Name: Best Beef Lasagna Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 yellow onion, diced; 2 cloves garlic, minced; 1 pound ground beef (93/7 lean); 1 (14.5 ounce) can diced tomatoes; 2 (15 ounce) cans tomato sauce; 1 cup water; 3 bay leaves; 1 1/2 teaspoons dried basil; 2 teaspoons granulated sugar; 1 teaspoon Italian seasoning; 2 teaspoons salt, or to taste; 8 ounces mozzarella cheese, grated; 1/2 cup grated Parmesan cheese; 2 cups whole milk ricotta cheese

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Best Beef Lasagna Recipe: Cheesy Layers, Pure Comfort Food!

Warm, nostalgic, and utterly comforting — this beef lasagna takes you back to family dinners where the house smelled like garlic and bubbling cheese. Layers of tender pasta, rich ragù, and creamy ricotta fold into a crowd-pleasing casserole that reheats beautifully the next day. If you love classic Italian-American comfort food, this is the lasagna to make when you want something reliably satisfying and soul-soothing, and it pairs wonderfully with other cozy casseroles like a cheesy ground beef potato casserole.

Why make this recipe
If you’re tired of thin, watery pasta bakes that lose flavor, this lasagna solves that problem by building a deeply flavored, slow-simmered meat sauce and balancing it with a creamy ricotta layer — the result is a lasagna that’s sturdy, sliceable, and bursting with classic flavors. It’s perfect for feeding a crowd, celebrating a Sunday dinner, or making ahead for easy weeknight reheats. The long-simmered sauce and the resting period at the end are small investments that pay off with real depth and texture.

Ingredients

3 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 pound ground beef (93/7 lean)
1 (14.5 ounce) can diced tomatoes
2 (15 ounce) cans tomato sauce
1 cup water
3 bay leaves
1 1/2 teaspoons dried basil
2 teaspoons granulated sugar
1 teaspoon Italian seasoning
2 teaspoons salt, or to taste
8 ounces mozzarella cheese, grated
1/2 cup grated Parmesan cheese
2 cups whole milk ricotta cheese

Step-by-Step Guide to Making Best Beef Lasagna Recipe: Cheesy Layers, Pure Comfort Food!

Make the Rich Meat Sauce (Ragu)

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the ground beef and brown thoroughly, breaking it up with a spoon, until no pink remains. Drain excess fat and transfer the browned beef to a plate, set aside.
Reduce heat to medium. Add the diced onion to the pot and sauté for 8–10 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add 1–2 tablespoons tomato paste (if you have some on hand — optional but recommended) and cook 2–3 minutes, stirring constantly to deepen the flavor. (If you don’t have tomato paste, continue without it; the sauce will still be delicious.)
Return the browned beef to the pot. Add the diced tomatoes, tomato sauce, water, bay leaves, dried basil, granulated sugar, Italian seasoning, and salt.
Bring the sauce to a gentle simmer. Once simmering, reduce heat to low, partially cover the pot, and let it cook for at least 2 hours, stirring occasionally, to let flavors meld and deepen.
Before using, remove the bay leaves and taste; adjust seasoning with salt and freshly ground black pepper as needed.

Prepare the Creamy Ricotta Mixture

In a medium bowl, combine 2 cups whole milk ricotta with 1/2 cup freshly grated Parmesan.
Add a pinch of salt and a generous grind of black pepper.
Stir until smooth and creamy. Cover and refrigerate until ready to assemble.

Cook Lasagna Noodles

Bring a very large pot of heavily salted water to a rolling boil.
Cook lasagna noodles according to package directions until al dente (usually about 8–10 minutes). They should still have a slight bite because they’ll finish cooking in the oven.
Drain immediately and lay the noodles flat in a single layer on baking sheets lined with parchment paper or clean kitchen towels. Drizzle lightly with the remaining tablespoon of olive oil to prevent sticking and to keep them pliable for layering.

Assemble Your Lasagna

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
Spread a thin base layer (about 1 cup) of meat sauce evenly over the bottom of the prepared dish. This prevents noodles from sticking and adds flavor to the bottom layer.
Arrange a single layer of cooked lasagna noodles over the sauce, overlapping slightly if necessary.
Spread approximately half of the ricotta mixture evenly across the noodles.
Spoon 1.5 to 2 cups of the meat sauce over the ricotta, spreading it to the edges.
Sprinkle a generous layer of grated mozzarella over the meat sauce, followed by a scattering of grated Parmesan.
Repeat the layers: another layer of noodles, the remaining ricotta, more meat sauce (1.5–2 cups), mozzarella, and Parmesan.
For the top layer: finish with a final layer of noodles, the remaining meat sauce, and a generous coating of shredded mozzarella plus a final flourish of Parmesan.

Bake and Rest

Loosely cover the baking dish with aluminum foil. For the best result, spray the underside of the foil with cooking spray so it won’t stick to the cheese.
Bake covered for 30 minutes. Remove the foil and bake uncovered for an additional 20–25 minutes or until the top is golden brown and bubbly and the sauce is simmering at the edges.
Remove lasagna from oven and allow it to rest on a wire rack for at least 15–20 minutes (up to 30 minutes). This resting time is crucial — it allows the layers to set so you get cleaner slices and a better texture.
Cut into generous squares and serve hot. Garnish with fresh basil leaves or extra grated Parmesan if desired.

Storage Tips for Best Beef Lasagna Recipe: Cheesy Layers, Pure Comfort Food!

Refrigeration: Store in an airtight container or cover the baking dish tightly with plastic wrap or foil. Keeps well for 3–4 days at 35–40°F (2–4°C).
Freezing: Cool completely, then wrap tightly in plastic wrap and foil or transfer to a freezer-safe container. Freeze for up to 3 months at 0°F (-18°C).
Reheating from fridge: Preheat oven to 350°F (175°C). Reheat covered for 20–30 minutes or until warmed through. For single slices, microwave on medium power for 90–120 seconds, then rest 1 minute.
Reheating from frozen: Thaw overnight in the refrigerator, then reheat as above; or bake from frozen at 350°F (175°C) covered for 45–60 minutes until hot throughout.

Serving Suggestions for Best Beef Lasagna Recipe: Cheesy Layers, Pure Comfort Food!

Classic pairing: Serve with a crisp green salad (mixed greens, shaved fennel, and a lemon vinaigrette) to cut through the richness.
Sides: Garlic bread or a warm baguette for mopping up sauce.
Wine: A medium-bodied red like Chianti or Sangiovese will marry well with the tomato-forward ragù.
For a lighter meal, serve smaller portions alongside steamed or roasted vegetables such as green beans, broccoli, or a simple tomato salad with fresh basil.

Tips to make Best Beef Lasagna Recipe: Cheesy Layers, Pure Comfort Food!
Q: How do I keep the lasagna from getting watery?
A: Make sure to brown and drain the ground beef well, simmer the sauce long enough to reduce excess liquid, and don’t over-sauce each layer. The resting period after baking also helps liquids redistribute.

Q: Can I make this ahead?
A: Yes — assemble the lasagna, cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours before baking. If freezing, bake from thawed or reheat fully after freezing as instructed in storage tips.

Q: How do I get a crispier top without drying the whole lasagna?
A: Remove foil for the last 20–25 minutes of baking so the cheese can brown, and if you like an extra-bubbly finish, pop it under a broiler for 1–2 minutes while watching closely.

Variation (if any)

Vegetarian swap: Replace the ground beef with a mix of finely chopped mushrooms, lentils, and eggplant sautéed with the onions and garlic. Add a splash of balsamic vinegar for depth.
Cheese swap: Mix 1 cup shredded provolone with the mozzarella for a nuttier, more complex top; replace half the ricotta with cottage cheese for a lighter texture if desired.

Frequently Asked Questions
Q: Can I use no-boil lasagna noodles?
A: Yes. If using no-boil (oven-ready) noodles, skip the boiling step and layer them dry. You might need slightly more sauce to ensure noodles hydrate during baking; add an extra 1/2 cup water or sauce if your sauce is on the thicker side.

Q: Is whole milk ricotta necessary?
A: Whole milk ricotta gives the best texture and richness. You can use part-skim ricotta to reduce calories, but the final dish will be a touch less creamy.

Q: How long does it need to rest after baking?
A: Resting for at least 15–20 minutes is essential. This lets the layers set so you can slice neater portions and retain juices.

Q: Can I freeze individual portions?
A: Absolutely — cool the lasagna completely, cut into portions, and freeze single servings in airtight containers. Reheat in the oven or microwave from frozen.

Q: Can I add herbs like fresh basil or parsley to the ricotta?
A: Yes, folding in 2 tablespoons chopped fresh parsley or basil into the ricotta adds bright, fresh notes — add right before assembling so the herbs stay vibrant.

Final notes on technique and timing

Take your time with the sauce: a slow simmer develops richer, more complex flavors than a quick throw-together sauce.
Keep layers balanced: too much sauce between layers makes it hard to slice; aim for even distribution of ricotta and meat sauce.
Resting is non-negotiable: skipping the rest will result in a runny, less attractive lasagna when plated.

Conclusion

This lasagna is a perfect example of comfort food done right — a little patience with the meat sauce and thoughtful layering yield a deeply satisfying dish you’ll want to make again and again. For an alternate quick method and helpful visuals, see the Easy Lasagna Recipe – Chef Lindsey Farr, and if you’d like a slow-cooker approach to free up your oven time, check out this useful Crockpot Lasagna – Easy Peasy Meals.