Ground BeefClassic Beef Lasagna
Lasagna rewards a thick sauce. If the meat sauce is thin, the noodles swim and the layers slide apart when you cut it. Cook the sauce down until it is spoonable, season the ricotta layer so it is not bland, and let the finished lasagna rest before slicing so it holds its shape.
- for the sauce
- 1 tbsp olive oil
- 1½ lb ground beef
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 jar (24 oz) or 3 cups marinara sauce, or the meat sauce recipe on this site
- 1 tsp dried oregano
- for the layers
- 15 oz ricotta cheese
- 1 egg
- 3 cups shredded mozzarella, divided
- ½ cup grated Parmesan, divided
- ½ tsp salt, plus black pepper
- 12 lasagna noodles (oven-ready or boiled)
makes a 9x13-inch pan, about 8 generous slices.
- Heat the oven to 375°F (190°C). Brown the beef with the onion in the olive oil until cooked through. Add the garlic, then the marinara and oregano, and simmer 15 minutes until thick.
- Mix the ricotta, egg, half the Parmesan, salt and pepper in a bowl.
- Spread a thin layer of sauce in the baking dish, then lay down 3 noodles, a third of the ricotta, a third of the mozzarella and a third of the sauce. Repeat twice.
- Finish with a final layer of noodles, sauce, the remaining mozzarella and Parmesan. Cover with foil.
- Bake 35 minutes covered, then uncover and bake 15 to 20 minutes more until bubbling and golden. Rest 15 minutes before cutting.
No ricotta? Use cottage cheese, drained and blended for a smoother layer.
Oven-ready noodles? Use them as directed and make sure every noodle is covered with sauce so it softens.
Want it meatless? Replace the beef with sautéed mushrooms and spinach.
Smaller crowd? Bake it in an 8-inch square pan with 3 layers of noodles.
Keeps 4 days in the fridge. Freezes well, baked or unbaked, wrapped tightly. Thaw overnight in the fridge and reheat covered until hot all the way through.
White lasagna Skip the tomato and layer with a creamy sauce, chicken or spinach.
Skillet lasagna Break noodles into the sauce and simmer in one pan, then top with cheese.
Individual portions Bake in muffin tins or small dishes and freeze single servings.
Kantan tip — rest it for 15 minutes before cutting. The layers set as it cools slightly, and you get clean slices instead of a puddle.