Beef Lasagna Recipe (with Video)

Beef Lasagna Recipe: There’s something truly magical about a hot, bubbling tray of beef lasagna straight from the oven. That mix of savory meat sauce, creamy cheese layers, and perfectly cooked pasta sheets? It’s comfort food at its absolute best. Whether you’re cooking for a cozy family dinner or prepping for a holiday feast, this step-by-step beef lasagna recipe is here to become your new go-to. This isn’t just a recipe—it’s your lasagna bible, designed to walk you through every step so you nail it every single time.

Why You’ll Love This Beef Lasagna

Let’s be real: lasagna is not a five-minute dinner. It’s a labor of love—but oh, it pays off! Here’s why you’ll love this version of beef lasagna:

• Classic comfort with bold Italian flavors.
• Perfect layers of pasta, sauce, and cheese every time.
• Make-ahead friendly—it tastes even better the next day!
• Freezer-safe—hello, future meals!
• Family favorite—even picky eaters can’t say no.

This recipe is beginner-friendly, packed with practical tips, and offers the ideal balance of rich flavors and creamy textures. You’re not just making food—you’re creating a memory.

What is Traditional Beef Lasagna?

Traditional beef lasagna is a baked Italian casserole made with layers of pasta sheets, meat sauce (ragù), béchamel or ricotta cheese, and a final topping of melted mozzarella. Originating from Italy but popular across the world, beef lasagna is a staple in both rustic home kitchens and fancy restaurants. The key? Well-seasoned ground beef, a robust tomato sauce, and high-quality cheese.

Unlike the quick stovetop meals, this dish takes some time—but every minute spent is well worth it. When done right, each forkful delivers a perfect bite of savory, cheesy, meaty goodness.

List of Ingredients You’ll Need

Let’s break down the ingredients by category to keep it super simple.

For the Meat Sauce

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 ½ pounds ground beef (85/15 preferred)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red chili flakes (optional)
• 28 oz crushed tomatoes (canned)
• 1 teaspoon sugar (to balance acidity)

For the Cheese Mixture

• 15 oz ricotta cheese
• 1 large egg
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon chopped parsley or Italian seasoning

For the Lasagna Layers

• 9–12 lasagna noodles (oven-ready or regular)
• 3 cups shredded mozzarella cheese
• Extra Parmesan for topping

Tools and Kitchen Equipment Needed

To make the process smoother, gather these tools before you start:

• Large skillet or sauté pan
• Medium mixing bowl
• Large pot (for boiling noodles, if needed)
• 9×13-inch baking dish
• Spatula or wooden spoon
• Aluminum foil
• Oven mitts
• Knife and cutting board

Trust me, having the right tools on hand will save you time and frustration.

How to Choose the Right Ground Beef

The beef is the heart of your lasagna. Go for 80/20 or 85/15 ground beef—this means 80-85% lean, 15-20% fat. Why not leaner? Because fat equals flavor, and a little fat helps create a juicy, flavorful sauce that won’t dry out in the oven.

Want to make it a bit healthier? You can mix in ground turkey or ground pork, but make sure your seasoning game is strong. For the classic beefy flavor, stick with 100% ground beef.

Also, brown your beef well. Don’t just “grey” it—let it get some color. That caramelization builds flavor like no seasoning ever could.

Tips for the Best Lasagna Noodles

Choosing between regular and oven-ready lasagna noodles can be confusing. Here’s a breakdown:

• Regular noodles: Need boiling, but they tend to have a better texture.
• Oven-ready noodles: Save time, just layer them in raw—but need more sauce to soften properly.

If you’re using regular noodles, boil them 1–2 minutes less than package instructions—they’ll finish cooking in the oven. Also, don’t skip the oil in the water. It prevents sticking!

Layering tip? Don’t overcrowd. Slight overlap is okay, but the noodles need room to expand as they cook.

Step-by-Step Guide to Making Beef Lasagna

Let’s dive into the full process, step by step. Get ready for a kitchen adventure—and the delicious reward at the end.

Step 1: Preparing the Meat Sauce

Start by heating olive oil in a large skillet over medium heat. Toss in chopped onions and sauté until translucent (about 5 minutes). Add minced garlic and cook for another minute.

Now, add the ground beef. Break it up with a spoon and let it brown—this is where flavor happens. Season with salt, pepper, oregano, basil, and chili flakes. Stir in the tomato paste to deepen the flavor.

Once the beef is cooked, pour in the crushed tomatoes and add a pinch of sugar. Let it simmer for 20–25 minutes on low, uncovered, stirring occasionally. The sauce should be thick and rich—not watery.

Step 2: Preparing the Cheese Mixture

While your sauce is simmering, grab a medium bowl. Combine ricotta, egg, Parmesan, parsley, and a pinch of salt and pepper. Mix until smooth.

This creamy mixture will add that luscious layer between your noodles. The egg helps it firm up when baked so it doesn’t ooze out when sliced.

Optional: Add a little nutmeg for a classic Italian touch. Just a pinch!

Step 3: Cooking the Lasagna Noodles

If you’re not using oven-ready noodles, bring a large pot of salted water to a boil. Add a splash of oil and cook the noodles until they’re al dente (slightly firm).

Drain and rinse with cool water to stop cooking. Lay the noodles flat on a clean towel to prevent sticking. This step matters—nothing ruins lasagna like a tangled mess of pasta.

Step 4: Assembling the Lasagna Layers

Now comes the fun part—building your lasagna! Preheat your oven to 375°F (190°C).

In your 9×13-inch baking dish:

1. Spread a thin layer of meat sauce on the bottom.
2. Add your first layer of noodles (3–4 pieces).
3. Spread ⅓ of the ricotta mixture over the noodles.
4. Sprinkle with mozzarella.
5. Add another layer of meat sauce.

Repeat the layers: noodles, ricotta, mozzarella, sauce—until your ingredients run out. The final top layer should be sauce and a generous amount of mozzarella and Parmesan.

Cover the dish with foil (spray the underside so cheese doesn’t stick).

Step 5: Baking the Lasagna

Pop your beautifully layered lasagna into the preheated oven at 375°F (190°C). Cover it tightly with foil to lock in moisture during the first bake. This helps everything cook evenly without drying out the cheese.

• Bake covered for 25 minutes
• Then remove the foil and bake for 15–20 more minutes, or until the top is golden brown and bubbling.

If you’re a fan of that crispy cheesy top (who isn’t?), switch on the broiler for the last 2–3 minutes. Just keep an eye on it—burned cheese is a tragedy we can avoid.

You’ll know it’s ready when the edges are bubbling, and the center is hot and gooey. A food thermometer inserted in the middle should read at least 160°F (71°C) for food safety.

Step 6: Resting and Serving

As tempting as it is to dig in immediately (that smell is no joke), resist! Let the lasagna rest for at least 15–20 minutes after removing it from the oven.

Why? Because hot lasagna straight from the oven is molten lava. More importantly, resting allows the layers to set, so when you slice it, you get those beautiful, Instagram-worthy layers instead of a cheesy slide show.

Use a sharp spatula or serrated knife to cut into squares. Serve hot and garnish with chopped fresh basil or parsley for that pro touch.

Pair with garlic bread, a green salad, or even a glass of red wine if you’re feeling fancy.

Time-Saving Tips for Busy Cooks

Short on time but still craving lasagna? We’ve got you:

• Use jarred marinara: Pick a good-quality store-bought sauce to skip making your own.
• Try no-boil noodles: They save a ton of time and still deliver great results.
• Make ahead: Assemble the entire lasagna the night before and bake the next day.
• Use pre-shredded cheese: Huge time saver, especially for mozzarella.
• Double the batch: Cook once, eat twice. Freeze the second tray for a no-effort meal later.

Batch cooking is your best friend here—because no one’s ever said, “Ugh, too much lasagna.”

Storage and Reheating Instructions

Lasagna stores beautifully, and it’s often even better the next day. Here’s how to keep it fresh:

• Refrigerator: Let it cool, then store in an airtight container or wrap the whole dish tightly with foil. It’ll last up to 4 days in the fridge.
• Reheat in the oven: Cover with foil and bake at 350°F (175°C) for about 25–30 minutes.
• Reheat in the microwave: Great for single portions. Use a microwave-safe plate, cover with a damp paper towel, and heat for 2–3 minutes.

Freezing Lasagna: Yes or No?

Absolutely yes. Lasagna freezes like a dream. Whether you’re prepping ahead or storing leftovers, here’s how to do it right:

• Before baking: Assemble the lasagna, then wrap tightly in plastic wrap and foil. Label it. Freeze for up to 3 months.
• After baking: Let it cool completely. Cut into individual portions or freeze the entire tray.
• To reheat from frozen: Bake covered at 375°F (190°C) for about 60–90 minutes. If thawed overnight in the fridge, reduce to 30–40 minutes.

Pro tip: Freeze in disposable foil pans for easy storage and no clean-up.

What to Serve With Beef Lasagna

A hearty slice of beef lasagna is a meal on its own, but pair it with the right side and you’ve got a five-star dinner. Try:

• Garlic Bread: Buttery, crispy, perfect for sauce-dipping.
• Caesar Salad: Crunchy, creamy, and refreshing.
• Roasted Veggies: Think carrots, zucchini, or asparagus.
• Caprese Salad: Fresh tomato, mozzarella, and basil.
• Red wine: A bold red like Chianti or Merlot complements lasagna beautifully.

Make it a full Italian feast with a simple tiramisu or panna cotta for dessert.

Common Mistakes to Avoid

Even experienced cooks can run into lasagna trouble. Here are some common mistakes—and how to dodge them:

1. Using too much sauce: Leads to soupy lasagna that won’t hold its shape.
2. Skipping the noodle rinse: Especially for regular pasta—sticky noodles are a pain to layer.
3. Not seasoning the ricotta: It needs salt, pepper, and herbs to shine.
4. Cutting too early: Patience, my friend. Give it time to set.
5. Not covering while baking: You’ll end up with dry lasagna and sad cheese.
6. Undercooked noodles: They’ll soak up moisture and become chewy instead of tender.

Fix these, and you’re already ahead of most home cooks!

Nutritional Information

Here’s a quick nutritional snapshot for one serving (assuming 8 servings per pan):

Nutrient	Amount (Approx)
Calories	460–520 kcal
Protein	30g
Carbohydrates	35g
Total Fat	22g
Saturated Fat	11g
Fiber	3g
Sugars	7g
Sodium	800mg

Note: Values vary depending on exact ingredients used (cheese brand, sauce type, beef fat content, etc.)

FAQs about Beef Lasagna Recipe

1. Can I use cottage cheese instead of ricotta in lasagna?

Yes! Cottage cheese is a common substitute. It’s lighter and has more moisture, so consider draining it slightly before mixing.

2. How do I make my lasagna less watery?

Use a thicker sauce, drain excess fat from the beef, and don’t overdo it with the ricotta or sauce layers. Also, let it rest before cutting.

3. Can I add vegetables to this beef lasagna recipe?

Absolutely! Mushrooms, spinach, zucchini, or bell peppers work well. Just sauté them before layering to reduce moisture.

4. Is it okay to prepare lasagna a day ahead?

Yes, and it’s even better the next day! Assemble it, cover it tightly, and refrigerate overnight. Bake when ready to serve.

5. How long can I store leftover lasagna in the fridge?

Leftovers keep well in the fridge for up to 4 days. Store in an airtight container and reheat as needed.

Conclusion

Beef lasagna isn’t just a recipe—it’s a warm hug in casserole form. It’s the kind of dish that brings people together, makes leftovers worth fighting for, and turns an ordinary weeknight into a celebration.

With this detailed, step-by-step guide, you’re fully equipped to make the perfect homemade beef lasagna—one that’s rich, cheesy, saucy, and full of love. Whether you’re feeding your family, meal-prepping for the week, or impressing guests, this classic comfort food never disappoints.

Take your time, enjoy the process, and don’t forget to share (even if it’s hard). Happy cooking!