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Classic Beef Lasagna

A classic layered beef lasagna with a slow-simmered meat sauce, egg-bound ricotta, and browned mozzarella. Resting it before cutting is what gives you clean square slices.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12
Ingredients Method

Ingredients
  

For the meat sauce
  • 1 tbsp olive oil
  • 1 1/2 lb ground beef 85% lean
  • 1 onion finely diced
  • 4 garlic cloves minced
  • 3 tbsp tomato paste
  • 1 can crushed tomatoes 28 oz
  • 1 can tomato sauce 15 oz
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt
  • 1/2 tsp red pepper flakes optional
  • 1 tsp sugar
For the layers
  • 12 lasagna noodles cooked al dente
  • 32 oz whole milk ricotta cheese
  • 1 large egg beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp salt
  • 4 cups shredded mozzarella cheese freshly shredded

Method
 

  1. Heat the olive oil in a large pot over medium-high. Brown the ground beef, breaking it up, about 8 minutes. Drain off the excess fat.
  2. Add the onion and cook 5 minutes, then the garlic for 30 seconds. Stir in the tomato paste and cook 1 minute, until it darkens.
  3. Add the crushed tomatoes, tomato sauce, oregano, basil, salt, red pepper flakes, and sugar. Simmer uncovered for 25 minutes, stirring occasionally, until thick.
  4. Meanwhile, cook the lasagna noodles until just al dente, drain, and lay them flat on a sheet pan so they do not stick together.
  5. Stir the ricotta, beaten egg, Parmesan, parsley, and salt together in a bowl. The egg is what sets the cheese layer so the lasagna slices cleanly.
  6. Heat the oven to 375°F. Spread 1 cup of meat sauce across the bottom of a 9x13-inch baking dish.
  7. Layer: 3 noodles, one third of the ricotta mixture, one quarter of the remaining sauce, and 1 cup of mozzarella. Repeat twice more, then finish with a final layer of noodles, the last of the sauce, and the remaining mozzarella.
  8. Cover with foil (tent it so it does not touch the cheese) and bake for 45 minutes.
  9. Remove the foil and bake 15 to 20 minutes more, until the top is bubbling and browned in spots.
  10. Rest the lasagna on the counter for 25 minutes before cutting. This is what lets the layers set into clean slices.