This Cheesy Beef Ricotta Lasagna is layered with tender pasta sheets, rich seasoned ground beef sauce, creamy ricotta, mozzarella, and Parmesan, then baked until bubbling and beautifully golden. Every slice is packed with hearty meat sauce, soft cheese filling, and gooey melted mozzarella, making this classic comfort-food dinner perfect for family meals, gatherings, holidays, or make-ahead cooking.
Why You’ll Love It
- Rich beef tomato sauce layered with creamy ricotta
- Plenty of melted mozzarella and Parmesan in every bite
- Perfect for feeding a family or serving at gatherings
- Easy to assemble ahead and bake when ready
Ingredients Overview
Beef Sauce
- 1½ lbs ground beef
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 1 tsp Italian seasoning
- 1 tsp dried oregano
- ½ tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes, optional
Ricotta Filling
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- ½ tsp garlic powder
- ¼ tsp black pepper
Lasagna Layers
- 12 lasagna noodles
- 4 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped
- Fresh basil, optional
- Extra Parmesan cheese
Step-by-Step Instructions
1. Cook the Lasagna Noodles
Bring a large pot of salted water to a boil.
Add the lasagna noodles and cook until al dente according to package directions.
Drain carefully and place the noodles flat on a lightly oiled baking sheet or clean kitchen towel so they do not stick together.
2. Prepare the Beef Sauce
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened.
Add the ground beef and cook for 7–8 minutes, breaking it into small crumbles until browned and fully cooked.
Drain excess grease if necessary.
Stir in the garlic and tomato paste and cook for another minute.
Add crushed tomatoes, tomato sauce, Italian seasoning, oregano, basil, salt, black pepper, and red pepper flakes.
Simmer for 15–20 minutes until the sauce becomes rich and slightly thickened.
3. Make the Ricotta Filling
In a medium bowl, combine ricotta cheese, egg, Parmesan, parsley, garlic powder, and black pepper.
Mix until smooth and evenly combined.
Set aside until ready to assemble the lasagna.
4. Assemble the Lasagna
Preheat the oven to 375°F (190°C).
Spread a thin layer of beef sauce across the bottom of a 9 x 13-inch baking dish.
Arrange a layer of lasagna noodles over the sauce.
Spread a portion of ricotta mixture over the noodles, then add more beef sauce and shredded mozzarella.
Repeat the layers until all ingredients are used.
Finish with beef sauce, plenty of mozzarella, and grated Parmesan on top.
5. Bake
Cover the baking dish loosely with foil.
Bake for 30 minutes.
Remove the foil and continue baking for another 15–20 minutes, or until the cheese is melted, bubbling, and deeply golden.
For extra browning, broil for 1–2 minutes at the end while watching carefully.
6. Serve
Remove the lasagna from the oven and allow it to rest for 15–20 minutes before slicing.
Sprinkle with fresh parsley, basil, and extra Parmesan.
Cut into generous portions and serve warm.
Cooking Tips
- Simmer the beef sauce until slightly thick so the lasagna does not become watery.
- Cook traditional lasagna noodles only until al dente because they continue cooking in the oven.
- Use whole-milk ricotta and mozzarella for the richest, creamiest texture.
- Let the lasagna rest before slicing so the layers stay intact.
- Freshly grated Parmesan melts more smoothly and gives stronger flavor.
Serving Suggestions
Serve this cheesy beef ricotta lasagna with:
- Garlic bread
- Caesar salad
- Roasted broccoli
- Garlic green beans
- Fresh tomato and cucumber salad
Storage
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or cover and warm in a 350°F (175°C) oven until heated through. Add a spoonful of marinara sauce if needed to keep the layers moist.
Leftover Ideas
- Top leftover lasagna with extra mozzarella and rebake until bubbly.
- Cut leftovers into portions for easy meal-prep lunches.
- Chop leftover lasagna and turn it into a cheesy baked pasta casserole.
FAQs
Can I make this lasagna ahead of time?
Yes. Assemble it up to 24 hours ahead, cover tightly, refrigerate, and bake when ready.
Can I use cottage cheese instead of ricotta?
Yes. Cottage cheese works well. Drain any excess liquid first for a thicker filling.
Can I use oven-ready lasagna noodles?
Yes. No-boil noodles work well, but make sure every layer has enough sauce so the noodles soften properly.
Can I freeze beef lasagna?
Yes. Assemble the lasagna in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking for the best texture.
Final Thoughts
Cheesy Beef Ricotta Lasagna combines hearty seasoned beef, creamy ricotta, tender pasta, rich tomato sauce, and layers of bubbling mozzarella in one irresistible comfort-food dinner. Satisfying, family-friendly, and perfect for feeding a crowd, it is an excellent choice for Sunday meals, holidays, gatherings, or whenever you want a warm homemade classic.
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