Indulge in a beef lasagna that’s reliably comforting and full of flavor. This recipe layers tender pasta with a slow-simmered, meaty tomato sauce and plenty of melted cheese for a classic, satisfying dish.
I often serve it with garlic-and-herb focaccia or a cheesy pull-apart bread to soak up the extra sauce.
This beef lasagna is my go-to when I want a crowd-pleasing meal. While there are many great lasagna variations — slow-cooker, zucchini, or roll-ups — this traditional layered version wins for its rich sauce, hearty beef, and oodles of cheese.
What Makes This Beef Lasagna So Good?
- Deep, jammy sauce. The sauce is simmered slowly to concentrate the tomato and beef flavors, giving it a thick, savory texture.
- Hearty and filling. Plenty of ground beef and melted cheese make this a comforting, satisfying main course that feeds a crowd.
- Freezer-friendly. Assemble and freeze unbaked, or bake and freeze; both options work well for busy weeks.
- Make-ahead option. Flavor often improves after a day in the fridge, so prepare in advance when you need an easy dinner solution.
Recipe Ingredients
The sauce starts with canned tomatoes and builds flavor with aromatics, tomato paste, and seasonings. Exact amounts appear in the recipe card below.
- Olive oil (or another cooking oil)
- Lean ground beef
- Onion and garlic for aromatics
- Crushed tomatoes, tomato paste, and tomato sauce for a deep tomato base
- Vegetable or beef broth to loosen the sauce slightly
- Sugar to balance acidity
- Dried herbs such as basil and oregano (or Italian seasoning)
- Salt and pepper to taste
- Lasagna noodles, cooked according to package directions (or use no-boil noodles)
- Ricotta cheese for a creamy filling
- Egg to bind the ricotta layer
- Mozzarella and Parmesan for melting and topping
Tips and Variation Ideas
- Cook noodles to al dente. They will finish cooking in the oven, so avoid overcooking.
- No-boil noodles work too. If using no-cook lasagna noodles, ensure your sauce has enough moisture so they soften during baking.
- Let it rest. Allow the lasagna to rest for at least 15 minutes after baking so it sets and slices cleanly.
- Swap the protein. Use ground turkey for a lighter version, or add Italian sausage for more flavor.
- Add vegetables. Sautéed mushrooms, zucchini, spinach, or roasted red peppers are great additions to stretch the dish and add nutrition.
What to Serve With Lasagna
A lighter vegetable side balances the richness well. Try simply sautéed green beans, garlic romano-style beans, a fresh Caesar or kale salad, or a roasted zucchini and tomato gratin.
How to Store and Reheat Extras
- Fridge: Store cooled leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating, or bake from frozen—just allow extra cooking time.
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Beef Lasagna Recipe
by Katerina | Easy Weeknight Recipes
A classic beef lasagna with a rich, slow-simmered meat sauce and layers of ricotta and melted mozzarella.
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Resting Time: 15 minutes
Total Time: 4 hours 15 minutes
Servings: 12 servings
Ingredients
- 2 tablespoons olive oil
- 2.5 pounds ground beef, lean
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 30 ounces tomato sauce
- ½ cup vegetable or beef broth
- 1½ tablespoons sugar
- 1½ teaspoons dried basil
- 1½ teaspoons dried oregano, divided
- 2½ teaspoons kosher salt, divided
- ¼ teaspoon ground black pepper
- 15 lasagna noodles, cooked per package instructions
- 16 ounces ricotta cheese
- 1 egg
- 5 cups shredded mozzarella cheese
- ¾ cups shredded Parmesan cheese
Instructions
Make the Sauce
- Sauté the onion and garlic. Heat the olive oil in a large pot over medium heat. Cook the diced onion until translucent, about 4–5 minutes, then add minced garlic and cook 30 seconds more.
- Brown the beef. Add the ground beef and cook, stirring, until no longer pink and browned, about 6–8 minutes.
- Simmer. Stir in crushed tomatoes, tomato paste, tomato sauce, broth, sugar, basil, 1 teaspoon oregano, 2 teaspoons kosher salt, and black pepper. Bring to a simmer, cover, and cook on medium-low for 2 hours, stirring occasionally.
Cook the Noodles + Make the Ricotta Filling
- Prep oven and dish. Preheat the oven to 375°F and prepare a 9×13-inch baking dish.
- Cook noodles. Boil lasagna noodles according to package directions, then rinse with cold water and set aside.
- Mix ricotta filling. In a bowl, combine ricotta, the remaining ½ teaspoon kosher salt, remaining ½ teaspoon oregano, and the egg. Stir until smooth.
Assemble
- First layer. Spread about 1½ cups of sauce over the bottom of the baking dish. Arrange 5 lasagna noodles, slightly overlapping. Spread half the ricotta mixture over the noodles, then top with 1½ cups mozzarella and ¼ cup Parmesan.
- Second layer. Spoon 1½ cups sauce over the cheese, add 5 more noodles, spread the remaining ricotta, then top with 2 cups mozzarella and ¼ cup Parmesan.
- Final layer. Add the last 5 noodles, spoon remaining sauce (about 1½ cups) over the top, then finish with the remaining 1½ cups mozzarella and ¼ cup Parmesan.
Cook the Lasagna
- Bake covered. Spray a piece of foil with cooking spray and cover the lasagna (spray side down). Bake covered for 25 minutes.
- Bake uncovered. Remove the foil and bake 25 minutes more, until bubbly and the cheese is melted and golden.
- Rest. Let the lasagna rest 15 minutes before slicing and serving.
Nutrition
Calories: 579 kcal
| Carbohydrates: 43 g
| Protein: 45 g
| Fat: 26 g
| Carbohydrates: 43 g
| Protein: 45 g
| Fat: 26 g
Nutrition info is an estimate and provided as a courtesy. Values may vary depending on ingredients and preparation. Use your preferred nutrition calculator for more detailed information.
How to Make Beef Lasagna, Step-By-Step
- Cook aromatics. Sauté the onion and garlic until soft and fragrant.
- Brown the meat. Add ground beef and cook until fully browned.
- Simmer the sauce. Add crushed tomatoes, paste, sauce, broth, sugar, and herbs, then simmer until thick and flavorful.
- Cook slowly. A low simmer for about two hours deepens the sauce.
- Make the ricotta filling. Mix ricotta with the egg and seasonings until smooth.
- Assemble layers. Alternate sauce, noodles, ricotta, and cheeses, ending with sauce and a final layer of mozzarella and Parmesan.
- Bake and rest. Cover and bake, then finish uncovered until bubbly; rest before slicing.
More Pasta Dinner Ideas
- Crusted Chicken Romano
- Bacon Mac and Cheese
- Pizza Pasta
- Mexican Spaghetti