Classic Beef Lasagna – Tasty Flavour

This Classic Beef Lasagna is the ultimate Italian comfort food. It features layers of tender lasagna noodles, a rich and savory meat sauce infused with garlic and herbs, a creamy three-cheese ricotta filling, and heaps of bubbling, golden mozzarella.

Ingredients

For the Meat Sauce:

1 lb ground beef (or a 50/50 blend of ground beef and Italian sausage)
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes or tomato puree
1 can (15 oz) tomato sauce
2 tbsp tomato paste
1 tbsp Italian seasoning
1 tsp dried basil
1 tbsp sugar (optional, to cut the acidity of the tomatoes)
Salt and black pepper to taste

For the Cheese Filling:

15 oz container whole-milk ricotta cheese
2 cups shredded mozzarella cheese, divided (save 1 cup for the top layer)
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
2 tbsp fresh parsley, chopped
1/2 tsp salt

For the Assembly:

9 lasagna noodles (regular or oven-ready/no-boil)
2 cups shredded mozzarella cheese (for the top)
1/2 cup grated Parmesan cheese (for the top)

Step-by-Step Instructions

1. Make the Rich Meat Sauce

In a large skillet or Dutch oven over medium-high heat, cook the ground beef and diced onion until the meat is fully browned and the onions are tender (about 6–8 minutes). Drain any excess grease.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, dried basil, sugar, salt, and pepper.
Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it simmer for 15 to 20 minutes to build deep flavor.

2. Cook the Noodles and Mix the Cheese

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
If using regular lasagna noodles, cook them in a large pot of boiling salted water according to package instructions until al dente. Drain and rinse with cool water to stop the cooking process (skip this step if using no-boil noodles).
In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, beaten egg, parsley, and salt. Stir until smooth and well blended.

3. Layer the Lasagna

First Layer: Spread about 1 cup of the meat sauce evenly across the bottom of your prepared 9×13-inch baking dish.
Noodles: Arrange 3 lasagna noodles side-by-side lengthwise over the sauce.
Cheese: Spread one-third of the ricotta cheese mixture evenly over the noodles, then spoon about 1 cup of meat sauce over the cheese.
Repeat: Add another layer of 3 noodles, another third of the ricotta mixture, and another cup of meat sauce.
Top Layer: Place the final 3 noodles on top. Spread the remaining meat sauce over the noodles, ensuring they are completely covered so they don’t dry out in the oven. Generously sprinkle the remaining 2 cups of mozzarella cheese and 1/2 cup of Parmesan cheese over the top.

4. Bake to Golden Perfection

Cover the baking dish tightly with aluminum foil (spray the underside of the foil with non-stick spray so the cheese doesn’t stick to it).
Bake at 375°F for 25 minutes covered.
Remove the foil and bake uncovered for an additional 15 to 20 minutes, or until the cheese is completely melted, bubbly, and lightly golden brown on top. (Optional: Broil for the last 2 minutes for an extra-bubbly, golden crust).

5. Rest and Serve

Crucial Step: Let the lasagna rest uncovered at room temperature for 15 to 20 minutes before slicing. This allows the layers to set so your slices hold their shape when served.
Garnish with a little fresh chopped parsley and serve warm!

Chef’s Tips

Make Ahead: Lasagna tastes even better the next day! You can assemble the entire casserole up to 24 hours in advance, cover, and store it in the refrigerator. Just add 10 to 15 minutes to the covered baking time if baking straight from cold.
No-Boil Shortcut: Using oven-ready (no-boil) noodles saves time, but make sure your meat sauce is a little extra juicy so the dry noodles have enough liquid to absorb while baking.