Pasta
Classic Beef Lasagna
Layers of beef and tomato sauce, creamy ricotta and mozzarella, baked until bubbling and browned.
- Prep
- 30 mins
- Cook
- 50 mins
- Total
- 1 hr 35 mins
- Serves
- 8
- Level
- Medium
This lasagna uses a simple meat sauce and a ricotta layer bound with an egg. Letting it rest for 15 minutes before cutting helps the layers set into clean slices. Bake until the center is hot and the ricotta layer is set.
Ingredients
Serves 8
Directions
- Cook the beef and onion in a large pot over medium-high heat 8 to 10 minutes, breaking it up, until no pink remains. Drain excess fat and add the garlic for 1 minute.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning and 1 teaspoon salt. Simmer 25 minutes, stirring now and then, until thick.
- Meanwhile, boil the noodles 2 minutes short of the package time, drain and lay them flat on oiled foil. Heat the oven to 375°F (190°C).
- Mix the ricotta, egg, Parmesan, parsley and remaining 1/4 teaspoon salt in a bowl.
- In a 9x13-inch dish layer sauce, 3 noodles, a third of the ricotta and a quarter of the mozzarella. Repeat twice, then finish with noodles, sauce and the remaining mozzarella.
- Cover with foil and bake 30 minutes. Uncover and bake 20 minutes more, until bubbling and golden, the egg-ricotta layer is set in the center and the center registers 160°F (71°C).
- Rest 15 minutes before slicing.
Tips and make-ahead notes
- Assemble up to 1 day ahead; add 10 minutes to the covered baking time.
- Freeze unbaked, wrapped well, up to 2 months; thaw overnight before baking.
- Oven-ready noodles can be used; follow the package for extra sauce.
Nutrition per serving
- Calories
- 560
- Carbohydrates
- 40g
- Protein
- 36g
- Fat
- 28g
- Fiber
- 4g
- Sodium
- 1020mg
Estimated. Values change with brands, portion sizes and substitutions.
