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Italy · Homemade, your way

Classic Beef Lasagna

Layer tender pasta with a slow-simmered beef tomato sauce, ricotta, mozzarella, and Parmesan for a generous baked lasagna with clean-cut servings.

Prep time
25 min
Cook time
1 hr 25 min
Total time
2 hr 5 min
Servings
8
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Family FriendlyMake Ahead
A serving of baked lasagna.
Photo: Maffeth.opiana · Source · CC BY-SA 4.0. Serving suggestion.

This ricotta-style lasagna is a familiar Italian-American approach to a layered pasta dinner. Cook the noodles just shy of tender so they finish in the sauce. A short uncovered bake browns the cheese, and a proper rest helps the layers hold together. Use a deep baking dish to contain the bubbling sauce.

Build layers that hold together

Read the directions on your lasagna noodles before assembling. Noodles that need boiling and oven-ready noodles absorb liquid differently. Use the type specified in the recipe so the sauce and pasta can cook together as intended.

Spread the fillings evenly rather than concentrating them in the middle. After baking, allow the lasagna to rest for the stated time. Cutting into it immediately can release hot sauce and make the layers slide apart even when the casserole is cooked.

Troubleshooting this recipe

Why does my lasagna fall apart when sliced?

It may need its resting time, or the filling may be unusually wet. Follow the specified sauce quantities, drain ingredients where directed, and let the baked lasagna settle before serving.

Can I assemble it ahead?

Use the recipe's make-ahead and storage guidance. Chilled ingredients and a cold casserole can change reheating or baking needs; do not leave an assembled meat-and-dairy casserole at room temperature to save time.

Let’s make it

Classic Beef Lasagna

Serves 8 · Prep 25 min · Cook 1 hr 25 min · Rest 15 min · Total 2 hr 5 min

Ingredients

Step-by-step instructions

  1. Heat oven to 375°F (190°C). Cook onion in oil for 5 minutes. Add beef; cook 7 minutes to 160°F (71°C). Add garlic, tomatoes, water, oregano, pepper, and 3/4 teaspoon salt; simmer 18 minutes.
  2. Meanwhile, boil noodles 2 minutes less than package directions; drain. Mix ricotta, egg, and remaining salt.
  3. Spread sauce in a 9-by-13-inch (23-by-33 cm) dish. Build three layers using four noodles, one-third each ricotta, remaining sauce, mozzarella, and Parmesan per layer.
  4. Cover with foil; bake 35 minutes. Uncover and bake 20 minutes, until bubbling and the center reaches 165°F (74°C).
  5. Rest 15 minutes before cutting.

A few kitchen notes

  • Loosely tent foil to keep it away from the cheese.

Ingredient substitutions

  • Use ground turkey instead of beef; cook it to 165°F (74°C).

Storage & reheating

Refrigerate portions within 2 hours for 4 days. Freeze for 2 months. Reheat to 165°F (74°C).

What to serve with it

Serve with a green salad and roasted zucchini.

A conversation around the table

Comments & kitchen questions

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Questions from the kitchen

Can I make Classic Beef Lasagna ahead?

Refrigerate portions within 2 hours for 4 days. Freeze for 2 months. Reheat to 165°F (74°C).

What if I can’t find an ingredient?

Use ground turkey instead of beef; cook it to 165°F (74°C).

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