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The Best Classic Homemade Beef Lasagna with Creamy Ricotta Filling

A thick, layered slice of homemade lasagna featuring rich meat sauce, creamy ricotta, and melted cheese topping.
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Make this rich, comforting, classic Italian-American lasagna from scratch. This recipe features savory ground beef meat sauce, a creamy ricotta cheese filling, and layers of tender pasta, resulting in the ultimate family favorite dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 12 lasagna noodles, cooked according to package directions
  • 4 cups shredded mozzarella cheese

Instructions

  1. Prepare the meat sauce: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
  4. Prepare the ricotta filling: In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix well until fully combined.
  5. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  6. Assemble the lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish.
  7. Arrange four cooked lasagna noodles over the sauce, slightly overlapping if necessary.
  8. Spread half of the ricotta mixture evenly over the noodles.
  9. Sprinkle one-third of the mozzarella cheese over the ricotta layer.
  10. Spoon half of the remaining meat sauce over the mozzarella.
  11. Repeat the layers: Add four more noodles, the remaining ricotta mixture, another third of the mozzarella, and the rest of the meat sauce.
  12. Top with the final four noodles and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese if desired.
  13. Bake: Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  14. Remove the foil and bake for an additional 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
  15. Rest: Let the homemade lasagna rest for 15 minutes before slicing and serving. This helps the layers set.

Notes

  • For a richer sauce, substitute half of the ground beef with ground Italian sausage.
  • If you prefer not to boil noodles, use oven-ready lasagna noodles and add about 1/2 cup of water to your meat sauce before assembling to ensure they cook properly.
  • This lasagna freezes well. Assemble the entire dish, cover tightly with plastic wrap and foil, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding about 15 minutes to the covered baking time.

Nutrition

Find it online: https://frostedfancies.com/best-homemade-lasagna-recipe/