Few dishes capture the spirit of home-cooked comfort quite like beef lasagna. With its rich layers of savory meat sauce, creamy béchamel or ricotta, perfectly cooked pasta, and golden cheese topping, lasagna is the kind of meal that warms hearts as much as it fills bellies.
This beef lasagna recipe is inspired by Sunday dinners at Grandma’s house, where family and food came together in the best way. The aroma of bubbling tomato sauce, garlic, and cheese signaled a meal made with love and patience. Now, this simplified yet authentic version brings those flavors to your kitchen—with a manageable prep time and all the depth of traditional Italian cooking.
Whether you’re cooking for a weeknight dinner, prepping meals for the week, or hosting guests, this lasagna is guaranteed to satisfy.
Why This Beef Lasagna Is a Must-Try
- Family-Friendly Favorite: Loved by kids and adults alike
- Make-Ahead & Freezer Friendly: Perfect for busy weeks
- Layered with Flavor: Savory beef, herbs, rich tomato sauce, and cheesy goodness
- Customizable: Add vegetables, use different cheeses, or go spicy
Ingredients You’ll Need
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 lb ground beef (85–90% lean)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 1/2 cup water or red wine (optional)
- 1 teaspoon sugar (to balance acidity)
For the Cheese Mixture:
- 1 (15 oz) container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon chopped fresh parsley (or 1 tsp dried)
- Pinch of salt and pepper
Other Ingredients:
- 9 lasagna noodles (or no-boil variety)
- 2 cups shredded mozzarella cheese (for topping)
- Additional grated Parmesan (for topping)
Step-by-Step Instructions
1. Make the Meat Sauce
Heat olive oil in a large skillet or saucepan over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds more.
Add the ground beef and cook until browned, breaking it apart with a spoon. Season with salt, pepper, oregano, basil, and red pepper flakes. Stir in tomato paste and cook for 1 minute.
Pour in the crushed tomatoes, water (or wine), and sugar. Stir to combine. Let the sauce simmer on low for at least 20–25 minutes, stirring occasionally. Taste and adjust seasoning as needed.
2. Prepare the Cheese Filling
In a medium bowl, mix ricotta, mozzarella, Parmesan, egg, parsley, and a pinch of salt and pepper until smooth. Set aside.
3. Cook the Noodles (If Not Using No-Boil)
Cook lasagna noodles according to package instructions. Drain and lay flat on parchment paper or lightly oiled foil to prevent sticking.
4. Assemble the Lasagna
Preheat oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of meat sauce on the bottom.
Layer 3 lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the meat sauce. Repeat layers two more times, finishing with the remaining meat sauce.
Sprinkle the top evenly with the remaining 2 cups of shredded mozzarella and a generous handful of Parmesan.
5. Bake the Lasagna
Cover with foil (tip: spray foil with cooking spray to prevent sticking). Bake for 25 minutes, then remove the foil and bake an additional 15–20 minutes, until the cheese is melted and bubbly with golden edges.
Let rest for 10–15 minutes before slicing. This helps the layers set and makes serving easier.
Tips for the Best Homemade Lasagna
- Let It Rest: Don’t skip the rest period after baking—this helps with clean, firm slices.
- Add Veggies: Include spinach, mushrooms, or zucchini in the meat sauce for added nutrition.
- Double the Recipe: Lasagna freezes well. Make one for now and one for later.
- Cheese Options: Try fontina, provolone, or asiago for variety.
- Make It Spicy: Add more red pepper flakes or use hot Italian sausage.
Serving Suggestions
Complete your beef lasagna meal with:
- Garlic Bread or Focaccia
- Mixed Green Salad with Balsamic Dressing
- Grilled or Roasted Vegetables
- A Glass of Red Wine (Chianti or Sangiovese)
- Sparkling Water with Lemon
Storing & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions or the whole lasagna (wrapped tightly) for up to 3 months.
- Reheating: Microwave individual slices or reheat in a 350°F oven covered with foil until warmed through.
Common Questions About Beef Lasagna
Can I make this ahead of time?
Yes! Assemble it up to a day in advance and refrigerate until ready to bake.
Can I use cottage cheese instead of ricotta?
Absolutely. Cottage cheese is a lighter, high-protein substitute.
What if I want to make it gluten-free?
Use gluten-free lasagna noodles and check that all your sauces are gluten-free.
Can I make this recipe in a slow cooker?
Yes, layer everything in your slow cooker and cook on low for 4–5 hours.
Lasagna Variations to Try
1. Cheesy Three-Meat Lasagna
Add ground pork and Italian sausage to the beef for a heartier, meatier version.
2. Veggie Lasagna
Replace the meat with sautéed mushrooms, zucchini, and spinach.
3. Béchamel-Style Lasagna
Use a creamy béchamel sauce instead of ricotta for an Italian-style white lasagna.
4. Spicy Tex-Mex Lasagna
Layer with taco-seasoned beef, black beans, corn, and pepper jack cheese.
Final Thoughts: A True Classic Worth Making Again and Again
Beef lasagna isn’t just a dish—it’s a comfort food icon. Rich, filling, and endlessly adaptable, it’s the kind of recipe that brings people together. With this easy-to-follow guide, you can recreate the flavors of a long-simmered Italian meal right in your own kitchen.
Whether you’re making dinner for the family, preparing meals for the week, or feeding a crowd, this beef lasagna recipe is always a good idea. It’s love, layered.
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Hearty & Classic Beef Lasagna Recipe for the Ultimate Comfort Food Experience
- Total Time: 1 hour 35 minutes
- Yield: 8–10 servings 1x
Description
Few dishes say comfort food quite like a bubbling, golden-brown beef lasagna straight from the oven. It’s the kind of hearty, soul-warming meal that turns a regular evening into something special. Whether it’s a Sunday dinner with family, a cozy winter night, or a meal prep win for the week, beef lasagna delivers with layers of rich meat sauce, creamy béchamel, and tender pasta.
This lasagna recipe is inspired by the traditional Italian version but adapted for home kitchens with accessible ingredients and a foolproof method. It’s perfect for feeding a crowd, storing leftovers, or freezing for future dinners. Let’s dive into a lasagna that’s every bit as rewarding to make as it is to eat
Ingredients
For the Meat Sauce:
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1 tablespoon olive oil
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1 medium onion, finely chopped
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3 garlic cloves, minced
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1 lb (450g) ground beef
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1/2 lb (225g) Italian sausage (optional, for extra flavor)
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1/4 cup tomato paste
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1 (28 oz) can crushed tomatoes
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1 (15 oz) can tomato sauce
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon red pepper flakes (optional)
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Salt and pepper, to taste
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1 teaspoon sugar (to balance acidity)
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1/4 cup chopped fresh parsley or basil (optional)
For the Ricotta Layer:
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15 oz ricotta cheese
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1 large egg
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1/2 cup grated Parmesan cheese
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1 tablespoon chopped parsley (optional)
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Salt and pepper, to taste
For the Béchamel (White Sauce):
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4 tablespoons unsalted butter
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4 tablespoons all-purpose flour
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3 cups whole milk, warm
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Salt and freshly ground pepper, to taste
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A pinch of ground nutmeg
Other Ingredients:
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9–12 lasagna noodles (regular or oven-ready)
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2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese (for topping)
Instructions
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Prepare the meat sauce: In a large saucepan, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
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Brown the meat: Add ground beef (and sausage, if using) and cook until browned, breaking it up as it cooks. Drain excess fat if needed. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
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Simmer the sauce: Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened. Stir in fresh herbs, then remove from heat.
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Make the ricotta filling: In a medium bowl, combine ricotta cheese, egg, Parmesan, parsley, salt, and pepper. Mix until smooth and set aside.
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Prepare the béchamel: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until slightly golden. Gradually whisk in warm milk until smooth. Simmer until the sauce thickens (about 5–7 minutes). Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
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Cook the noodles (if not using oven-ready): Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente according to package directions. Drain and lay flat on a clean towel to prevent sticking.
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Assemble the lasagna: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.
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Layer 3–4 noodles over the sauce.
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Spread 1/3 of the ricotta mixture over noodles.
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Spoon a layer of meat sauce over ricotta.
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Drizzle with a few spoonfuls of béchamel.
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Sprinkle with mozzarella cheese.
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Repeat the layers two more times (noodles, ricotta, meat sauce, béchamel, mozzarella).
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Top the final layer: On the last layer of noodles, spread remaining meat sauce, drizzle the last of the béchamel, and top with mozzarella and Parmesan cheese.
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Bake: Cover with foil (spray the underside with oil to prevent sticking). Bake for 25 minutes. Remove foil and bake an additional 20–25 minutes until the top is golden and bubbly.
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Rest and serve: Let the lasagna rest for at least 15 minutes before slicing. This helps it set and makes for cleaner servings.
- Prep Time: 35 minutes
- Cook Time: 1 hour
