Classic Beef Lasagna with Ricotta

Equipment

• 9 × 13-inch (23 × 33 cm) baking dish
• Pot, wide saucepan, foil, mixing bowl and thermometer

Before you begin

Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.

• This is an Italian-American ricotta version, rather than a claim to every regional Italian lasagna style.
• Use low-moisture mozzarella; fresh mozzarella releases more liquid.

Make it work

• Dry edges: make sure sauce covers the exposed pasta and keep the dish covered for the first bake.
• Loose portions: allow the resting time and avoid overly watery sauce.

Ingredients

• 8.8 oz (250 g) dry lasagna sheets requiring boiling
• 1 lb (450 g) 90%-lean ground beef
• One 28-oz can (800 g) crushed tomatoes
• 1 medium onion (150 g), finely diced
• 3 garlic cloves (9 g), minced
• 1 tbsp (15 ml) olive oil
• 2 tbsp (30 g) tomato paste
• 1 cup (250 g) part-skim ricotta
• 1 large egg (50 g without shell)
• 7 oz (200 g) low-moisture mozzarella, grated
• 1/3 cup (30 g) grated Parmesan
• 1 tsp (1 g) dried oregano
• 3/4 tsp (4.5 g) fine salt

Step-by-step method

1. Start the meat sauce
   Heat oil in a wide saucepan. Cook onion for 5 minutes, add beef and break into crumbs; cook another 7 minutes until browned. Stir in garlic, tomato paste and oregano for 1 minute.
2. Reduce the sauce
   Add tomatoes and salt. Simmer gently for 15–20 minutes, stirring, until thick but still spreadable. Ground beef should reach 160°F (71°C). Keep the sauce moist; dried-out sauce makes tough layers.
3. Prepare the pasta and oven
   Meanwhile heat the oven to 375°F (190°C). Boil lasagna sheets according to the package until flexible but slightly firm, then spread on a clean tray. These are not oven-ready sheets; substituting those requires a different liquid balance.
4. Mix the cheese filling
   Stir ricotta, egg and half the Parmesan until even. Lightly oil a 9 × 13-inch (23 × 33 cm) baking dish using a trace from the measured oil, or use a nonstick dish.
5. Build three layers
   Spread a thin layer of sauce on the base. Add pasta, one-third of the remaining sauce, half the ricotta and a little mozzarella. Repeat, using the remaining ricotta on the second layer. Finish with pasta, the last sauce, remaining mozzarella and Parmesan.
6. Bake covered, then uncover
   Cover with foil without pressing it into the cheese. Bake 25 minutes, uncover and bake 15 minutes more, until bubbling throughout and the center reaches 165°F (74°C). Protect the top with foil again if it browns too early.
7. Let the layers settle
   Rest 15 minutes before dividing into six rectangles. Sauce and cheese are very hot directly from the oven; the rest also helps the portions hold together.

Cook’s notes

A layered beef lasagna with ricotta and mozzarella. Pasta is boiled first, the sauce is reduced, and the casserole rests before slicing.

Storage & reheating

• Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
• Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.

Allergens

Milk, Egg, Wheat. Check all packaged ingredient labels for additional allergens and cross-contact.

Approximate nutrition

Per serving: 560 kcal · Protein 38 g · Carbohydrates 48 g · Fat 24 g.

Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.