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Indulge in this beef lasagna recipe that never fails to satisfy. Packed with tons of meaty, cheesy flavor and a rich and savory sauce, this is one for the books.
I almost always pair it with a side of my garlic and herb focaccia or this cheesy pull-apart bread!
Let me be clear here: This beef lasagna recipe is the BEST lasagna you will eat. And while I love making slow cooker lasagna, zucchini lasagna, or even lasagna roll-ups, this is hands-down my favorite way to cook lasagna. Layers of tender pasta, slow-cooked tomato sauce, beef, and cheese? Yes please!
What Makes This Beef Lasagna So Good?
- That amazing sauce. What makes this lasagna recipe stand out from the rest is its thick and jammy beef-tomato sauce that simmers on low for 2 hours (yes, you read that right).
- Hearty and cozy. When you add plenty of ground beef to a lasagna, you guarantee that no one will leave the table hungry. And all of that melted cheese is insanely cozy.
- Freezer-friendly. You can freeze the lasagna before cooking it by wrapping the pan in layers of plastic and foil, or bake it and then freeze it.
- And make it ahead-friendly. When I know we have a busy week coming up, I’ll make beef lasagna a few days in advance and stash it in the fridge for easy dinners. The flavors develop even more the longer it rests in the fridge.
Recipe Ingredients
To make the lasagna, I start with a base of canned tomato sauce, then build in more flavor with savory veggies and tomato paste. Here’s a look at what you’ll need, with the full ingredient amounts in the recipe card lower down.
- Olive Oil – Any cooking oil will work including extra virgin olive oil or vegetable oil.
- Ground Beef – I like to use lean ground beef.
- Vegetables – I use a mix of yellow onion, garlic, and crushed tomatoes.
- Tomato Paste and Tomato Sauce – For a more robust and rich tomato flavor.
- Broth – You can use vegetable broth or beef broth.
- Sugar – A pinch of sugar helps to balance the acidity of the tomatoes.
- Herbs – Dried basil and oregano are my jam, but you can also use Italian seasoning or any other dried herbs.
- Salt and Pepper – To enhance the flavor, I use kosher salt and freshly cracked black pepper.
- Lasagna Noodles – Follow the package instructions to cook the noodles before layering the lasagna.
- Ricotta Cheese – Adds creaminess and richness to the layers.
- Egg – Any size egg will work to bind the cheesy filling.
- Cheese – Mozzarella cheese and Parmesan cheese are classic additions.
Tips and Variation Ideas
- Cook the pasta to al dente. Don’t you hate soggy lasagna noodles? Make sure to cook the noodles to just al dente; they will continue cooking in the oven.
- Or use no-cook noodles. I prefer to cook my pasta, but you can also use no-cook lasagna noodles. There’s enough moisture from the sauce so that the noodles will cook properly.
- Let it sit. Lasagna can be soupy when it comes out of the oven, so it’s best to let it sit for at least 15 minutes before serving.
- Swap ground turkey. Lighten up and make this lasagna with ground turkey instead of beef.
- Add veggies. Bulk up your lasagna by adding vegetables such as sliced and sautéed zucchini or mushrooms, baby spinach leaves, or roasted red peppers.
What to Serve With Lasagna
You’ll want a lighter vegetable side with this rich main, like romano beans in garlic butter sauce or sautéed green beans. A zucchini tomato gratin is a bit more work, but also works nicely with the beef lasagna.
How to Store and Reheat Extras
- Fridge – Transfer the cooled lasagna to an airtight container and store it in the fridge for up to 4 days.
- Freezer – You can freeze lasagna in its airtight container in the fridge for up to 3 months. Thaw the lasagna completely in the fridge before reheating it. To freeze a whole lasagna, cover it tightly with plastic and foil and store it in the freezer for up to 3 months. You can bake the lasagna directly from frozen, but it will take longer than the recipe indicates because it will be cold.
Beef Lasagna Recipe
This is the best beef lasagna recipe, packed with tons of meaty, cheesy flavor and a rich and savory sauce.
Ingredients
- 2 tablespoons olive oil
- 2.5 pounds ground beef, lean
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 30 ounces tomato sauce, I use 2 (15-oz) cans
- ½ cup vegetable broth or beef broth
- 1½ tablespoons sugar
- 1½ teaspoons dried basil
- 1½ teaspoons dried oregano, divided
- 2½ teaspoons kosher salt, divided
- ¼ teaspoon ground black pepper
- 15 lasagna noodles, cooked per package instructions
- 16 ounces ricotta cheese
- 1 egg
- 5 cups shredded mozzarella cheese
- ¾ cups shredded Parmesan cheese
Instructions
Make the Sauce
- Sauté the onion and garlic. In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, until translucent, about 4-5 minutes. Add the garlic and cook for 30 seconds, stirring constantly.
- Brown the meat. Add the ground beef to the pot and cook, stirring frequently, until browned, about 6-8 minutes.
- Simmer the sauce. Add the crushed tomatoes, tomato paste, tomato sauce, broth, sugar, basil, 1 teaspoon oregano, 2 teaspoons kosher salt, and the black pepper. Stir well, then bring to a simmer. Cover and cook over medium-low heat for 2 hours, stirring occasionally.
Cook The Noodles + Make the Ricotta Filling
- Prep. Preheat the oven to 375˚F. Get a 9×13 baking dish and set aside.
- Cook the noodles. Bring a large pot of salted water to boil and cook the lasagna noodles according to the package instructions. Rinse the cooked noodles with cold water and set aside.
- Make the ricotta filling. In a medium bowl, combine the ricotta, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon oregano, and the egg. Stir well to combine.
Assemble the layers. Put your lasagna together in the following order:
- Start layering the ingredients. Spoon about 1½ cups of the prepared sauce over the bottom of your baking dish. Top with 5 lasagna noodles, overlapping them a bit. Spread half the ricotta mixture over the noodles. Top with 1½ cups of mozzarella and ¼ cup of Parmesan.
- Continue to layer. Spoon 1½ cups of sauce over the cheese. Top with 5 lasagna noodles, overlapping them a bit. Spread remaining ricotta mixture over the noodles. Top with 2 cups of mozzarella and ¼ cup Parmesan.
- Finish the layers. Spoon about 1½ cups of sauce over the cheese. Top with remaining 5 noodles, overlapping them a bit. Spoon remaining sauce on top of the noodles (about 1½ cups). Top with remaining 1½ cups of mozzarella and remaining ¼ cup of Parmesan.
Cook the Lasagna
- Bake. Spray a piece of tin foil with PAM or baking spray, then cover the lasagna (sprayed side down) and bake it covered for 25 minutes.
- Remove the cover and continue to bake. Remove the foil and bake the lasagna for 25 minutes more or until the lasagna is bubbly and the cheese has melted.
- Rest and serve. Let the baked lasagna rest for 15 minutes before serving.
Nutrition
Calories: 579kcal | Carbohydrates: 43g | Protein: 45g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 134mg | Sodium: 1561mg | Potassium: 1074mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1228IU | Vitamin C: 15mg | Calcium: 436mg | Iron: 5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make Beef Lasagna, Step-By-Step
- Cook aromatics. Saute the onion and garlic in olive oil.
- Brown the meat. Add the ground beef to the pot and cook, stirring frequently, until browned.
- Simmer the sauce. Add the crushed tomatoes, tomato paste, tomato sauce, broth, sugar, basil, 1 teaspoon oregano, 2 teaspoons kosher salt and the black pepper.
- Cook. Cover and cook over medium-low heat for 2 hours.
- Make the ricotta filling. Combine the ricotta, remaining salt, remaining oregano, and egg.
- Assemble. Spoon about 1 1/2 cups of the sauce over the bottom of a baking dish and top with 5 lasagna noodles.
- Add ricotta. Spread half the ricotta mixture over the noodles.
- Add cheese. Top with 1 1/2 cups of mozzarella and 1/4 cup of Parmesan.
- Keep layering. Spoon 1 1/2 cups of sauce over the cheese, top with 5 lasagna noodles, spread the remaining ricotta mixture over the noodles, top with 2 cups of the cheese mix, add more sauce, and finish with noodles.
- Finish. Spoon remaining sauce on top of the noodles, then top with cheese.
- Bake. Bake at 375°F for 25 minutes, and 25 minutes uncovered.
