Ricotta and Mozzarella Beef Lasagna

A classic from-scratch beef lasagna with slow-simmered tomato sauce, seasoned ricotta, mozzarella, and Parmesan that slices cleanly after a proper rest.

120 min

8 servings

A browned slice of beef lasagna shows distinct pasta, meat sauce, ricotta, and mozzarella layers.

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

Equipment

9-by-13-inch baking dish · Wide heavy pot · Mixing bowl · Whisk · Aluminum foil

Moisture matters

Keep the meat sauce spoonable and seal the foil tightly so the dried noodles absorb enough moisture to turn tender.

Wait to cut

The rest is essential: it gives the layered filling time to set for neat, sturdy slices.

Make the meat sauce

01. Heat the oven to 375 F and lightly oil the baking dish while preparing the onion and garlic.

02. Brown beef and onion in olive oil, breaking the meat into small crumbles and cooking away all pink.

03. Stir in garlic and tomato paste until fragrant, then add crushed tomatoes and water, scraping the pot clean.

04. Simmer uncovered until thick enough to coat a spoon but still loose enough to hydrate dried noodles.

Layer the pan

05. Whisk ricotta with egg, Parmesan, parsley, salt, and pepper until fully blended and evenly seasoned.

06. Put sauce under the first noodles so their edges stay moistened as they bake.

07. Repeat sauce, noodles, ricotta, and mozzarella, finishing with sauce and mozzarella and covering every dry noodle edge.

Bake and rest

08. Cover tightly and bake at 375 F so steam tenderizes the dried noodles and keeps the sauce from reducing too quickly.

09. Uncover and continue baking until the mozzarella is browned in spots and the center bubbles.

10. Rest before slicing; the settled sauce and cheese make clean portions instead of a loose scoop.