Classic Lasagna Casserole

Name: Classic Lasagna Casserole
Prep time: 30 min
Cook time: 1 h 27 min
Total time: 1 h 57 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) ground beef (80% lean), at room temperature for 15 minutes; 1 tbsp (15 ml) olive oil; 1 medium (about 1 cup) (150 g) yellow onion, finely chopped; 4 cloves (12 g) garlic cloves, minced; 2 tbsp (32 g) tomato paste; 24 oz jar (about 2¾ cups) (680 g) marinara sauce; 14 oz can (about 1¾ cups) (400 g) canned crushed tomatoes; 1 tsp (1 g) dried oregano; 1 tsp (1 g) dried basil; ½ tsp (1 g) red pepper flakes (optional); 1 tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 10 noodles (about 10 oz) (280 g) dry lasagna noodles; 1 tbsp (18 g) kosher salt for the pasta water; 15 oz (about 1¾ cups) (425 g) whole-milk ricotta, drained of any liquid on top; 1 large (50 g) large egg, lightly beaten; ½ cup (50 g) Parmesan cheese, finely grated; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, plus extra for garnish; ½ tsp (3 g) kosher salt; 16 oz (about 4 cups) (450 g) low-moisture whole-milk mozzarella, shredded; 1 tsp (5 ml) olive oil for greasing the foil

From the MyKitchenBank Kitchen

Three layers of tender noodles, a rich beef and marinara sauce, creamy seasoned ricotta and plenty of melted mozzarella, baked in a 9×13-inch dish. It's the full lasagna experience, and it cuts into tidy squares when you let it rest.

Prep: 30 min
Cook: 1 hr 27 min
Wait: 20 min
Total: 2 hr 17 min
Makes: 1 (9×13-inch) casserole, 8 generous servings

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Ingredients

8 servings

For the meat sauce
1 lb (450 g) ground beef (80% lean), at room temperature for 15 minutes
1 tbsp (15 ml) olive oil
1 medium (about 1 cup) (150 g) yellow onion, finely chopped
4 cloves (12 g) garlic cloves, minced
2 tbsp (32 g) tomato paste
24 oz jar (about 2¾ cups) (680 g) marinara sauce
14 oz can (about 1¾ cups) (400 g) canned crushed tomatoes
1 tsp (1 g) dried oregano
1 tsp (1 g) dried basil
½ tsp (1 g) red pepper flakes (optional)
1 tsp (6 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
For the noodles
10 noodles (about 10 oz) (280 g) dry lasagna noodles
1 tbsp (18 g) kosher salt for the pasta water
For the cheese filling
15 oz (about 1¾ cups) (425 g) whole-milk ricotta, drained of any liquid on top
1 large (50 g) large egg, lightly beaten
½ cup (50 g) Parmesan cheese, finely grated
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, plus extra for garnish
½ tsp (3 g) kosher salt
For assembly
16 oz (about 4 cups) (450 g) low-moisture whole-milk mozzarella, shredded
1 tsp (5 ml) olive oil for greasing the foil

Equipment (8)

9×13-inch (23×33 cm) baking dish, at least 2½ inches (6 cm) deep
Large (5-quart) pot for boiling noodles
12-inch (30 cm) deep skillet or Dutch oven for the sauce
Colander
Medium mixing bowl
Aluminum foil
Rimmed baking sheet (to catch drips)
Instant-read thermometer

Steps

Before you start

Shred the mozzarella from a block if you can. Pre-shredded cheese is coated with anti-caking starch and melts less smoothly. Low-moisture, whole-milk mozzarella gives the best result.
Let the ricotta and egg sit out while you cook the sauce so the filling mixes smoothly.
Start the sauce first, then boil the noodles while it simmers. Both need to be ready at the same time for assembly.
Place an oven rack in the center position. You'll preheat the oven to 375°F (190°C) during assembly.
Plan for a 20-minute rest after baking. Cutting too early makes the layers slide apart.

1
Brown the beef
- Heat the olive oil in a 12-inch (30 cm) deep skillet or Dutch oven over medium-high heat until it shimmers.
- Add the ground beef and break it into small crumbles with a wooden spoon.
- Cook for 6 to 8 minutes, stirring occasionally, until no pink remains and the edges are browned.
- Tilt the pan and spoon off all but about 1 tablespoon of fat.
- Add the chopped onion and cook 4 minutes, stirring, until soft and translucent.
- Add the garlic and cook 30 seconds until fragrant.
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Ready when: Beef is fully browned with no pink, and the onion is soft and translucent.
Tip: Don't crowd or stir constantly at first. Letting the beef sit for a minute between stirs gives it better browning and flavor.
2
Simmer the sauce
- Stir in the tomato paste and cook for 1 minute, stirring, until it darkens slightly.
- Add the marinara, crushed tomatoes, oregano, basil, red pepper flakes (if using), 1 teaspoon salt and the black pepper.
- Stir well and bring to a gentle bubble.
- Reduce the heat to medium-low and simmer, partially covered, for 20 minutes, stirring now and then.
- You should have about 6 cups (1.4 L) of sauce.
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Ready when: Sauce is thick enough that a spoon dragged across the bottom leaves a trail that closes slowly.
Tip: Taste and add a pinch more salt if needed. The sauce should taste slightly bold because the noodles and ricotta are mild.
3
Boil the noodles
- While the sauce simmers, bring a large pot with 4 quarts (4 L) of water to a rolling boil.
- Add the 1 tablespoon salt and the noodles.
- Cook, stirring in the first minute so they don't stick, for 2 minutes less than the package time (usually 7 to 8 minutes).
- Drain, rinse briefly under cool water to stop cooking, and lay the noodles flat in a single layer on a lightly oiled or damp sheet pan or counter.
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Ready when: Noodles are pliable but still slightly firm in the center, since they finish cooking in the oven.
Tip: You only need 9 noodles for the layers. The 10th is insurance in case one tears.
4
Mix the cheese filling
- In a medium bowl, stir together the ricotta, beaten egg, Parmesan, 2 tablespoons chopped parsley and ½ teaspoon salt until smooth and evenly combined.
- Set 4 cups (450 g) of shredded mozzarella aside, divided as follows: 1 cup for the first layer, 1 cup for the second layer and 2 cups for the top.
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Ready when: Filling looks uniform, with no streaks of egg.
Tip: The egg helps the ricotta set so it slices cleanly instead of running out.
5
Preheat and assembleOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Spread 1 cup of meat sauce over the bottom of an ungreased 9×13-inch (23×33 cm) dish.
- Layer 3 noodles lengthwise, slightly overlapping.
- Dollop one-third of the ricotta mixture (about ⅔ cup) over the noodles and spread gently.
- Sprinkle with 1 cup mozzarella, then spoon over 1½ cups of sauce.
- Repeat the layers once more: 3 noodles, one-third ricotta, 1 cup mozzarella, 1½ cups sauce.
- Finish with the last 3 noodles, the remaining ricotta, and the remaining 2 cups of sauce, spreading it to the edges to cover every noodle.
- Top with the remaining 2 cups mozzarella.
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Ready when: Layers are even, and no noodle edges are exposed on top.
Tip: Covering the top noodles fully with sauce keeps them from drying out and turning hard in the oven.
6
Bake coveredOven 375°F / 190°C
- Brush one side of a large sheet of foil with 1 teaspoon olive oil so the cheese won't stick.
- Cover the dish tightly, oiled side down.
- Set the dish on a rimmed baking sheet and bake on the center rack at 375°F (190°C) for 40 minutes, until the sauce is bubbling around the edges.
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Ready when: Sauce bubbles at the edges of the dish and steam escapes when you lift a corner of the foil.
Tip: The baking sheet catches any bubbling sauce and saves you from scrubbing the oven.
7
Uncover and brownOven 375°F / 190°C
- Carefully remove the foil, tilting it away from you to avoid steam.
- Return the dish to the oven and bake uncovered at 375°F (190°C) for 15 minutes more, until the cheese is melted, spotted golden brown and the sauce is bubbling.
- Check that the center registers at least 165°F (74°C) on an instant-read thermometer.
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Ready when: Cheese is golden in spots, bubbling at the edges, and the center reads 165°F (74°C).
Tip: For deeper browning, broil on high for 1 to 2 minutes at the end, watching closely.
8
Rest before cutting
- Transfer the dish to a wire rack and let it stand, uncovered, for 20 minutes.
- The sauce will thicken and the layers will set so the squares hold together when cut.
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Ready when: Bubbling has stopped and the surface looks set rather than runny.
Tip: Resting is the most important step for neat slices. Skipping it gives you a soupy pile.
9
Slice and serve
- Sprinkle with the extra chopped parsley.
- Cut the lasagna into 8 squares with a sharp knife, wiping the blade between cuts if needed, and lift each out with a wide spatula.
- Serve hot.
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Ready when: Squares hold their shape with distinct layers visible.

Good to know

Tips

Undercook the noodles by about 2 minutes. They absorb sauce in the oven and turn mushy if fully cooked first.
Use a thick, simmered sauce. A watery sauce makes the lasagna loose and hard to slice.
Cover the dish with oiled foil, not plain, so the cheese doesn't peel off the top when you uncover it.
Always rest the lasagna for 20 minutes. It will still be piping hot and will cut into clean squares.

Make ahead

"Assemble the lasagna through step 5, cover tightly with plastic wrap and refrigerate up to 24 hours. Bake straight from the fridge, covered, for 50 minutes, then uncover and bake 15 minutes more, until the center reaches 165°F (74°C). For freezing before baking, wrap the assembled dish in plastic and foil and freeze up to 2 months, thaw in the fridge for 24 hours, then bake as above."

Storage & reheating

"Cool within 2 hours of baking. Refrigerate covered for up to 4 days. Freeze individual squares, wrapped well, for up to 3 months and thaw overnight in the fridge. Reheat portions, covered, in a 350°F (175°C) oven for 20 to 25 minutes, or microwave a single square for 2 to 3 minutes, until steaming hot (165°F/74°C). Don't leave at room temperature for more than 2 hours."

Substitutions

ground beef (80% lean) → half ground beef and half Italian sausage (casings removed), or ground turkey. Sausage adds more seasoning, so you may want to reduce the salt slightly. Turkey is leaner, so add an extra tablespoon of olive oil.
whole-milk ricotta → small-curd cottage cheese, drained. Drain in a fine sieve for 10 minutes and blend briefly if you'd like a smoother texture.
dry lasagna noodles → no-boil lasagna noodles. Skip step 3, add 1 cup (240 ml) water to the sauce, and bake covered for 50 minutes instead of 40.
marinara sauce → homemade tomato sauce or jarred tomato basil sauce. Use the same weight. Avoid very sweet sauces, which can make the casserole taste cloying.