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Mains · Medium

Classic Beef Lasagna

Layers of pasta, slow-simmered beef ragù, creamy ricotta, and bubbling mozzarella baked until golden — the ultimate make-ahead dinner.

By Hannah Reyes · Tested twice in our kitchen

  • Prep40 min
  • Cook75 min
  • Total115 min
  • Serves8
  • Calories720
Classic Beef Lasagna
Classic Beef Lasagna — photographed in the Recipe Palate studio kitchen.

About this recipe

Lasagna rewards a little patience. A ragù that simmers for 45 minutes, a ricotta layer seasoned with egg and Parmesan, and a rest before slicing give you clean, tall squares with every layer visible.

It is the perfect dish to assemble a day ahead. Bake it straight from the fridge and add 15 minutes to the covered baking time.

Why this recipe works

  • A long-simmered ragù has deep flavor and the right thickness for layering.
  • Egg in the ricotta helps the cheese layer set so slices hold together.
  • Resting the lasagna for 15 minutes keeps the layers from sliding apart.

What you’ll need

  • 1 1/2 lb ground beef
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 cans (28 oz each) crushed tomatoes
  • + 12 more ingredients and 6 numbered steps

Variations

  • Use half beef and half Italian sausage.
  • Add a layer of sautéed spinach and mushrooms.
  • Swap ricotta for a classic béchamel sauce.

How to serve

Serve with a crisp Caesar salad and warm garlic bread. Leftovers reheat beautifully for lunch.

Storage and reheating

Cool leftovers within 2 hours and refrigerate in a covered container for up to 4 days. Reheat gently on the stove or in a 325°F oven with a splash of water or broth so nothing dries out. Pasta sauces, soups, and lasagna also freeze well for up to 3 months.

Frequently asked questions

How long does Classic Beef Lasagna take to make?

About 115 minutes in total — 40 minutes of prep and 75 minutes of cooking. The recipe serves 8.

Is this recipe difficult?

We rate it medium. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.

Can I double the recipe?

Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.

Can I make it ahead?

Yes. Cook completely, cool, and refrigerate. Reheat gently the next day — most sauces, soups, and bakes taste even better after a night in the fridge.

Mains · 115 min · serves 8

Classic Beef Lasagna

  • Prep40 min
  • Cook75 min
  • Serves8
  • Calories720

Ingredients 0/17

Instructions

  1. Heat the oil in a large pot over medium-high heat. Brown the beef, breaking it up, about 8 minutes. Add the onion and garlic and cook 4 minutes until soft.
  2. Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, oregano, basil, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer uncovered 45 minutes, stirring occasionally, until thick.
  3. Cook the noodles in salted boiling water until just pliable, 2 minutes less than the package says. Drain and lay flat on oiled parchment.
  4. Mix the ricotta, egg, 1/2 cup Parmesan, parsley, and a pinch of salt and pepper.
  5. Heat the oven to 375°F. Spread 1 cup of ragù in a 9x13-inch dish. Layer 4 noodles, a third of the ricotta, a quarter of the mozzarella, and a quarter of the remaining ragù. Repeat twice more. Finish with the remaining ragù, mozzarella, and Parmesan.
  6. Cover with oiled foil and bake 40 minutes. Uncover and bake 20–25 minutes more until bubbling and golden. Rest 15 minutes before slicing. Top with basil.

Tips for success

  • Undercook the noodles slightly; they finish in the oven.
  • Oil the foil so the cheese does not stick to it.
  • Grate mozzarella from a block — pre-shredded melts less smoothly.

About 720 calories per serving. Nutrition is an estimate. Recipe by Hannah Reyes for Recipe Palate · recipepalate.com

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