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Ricotta and Mozzarella Beef Lasagna

Slow-simmered beef sauce, seasoned ricotta, and plenty of mozzarella make this classic lasagna rich while careful layering keeps every slice intact.
A browned slice of beef lasagna shows distinct pasta, meat sauce, ricotta, and mozzarella layers.

This lasagna is built around a sauce that is thick enough to cling to the meat but still loose enough to cook dried noodles in the oven. A covered start provides the moisture, while the uncovered finish gives the mozzarella its bronzed top.

Aim for a spoonable sauce

The beef sauce should not be reduced to a dry ragù. It needs enough fluid to hydrate the noodles, yet it should leave a brief trail when stirred so the finished layers do not slide apart.

Season the ricotta

Ricotta carries quiet flavor unless it is seasoned before layering. Egg gives it structure, while Parmesan, parsley, salt, and pepper make each creamy layer taste complete against the deep tomato sauce.

Beef tomato sauce is spread over dried lasagna noodles in a rectangular baking dish.
A saucy layer of beef filling is spread over dried noodles before the ricotta and mozzarella are added.

Cover, then uncover

Tight foil traps the steam that softens the noodles and protects the sauce during the first bake. Removing it near the end lets excess surface moisture escape and turns the melted mozzarella golden in spots.

Give the layers time

The lasagna looks ready when it comes from the oven, but it is still fluid inside. Resting lets the sauce and cheese settle around the noodles, so a spatula can lift a clean, defined square to the plate.

A cleanly cut lasagna slice shows pasta, beef tomato sauce, ricotta, and browned mozzarella layers.
A close slice reveals distinct pasta, beef sauce, ricotta, and browned mozzarella layers.

Ricotta and Mozzarella Beef Lasagna

8 servings
120 minutes total

Ingredients

  • •  1 tbsp olive oil
  • •  1 lb ground beef
  • •  1 medium yellow onion, finely diced
  • •  4 garlic cloves, minced
  • •  2 tbsp tomato paste
  • •  1 can (28 oz) crushed tomatoes
  • •  1/2 cup water
  • •  12 dried lasagna noodles
  • •  15 oz ricotta
  • •  1 egg
  • •  Parmesan
  • •  parsley
  • •  kosher salt
  • •  black pepper
  • •  4 cups shredded low-moisture mozzarella, divided

Method

  1. Heat the oven and prep

    Heat the oven to 375 F, oil a 9-by-13-inch baking dish, dice the yellow onion, and mince the garlic cloves while the oven preheats.

    Look for: The baking dish has a thin, even sheen of oil and the oven is fully preheated.

  2. Brown the beef

    Heat the olive oil in a wide pot over medium-high heat, cook the ground beef and finely diced yellow onion for 8 minutes, and break up the meat until browned with no pink remaining.

    Look for: The beef is browned in small crumbles and the onion is softened at the edges.

  3. Build the tomato sauce

    Stir the minced garlic cloves and tomato paste into the beef for 1 minute, then add the crushed tomatoes and water, scraping up every browned bit from the pot.

    Look for: The tomato paste darkens slightly and the sauce looks evenly red with no paste clumps.

  4. Simmer the sauce

    Reduce to medium-low and simmer the meat sauce uncovered for 25 minutes, stirring occasionally, until it is thick enough to coat a spoon but still loose enough to moisten the dried noodles.

    Look for: A spoon leaves a brief trail through the sauce and a little liquid pools back into it.

  5. Season the ricotta

    Whisk the ricotta, egg, Parmesan, parsley, 1 tsp kosher salt, and black pepper in a bowl until the egg is fully blended and the ricotta is evenly seasoned.

    Look for: The ricotta mixture is creamy and flecked evenly with parsley and pepper.

  6. Make the base layer

    Spread a thin layer of meat sauce in the oiled baking dish, then arrange 3 dried lasagna noodles in a single layer, breaking one only if needed to cover the base.

    Look for: The noodles lie flat with sauce underneath every edge.

  7. Layer the lasagna

    Repeat layers of sauce, noodles, ricotta mixture, and mozzarella until the dish is full, ending with sauce and the remaining mozzarella so every noodle is surrounded by moisture.

    Look for: The top is evenly covered with sauce and mozzarella, with no dry noodle corners exposed.

  8. Bake covered

    Cover the dish tightly with foil and bake at 375 F for 30 minutes so the trapped steam softens the dried noodles without drying the sauce.

    Look for: The sauce is bubbling steadily around the edges beneath the foil.

  9. Brown the top

    Uncover the dish and bake for 15 minutes more until the mozzarella is browned in spots and the sauce bubbles across the center.

    Look for: The cheese is melted and bronzed in spots and the center is actively bubbling.

  10. Rest before slicing

    Set the lasagna aside to rest for 30 minutes before cutting, allowing the sauce and cheese to settle into clean, hold-together slices.

    Look for: A cut slice holds its layers instead of flowing onto the plate.