steam instead of brown and will stick when you remove it.
- If the edges brown too quickly, lower the oven temperature slightly and bake a few minutes longer; lasagna should finish gently, not char.