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Easy Traditional Beef Lasagna

This is the ultimate 'Sunday Soul' food. It’s a hearty, cheesy masterpiece featuring rich meat sauce, creamy ricotta, and perfectly melted mozzarella. By using my professional 'resting' technique, you’ll get those perfect, distinct layers every single time.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

THE RAGU (MEAT SAUCE)
  • 1.5 lbs ground beef 80/20 blend for best moisture.
  • 1 medium yellow onion Finely diced.
  • 4 cloves garlic Minced fresh.
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
THE CHEESE LAYERS
  • 15 oz whole milk ricotta
  • 1 large egg The professional binder for distinct layers.
  • 4 cups mozzarella cheese Shredded.
  • 1 cup Parmesan cheese Grated.
THE PASTA
  • 12 lasagna noodles Traditional or no-boil.

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Mixing bowl
  • Aluminum foil

Method
 

  1. Brown the beef and onions in a skillet. Stir in garlic and tomato paste for 1 minute. Add crushed tomatoes and Italian herbs; simmer on low for 20 minutes to thicken.
  2. In a separate bowl, whisk together ricotta, egg, and fresh parsley. This ensures the cheese layer 'sets' and doesn't ooze when sliced.
  3. Spread a thin layer of sauce on the bottom of a 9x13 dish. Layer noodles, 1/3 of the ricotta mix, 1/3 of the sauce, and a handful of mozzarella. Repeat twice.
  4. Finish with a generous top coat of mozzarella and parmesan. Cover with oiled foil and bake at 375°F for 25 minutes.
  5. Uncover and bake for another 20-25 minutes until golden and bubbling. Let it rest for 15 minutes before cutting—this is the most important step for the perfect slice!
  6. For your 'Single Bite' shot, lift a forkful showing the clear, stacked layers of pasta, red sauce, and white cheese.

Notes

Sofia's Real Tips: 1. Use the 'Foil Tent'—spray the underside of your foil with oil so it doesn't pull the cheese off. 2. A tiny pinch of nutmeg in the ricotta is my secret for authentic flavor. 3. Zero-waste hack: Toss parmesan rinds into the sauce while it simmers for an umami boost. 4. Never skip the 15-minute rest; it’s what prevents 'lasagna soup' on the plate.