Beef Lasagna

This classic beef lasagna strikes the perfect balance between rich, meaty sauce and creamy cheese layers that’ll have everyone asking for seconds.

What makes this lasagna special? Each layer is carefully crafted with a homemade meat sauce that’s rich but not heavy, and a three-cheese blend that creates that coveted stretchy pull when you serve it.

Ingredients

For The Sauce:

• 2 tablespoons olive oil
• 1 cup diced onion
• 4 garlic cloves, chopped
• 1 1/2 pounds ground beef
• 28 ounce can tomato sauce
• 1 teaspoon kosher salt
• Black pepper to taste
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 3/4 cup water

For The Lasagna:

• 1 pound lasagna noodles
• 24 ounces ricotta cheese
• 1 egg, beaten
• 1 1/2 teaspoons kosher salt
• Black pepper to taste
• 1/8 teaspoon grated nutmeg (optional)
• 1/4 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 cups shredded mozzarella cheese

Steps

1. Preheat oven to 375°F (190°C). Position rack in center of oven for even heating.
2. Boil lasagna noodles in well-salted water for 2 minutes less than package directions. They should be slightly firm as they’ll continue cooking in the oven. Test one noodle by bending – it should be flexible but not mushy.
3. For the sauce, heat 2 tablespoons oil in a large skillet over medium heat. Add onions and cook for 5-7 minutes until translucent and soft but not browned. The onions should be fragrant and slightly glossy.
4. Add garlic and cook for 1 minute until fragrant, then add beef. Break meat into small pieces while browning (8-10 minutes). Drain excess fat, leaving about 1 tablespoon for flavor.
5. Add tomato sauce, seasonings, and water. Simmer partially covered for 20 minutes, stirring occasionally. Sauce should coat the back of a spoon when ready.
6. While sauce simmers, combine ricotta mixture ingredients. Texture should be smooth and spreadable – if too thick, add 1 tablespoon milk.
7. Layer assembly (in 9×13 inch baking dish):
   • Spread 1/2 cup sauce on bottom
   • Layer 4 noodles overlapping slightly
   • Spread half ricotta mixture
   • Add 1/2 cup mozzarella
   • Add 1/3 of remaining sauce
8. Repeat layers, finishing with noodles, sauce, and remaining mozzarella.
9. Cover with greased foil (shiny side down) and bake for 30 minutes. Remove foil and bake additional 15-20 minutes until cheese is golden and bubbly.
10. Let rest for 10 minutes before cutting – this prevents the layers from sliding apart.