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Classic Beef Lasagna Recipe Easy Homemade Comfort Food with Creamy Ricotta

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A comforting classic beef lasagna with creamy ricotta that balances rich meat sauce, smooth ricotta, and melty mozzarella between tender pasta sheets. Perfect for family dinners and easy enough for weeknights.

Ingredients

Scale
  • 1 pound (450g) ground beef (preferably 80/20 for good flavor and moisture)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (28 oz/800g) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Optional: pinch of red pepper flakes
  • 15 ounces (425g) whole-milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and pepper, to taste
  • 9 no-boil lasagna noodles (or regular noodles boiled al dente)
  • 2 cups (200g) shredded mozzarella cheese
  • 1/4 cup (25g) grated Parmesan for sprinkling on top

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
  2. Add the ground beef, breaking it up with your spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed.
  3. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, oregano, basil, salt, pepper, and red pepper flakes if using. Reduce heat to low and simmer gently for 20-25 minutes, stirring occasionally.
  4. While the sauce simmers, combine ricotta, beaten egg, Parmesan, parsley, salt, and pepper in a bowl. Mix gently until smooth but not runny.
  5. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  6. Spread a thin layer (about 1 cup) of beef sauce on the bottom of the dish. Lay 3 noodles on top, slightly overlapping.
  7. Spread one-third of the ricotta mixture evenly over the noodles. Add one-third of the beef sauce on top, then sprinkle with 2/3 cup shredded mozzarella.
  8. Repeat two more layers: noodles, ricotta, beef sauce, mozzarella.
  9. Finish with a final layer of noodles topped with remaining beef sauce, mozzarella, and a sprinkle of Parmesan.
  10. Cover loosely with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes until bubbly and golden on top.
  11. Let the lasagna rest for 15 minutes before slicing.

Notes

Watch the sauce carefully while simmering to avoid burning. If it thickens too much, stir in a splash of water or broth. Tent foil over the lasagna during baking if the cheese browns too fast. Let the lasagna rest 15 minutes before serving to set layers. No-boil noodles save time and absorb sauce better. For gluten-free, substitute noodles with gluten-free or vegetable slices. Ricotta egg helps set the cheese layer but avoid overbeating to prevent rubbery texture.

Nutrition

Keywords: beef lasagna, classic lasagna, creamy ricotta, easy lasagna, homemade lasagna, comfort food, Italian dinner

Find it online: https://chrisfeasts.com/classic-beef-lasagna-recipe-easy-homemade-comfort-food-with-creamy-ricotta/