The Best Ground Beef Lasagna Recipe
I still remember the first time I made homemade lasagna. I was looking for something hearty and comforting, but I wanted it to taste better than the store-bought frozen versions. I gathered a few simple ingredients—ground beef, pasta, sauce, and cheese—and got to work. When I pulled that bubbling, cheesy dish out of the oven, I knew I had found a new family favorite.Lasagna takes a little time to put together, but it’s absolutely worth it. The layers of rich meat sauce, creamy ricotta, and gooey melted cheese make this a dish that everyone loves. It’s perfect for family dinners, potlucks, or even meal prep since the leftovers taste just as good the next day.
Equipment
- Large Skillet
- Large pot for boiling noodles
- 9x13-inch baking dish
- Mixing bowls
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 1 pound ground beef (85% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 (15 oz) container ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 1 teaspoon dried parsley
- 12 lasagna noodles
- 2 cups shredded mozzarella cheese
Instructions
- Bring a large pot of salted water to a boil.
- Cook the lasagna noodles according to package instructions.
- Drain and lay them flat on a baking sheet to prevent sticking.
- Heat olive oil in a large skillet over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a spoon (about 5–7 minutes). Drain excess fat if needed.
- Add the diced onion and cook for 3 minutes until softened.
- Stir in the minced garlic and cook for another minute.
- Pour in the crushed tomatoes, tomato sauce, Italian seasoning, salt, and black pepper.
- Simmer for 10 minutes, stirring occasionally.
- In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, and dried parsley. Stir until well blended.
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish.
- Lay 3 noodles over the sauce.
- Spread ⅓ of the ricotta mixture over the noodles.
- Sprinkle ⅓ of the mozzarella cheese on top.
- Repeat the layers two more times, ending with a layer of noodles topped with meat sauce and the remaining mozzarella cheese.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and slightly golden.
- Allow the lasagna to rest for 10 minutes before slicing.
- Serve warm with your favorite sides.