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Beef Lasagna with Ricotta and Mozzarella

A thick, layered slice of Beef Lasagna with Ricotta and Mozzarella, featuring rich meat sauce and melted cheese.
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A detailed recipe for making a hearty, layered beef lasagna featuring a rich meat sauce and a creamy filling made with ricotta and mozzarella cheeses.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft. Drain off any excess fat.
  3. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.
  4. While the sauce simmers, cook the lasagna noodles according to package directions until al dente. Drain the noodles and set them aside.
  5. In a medium bowl, mix together the ricotta cheese, egg, Parmesan cheese, salt, and pepper until well combined. This is your ricotta filling.
  6. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
  7. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  8. Spread half of the ricotta mixture evenly over the noodles.
  9. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  10. Spoon half of the remaining meat sauce over the mozzarella.
  11. Repeat the layers: four more noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  12. Top with the final four noodles and the remaining mozzarella cheese.
  13. Cover the baking dish tightly with aluminum foil.
  14. Bake for 25 minutes. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  15. Let the lasagna rest for 10 to 15 minutes before slicing and serving.

Notes

  • For a richer flavor, use a mix of ground beef and Italian sausage in the meat sauce.
  • If you prefer a thicker ricotta layer, use 15 ounces of whole milk ricotta instead of part-skim.
  • To make this dish ahead of time, assemble the entire lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://tasteportfolio.com/beef-lasagna-with-ricotta-and-mozzarella/