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Tall slice of classic beef lasagna lifted from the pan with long strings of melted cheese

Classic Beef Lasagna

A classic, crowd-pleasing beef lasagna with a simmered meat sauce, creamy ricotta and a golden, bubbling mozzarella top.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting 25 minutes
Total Time 2 hours 25 minutes
Servings: 10 slices
Course: Dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Meat sauce
  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1 1/2 lb lean ground beef 85-90% lean
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 tsp dried Italian seasoning
  • 1 tsp sugar optional, balances acidity
  • 1/4 cup fresh basil chopped
Ricotta filling
  • 15 oz whole-milk ricotta
  • 1 large egg
  • 1/2 cup grated Parmesan
  • 2 tbsp fresh parsley chopped
  • 1/4 tsp salt
Assembly
  • 12 lasagna noodles regular, boiled 2 minutes short of package time
  • 4 cups shredded mozzarella about 1 lb
  • 1/2 cup grated Parmesan for the top

Method
 

  1. Heat the olive oil in a large pot over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and cook 30 seconds.
  2. Add the ground beef, salt and pepper. Cook, breaking it up, until browned, about 8 minutes. Drain excess fat if needed.
  3. Stir in the tomato paste for 1 minute, then add the crushed tomatoes, tomato sauce, Italian seasoning and sugar. Simmer uncovered for 20 to 30 minutes, stirring now and then, until thickened. Stir in the basil.
  4. Meanwhile, cook the noodles in salted water 2 minutes less than the package says. Drain, rinse briefly with cool water and lay flat on an oiled sheet so they don't stick.
  5. Mix the ricotta, egg, Parmesan, parsley and salt in a bowl. Heat the oven to 375°F (190°C).
  6. Spread 1 cup of meat sauce over the bottom of a 9x13-inch baking dish. Add 4 noodles, one third of the ricotta, 1 cup of mozzarella and about 1 1/2 cups of sauce. Repeat twice more.
  7. Finish with the remaining sauce, the last 1 cup of mozzarella and the 1/2 cup Parmesan.
  8. Cover with foil (tent it or grease the underside so it doesn't stick to the cheese) and bake 25 minutes. Uncover and bake another 20 to 25 minutes, until bubbling at the edges and golden on top.
  9. Rest for 20 to 30 minutes before slicing. This is what keeps the layers tall and neat.

Notes

Leftovers keep 4 days in the fridge. Reheat individual slices covered at 350°F for 15 to 20 minutes, or in the microwave with a splash of water.