Classic Beef Lasagna

Name: Classic Beef Lasagna
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 tbsp Olive Oil; 1 Onion; 1¼ lb Ground Beef; 3 cloves Garlic; 1¾ lb Canned Tomatoes; 1 tsp Oregano; 1 tsp Salt; ½ tsp Black Pepper; 9 oz Ricotta; 1½ oz Parmesan; 12 Lasagna Noodles; 3½ oz Mozzarella

By Eatpace

Beef and tomato ragù is layered with ricotta, mozzarella, Parmesan, and pasta, then baked until bubbling. No-boil noodles save a separate pot and make assembly straightforward.

Total: 80 min; 20 prep · 60 cook
Serves: 4; Scale it below
Calories: 831; kcal per serving
Protein: 52g; per serving

Plan this dinner Jump to recipe

A slice of beef lasagna with tomato sauce, ricotta, and browned mozzarella.

80 min

Method

7 steps Oven 375°F 20 min prep · 60 min cook

Prep

Step 1. Heat the oven to 375°F (190°C). Set out a deep baking dish and a sheet of foil.
Step 2. Heat Olive Oil in a large skillet over medium-high heat. Add Onion and Ground Beef; break up the beef and cook until browned with no pink remaining, about 8 minutes.
Step 3. Stir in Garlic, Canned Tomatoes, Water, Oregano, Salt, and Black Pepper. Bring to a simmer, then reduce the heat to medium-low and cook until slightly thickened but still loose, about 10 minutes.
Step 4. Meanwhile, mix Ricotta with half the Parmesan in a bowl.

Cook

Step 5. Spread a thin layer of sauce in the dish. Layer Lasagna Noodles, sauce, ricotta mixture, and Mozzarella twice; finish with noodles, sauce, the remaining mozzarella, and the rest of the Parmesan. Cover all noodle edges with sauce.
Step 6. Cover tightly with foil and bake until the noodles are tender when pierced, about 35 minutes. Uncover and bake until the cheese browns in spots and the sauce bubbles, about 10 minutes.

Finish & serve

Step 7. Let the lasagna rest until the layers hold together when cut, about 15 minutes, then serve.

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Tips

Good to know

Keep the sauce loose and cover the noodle edges so the no-boil pasta softens evenly.

Good to know

Ground beef is safely cooked when it reaches 160°F on an instant-read thermometer.

Leftovers

Refrigerate leftovers within two hours and reheat individual portions until hot throughout within four days.

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