Beef Lasagna Cheesy Layers (Printer-Friendly Version)
Layers of tender pasta, rich beef sauce, and creamy cheese meld into a classic comforting bake.
# What You'll Need:
→ Meat Sauce
01 -
3 tablespoons olive oil
02 -
1 yellow onion, diced
03 -
2 cloves garlic, minced
04 -
1 pound ground beef, 93% lean
05 -
14.5 ounce can diced tomatoes
06 -
2 cans (15 ounces each) tomato sauce
07 -
1 cup water
08 -
3 bay leaves
09 -
1.5 teaspoons dried basil
10 -
2 teaspoons granulated sugar
11 -
1 teaspoon Italian seasoning
12 -
2 teaspoons salt, adjust to taste
→ Cheese Mixture
13 -
8 ounces mozzarella cheese, shredded
14 -
0.5 cup grated Parmesan cheese
15 -
2 cups whole milk ricotta cheese
→ Pasta
16 -
Lasagna noodles, cooked al dente according to package instructions
17 -
Remaining 1 tablespoon olive oil for noodles
# Steps to Follow:
01 -
Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add ground beef and cook until browned, breaking it apart, then drain excess fat. Set beef aside. Reduce heat to medium. Sauté diced onion until translucent, about 8-10 minutes. Stir in minced garlic, cooking 1 minute until fragrant. Add tomato paste and cook 2-3 minutes, stirring constantly. Return beef to pot and add diced tomatoes, tomato sauce, water, bay leaves, dried basil, sugar, Italian seasoning, and salt. Bring to a simmer, reduce heat to low, partially cover, and cook at least 2 hours stirring occasionally. Remove bay leaves and season with salt and pepper to taste.
02 -
In a medium bowl, combine ricotta cheese, Parmesan, a pinch of salt, and freshly ground black pepper. Mix until smooth and creamy. Cover and set aside.
03 -
Bring a large pot of heavily salted water to a rolling boil. Add lasagna noodles without overcrowding and cook according to package instructions until al dente, about 8-10 minutes. Drain noodles and spread on parchment-lined sheets or kitchen towels to prevent sticking. Drizzle with remaining 1 tablespoon olive oil and toss lightly.
04 -
Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish. Spread about 1 cup of meat sauce evenly over dish bottom. Arrange a single layer of noodles over sauce, overlapping slightly if needed. Spread half of the ricotta mixture over noodles. Spoon 1.5 to 2 cups meat sauce over ricotta, followed by a generous layer of shredded mozzarella and a sprinkling of Parmesan. Repeat layers: noodles, ricotta mixture, meat sauce, mozzarella, Parmesan. For the top layer, place remaining noodles, cover with remaining meat sauce, shredded mozzarella, and a final sprinkle of Parmesan.
05 -
Cover dish loosely with foil sprayed with cooking spray on underside. Bake for 30 minutes, then remove foil and bake an additional 20-25 minutes until top is golden and bubbly. Remove from oven and let rest for 15-20 minutes to set layers before slicing and serving. Garnish with fresh basil or extra Parmesan if desired.
# Additional Tips:
01 -
Resting the baked layers ensures cleaner slices and better texture.