Main Squeeze, Pasta Dishes

Classic Beef Lasagna


As the chilly days roll in, I’m excited to post recipes that’ll warm your soul. This classic lasagna recipe is one that will definitely do so with the simplest recipe and easy to follow steps. In my opinion, there are a few areas that must be perfect in order to make good lasagna. For one, no one likes mushy noodles and if you’re new in the kitchen it can be nerve wrenching boiling pasta. You’ll love this recipe because you don’t even have to bother! The lasagna pasta can be added, uncooked, in the layering process, this is because we’ll add enough sauce and cook long enough for the pasta dish to cook in the oven. Next, you know how I feel about clumpy cheese! Be sure to use freshly shredded cheese in this recipe for gooey cheese between the layers- you’ll thank me, trust. And then, the sauce, there are several ways to go here. I like to make a quick and easy homemade sauce by sauteing garlic and adding crushed tomatoes, tomato sauce, fresh basil, salt, pepper, and crushed red pepper. You can use your favorite marinara recipe or jarred sauce.

I loved making this recipe, I hope you enjoy it as much as my family and myself did.




Classic Beef Lasagna

As the chilly days roll in, I'm excited to post recipes that'll warm your soul. This classic lasagna recipe is one that will definitely do so with the simplest recipe and easy to follow steps. The recipe ground beef, my favorite ricotta mixture, your favorite marinara, and freshly grated cheeses.
Prep Time 25 mins
Cook Time 1 hr
Total Time 3 hrs 25 mins
Course Main Squeeze
Cuisine Italian
Servings 8 servings


Meat Layer

  • 1 medium Yellow Onion peeled and chopped
  • 1 tbsp olive oil
  • 1 lb Ground Beef lean preferred or Italian sausage or ground turkey and chicken
  • tsp Kosher Salt
  • 2 tsp Ground Black Pepper
  • 2 tsp Ground or Dried Oregano or Italian Seasoning
  • 4 to 6 cups Marinara Sauce usually 2 to 3 jars
  • 16 to 24 ounces Mozzarella Cheese freshly shredded, usually 3 for topping and 1 for cheese mixture
  • 16 ounces Dry Lasagna Noodles not no-boil, just regular pasta noodz

Cheese Layer

  • 30 ounces Whole Milk Ricotta Cheese 15-20 oz for thinner or single layer
  • 1 cup Mozzerella Cheese shredded
  • 2 Large Eggs beaten
  • 1 cup Parmesan cheese shredded
  • tsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • ½ tsp Nutmeg optional
  • ½ cup Italian Flat Leaf Parsley chopped


  • Heat your oven to 400 F. You'll want to make sure that the oven rack you're using is placed in the middle to ensure an even bake.
  • Add olive oil to a skillet on medium-high heat. Add and cook onions until they are translucent. While they are cooking, add in the seasonings. Add ground beef and cook until the beef is fully cooked. You will want to use a wooden spoon or spatula to create small pieces. This will take about 6 to 8 minutes.
  • In a medium bowl, mix together all ingredients for the cheese mixture. You will add it between each layer or just one if you'd like.
  • In a large baking dish, add a thin layer of marinara sauce and a layer of uncooked lasagna noodles. You may need to break the noodz to get them to fit.
  • Add a layer of the ricotta cheese mixture and a layer of ground beef. Pour a few spoonfuls of marinara sauce on to create a thin but generous layer.
  • Next, add another layer of noodles and then the following steps: ricotta cheese mixture, ground beef, and then a thin layer marinara sauce. If you have room, add another layer or follow the next steps.
  • Using a small spoon, add small dollops (about the size of a grape) of the ricotta cheese mixture scattered on the top layer of the lasagna dish. You can also skip this step if you've run out or would not like to use more.
  • Cover with the remaining mozzarella cheese and cover lightly with foil. Sometimes I like to spray the side of the foil touching the cheese with non-stick spray to prevent the cheese from sticking.
  • Bake lasagna for 1 hour, net uncover the baking dish, and cook for up to 30 minutes or until the cheese is bubbling and has a nice golden brown color.
  • It's important to let the lasagna dish settle before devouring. Let the dish rest and cool for 15 minutes before serving. Be sure to tag me in any pictures and let me know how it went! Eat up!


Keyword Dinner, Pasta

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