Classic Beef Lasagna Homemade Sauce (Printable)
Hearty dish featuring layers of beef sauce, ricotta, mozzarella, and tender noodles.
# What You’ll Need:
→ Meat Sauce
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 pound ground beef
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon dried basil
09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - 2 tablespoons tomato paste
11 - 1 can (28 ounces) crushed tomatoes
12 - 1 can (15 ounces) tomato sauce
13 - 1 teaspoon sugar
→ Ricotta Mixture
14 - 16 ounces whole-milk ricotta cheese
15 - 1 large egg
16 - 1/3 cup grated Parmesan cheese
17 - 2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon black pepper
→ Assembly
20 - 12 lasagna noodles (regular or no-boil)
21 - 3 cups shredded mozzarella cheese
22 - 1/2 cup grated Parmesan cheese
# How-To Steps:
01 - Set oven temperature to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes. Stir in garlic and cook for 1 minute. Add ground beef, salt, pepper, oregano, basil, and crushed red pepper flakes; cook until meat is browned, breaking it apart. Drain excess fat if necessary. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, tomato sauce, and sugar. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until sauce thickens. Remove from heat.
03 - In a medium bowl, combine ricotta cheese, egg, grated Parmesan, parsley, salt, and pepper. Mix until smooth and well blended.
04 - If using regular noodles, cook according to package instructions until al dente. Drain and set aside. Skip this step if using no-boil noodles.
05 - Spread 1 cup of meat sauce evenly over the bottom of a 9x13-inch baking dish. Arrange 4 noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, then sprinkle 1 cup mozzarella cheese. Top with approximately 1 1/2 cups of meat sauce. Repeat layering twice more, ending with noodles and the remaining meat sauce. Sprinkle the top with remaining mozzarella and Parmesan cheeses.
06 - Cover the dish with foil, spraying the underside with oil to prevent sticking. Bake for 25 minutes.
07 - Remove foil and bake for an additional 20 to 25 minutes until cheese is golden and bubbly.
08 - Allow the dish to rest for 15 minutes before slicing and serving.
# Expert Tips:
01 -
- The meat sauce develops a depth that makes people ask for the secret ingredient (it's the sugar and time, every time).
- You can prep everything ahead, which means less stress and more time with guests instead of your oven.
- Watching the cheese bubble and turn golden is genuinely satisfying, like the kitchen rewards you for showing up.
02 -
- The meat sauce needs those 20-25 minutes of simmering or it tastes raw and thin—don't rush it, even if you're hungry.
- Draining excess fat from the beef after browning makes a difference; you want richness, not greasiness coating your mouth.
- The foil covering the first half of baking is non-negotiable because without it, the top cheese burns before the middle cooks through.
03 -
- If your sauce tastes too acidic after simmering, add a pinch more sugar and stir—acid is the enemy of a balanced sauce.
- Don't skip the 15-minute rest; it's the difference between a lasagna that falls apart and one that slices beautifully.