There’s something magical about a really great lasagna. It’s not just dinner; it’s an event. The moment you pull that bubbling, cheesy masterpiece from the oven, you feel a deep sense of accomplishment. The aroma alone can bring everyone running to the kitchen.

This recipe is that dish. It’s the one you’ll make for birthdays, for Sunday suppers, for anytime you need to deliver a giant, warm hug on a plate. It’s been perfected over years, and it never, ever lets you down. Let’s get into it.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to lasagna success. Using great-quality stuff here makes a world of difference. Here’s what you’ll need:

• Ground Beef (1 pound): Go for an 80/20 blend. That bit of fat is pure flavor and keeps the meat sauce wonderfully juicy.

• Onion (1 small, diced): The humble onion is the flavor foundation. It sweetens as it cooks and makes the beef sing.

• Dried Oregano (2 tablespoons): This herb is the classic Italian workhorse. It brings that familiar, comforting pizza-and-pasta-parlor fragrance.

• Salt & Pepper (½ teaspoon each, or to taste): Essential for waking up all the other flavors. Don’t be shy here.

• Marinara Sauce (24 ounces): Use a jarred sauce you genuinely love the taste of. This is the main event, so no bland sauce allowed.

• Water (1 cup): This is the secret weapon! It seems odd, but it creates the perfect saucy environment to cook those no-boil noodles.

• Ricotta Cheese (15 ounces): This is for the creamy, dreamy layer. Its mild, milky flavor is the perfect counterpoint to the rich meat sauce.

• Eggs (2): Crucial! They act as a binder for the ricotta, making it sliceable instead of soupy.

• Parmesan Cheese (½ cup, grated): The salty, nutty kick that adds a serious depth of flavor to the cheese layer.

• Lasagna Noodles (12 sheets): The no-boil kind are a modern miracle. They soak up the sauce and cook perfectly in the oven.

• Mozzarella Cheese (2 cups, shredded): Because what’s lasagna without that epic, stretchy, melted cheese pull? Buy a block and shred it yourself for the best melt.

How to make The Ultimate Beef Lasagna?

Step 1: Preheat and Prep

First, get that oven going. Crank it to 375°F. A properly preheated oven is key for even cooking and a beautifully browned top.

Step 2: Build the Meat Sauce

Grab a large skillet and brown the beef over medium-high heat. Break it up as it cooks. Once it’s no longer pink, add the onion, half the oregano, and the salt and pepper.

Let that all cook together until the onions are soft and translucent. Your kitchen will smell incredible already. Now, pour in the marinara and that cup of water.

Give it a good stir, bring it to a lively boil, and then take it right off the heat. That’s it! Your sauce is done. See? No fuss.

Step 3: Create the Cheese Filling

In a separate bowl, combine the ricotta, Parmesan, eggs, the remaining oregano, and another pinch of salt and pepper. Mix it until it’s smooth and creamy.

Try to resist eating this with a spoon. It’s that good. This mixture is going to be the luxurious heart of your lasagna.

Step 4: The Art of Layering

This is where the magic happens. Grab your 9×13 inch baking dish. Start with a thin layer of meat sauce on the bottom. This prevents the noodles from sticking.

Now, place 3 lasagna noodles over the sauce. Spread a third of the ricotta mixture over the noodles, then sprinkle a handful of mozzarella over that.

Repeat this process: sauce, noodles, ricotta, mozzarella. You’ll get about three full layers. Finish with a final layer of noodles, the last of the meat sauce, and a generous blanket of mozzarella.

Step 5: Bake to Perfection

Cover the dish tightly with foil. This traps steam and cooks the noodles. Bake for 45 minutes.

Then, remove the foil. This is where the top gets golden and gorgeous. Bake for another 15 minutes, uncovered.

Step 6: The Most Important Step: Rest

I know it’s hard. The smell is intoxicating. But you must let it rest for 15-20 minutes after it comes out of the oven.

This allows the layers to set. If you cut in immediately, it will be a delicious but sloppy mess. Waiting gives you those picture-perfect, clean slices.

Best Time to Serve This Dish

This lasagna is the undisputed champion of comfort food. It’s perfect for a cozy family weekend dinner, where leftovers are a bonus, not a burden.

It’s also your secret weapon for feeding a crowd. Think potlucks, holiday gatherings, or having friends over to watch the game. It’s a complete meal in one pan.

Honestly, any day that needs a little extra joy is a good day for this lasagna. It turns a regular Tuesday into something special.

Ingredient Substitutions

No ricotta? No problem. Cottage cheese is a common substitute. Blend it for a smoother texture if you prefer.

For a richer twist, use a mix of Italian sausages (casings removed) and ground beef. The fennel and spices in the sausage add another dimension of flavor.

If you want to sneak in some veggies, sautéed spinach, sliced mushrooms, or grated zucchini can be mixed right into the meat sauce or the ricotta layer.

Tips

• Don’t skip the water in the sauce. It’s not a mistake. It’s the key to hydrating the no-boil noodles perfectly.
• For the love of cheese, shred your own mozzarella. Pre-shredded bags contain anti-caking agents that prevent that smooth, glorious melt we all crave.
• Let the lasagna cool for a full 20 minutes. I’m serious. This is the difference between a sloppy serving and a neat, beautiful slice that holds its layers.
• Make it ahead! Assemble the entire lasagna, cover it, and refrigerate it overnight. The flavors will meld beautifully. Just add a few extra minutes to the baking time if it’s going into the oven cold.

How to Store and Reheat

Leftovers? Cool the lasagna completely, then cover the baking dish tightly with foil or transfer portions to airtight containers. It will keep in the fridge for up to 4 days.

To reheat, the oven is king. Place a portion in an oven-safe dish, cover with foil, and warm at 350°F for about 20 minutes, or until heated through.

The microwave works in a pinch, but it can make the noodles a bit rubbery. If you do use it, reheat at 50% power in short bursts.

You can also freeze this lasagna for up to 3 months. Wrap individual slices tightly in plastic wrap and foil, or freeze the whole pan. Thaw in the fridge overnight before reheating.

Why This Recipe Truly is The Ultimate

This isn’t just a recipe; it’s a reliable friend. It has stood the test of time because every element is carefully considered for maximum flavor and ease.

From the rich, beefy sauce to the creamy, cheesy layers and the perfectly al dente noodles, every bite is a perfect balance. It’s hearty, comforting, and utterly satisfying.

It’s the kind of dish that creates memories around the table. So go ahead, make it, share it, and enjoy the praise. You’ve earned it.

Print Recipe

The Ultimate Beef Lasagna

Author: katie Smith Cooking Method: Baking Cuisine: Italian Courses: Main Course

Difficulty: medium Prep Time 20 mins Cook Time 60 mins Rest Time 15 mins Total Time 1 hr 35 mins

Cooking Temp: 375  F Servings: 8 Estimated Cost: $ 12.50 Calories: 485

Best Season: Fall, Winter, Spring

Description

If there’s one dish that’s stood the test of time on my blog, and in my kitchen, it’s this Beef Lasagna. We’re talking 10+ years of rave reviews, layers of saucy, cheesy, beefy comfort, and no surprise… it’s still one of the most requested dinners in my house. If you’re looking for that lasagna recipe, the one that never lets you down, you just found it.

Ingredients

Servings

Meat Sauce

• 1 pound ground beef (80/20 blend recommended)
• 1 small onion (diced)
• 2 tablespoons dried oregano
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• 24 ounces marinara sauce (1 jar or homemade)
• 1 cup water (helps cook the noodles)

Cheese Filling

• 15 ounces ricotta cheese
• 2 eggs
• ½ cup Parmesan cheese (grated, plus extra for topping)

Assembly

• 12 lasagna noodles (no-boil/uncooked)
• 2 cups mozzarella cheese (shredded, divided)

Instructions

1. Preheat Oven

   Preheat your oven to 375°F (190°C).
   Mark as complete

2. Brown the Beef

   In a large skillet over medium-high heat, cook the ground beef until no longer pink, about 5–7 minutes. Add the diced onion, 1 tablespoon of oregano, salt, and pepper. Cook for another 5 minutes until the onion is soft and translucent.
   Mark as complete

3. Make the Sauce

   Stir in the marinara sauce and 1 cup of water. Bring to a boil, then remove from heat and set aside.
   Mark as complete

4. Prepare Cheese Mixture

   In a bowl, combine ricotta, eggs, remaining 1 tablespoon oregano, grated Parmesan, salt, and pepper. Mix until smooth and well blended.
   Mark as complete

5. Assemble the Lasagna

   In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom. Add 3 lasagna noodles, followed by a layer of ricotta mixture, a sprinkle of mozzarella, and another layer of sauce. Repeat the layers two more times, finishing with a final layer of sauce and a generous topping of mozzarella and Parmesan cheese.
   Do not pre-cook the noodles. They will cook in the oven using the moisture from the sauce and water.
   Mark as complete

6. Bake

   Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
   Mark as complete

7. Rest Before Serving

   Let the lasagna rest for 15–20 minutes before slicing. This allows the layers to set and makes for cleaner cuts.
   Resting is crucial for perfect lasagna slices.
   Mark as complete

Nutrition Facts

Servings 8

Serving Size 1 slice

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Amount Per Serving

Calories 485kcal

% Daily Value *

Total Fat 24gg37%

Saturated Fat 11gg56%

Trans Fat 0.5gg

Cholesterol 95mgmg32%

Sodium 720mgmg30%

Potassium 580mgmg17%

Total Carbohydrate 38gg13%

Dietary Fiber 4gg16%

Sugars 8gg

Protein 28gg57%

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Calcium 420mg mg

Iron 3.5mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use quality ingredients: A good marinara and freshly grated cheese make a huge difference.
• Don’t skip resting: Letting the lasagna rest ensures clean, neat slices.
• Make it ahead: Assemble and refrigerate overnight. Add 10–15 minutes to baking time if starting cold.
• Freezer-friendly: Freeze unbaked lasagna for up to 3 months. Bake from frozen, covered, at 375°F for 90 minutes, uncovering last 15 minutes.
• Variations: Use ground turkey, mushrooms, or spinach for a twist.

Keywords: beef lasagna, classic lasagna, homemade lasagna, Italian lasagna, comfort food, baked pasta, easy lasagna recipe