Layers of rich meat sauce, tender lasagna noodles, creamy cheese filling, and plenty of melted mozzarella come together in this comforting homemade lasagna. It’s hearty, cheesy, and perfect for a family dinner or a weekend meal.
Ingredients
For the Meat Sauce
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes, optional
- ½ cup water or beef broth
For the Cheese Filling
- 15 oz (425 g) ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1½ cups shredded mozzarella
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
For the Lasagna
- 9–12 lasagna noodles, depending on the size of your dish
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, for garnish
How to Make Cheesy Beef Lasagna
1. Prepare the meat sauce
Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook for about 3–4 minutes, until softened.
Add the minced garlic and cook for another 30–60 seconds, until fragrant.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain excess fat if necessary.
Stir in the tomato paste, crushed tomatoes, oregano, Italian seasoning, salt, pepper, and red pepper flakes if using.
Add the water or beef broth, stir well, and bring the sauce to a gentle simmer. Reduce the heat and cook for 20–25 minutes, stirring occasionally. The sauce should become thick and flavorful.
2. Make the cheese mixture
While the sauce is simmering, combine the ricotta, egg, Parmesan, 1½ cups mozzarella, parsley, Italian seasoning, salt, and pepper in a bowl.
Mix until smooth and well combined.
3. Cook the noodles
Cook the lasagna noodles according to the package instructions until just tender.
Drain them and lay them flat so they don’t stick together.
If you’re using oven-ready noodles, you can skip this step.
4. Assemble the lasagna
Preheat your oven to 375°F (190°C).
Spread a thin layer of meat sauce across the bottom of a large baking dish.
Add a layer of lasagna noodles.
Spread some of the ricotta mixture over the noodles, followed by another layer of meat sauce.
Sprinkle with mozzarella.
Repeat the layers until all the ingredients are used.
Finish with a generous layer of meat sauce, mozzarella, and Parmesan on top.
5. Bake
Cover the dish loosely with aluminum foil and bake for 25–30 minutes.
Remove the foil and continue baking for another 15–20 minutes, until the cheese is melted, bubbling, and beautifully golden.
For an extra golden top, place the lasagna under the broiler for 1–2 minutes, watching carefully so it doesn’t burn.
6. Rest before serving
Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing.
This helps the layers set and makes the lasagna much easier to serve.
Garnish with fresh parsley and serve warm.
Tips for the Best Lasagna
Let the sauce simmer: A little extra simmering time helps develop a richer, deeper flavor.
Don’t overcook the noodles: They will continue cooking in the oven, so keeping them slightly firm helps prevent mushy lasagna.
Use plenty of cheese: A combination of ricotta, mozzarella, and Parmesan gives the lasagna a creamy center and a beautifully melted top.
Let it rest: Don’t skip the resting time. It allows the layers to settle so you get those beautiful slices instead of a messy scoop.
Make it ahead: Assemble the lasagna, cover it tightly, and refrigerate it until you’re ready to bake.
What to Serve with Lasagna
This lasagna pairs wonderfully with:
- Garlic bread
- Caesar salad
- Italian green salad
- Roasted vegetables
- Steamed broccoli
- Garlic butter vegetables
A simple salad and warm garlic bread are all you need for a complete and satisfying meal.
Storage
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
To freeze, allow the lasagna to cool completely, then wrap it tightly and freeze for up to 3 months.
Reheat individual portions in the microwave or warm larger portions in the oven until heated through.
