Homemade Lasagna (Classic Beef Recipe)

INTRODUCTION

Lasagna (noun): a baked pasta dish consisting of layered noodles, sauce, cheese, and other fillings.

This homemade lasagna uses a rich beef and tomato sauce, a creamy ricotta-egg filling, shredded mozzarella, Parmesan, and lasagna noodles. The assembled dish is covered and baked until the noodles are tender, then uncovered so the cheese becomes golden and bubbling.

The recipe serves eight and can be prepared with either no-boil lasagna noodles or regular noodles that have been boiled according to the package instructions.

JUMP TO RECIPE

PREPARATION

The meat sauce can be made in advance and refrigerated for up to three days. Cold sauce may require a few additional minutes in the oven. If using no-boil noodles, ensure every noodle is covered with sauce. The moisture from the sauce and the steam trapped under the foil allow the noodles to cook properly.

A 9-by-13-inch baking dish is suitable for this quantity. Place the dish on a baking sheet before cooking if there is a risk of sauce bubbling over.

Recipe

Homemade Lasagna

Servings: 8
Prep time: 25 minutes
Cook time: 55 minutes
Total time: 1 hour 20 minutes
Course: Main dish
Cuisine: Italian-American
Equipment: 9-by-13-inch baking dish, large skillet, mixing bowl

Ingredients

Meat sauce

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• ½ cup water

Ricotta filling

• 15 ounces whole-milk ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley, optional

For assembly

• 12 lasagna noodles, either no-boil or regular noodles
• 3 cups shredded mozzarella cheese
• Additional Parmesan cheese, for the top
• Fresh parsley or basil, for serving, optional

Method

1. Preheat the oven. Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.

2. Brown the beef. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small pieces, until no pink remains. Drain excess fat if necessary.

3. Cook the aromatics. Add the chopped onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for 30 seconds.

4. Make the sauce. Stir in the crushed tomatoes, tomato paste, Italian seasoning, basil, oregano, salt, pepper, and water. Bring the sauce to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally. Taste and adjust the seasoning.

5. Prepare the ricotta mixture. In a mixing bowl, combine the ricotta, egg, Parmesan, salt, pepper, and parsley. Stir until evenly mixed.

6. Prepare the noodles. If using regular lasagna noodles, boil them according to the package instructions until just tender. Drain and lay them flat so they do not stick together. No-boil noodles can be used directly from the package.

7. Add the first sauce layer. Spread approximately 1 cup of meat sauce across the bottom of the prepared baking dish.

8. Build the first layer. Place 3 lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles. Add approximately one-quarter of the remaining meat sauce, followed by ¾ cup of mozzarella.

9. Build the second layer. Add 3 more noodles. Spread with one-third of the remaining ricotta mixture, followed by meat sauce and ¾ cup of mozzarella.

10. Build the third layer. Add 3 more noodles. Spread with the remaining ricotta mixture, followed by meat sauce and ¾ cup of mozzarella.

11. Finish the lasagna. Add the final 3 noodles. Cover completely with the remaining meat sauce. Sprinkle the remaining mozzarella over the top, followed by a small amount of Parmesan.

12. Bake covered. Cover the dish tightly with aluminum foil. Bake for 35 minutes. If possible, spray or oil the underside of the foil to reduce the chance of cheese sticking.

13. Bake uncovered. Remove the foil and continue baking for 10 to 15 minutes, until the cheese is melted, bubbling, and lightly golden.

14. Rest before serving. Remove the lasagna from the oven and let it stand for 10 minutes. Cut into eight portions and serve.

TIPS

• Use sufficient sauce. Dry areas on the noodles may remain firm, particularly when using no-boil noodles. Spread sauce to the edges of each layer.
• Do not overcook the beef. Brown the meat until cooked through, then allow it to finish simmering in the tomato sauce.
• Cover the dish tightly. The trapped steam helps cook the noodles and prevents the top layer from drying.
• Allow the lasagna to rest. Ten minutes gives the cheese and sauce time to set, making the portions easier to serve.
• Prevent a watery result. Simmer the sauce until it has thickened. Excess liquid can make the finished lasagna difficult to cut.
• Use freshly shredded mozzarella when possible. It melts evenly and generally produces a smoother surface than pre-shredded cheese.
• Check the center. The lasagna is ready when the center is hot, the noodles are tender, and the cheese is visibly bubbling.

For general guidance on no-boil lasagna preparation, see this classic no-boil lasagna method. A second reference for a traditional baked version is available from Food & Wine’s classic lasagna recipe.

VARIATIONS

• Sausage and beef: Replace half of the ground beef with Italian sausage for a more seasoned meat sauce.
• Spinach ricotta: Stir 5 ounces of thawed, squeezed-dry frozen spinach into the ricotta mixture.
• Vegetable lasagna: Replace the beef with sautéed mushrooms, zucchini, bell pepper, or eggplant.
• Cottage cheese filling: Substitute cottage cheese for part or all of the ricotta. Blend it briefly for a smoother texture.
• Spicy lasagna: Add ½ teaspoon of red pepper flakes to the meat sauce.
• Extra-cheesy topping: Add provolone or fontina with the mozzarella.
• Gluten-free version: Use certified gluten-free lasagna noodles and verify that all packaged ingredients meet the applicable requirements.
• Make-ahead version: Assemble the lasagna, cover it, and refrigerate it for up to 24 hours. Bake until hot throughout, adding approximately 10 to 15 minutes to the covered baking time.

STORAGE

Refrigerate leftovers in a sealed container for up to four days. Reheat individual portions in the microwave or reheat the covered baking dish in a 350°F (175°C) oven until hot throughout.

To freeze, cool the assembled and baked lasagna completely. Wrap it securely and freeze for up to three months. Defrost it in the refrigerator before reheating. Lasagna may also be frozen in individual portions.

FAQ

Can I use no-boil noodles in homemade lasagna?

Yes. No-boil noodles can be placed directly into the dish. Use a sufficiently moist sauce, cover the lasagna tightly during the first part of baking, and ensure that sauce reaches the edges of the noodles.

Do I need to boil regular lasagna noodles first?

Yes. Regular noodles should be boiled according to the package instructions before assembly. Cook them until just tender rather than fully soft, because they will continue cooking in the oven.

Why is my lasagna watery?

Watery lasagna is commonly caused by a sauce with excess liquid, vegetables that have not been cooked down, or insufficient resting time. Simmer the sauce until thickened and let the baked lasagna stand for at least 10 minutes before cutting.

Can I make lasagna ahead of time?

Yes. Assemble the lasagna up to 24 hours in advance and refrigerate it, covered. Bake until the center is hot and the cheese is bubbling. The chilled dish may require additional baking time.

Can I freeze homemade lasagna?

Yes. Baked lasagna can be cooled, wrapped securely, and frozen for up to three months. Defrost it in the refrigerator before reheating, or reheat from frozen until the center is fully hot.

What should I serve with lasagna?

Serve lasagna with a green salad, steamed vegetables, or garlic bread. A simple side is sufficient because the dish already contains pasta, meat, tomato sauce, and cheese.

SERVING

Serve the lasagna warm, with additional Parmesan and chopped parsley or basil if required. For clean portions, use a sharp knife and a wide spatula after the mandatory resting period.