Beef Lasagna Recipe

prepare cheeses

In a medium bowl combine 2 cups ricotta, 1/2 cup grated Parmesan, 1 beaten egg, 2 tablespoons chopped parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until smooth and set aside.

preheat oven and prepare dish

Preheat oven to 375°F (190°C). Lightly brush or rub 1 tablespoon olive oil on the bottom and sides of a 9x13-inch baking dish to prevent sticking.

cook noodles (if regular)

If using regular lasagna noodles, bring a large pot of salted water to a boil and cook noodles according to package directions until al dente (usually 8–10 minutes). Drain and lay flat on a sheet of wax or parchment paper to prevent sticking. If using no-boil noodles, skip this step.

assemble lasagna

Spread about 1 cup of the meat sauce (see Meat sauce directions) evenly across the bottom of the prepared baking dish. Lay 3–4 lasagna noodles in a single layer over the sauce, slightly overlapping if needed. Spread about one-third of the ricotta mixture over the noodles in an even layer (about 3/4 cup). Sprinkle 1 cup shredded mozzarella over the ricotta. Repeat layering: sauce, noodles, ricotta mixture, mozzarella for a second layer. For the final layer, place remaining noodles, top with remaining meat sauce, then evenly sprinkle remaining mozzarella (about 1 cup) and the remaining 1/4 cup grated Parmesan. Smooth the top.

cover and bake

Cover the baking dish tightly with aluminum foil (spray or oil the underside of the foil lightly to prevent cheese sticking) and bake in preheated oven for 25 minutes. Remove foil and bake uncovered for an additional 15–20 minutes, until the cheese is bubbling and golden at the edges and internal temperature reaches 165°F (74°C).

rest and serve

Remove from oven and let the lasagna rest for 15 minutes to set (this makes slicing cleaner). Garnish with additional chopped parsley if desired, slice into 8–10 portions and serve.

heat pan and soften aromatics: In a large skillet or sauté pan, heat 1 tablespoon olive oil over medium heat until shimmering. Add the finely diced onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant, being careful not to brown the garlic.

brown the beef: Add 1.5 pounds ground beef to the pan. Break it up with a spoon and cook over medium-high heat until no pink remains and beef is nicely browned, about 6–8 minutes. Drain excess fat if there's more than a tablespoon; leave a little for flavor.

deglaze and combine: If using, pour in 1/4 cup red wine to deglaze the pan, scraping up browned bits with a wooden spoon; cook 1–2 minutes until wine reduces slightly. Stir in 2 tablespoons tomato paste and cook 1 minute to concentrate flavor.

add tomatoes and seasonings: Pour in 28 ounces crushed tomatoes and 1/4 cup broth if sauce seems very thick. Stir in 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring the sauce to a gentle simmer.

simmer to develop flavor: Reduce heat to low and simmer, uncovered or partially covered, for 20–30 minutes, stirring occasionally. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if tomatoes are too acidic. The finished sauce should be thick but spoonable — not watery.

finish sauce and reserve: Remove from heat. Reserve about 3 1/2 to 4 cups of meat sauce for assembling the lasagna (you will use roughly 1 cup for the bottom, 1 cup for the middle, and the remainder for the top). If sauce is too thin, simmer a few more minutes to thicken; if too thick, stir in up to another 2 tablespoons broth.