Classic Homemade Beef Lasagna

"Perfectly cut slice of lasagna with layers of pasta, meat sauce and melted cheese being lifted from a rustic baking dish"
Spread the love

Classic Homemade Beef Lasagna

The ultimate comfort food that’s worth every minute

Key Info
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1.5 hours (plus 15 min resting)
  • Servings: 8
  • Difficulty: Moderate
  • Dietary: Contains dairy, gluten, eggs
Equipment Needed
  • 9×13-inch baking dish
  • Large pot
  • Large skillet or Dutch oven
  • Colander
  • Measuring cups/spoons
  • Basic mixing bowls

Alternative: Use disposable aluminum pan for easy cleanup

Overhead view of kitchen countertop with ingredients for lasagna - fresh ground beef, tomato sauce, and cheese in glass bowls under natural window light

Ingredients
For the Meat Sauce:
  • 1 kg (2 lbs) ground beef (80/20)
  • 2 medium onions, finely diced
  • 4 garlic cloves, minced
  • 800g (28 oz) canned tomato sauce
  • 2 tbsp Italian seasoning
  • Salt and pepper to taste
For the Cheese Layer:
  • 425g (15 oz) ricotta cheese (or cottage cheese)
  • 450g (16 oz) mozzarella, shredded
  • 100g (1 cup) Parmesan, grated
  • 1 large egg
  • 1 tbsp dried parsley
Other:
  • 12 lasagna noodles
  • Salt for pasta water
Method
Step 1: Preheat Oven

Preheat oven to 375°F (190°C)

Step 2: Cook Pasta
  • Boil noodles in salted water until just al dente (about 8 minutes)
  • Drain and lay flat to prevent sticking

Lasagna noodles being lifted from a boiling pot with tongs, steam rising and water droplets illuminated by afternoon light

Step 3: Make Meat Sauce
  • Brown beef over medium-high heat (8-10 minutes)
  • Add onions, garlic – cook until softened
  • Stir in tomato sauce and seasonings
  • Simmer 20 minutes

Simmering red meat sauce in a Dutch oven with wooden spoon and visible aromatics under warm kitchen lighting

Step 4: Mix Cheese Layer
  • Combine ricotta, half the mozzarella, egg, parsley
  • Season with salt and pepper

Mixing creamy ricotta, shredded mozzarella, and beaten egg in a vintage ceramic bowl with specs of dried parsley under soft lighting

Step 5: Layer Assembly
  • Sauce layer on bottom
  • Noodles
  • Cheese mixture
  • Repeat 3 times
  • Top with remaining mozzarella
Step 6: Bake
  • Cover with foil
  • Bake 45 minutes
  • Uncover last 10 minutes

Cross-section of lasagna in a glass dish showing layers of sauce, pasta, and cheese, garnished with fresh basil under warm kitchen lighting

Crucial Tips
  • Always let rest 15-30 minutes before cutting
  • Don’t overcook noodles – they’ll continue cooking in oven
  • Drain excess fat from meat before adding sauce
  • Season each layer independently
Storage & Variations
  • Keeps 3-4 days refrigerated
  • Freezes up to 3 months
  • Make Ahead: Assemble up to 24 hours before baking
  • Variation: Add Italian sausage for extra flavor
  • Shortcut: Use no-boil noodles (reduce sauce slightly)

Remember: Great lasagna isn’t quick, but it’s simple. Take your time with each step and you’ll create something spectacular.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top