Alright, friend, if you’ve ever found yourself dreaming about layers of gooey cheese, rich meat sauce, and tender noodles all baked to bubbly perfection, you’re in the right place. This Classic Beef Lasagna with Ricotta is everything comfort food should be—warm, hearty, and just a little indulgent. I can’t wait to share the secrets to getting that perfect balance of creamy ricotta, fresh tomato sauce, and savory browned beef all nestled between sheets of tender pasta. Plus, I’m going to sprinkle in some tips to help you avoid soggy noodles and get that lovely golden crust on top. Let’s turn your kitchen into a little Italian trattoria tonight!
Quick Facts
Yield: Serves 8
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Ingredients
For the Main Dish:
1 pound ground beef (80/20 for best flavor)
1 small onion, finely chopped
3 cloves garlic, minced
24 ounces marinara sauce (store-bought or homemade)
9 lasagna noodles (regular or no-boil)
15 ounces ricotta cheese
1 large egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried basil
How I Make It
Step 1:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Toss in the minced garlic and stir for 30 seconds until fragrant. Now, add the ground beef, breaking it up with a spoon as it browns. Season with salt, pepper, oregano, and basil. Cook until no pink remains, about 6–7 minutes. Drain any excess fat, then stir in your marinara sauce and let it simmer gently while you prepare the cheese mixture and noodles.
Step 2:
In a medium bowl, combine the ricotta cheese and egg. The egg adds richness and helps the ricotta set up nicely. Season with a pinch of salt and pepper and mix well. This will be your creamy, dreamy layer.
Step 3:
If using regular lasagna noodles, bring a large pot of salted water to a boil and cook noodles according to package instructions until al dente. Be careful not to overcook—they’ll keep cooking in the oven. Drain and lay flat on a lightly oiled sheet to prevent sticking.
Step 4:
Preheat your oven to 375°F. In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom—this prevents noodles from sticking. Layer 3 noodles side by side, then dollop half the ricotta mixture across the noodles and spread gently. Sprinkle with a third of the shredded mozzarella, then ladle more meat sauce over that.
Step 5:
Repeat: 3 noodles, remaining ricotta mix, mozzarella, sauce. Finally, top with the last 3 noodles and the remaining meat sauce. Sprinkle the Parmesan and remaining mozzarella evenly over the top.
Step 6:
Cover with foil (pro tip: tent it slightly so it doesn’t stick to the cheese) and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes or until bubbly and golden on top. Let rest for 10 minutes before slicing—this lets everything set up so it doesn’t slide apart when you serve.
Variations & Tips
Use no-boil noodles if you’re short on time—just add a splash of water to the sauce to make sure they soften fully.
Mix fresh spinach or sautéed mushrooms into the ricotta for a veggie boost.
Swap ground beef for Italian sausage for a spicier, more flavorful option.
Add a pinch of red pepper flakes to the meat sauce for a subtle kick.
For extra creaminess, fold some shredded provolone into the mozzarella layer.
If you like a crispy top, broil the lasagna for 2–3 minutes at the end—just watch closely to avoid burning.
How I Like to Serve It
I love pairing this hearty lasagna with a crisp green salad tossed in a simple vinaigrette to cut through the richness. It’s perfect for cozy family dinners or casual weekend gatherings. Serve with crusty garlic bread and maybe a glass of red wine, if you’re feeling fancy. On chilly nights, this dish warms the heart—and the kitchen!
Notes
Store leftover lasagna covered in the fridge for up to 4 days. Reheat gently in the oven or microwave until warmed through.
This recipe freezes beautifully—just wrap tightly and thaw overnight before reheating.
Closing: This Classic Beef Lasagna with Ricotta always hits the spot because it brings together simple ingredients into one irresistible, soul-soothing meal.
