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Classic Baked Lasagna with Beef Sauce

This Classic Baked Lasagna with Beef Sauce is a comforting, cheesy crowd-pleaser with layers of tender noodles, savory beef sauce, and creamy ricotta. Perfect for family dinners!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 6 servings

Ingredients

  • 12 lasagna noodles
  • 1 pound ground beef
  • 2 cups ricotta cheese
  • 1 large egg beaten
  • 3 cups shredded mozzarella cheese
  • 2 cups marinara sauce choose your favorite brand or homemade
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste

Instructions

Prepare the Noodles

  • Bring a large pot of salted water to a boil. Add the 12 lasagna noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and lay the noodles flat on a lightly oiled baking sheet or parchment paper to prevent sticking.

Make the Beef Sauce

  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the ground beef, breaking it apart with a spatula, and cook until browned and cooked through, about 7-8 minutes. Drain excess fat if needed. Stir in the marinara sauce, oregano, basil, salt, and pepper. Let simmer on low for 10 minutes to meld the flavors.

Mix the Ricotta Filling

  • In a mixing bowl, combine the ricotta cheese with 1 beaten egg and a pinch of salt and pepper. This adds richness and helps the ricotta layer set nicely when baked.

Preheat the Oven

  • Set your oven to 375°F (190°C) to preheat while you assemble the lasagna.

Assemble the Lasagna

  • Spread a thin layer of the beef sauce on the bottom of your 9x13-inch baking dish. Lay 4 noodles over the sauce. Dollop and spread about one-third of the ricotta mixture over the noodles. Sprinkle one cup of shredded mozzarella evenly on top, then cover with about one-third of the beef sauce. Repeat this layering process two more times, finishing with a generous layer of mozzarella and the grated Parmesan cheese on top.

Bake

  • Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes or until the cheese is bubbly and golden brown.

Rest and Serve

  • Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. This step helps the layers set and makes serving easier.

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Aluminum Foil
  • Spatula or wooden spoon
  • Cheese Grater

Notes

  • Don’t skip resting the lasagna after baking; it helps layers firm up for cleaner slices.
  • For extra cheesy top, add fresh mozzarella and Parmesan five minutes before the end and broil briefly.
  • Add a splash of red wine to the beef sauce during simmering for richer flavor.
  • Season each layer lightly with salt and pepper for balanced taste.
  • Use high-quality marinara sauce for best flavor.