Classic Beef Lasagna

Name: Classic Beef Lasagna
Prep time: 35 min
Cook time: 1 h 55 min
Total time: 2 h 30 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 2 tbsp (30 ml) extra-virgin olive oil; 1 large (about 1½ cups chopped) (250 g) yellow onion, peeled and finely chopped; 4 cloves (12 g) garlic cloves, minced; 1½ lb (680 g) ground beef, 80% lean, cold, from the fridge; 2 tbsp (32 g) tomato paste; ½ cup (120 ml) dry red wine, or use beef broth (optional); 4 cups (about 32 oz: one 24-oz jar plus 1 cup from a second jar) (960 ml) good-quality marinara sauce; 1 tsp (1 g) dried oregano; 1 tsp (1 g) dried basil; ¾ tsp (4 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; 24 oz (about 3 cups) (680 g) whole-milk ricotta, drained of any liquid on top; 2 large (100 g) large eggs, lightly beaten; 1 cup (100 g) Parmigiano-Reggiano, finely grated, divided: ½ cup (50 g) for the filling, ½ cup (50 g) for the top; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 12 noodles (about 12 oz) (340 g) dry lasagna noodles, standard (not no-boil); 1 tbsp (18 g) kosher salt, for the noodle water; 16 oz (about 4 cups) (454 g) low-moisture whole-milk mozzarella, coarsely shredded, divided into 4 equal portions of about 1 cup (113 g)

From the MyKitchenBank Kitchen

A big, bubbling 9×13-inch Italian-American lasagna with a rich beef and marinara meat sauce, creamy parmesan-ricotta filling and plenty of melted mozzarella. Make it for Sunday dinner or a crowd, and it slices cleanly after a short rest.

Prep: 35 min
Cook: 1 hr 55 min
Wait: 20 min
Total: 2 hr 50 min
Makes: 1 lasagna (12 squares), baked in a 9×13-inch pan

Jump to recipe ♡ Save

Ingredients

12 servings

For the meat sauce
2 tbsp (30 ml) extra-virgin olive oil
1 large (about 1½ cups chopped) (250 g) yellow onion, peeled and finely chopped
4 cloves (12 g) garlic cloves, minced
1½ lb (680 g) ground beef, 80% lean, cold, from the fridge
2 tbsp (32 g) tomato paste
½ cup (120 ml) dry red wine, or use beef broth (optional)
4 cups (about 32 oz: one 24-oz jar plus 1 cup from a second jar) (960 ml) good-quality marinara sauce
1 tsp (1 g) dried oregano
1 tsp (1 g) dried basil
¾ tsp (4 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
For the cheese filling
24 oz (about 3 cups) (680 g) whole-milk ricotta, drained of any liquid on top
2 large (100 g) large eggs, lightly beaten
1 cup (100 g) Parmigiano-Reggiano, finely grated, divided: ½ cup (50 g) for the filling, ½ cup (50 g) for the top
¼ cup (15 g) fresh flat-leaf parsley, finely chopped
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
For assembly
12 noodles (about 12 oz) (340 g) dry lasagna noodles, standard (not no-boil)
1 tbsp (18 g) kosher salt, for the noodle water
16 oz (about 4 cups) (454 g) low-moisture whole-milk mozzarella, coarsely shredded, divided into 4 equal portions of about 1 cup (113 g)

Equipment (7)

9×13-inch (23×33 cm) baking dish, at least 2½ inches (6 cm) deep
Large Dutch oven or deep skillet (5–6 quart / 5–6 L)
Large pot (6–8 quart / 6–8 L) for the noodles
Large bowl for the ricotta filling
Aluminum foil and nonstick cooking spray
Rimmed baking sheet, to catch drips
Instant-read thermometer

Steps

Before you start

Shred the mozzarella from a block yourself if you can. Block low-moisture mozzarella melts better and is less watery than fresh or pre-shredded cheese.
Use whole-milk ricotta. Part-skim or watery ricotta makes a loose, grainy filling. If your ricotta looks wet, drain it in a fine sieve for 15 minutes.
Give yourself about 2 hours 50 minutes in total, including the 20-minute rest after baking. The rest is what lets the layers set so you can cut neat squares.
Measure the marinara: you need 4 cups (960 ml), which is one 24-oz jar plus about 1 cup from a second jar. Save the leftover sauce for another use.
Set a rack in the center of the oven. Place a rimmed baking sheet on the rack below to catch any bubbling sauce.

1
Prep the ingredients
- Finely chop the onion, mince the garlic, chop the parsley and grate the Parmigiano.
- Shred the mozzarella and divide it into 4 equal piles of about 1 cup (113 g) each.
- Lightly spray the 9×13-inch baking dish with nonstick spray.
- Fill the large pot with about 4 quarts (4 L) of water and leave it ready to heat later (step 4).
+ Show details− Hide details
Ready when: Everything is chopped, grated and portioned within reach of the stove.
Tip: Chop the onion finely so it melts into the sauce rather than showing up as chunks between the layers.
2
Brown the beef
- Heat the olive oil in the Dutch oven over medium-high heat until it shimmers, about 1 minute.
- Add the onion and cook, stirring, for 4 minutes until soft and translucent.
- Add the ground beef, ¾ teaspoon salt and the pepper.
- Break the meat into small crumbles with a wooden spoon and cook for 8–10 minutes.
- Add the garlic and tomato paste in the last minute and stir constantly.
+ Show details− Hide details
Ready when: The beef has no pink left, the liquid in the pan has mostly evaporated, and the tomato paste has darkened to brick red.
Tip: Tilt the pan and spoon off all but about 2 tablespoons of fat before adding the paste, or the sauce will be greasy.
3
Simmer the meat sauce
- Pour in the red wine (or broth), if using, and scrape up any browned bits from the bottom of the pot.
- Simmer for 2 minutes until the smell of alcohol fades.
- Stir in the 4 cups (960 ml) marinara, oregano and basil.
- Bring to a gentle bubble, reduce the heat to low and simmer, partly covered, for 25 minutes, stirring every 8–10 minutes.
- Taste and add salt if needed.
+ Show details− Hide details
Ready when: The sauce is thick enough that a spoon dragged across the bottom leaves a trail that closes slowly; it should measure about 6 cups.
Tip: A thick sauce matters. A thin sauce will leak out and make the layers slide when you cut.
4
Boil the noodles
- While the sauce simmers, bring the 4 quarts (4 L) of water to a rolling boil over high heat and add the 1 tablespoon of salt.
- Cook the noodles, stirring in the first minute so they don't stick, for 2 minutes less than the package says, usually 8–9 minutes.
- Drain and lay them flat in a single layer on a lightly oiled or wet baking sheet, or in a bowl of cool water.
+ Show details− Hide details
Ready when: Noodles are pliable but still slightly firm in the center; they will finish cooking in the oven.
Tip: Do not stack hot noodles on top of one another; they will glue together. Keep them separate or in cool water.
5
Mix the cheese filling
- In the large bowl, stir together the ricotta, beaten eggs, ½ cup (50 g) of the grated Parmigiano, chopped parsley, ½ teaspoon salt and ¼ teaspoon pepper until smooth and evenly mixed.
- Set aside.
+ Show details− Hide details
Ready when: The mixture is creamy and uniform with no streaks of egg.
Tip: Do not overmix; a quick stir is enough.
6
Heat oven and assembleOven 375°F / 190°C
- Heat the oven to 375°F (190°C).
- Spread 1 cup of meat sauce over the bottom of the dish.
- Lay 3 noodles lengthwise over the sauce, overlapping slightly.
- Dollop and spread one-third of the ricotta mixture (about 1 cup) over the noodles, sprinkle with 1 cup of mozzarella and spoon 1¼ cups of meat sauce over the top.
- Repeat for 2 more layers.
- Finish with the last 3 noodles, the remaining 1 cup of meat sauce, the last 1 cup of mozzarella and the remaining ½ cup (50 g) of Parmigiano.
+ Show details− Hide details
Ready when: The dish has 4 layers of noodles, with the top completely covered in sauce and cheese and no bare noodle edges showing.
Tip: Make sure sauce touches the noodle edges all the way to the walls of the dish, or the exposed edges will dry out and turn hard.
7
Bake coveredOven 375°F / 190°C
- Cover the dish tightly with foil that has been sprayed with nonstick spray on the underside.
- Set the dish on the center rack, with the baking sheet on the rack below to catch drips.
- Bake for 45 minutes at 375°F (190°C).
+ Show details− Hide details
Ready when: Sauce bubbles around the edges and you can see steam under the foil.
Tip: Greasing the foil prevents the cheese from sticking and peeling off when you remove it.
8
Uncover and brownOven 375°F / 190°C
- Carefully remove the foil, tilting it away from you to avoid steam.
- Bake uncovered for 20 minutes more at 375°F (190°C) until the cheese is melted and golden in spots.
- Check the center with an instant-read thermometer.
+ Show details− Hide details
Ready when: The top is bubbling and golden brown at the edges, and the center registers 165°F (74°C) on an instant-read thermometer.
Tip: If the top is not browned at 20 minutes, switch to the broiler for 1–2 minutes and watch it closely.
9
Rest, then slice
- Transfer the dish to a wire rack and let the lasagna rest, uncovered, for 20 minutes.
- Cut into 12 squares with a sharp knife, lifting each one out with a wide spatula.
- Serve hot.
+ Show details− Hide details
Ready when: The bubbling has stopped and the sauce is no longer running when you cut a corner square.
Tip: Skipping the rest is the most common reason lasagna slides apart into a puddle when cut.

Good to know

Tips

Season the sauce well. The noodles and ricotta are mild, so the sauce should taste slightly over-seasoned before assembling.
Always use a deep dish and a baking sheet underneath. Lasagna can bubble over.
For cleaner slices, let leftovers chill completely and cut cold, then reheat the squares.
Use full-fat dairy for the best texture; low-fat cheeses turn watery and rubbery.

Make ahead

Assemble the lasagna through step 6 up to 24 hours ahead, cover tightly and refrigerate. Bake it straight from the fridge, covered, for 55 minutes, then uncovered for 20 minutes, until the center reaches 165°F (74°C). The meat sauce alone can be made up to 3 days ahead.

Storage & reheating

Cool completely, then cover and refrigerate leftovers for up to 4 days. Freeze individual squares, wrapped tightly, for up to 3 months and thaw overnight in the fridge. Reheat squares covered in a 350°F (175°C) oven for 20–25 minutes until hot in the center (165°F / 74°C), or microwave a single piece on medium power for 2–3 minutes. Do not leave at room temperature more than 2 hours.

Substitutions

ground beef, 80% lean → half ground beef and half mild Italian sausage (casings removed). Adds more seasoning and a richer flavor. Cook through to 160°F (71°C) before adding to the sauce.
whole-milk ricotta → small-curd cottage cheese, drained and blended or well stirred. Slightly tangier and less rich, but works well in the filling.
dry red wine → beef broth. Use the same amount; simmer a bit longer to thicken.
dry lasagna noodles → no-boil lasagna noodles. Skip step 4. Add ½ cup (120 ml) extra water or marinara to the sauce, and bake covered for 5–10 minutes longer.