I layered tender pasta sheets with seasoned ground beef in tomato sauce and creamy ricotta, then baked it under a golden blanket of mozzarella and Parmesan. This Classic Beef and Ricotta Lasagna delivers comforting, cheesy perfection in every bite.
Why I’ll Love This Recipe
I love how this lasagna brings together a rich, meaty sauce and a fluffy ricotta-cheese mixture—each layer tastes deeply comforting yet balanced. The bubbling cheese on top, the sturdy noodles, and the savory sauce all meld together with minimal fuss. It’s ideal for feeding a crowd or enjoying as leftovers all week.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Meat Sauce
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Ground beef (often mixed with Italian sausage)
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Onion, garlic
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Marinara sauce and/or tomato paste with broth
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Seasonings: Italian seasoning, salt, pepper, optional Worcestershire sauce
Ricotta Layer
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Whole-milk ricotta cheese
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Egg (to bind the mixture)
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Parmesan cheese
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Italian seasoning, salt, pepper
Other Components
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Lasagna noodles (boiled or no‑boil, depending on preference)
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Shredded mozzarella cheese
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Extra Parmesan for topping
directions
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I begin by browning ground beef (and sausage if using) with diced onion and garlic. Once cooked, I drain excess fat and stir in marinara, tomato paste, broth, and seasonings—then simmer until flavors meld.
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While the sauce simmers, I prepare the ricotta filling by mixing ricotta, egg, Parmesan, Italian seasoning, salt, and pepper in a bowl until smooth.
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I preheat the oven to about 375 °F (190 °C) and lightly grease a 9×13-inch baking dish.
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I spread a layer of meat sauce across the bottom of the pan, then add a single layer of noodles. On top, I spoon some ricotta mixture, followed by more sauce and a sprinkle of mozzarella. I repeat layers—typically three times—ending with sauce and a final layer of mozzarella and Parmesan.
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I cover the dish with foil and bake for around 45–50 minutes, then remove the foil and bake another 10–15 minutes until the top is bubbly and golden.
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I let the lasagna rest 15 minutes before slicing—this helps it set and makes serving easier.
Servings and timing
This classic recipe serves about 10–12 people from a standard 9×13-inch casserole. I spend approximately 30 minutes prepping (sauce, filling, and assembling), then 50 minutes baking, plus 15 minutes to rest—so total time is around 1 hour 35 minutes.
Variations
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I sometimes combine ground beef and Italian sausage for a richer meat sauce.
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I’ve skipped boiling noodles and used oven‑ready (no‑boil) noodles—saves time and still tastes great.
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I may stir in a little béchamel sauce with the ricotta for extra creaminess and smooth texture.
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For a vegetarian twist, I’ve swapped meat with roasted veggies or lentils while keeping the ricotta layer.
storage/reheating
I store leftovers covered in the fridge for up to 5 days. To reheat, I place slices in a preheated oven at 350 °F until warmed through and bubbly—this keeps the texture intact. It also freezes well—whether before or after baking—for up to 3 months; I thaw overnight and bake from chilled for best results.
FAQs
Can I use only ricotta and skip mozzarella?
I recommend using both—ricotta adds creaminess, while mozzarella gives the gooey pull and richness. Skipping mozzarella affects the traditional texture and flavor.
Is boiling lasagna noodles necessary?
Boiling is traditional and offers a better texture, but no-boil noodles are convenient and still yield a delicious result. I choose based on time and noodle preference.
How do I prevent the lasagna from being watery?
To prevent excess liquid, drain browned meat thoroughly and thicken your sauce before layering. I also avoid overly watery ricotta by using full-fat cheese.
Can I assemble it in advance?
Yes—I assemble the lasagna and refrigerate it up to 2 days before baking. Baking time may increase slightly if it’s chilled.
Should I cover with foil during baking?
Absolutely—I cover for the first 45 minutes to prevent drying, then uncover for the last 10–15 minutes to let the cheese brown and bubble beautifully.
Conclusion
I love making this Classic Beef and Ricotta Lasagna because it’s true comfort food—rich meat sauce, creamy ricotta layers, and melting mozzarella under a golden crust. It’s reliable, crowd-pleasing, and endlessly satisfying. Whether I’m serving it for Sunday dinner or baking extra for busy weekdays, it never disappoints. Let me know if you’d like variations like adding spinach, making it gluten-free, or scaling for a crowd!
Print
Classic Beef and Ricotta Lasagna
- Total Time: about 1 hour 15 minutes
- Yield: about 12 slices
Description
A timeless, comfort‑food favorite layering rich beef‑tomato sauce, creamy ricotta and gooey mozzarella—baked until bubbling and golden for the ultimate satisfying dinner.
Ingredients
1 tablespoon olive oil
1 lb ground beef
1 small onion, diced
2–3 garlic cloves, minced
Salt and black pepper to taste
24–32 oz marinara or pasta sauce
1 tablespoon tomato paste (optional)
1 teaspoon Italian seasoning or Worcestershire sauce (optional)
Ricotta filling:
2 cups whole‑milk ricotta cheese
1 large egg
½ cup grated Parmesan cheese
1–2 teaspoons Italian seasoning or chopped parsley
Additional layers:
9–12 lasagna noodles (boiled or oven‑ready)
2–3 cups shredded mozzarella cheese
Extra Parmesan cheese for topping
Instructions
Preheat oven to 375 °F (190 °C). In a skillet, heat olive oil and sauté onion and garlic until soft. Add ground beef (and pork, if using), season with salt and pepper, and cook until browned. Stir in marinara sauce, tomato paste and seasoning, simmer for 5–10 minutes.
In a bowl, combine ricotta, Parmesan, egg, and seasoning until smooth.
Spread about 1 cup meat sauce in the bottom of a 9×13-inch baking dish. Place a layer of noodles on top.
Spoon one‑third of ricotta mixture over the noodles, then about 1½ cups meat sauce. Sprinkle mozzarella. Repeat layering two more times, finishing with sauce and remaining mozzarella and Parmesan.
Cover with foil and bake for 30–45 minutes. Remove foil, bake an additional 10–15 minutes until cheese is bubbly and golden. Broil briefly if desired.
Allow lasagna to rest 15 minutes before slicing and serving to set the layers and improve texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main course
