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Classic Beef Lasagna Recipe Easy Make-Ahead Dinner for Cozy Nights

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This classic beef lasagna is a comforting, make-ahead dish perfect for cozy family dinners. It features layers of tender beef, creamy ricotta, and gooey mozzarella with a rich tomato sauce.

Ingredients

Scale
  • 1 pound lean ground beef (85% lean preferred)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes (San Marzano recommended)
  • 2 tablespoons tomato paste
  • 1/2 cup beef broth or water
  • 1/4 cup dry red wine (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 15 ounces ricotta cheese
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (optional)
  • 9 lasagna noodles (regular or no-boil)
  • 3 cups shredded mozzarella cheese
  • Olive oil for sautéing

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  2. Increase heat to medium-high and add ground beef. Break it up and cook until browned, about 6-8 minutes. Drain excess fat if necessary.
  3. Stir in tomato paste, crushed tomatoes, beef broth, and red wine (if using). Add oregano, basil, salt, and pepper. Simmer on low heat for 15 minutes, stirring occasionally until sauce thickens.
  4. If using regular noodles, bring a large pot of salted water to a boil. Cook noodles until al dente, about 8-10 minutes. Drain and lay flat on a lightly oiled baking sheet.
  5. In a mixing bowl, combine ricotta cheese, beaten egg, Parmesan cheese, and fresh parsley if using. Stir gently until well combined.
  6. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  7. Spread a thin layer of meat sauce on the bottom of the dish. Add 3 noodles in a single layer.
  8. Spread one-third of the ricotta mixture over the noodles, then sprinkle 1 cup mozzarella on top.
  9. Add another layer of meat sauce, then repeat layering noodles, ricotta mixture, mozzarella, and sauce two more times, finishing with a generous layer of mozzarella on top.
  10. Cover the assembled lasagna with plastic wrap and refrigerate for up to 24 hours to let flavors meld (optional make-ahead step).
  11. When ready to bake, remove plastic wrap and cover with foil. Bake for 25 minutes.
  12. Remove foil and bake an additional 20 minutes or until cheese is bubbly and golden brown.
  13. Let lasagna rest for 10-15 minutes before slicing to set the layers.

Notes

Letting the lasagna rest after baking helps it set and makes slicing easier. For no-boil noodles, add extra sauce or broth to keep noodles moist. You can prepare the lasagna up to 24 hours ahead and refrigerate before baking. Freeze assembled lasagna before baking for up to 3 months. Use part-skim cheeses for a lighter version. Add vegetables or spicy sausage for variations.

Nutrition

Keywords: beef lasagna, classic lasagna, make-ahead dinner, easy lasagna, family dinner, comfort food, Italian recipe

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