The Ultimate Classic Beef Lasagna Recipe for Perfect Layers Every Time

Right, listen to me closely. There is absolutely nothing—and I mean nothing—that screams "home" quite like a bubbling, golden, heavy pan of lasagna pulled straight from the oven. It is the absolute heavyweight champion of comfort food. But let's be honest: we've all had a bad lasagna. You know the sort—greasy, sliding apart on the plate, pasta that's turned to mush, or a sauce that tastes of absolutely nothing. It's a tragedy. Today, we are going to stop that nonsense. We are going to build a classic homemade meat lasagna that stands tall, packs a punch of flavor, and brings the family running to the table.

Now, I know what you're thinking. "Doesn't a traditional Bolognese need hours of simmering with pork and red wine?" Absolutely not. You don't need pork and you certainly don't need alcohol to get depth of flavor. We are going to achieve an incredible, rich taste profile using high-quality ground beef and beef broth to deglaze the pan, giving you that savory umami hit without the booze. This is an easy lasagna recipe with ricotta that respects the ingredients. It's about technique, seasoning, and patience. Whether you are cooking for a Sunday family dinner or meal-prepping for a busy week, this dish delivers.

Prep Time 30 Minutes

Cook Time 1 Hour

Resting Time 20 Minutes (ESSENTIAL)

Total Time 1 Hour 50 Minutes

Servings 6-8 generous portions

Difficulty Medium (requires precision)

Ingredients

The secret to a stunning dish is quality control. You cannot hide poor ingredients in a lasagna; they will find you out. Here is what you need to organize on your counter before you even think about turning on the stove.

The Meat Sauce (The Foundation)

• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, pressed or finely chopped (fresh, not from a jar!)
• 1.1 lb (500g) lean ground beef (max 15% fat)
• 1/4 cup (60ml) beef broth
• 24.5 oz (700g) tomato sauce (or 1 carton of tomato pulp)
• 1 tsp dried oregano
• 1/2 tsp salt, plus more to adjust
• 1/4 tsp freshly ground black pepper
• 1 pinch of sugar (optional, to balance acidity)
• 2 tbsp fresh parsley, chopped

The Cheese Filling (The Cement)

• 14 oz (400g) ricotta (whole milk, drained if necessary)
• 1 large egg, lightly beaten
• 1.8 oz (50g) freshly grated Parmesan
• 1/4 tsp salt
• 1 pinch of grated nutmeg (optional but recommended)

For Assembly

• 12 dried lasagna sheets (not pre-cooked)
• 10.5 oz (300g) mozzarella, grated by yourself

Step-by-Step Instructions

Alright, apron on. Focus. Lasagna is an architectural project. We build it layer by layer. Follow these steps precisely, and you cannot fail.

1. Prepare the Pasta (The Structure) Bring a large volume of salted water to a boil (it should taste like the sea). This is your only chance to season the pasta from within.

Cook the pasta: Add the lasagna sheets. Stir gently at the beginning to prevent sticking. Cook them for 2 minutes less than the "al dente" time indicated on the package. Why? Because they will finish cooking in the sauce in the oven. If they are already overcooked here, they will be mushy later.

Drain and separate: Drain them. Carefully—and I mean carefully—lay them flat on a sheet of parchment paper or a lightly oiled baking sheet. Do not pile them in a colander; they will stick together and tear. We want impeccable pasta sheets.

2. Make the Sauce (The Flavor Engine) While the water is heating, start the sauce. It needs to be robust.

Sweat the aromatics: In a large skillet or Dutch oven, heat the oil over medium heat. Add the chopped onion and let it "sweat" for 4-5 minutes until tender and translucent.

Sear the meat: Increase the heat. Add the ground beef. Break it up vigorously with a wooden spatula to get fine crumbles, not meatballs. Brown it until no pink remains. Remove excess fat if necessary.

Infuse the garlic: Add the garlic and cook for exactly 60 seconds. You should smell it, not burn it. Burnt garlic is bitter.

Deglaze for depth: Pour in the beef broth. Hear that sizzle? That's flavor. Scrape up the caramelized bits from the bottom of the pan with your spatula. That's pure umami.

Simmer and marry: Stir in the tomato sauce, oregano, salt, pepper, and sugar. Bring to a simmer, then reduce the heat. Let it simmer uncovered for 20-25 minutes, until the sauce thickens slightly and the flavors meld. Stir in the parsley at the end.

3. Prepare the Cheese Filling (The Creamy Layer) While the sauce simmers, let's deal with the ricotta. Never use it plain, straight from the tub.

Mix in a bowl the ricotta, beaten egg, Parmesan, salt, and nutmeg. Whisk with a fork or whisk until you have a smooth, creamy mixture.

4. Assemble the Lasagna (The Architecture) Preheat your oven to 375°F (190°C). Take a baking dish approximately 9x13 inches (20x30 cm). This is where the magic happens.

Foundation layer: Spread a thin layer of sauce (about 2 ladles) on the bottom of the dish. This will prevent the pasta from sticking.

Level 1: Place 3 pasta sheets lengthwise, slightly overlapping. Spread half of the ricotta mixture. Sprinkle with one-third of the mozzarella. Cover with one-quarter of the remaining meat sauce.

Level 2: Repeat: 3 pasta sheets, the remaining ricotta, one-third of mozzarella, one-quarter of sauce.

Level 3: Repeat: 3 pasta sheets, the remaining sauce (reserve 2-3 tablespoons for the top), the final third of mozzarella.

Roof (The Supreme Glory): Place the last 3 pasta sheets. Spread the little reserved sauce to moisten them. Sprinkle generously with the remaining mozzarella and a bit of extra Parmesan for a crispy top.

5. Bake and Rest (The Patience Test) This is where most people ruin everything. They rush.

Bake covered: Cover the dish tightly with aluminum foil (grease the side that will touch the cheese). Bake for 30 minutes. The created steam finishes cooking the pasta and melts the cheese.

Uncover and brown: Remove the foil. The lasagna should be hot and bubbling at the edges. Bake again for 15-20 minutes until the cheese is perfectly golden and sizzling.

The most important step - THE REST: Take the lasagna out of the oven and place it on a wire rack. DO NOT TOUCH IT. You must let it rest for at least 20 minutes. If you cut into it now, the layers will slide and you'll get soup. During this rest, the temperatures equalize, the cheese firms up, and the layers set. This is what guarantees a clean, perfect slice.

Chef's Notes & Common Pitfalls

Grate Your Own Cheese: Forget bags of pre-shredded cheese. They are coated with anti-caking starch that prevents smooth melting. Grate your mozzarella and Parmesan yourself. The difference is ENORMOUS.

The Watery Lasagna Pitfall: It always comes from too much moisture. Two main causes:
1. Too liquid ricotta: If it seems watery, drain it in a fine mesh strainer before using.
2. Adding raw vegetables: Mushrooms, spinach, zucchini... they must be pre-cooked until dry and well squeezed before being added, or they will drown your dish.

For More Flavor: Before sweating the onion, brown 2 oz (50g) of bacon or pancetta for a savory base. You can also add a splash of red wine for deglazing instead of broth.

FAQ & Variations

Can I prepare it in advance?

Absolutely. Assemble it, cover it, and keep it in the fridge for up to 24 hours. Add 10 minutes of covered baking time if it's cold from the fridge.

Can I freeze it?

Perfectly, cooked or uncooked. To thaw, leave it in the fridge overnight before reheating in the oven.

"White" Variation?

Replace the tomato sauce with a béchamel (4 tbsp butter, 4 tbsp flour, 2 cups milk, nutmeg) and the ricotta with grated cheese for a Northern Italian style.

Lighter Variation?

Replace half the beef with cooked lentils and use light ricotta.

Final Thoughts: There you have it. A classic, robust, and incredible Beef Lasagna that respects the ingredients and delivers a massive flavor explosion. Cooking is about confidence and control. Follow the steps, taste your sauce, handle the pasta with care, and let the oven do the work. When you put this on the table, you're not just serving dinner; you're creating a memory.

Now, get in the kitchen and make it happen!