Classic Beef Lasagna with Ricotta & Mozzarella

Introduction: Why This Lasagna Feels Like a Hug

Hey friends! Clara here, your kitchen cheerleader from Unknown. If you’ve ever craved a dish that wraps you in a warm, cheesy embrace after a long day, this Classic Beef Lasagna is your soulmate. Picture this: tender noodles cradling a robust meat sauce, creamy ricotta whispering sweet nothings, and a golden mozzarella blanket that crackles when you slice into it. It’s the kind of meal that turns Tuesday dinners into celebrations and makes holiday tables feel complete. I created this recipe during my early “stop hating healthy food” experiments, but let’s be real—some nights demand unapologetic, bubbling comfort. This lasagna delivers joy without compromise, balancing rich flavors with wholesome ingredients (yes, we sneak in veggies!). Whether you’re feeding a crowd, meal prepping like a boss, or just treating yourself, this dish is your edible security blanket. Ready to make magic? Let’s dive in!

My First Lasagna Disaster (and Why It Made Me Obsessed)

Flashback to my college days: I’d just moved into my first apartment, armed with ambition and a hand-me-down casserole dish. Eager to impress my roommates, I attempted lasagna… and created a *literal* brick. The noodles fused into cement, the sauce evaporated into a sad paste, and the cheese? Let’s not go there. But that disaster sparked my love affair with layering. Years later, during a snowy weekend at my Nonna’s cottage, I watched her build lasagna like an architect—loose sauce, generous cheese gaps, noodles slightly undercooked. “Clara,” she winked, “lasagna needs room to breathe, just like people.” That lesson transformed everything. Now, I approach each layer with intention: saucy base, wavy noodles, fluffy ricotta clouds. It’s not just cooking; it’s edible therapy. Every time I pull this beauty from the oven, I taste freedom from perfectionism—and that’s a win.

Classic Beef Lasagna with Ricotta & Mozzarella

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• Author: clarawhitmore
• Total Time: 1 hr 15 min
• Yield: Serves 10–12 1x

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Description

This timeless beef lasagna is layered with rich meat sauce, creamy ricotta, and gooey mozzarella. It’s comfort food at its best—perfect for family dinners, potlucks, or meal prepping for the week ahead.

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Ingredients

Scale 1x2x3x

18 dry lasagna noodles

2 tablespoons olive oil

2 teaspoons salt (for boiling pasta)

Meat Sauce:

4 tablespoons olive oil

2 lbs ground beef

2 cups onion, finely chopped

4 tablespoons garlic, minced

6 cups tomato sauce

4 tablespoons tomato paste

2 teaspoons salt

½ cup fresh parsley, finely chopped

Cheese Filling:

4 cups ricotta cheese

3 cups mozzarella cheese, shredded and divided

1 cup Parmesan cheese, grated and divided

2 eggs, beaten

½ cup fresh parsley, chopped

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Instructions

Preheat oven to 375°F (190°C). Cook lasagna noodles in salted water until al dente. Drain and set aside.

In a large skillet, heat olive oil. Sauté onion and garlic until fragrant. Add ground beef and cook until browned.

Stir in tomato sauce, tomato paste, salt, and parsley. Simmer for 10–15 minutes.

In a bowl, combine ricotta, 2 cups mozzarella, ½ cup Parmesan, eggs, and parsley.

In a greased 9×13-inch baking dish, spread a layer of meat sauce, then layer noodles, cheese mixture, and repeat. End with meat sauce.

Top with remaining 1 cup mozzarella and ½ cup Parmesan.

Cover with foil and bake for 30 minutes. Uncover and bake another 10–15 minutes until bubbly and golden.

Let rest 10 minutes before slicing. Garnish with parsley if desired.

• Prep Time: 30 min
• Cook Time: 45 min
• Category: Dinner

Nutrition

• Calories: ~560 per serving
• Protein: ~34g

Ingredients: Your Flavor Blueprint

• 24 dry lasagna noodles – No-boil works, but traditional gives better texture! Sub: Gluten-free noodles (add extra sauce).
• 2 tbsp olive oil + 2 tsp salt (for pasta water) – Oil prevents stickiness; salt seasons from within.
• 4 tbsp olive oil (meat sauce) – Extra virgin for fruity depth. Sub: Butter for richness.
• 2 lbs ground beef – 80/20 fat ratio = maximum flavor. Insight: Brown it in batches to avoid steaming!
• 2 medium onions, diced – Sweet yellow onions melt into sauce. Chef’s hack: Grate half for hidden veggie boost!
• 4 tbsp minced garlic – Yes, 4! Freshly chopped beats jarred. Sub: 1 tbsp garlic powder in a pinch.
• 4 (14 oz) cans tomato sauce – Plain sauce lets spices shine. Insight: Add 1 tsp sugar if tomatoes taste acidic.
• 2 tsp salt + 1 tsp black pepper (sauce) – Season in layers; taste after simmering!
• ½ cup chopped parsley (sauce) + ½ cup (filling) – Fresh only! Flat-leaf for brighter flavor.
• 2 (15 oz) packages ricotta – Whole-milk for creaminess. Drain excess liquid to prevent sogginess.
• 5 cups shredded mozzarella – Part-skim works, but whole-milk melts dreamily. Shred yourself for better melt!
• ½ cup grated Parmesan – Real Parmigiano Reggiano adds umami punch.
• 2 beaten eggs – Binds the cheese layer. Room temp blends smoother.

Step-by-Step: Building Your Edible Masterpiece

1. Preheat & Noodle Prep: Crank oven to 375°F (190°C). Boil noodles in olive oil + salted water until al dente (they’ll soften more while baking). Drain, then lay flat on oiled parchment paper. ✨Chef’s hack: Add a splash of pasta water to your sauce later for silkiness!
2. Meat Sauce Magic: Heat oil in a deep skillet over medium-high. Brown beef in two batches (don’t crowd the pan!). Transfer to a bowl. In same skillet, sauté onions until glassy (5 mins), add garlic until fragrant (1 min). Return beef, stir in tomato sauce, salt, pepper, and parsley. Simmer 15 mins—sauce should thicken slightly but still look juicy. Taste! Adjust salt if needed.
3. Cheese Filling Whispers: In a bowl, mix ricotta, 2.5 cups mozzarella, Parmesan, eggs, and parsley until fluffy. ✨Secret: Fold, don’t stir vigorously—keeps it airy!
4. Layering Like a Pro: In a 9×13-inch dish, spread 1 cup meat sauce. Top with 4 noodles (slightly overlapping). Add ⅓ cheese mixture in dollops—don’t spread flat! Repeat: sauce → noodles → cheese → sauce → noodles → cheese → sauce. Final layer: remaining meat sauce and 2.5 cups mozzarella. 💡 Why dollops? Prevents dense layers!
5. Bake to Golden Bliss: Cover tightly with foil. Bake 30 mins. Uncover, bake 10-15 mins until cheese is spotty-golden and bubbly at edges. REST 10 mins—this lets layers set (no soup-slide!).

Serving: Make It Shine

Slice with a sharp knife dipped in hot water. Plate alongside a crisp green salad with lemon vinaigrette to cut the richness. Garnish with extra parsley and a dusting of Parmesan. For family-style vibes, pop the whole dish on the table—let everyone admire those gorgeous layers! Pair with garlic bread for sauce-mopping and a light red wine like Chianti.

Creative Twists: Make It Your Own

• Veggie Power: Swap beef for 2 lbs sautéed mushrooms + lentils. Add spinach to cheese mix.
• Spicy Arrabbiata: Add 1 tsp red pepper flakes to sauce. Use pepper jack instead of mozzarella.
• White Sauce Wonder: Replace tomato sauce with béchamel. Layer with ham and peas.
• Low-Carb: Use sliced zucchini instead of noodles. Salt slices and drain liquid before layering.
• Breakfast Lasagna: Layer scrambled eggs, sausage, and cheddar cheese. Top with hash browns!

Chef’s Notes: Confessions & Evolutions

This recipe has survived countless kitchen experiments. Early versions used cottage cheese (sorry, purists!) until I discovered draining ricotta makes it luxuriously thick. Once, I added a rogue layer of roasted eggplant—delicious, but my nephew dubbed it “lasagna cake.” Lesson learned: kids prefer classic! Over time, I’ve embraced shortcuts: no-boil noodles work if you increase sauce, and store-bought sauce is fine (doctor it with garlic and basil!). The biggest game-changer? Letting it rest. That 10-minute pause is the difference between “hot mess” and “dinner triumph.” Pro tip: Bake it a day ahead—flavors deepen beautifully!

FAQs: Solving Lasagna Emergencies

Q: Why is my lasagna watery?
A: Three culprits! 1) Undrained ricotta—squeeze it in a towel. 2) Over-sauced layers—aim for 1 cup per noodle layer. 3) Skipping rest time—those 10 mins let starch absorb liquid.

Q: Can I freeze it?
A: Absolutely! Assemble unbaked, wrap tightly in foil, freeze up to 3 months. Thaw overnight, then bake as directed (add 10 mins covered). Leftovers freeze great too—portion slices first!

Q: Noodles still crunchy after baking. Help!
A: Next time, boil noodles 1-2 mins less than package says. If it’s already baked, cover with foil, add 2 tbsp water around edges, bake 15 mins more. Crisis averted!

Q: Can I use frozen spinach in the cheese layer?
A: Yes! Thaw 10 oz spinach, squeeze ALL liquid (seriously—wring it like a towel!), then mix into ricotta. Adds color and nutrients!

Nutritional Info (Per Serving):

Calories: ~580 | Protein: 34g | Carbs: 45g | Fat: 28g
Rich in calcium, iron, and lycopene! Contains dairy/gluten. For lighter versions, see variations above.