Beef Lasagna Cheesy Layers

This beef lasagna brings together rich, slow-simmered meat sauce, tender pasta sheets, and creamy layers of ricotta and mozzarella cheese to create pure comfort on a plate. Every bite offers a perfect balance of hearty flavors and cheesy indulgence that feels like a warm hug from Italy.

I first made this lasagna on a rainy Sunday when the whole family gathered around the table. It instantly became a tradition, requested again and again especially on chillier nights.

Ingredients

• Olive oil: for sautéing and ensuring the beef sauce develops richness choose extra virgin for the best flavor
• Yellow onion: adds sweetness and a savory base look for firm unblemished bulbs
• Garlic: brings aromatic depth fresh cloves give the best punch
• Ground beef (93/7 lean): lean enough to avoid excess grease but still juicy fresh good quality meat works best
• Diced tomatoes: provide fresh tomato flavor and texture opt for no salt added if possible
• Tomato sauce: smoothness and tomato richness check for natural ingredients without added sugar
• Water: helps simmer the sauce to the perfect consistency
• Bay leaves: subtle herbal notes that lift the sauce dried leaves work fine
• Dried basil: classic Italian herb that pairs beautifully must be fresh and not dusty for best aroma
• Granulated sugar: balances acidity in the tomatoes naturally
• Italian seasoning: blend of oregano thyme rosemary for authentic herb flavor
• Salt: essential to bring out all the flavors
• Mozzarella cheese: gives that stretchy gooey cheese pull use whole milk for richness
• Parmesan cheese: sharp nutty topping to enhance cheesy layers freshly grated is best
• Ricotta cheese: creamy and mild smoothing out the texture between layers whole milk ricotta is richer and less watery

Instructions

Step 1:

Heat two tablespoons of olive oil in a large heavy bottomed pot over medium high heat. Add the ground beef and brown it thoroughly breaking it apart with a spoon so no pink remains. Once cooked drain off any excess fat to keep the sauce from becoming greasy. Transfer the beef to a plate and reduce the heat to medium. Add the diced onion to the pot and sauté stirring occasionally for eight to ten minutes until softened and translucent. Stir in the minced garlic and cook for one more minute until fragrant. Add tomato paste and cook for two to three minutes while stirring constantly to deepen its flavor. Return the browned beef to the pot. Mix in diced tomatoes tomato sauce water bay leaves dried basil granulated sugar Italian seasoning and salt. Bring the mixture to a gentle simmer. Reduce the heat to low and partially cover the pot allowing it to cook for at least two hours stirring occasionally so the flavors can meld and grow richer. Remove the bay leaves before using the sauce. Taste and adjust salt and pepper as needed.

Step 2:

In a medium bowl combine the ricotta cheese with half a cup of freshly grated Parmesan cheese. Add a pinch of salt and some freshly ground black pepper for seasoning. Mix until the ingredients are fully incorporated and the mixture is smooth and creamy. Cover the bowl and set aside.

Step 3:

Bring a large pot of heavily salted water to a rolling boil. Add the lasagna noodles carefully so they do not stick together or overcrowd. Cook the noodles according to package directions until they are al dente with a slight bite usually eight to ten minutes. Drain immediately and spread the noodles in a single layer on baking sheets lined with parchment paper or clean kitchen towels to prevent sticking. Drizzle a light coating of olive oil over the noodles to keep them separated.

Step 4:

Preheat your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius. Lightly grease a nine by thirteen inch baking dish. Start by spreading a thin layer about one cup of the meat sauce evenly across the bottom of the dish. Arrange a single layer of the cooked noodles over the sauce allowing a slight overlap if necessary. Spread half of the ricotta mixture evenly over the pasta. Then spoon one and a half to two cups of the meat sauce over the ricotta making sure to cover the edges. Sprinkle generously with grated mozzarella and a little Parmesan cheese. Repeat the assembly by layering noodles the remaining ricotta mixture more meat sauce mozzarella and Parmesan until you reach the last layer. Finish with a final layer of noodles topped with the remaining meat sauce and a hefty covering of shredded mozzarella followed by a final flourish of Parmesan cheese.

Step 5:

Loosely cover the dish with aluminum foil. To avoid cheese sticking to the foil spray the underside lightly with cooking spray. Bake for thirty minutes. Remove the foil and continue baking uncovered for another twenty to twenty five minutes until the top is bubbling and golden brown and the sauce is visibly simmering around the edges. When done carefully take out the lasagna and let it rest on a wire rack for fifteen to twenty minutes at minimum. This rest time is crucial for the layers to set making the slices neat and the eating experience more enjoyable. Cut into generous squares and serve immediately. You can garnish with fresh basil leaves or extra Parmesan cheese if you like.

One of my favorite ingredients is the ricotta cheese because it adds such a smooth creaminess that balances the robust flavors of the beef sauce. I still remember my first attempt when I forgot to drain excess moisture from the ricotta, lesson learned. Since then I always keep it creamy but not watery which makes all the difference.

Storage Tips

Keep leftover lasagna refrigerated in an airtight container for up to four days. Reheat gently in the oven covered with foil to prevent drying out. For longer storage freeze individual portions wrapped tightly in plastic wrap and foil. When ready thaw overnight in the fridge and reheat in the oven for best results.

Ingredient Substitutions

Ground turkey or Italian sausage can replace beef for a different protein and flavor profile. Cottage cheese or mascarpone can be used in place of ricotta for varying creaminess. Gluten free lasagna noodles work well if you need to avoid gluten though cooking times might vary.

Serving Suggestions

Serve this lasagna with a crisp green salad dressed lightly with lemon vinaigrette to balance the richness. Garlic bread is always a perfect side for soaking up the delicious sauce. A glass of medium bodied red wine like Chianti complements the meal beautifully.

This lasagna is perfect for feeding a crowd and makes excellent leftovers. Let it rest before slicing for the best results.

Common Questions About Recipes

→ What type of beef is best for this dish?

Use lean ground beef (around 93/7) to ensure the sauce is rich but not overly greasy.

→ How do I prevent the noodles from sticking together?

Cook noodles al dente, drain well, and lightly drizzle olive oil before spreading them out to cool.

→ Why should the lasagna rest before serving?

Resting allows the layers to set for cleaner slices and helps the flavors meld together more fully.

→ Can I prepare the sauce in advance?

Yes, simmering the sauce ahead enhances the depth of flavor, making the dish even more delicious.

→ What cheeses are used for the creamy layers?

A mixture of whole milk ricotta, grated mozzarella, and Parmesan cheese creates a smooth, flavorful filling.