Serves: 8–10 people
Prep time: 30 minutes
Cooking time: 50–60 minutes
Total time: About 1 hour 30 minutes
Ingredients
For the beef sauce
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3–4 cloves garlic, minced
- 1 lb (450 g) ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 can (14 oz / 400 g) tomato sauce or chopped tomatoes
- ½ teaspoon sugar, optional
- ½ cup (120 ml) water
- Fresh basil or parsley, optional
For the cheese filling
- 15 oz (425 g) ricotta cheese
- 1 large egg
- ½ cup (50 g) grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For assembling
- 12–15 lasagna noodles
- 3 cups (300 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- Fresh parsley or basil for garnish, optional
Step 1: Prepare the beef sauce
Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat.
Add the chopped onion and cook for about 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the minced garlic and cook for another 30–60 seconds. Be careful not to burn the garlic.
Add the ground beef.
Break the beef apart with a wooden spoon and cook for approximately 7–10 minutes, until it is completely browned.
Season with:
- Salt
- Black pepper
- Italian seasoning
- Dried oregano
If there is a lot of excess fat in the pan, carefully drain some of it.
Step 2: Add the tomatoes
Add the tomato paste to the beef and stir well.
Cook for about 1–2 minutes. This helps deepen the tomato flavor.
Add:
- Crushed tomatoes
- Tomato sauce or chopped tomatoes
- ½ cup water
- Sugar, if using
Stir everything together.
Bring the sauce to a gentle simmer.
Reduce the heat to low and let it cook for 20–30 minutes, stirring occasionally.
The sauce should become thick and rich. Taste it and adjust the salt and pepper if needed.
Tip: Don’t make the sauce too watery. A thick meat sauce gives you a much better lasagna.
Step 3: Prepare the cheese mixture
While the sauce is cooking, prepare the ricotta filling.
In a bowl, combine:
- Ricotta cheese
- 1 egg
- Parmesan cheese
- Italian seasoning
- Salt
- Black pepper
Mix until smooth and well combined.
Set aside.
Step 4: Cook the lasagna noodles
Bring a large pot of salted water to a boil.
Cook the lasagna noodles according to the package instructions, usually around 8–10 minutes.
You want the noodles al dente, meaning they should be cooked but still slightly firm.
Drain them carefully.
Lay the noodles flat on a clean baking sheet, tray, or parchment paper so they don’t stick together.
Shortcut: If you’re using oven-ready/no-boil lasagna noodles, you can skip this step and use them according to their package directions.
Step 5: Preheat the oven
Preheat your oven to:
375°F (190°C).
Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.
Step 6: Start assembling the lasagna
Now comes the fun part — building the layers.
Spread a thin layer of beef sauce across the bottom of the baking dish.
This prevents the noodles from sticking.
Place a layer of lasagna noodles over the sauce.
Don’t worry if the noodles overlap slightly.
Step 7: Add the ricotta
Spread approximately ⅓ of the ricotta mixture over the noodles.
It doesn’t have to be perfectly even.
Then sprinkle some mozzarella cheese over the ricotta.
Step 8: Add the beef sauce
Spoon approximately ⅓ of the beef sauce over the cheese layer.
Spread it gently so the entire surface is covered.
You now have:
Noodles → Ricotta → Mozzarella → Beef sauce
Step 9: Repeat the layers
Repeat the same process:
Second layer
- Lasagna noodles
- Ricotta mixture
- Mozzarella
- Beef sauce
Third layer
- Lasagna noodles
- Remaining ricotta mixture
- Remaining beef sauce
- Mozzarella
Try to finish with a generous layer of beef sauce and mozzarella on top.
Finally, sprinkle the remaining ½ cup Parmesan cheese over the mozzarella.
Step 10: Cover and bake
Cover the baking dish tightly with aluminum foil.
Try to keep the foil from touching the cheese if possible.
Place the lasagna in the preheated oven.
Bake covered for approximately 25–30 minutes.
Step 11: Bake uncovered
Remove the aluminum foil.
Return the lasagna to the oven.
Bake for another 15–20 minutes, until:
- The cheese is completely melted.
- The edges are bubbling.
- The top is lightly golden brown.
For an extra golden top, you can switch to the broiler/grill for 1–2 minutes, but watch it carefully because cheese can burn quickly.
Step 12: Let it rest
This step is very important!
Take the lasagna out of the oven and let it rest for 15–20 minutes before cutting.
If you cut it immediately, the layers can slide apart and become watery.
Resting allows the cheese and sauce to set, making it much easier to serve neat slices.
Step 13: Serve
Cut the lasagna into squares or rectangles.
Garnish with fresh chopped parsley or basil if desired.
Serve hot with:
- Garlic bread
- Green salad
- Roasted vegetables
- Steamed broccoli
- Coleslaw
A simple green salad and garlic bread make an especially good family-dinner combination.
🍽️ Easy Layering Guide
Think of the lasagna as:
Beef sauce
↓
Lasagna noodles
↓
Ricotta mixture
↓
Mozzarella
↓
Beef sauce
↓
Lasagna noodles
↓
Ricotta mixture
↓
Mozzarella
↓
Beef sauce
↓
Lasagna noodles
↓
Beef sauce + lots of mozzarella + Parmesan
Tips for the best lasagna
- Use plenty of sauce: Dry noodles make dry lasagna.
- Don’t make the sauce watery: Simmer it until nicely thick.
- Season every component: Properly seasoned beef and cheese make a big difference.
- Use whole-milk mozzarella and ricotta for a richer, creamier result.
- Rest before slicing: Give it at least 15 minutes.
- For extra flavor: Add a little red chili flakes to the beef sauce.
- For a richer sauce: Add ½ cup of red wine when cooking the beef, then simmer it until mostly reduced before adding the tomatoes.
- For meal prep: Assemble the lasagna ahead of time, refrigerate it, and bake when ready.
Storage: Refrigerate leftovers in a covered container for up to 3–4 days. You can also freeze individual portions for longer storage.
