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Easy Classic Homemade Beef Lasagna

Close-up of a thick, layered slice of homemade lasagna featuring rich meat sauce and melted cheese.
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A simple recipe for a rich, layered pasta casserole featuring ground beef meat sauce, creamy ricotta, and melted mozzarella cheese, perfect for family meals.

Ingredients

Scale
  • 1 pound ground beef
  • 1 (24 ounce) jar marinara sauce
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups shredded mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Brown the ground beef in a large skillet over medium heat. Drain off any excess grease.
  3. Stir the marinara sauce into the ground beef. Bring the sauce to a simmer and cook for 5 minutes. Remove from heat.
  4. In a medium bowl, mix together the ricotta cheese, egg, Parmesan cheese, Italian seasoning, salt, and pepper until combined.
  5. Spread a thin layer of the meat sauce on the bottom of the prepared baking dish.
  6. Arrange four cooked lasagna noodles over the sauce layer.
  7. Spread half of the ricotta mixture evenly over the noodles.
  8. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  9. Spoon half of the remaining meat sauce over the mozzarella.
  10. Repeat the layers: 4 noodles, the remaining ricotta mixture, one-third of the mozzarella, and the remaining meat sauce.
  11. Top with the final 4 noodles. Spread any remaining sauce lightly over the top noodles.
  12. Sprinkle the remaining mozzarella cheese over the top layer.
  13. Cover the dish tightly with aluminum foil.
  14. Bake for 25 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is melted and lightly browned.
  15. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • You can assemble this lasagna completely ahead of time. Cover tightly and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered baking time if baking straight from the refrigerator.
  • For a freezer-friendly meal, assemble the lasagna in a disposable aluminum pan, cover tightly with two layers of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or add about 30 minutes to the covered baking time if baking from frozen.
  • Use cottage cheese instead of ricotta cheese for a slightly different texture.

Nutrition

Find it online: https://tasteportfolio.com/easy-classic-homemade-beef-lasagna-recipe/