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Best Cheesy Beef Lasagna

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This Best Cheesy Beef Lasagna features tender lasagna noodles layered with a hearty homemade beef sauce, creamy ricotta filling, and plenty of gooey mozzarella and Parmesan cheese. Baked until golden and bubbly, it’s the ultimate comfort food for family dinners, holidays, or meal prep.

Recipe Information

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Rest Time: 15 minutes
  • Total Time: 1 hour 55 minutes
  • Servings: 10–12
  • Difficulty: Moderate

Ingredients

For the Meat Sauce

  • 2 tablespoons olive oil
  • 1½ pounds (680 g) lean ground beef
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (28 oz/800 g) crushed tomatoes
  • 1 can (15 oz/425 g) tomato sauce
  • 1 can (14.5 oz/410 g) diced tomatoes, drained
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon sugar (optional, to balance acidity)
  • 2 bay leaves
  • ¼ cup chopped fresh parsley

For the Cheese Filling

  • 15 oz (425 g) whole-milk ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • Pinch of salt

For the Layers

  • 12 lasagna noodles (or oven-ready noodles)
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

Equipment Needed

  • 9×13-inch baking dish
  • Large skillet or Dutch oven
  • Large pot (if using regular noodles)
  • Mixing bowl
  • Aluminum foil
  • Spatula

Step-by-Step Instructions

Step 1: Cook the Lasagna Noodles

If using regular lasagna noodles:

  • Bring a large pot of salted water to a boil.
  • Cook according to the package directions until al dente.
  • Drain and rinse briefly with cool water.
  • Lay the noodles flat on a lightly oiled baking sheet or parchment paper to prevent sticking.

If using oven-ready noodles, skip this step.

Step 2: Make the Meat Sauce

Heat the olive oil in a large skillet over medium-high heat.

Add the diced onion and cook for 4–5 minutes until softened.

Stir in the garlic and cook for 30 seconds.

Add the ground beef and cook for 8–10 minutes, breaking it into crumbles until browned.

Drain any excess fat.

Mix in the tomato paste and cook for 1–2 minutes.

Add:

  • Crushed tomatoes
  • Tomato sauce
  • Diced tomatoes
  • Italian seasoning
  • Oregano
  • Basil
  • Thyme
  • Paprika
  • Salt
  • Black pepper
  • Sugar (if using)
  • Bay leaves

Bring to a gentle simmer and cook uncovered for 25–30 minutes, stirring occasionally.

Remove the bay leaves and stir in the chopped parsley.

Step 3: Prepare the Cheese Filling

In a medium bowl, combine:

  • Ricotta cheese
  • Egg
  • 2 cups mozzarella
  • Parmesan cheese
  • Garlic powder
  • Parsley
  • Salt
  • Black pepper

Mix until smooth and well combined.

Step 4: Preheat the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish.

Step 5: Assemble the Lasagna

Layer 1

Spread about 1 cup of meat sauce over the bottom of the baking dish.

Layer 2

Arrange 3 lasagna noodles over the sauce.

Layer 3

Spread one-third of the ricotta mixture evenly over the noodles.

Layer 4

Spoon about 1½ cups of meat sauce over the cheese layer.

Layer 5

Sprinkle with 1 cup mozzarella and a little Parmesan.

Repeat these layers two more times.

Finish with:

  • Remaining meat sauce
  • Remaining mozzarella
  • Remaining Parmesan

Step 6: Bake

Cover the dish loosely with aluminum foil (spray the underside of the foil with cooking spray to prevent the cheese from sticking).

Bake for 45 minutes.

Remove the foil and bake for another 15–20 minutes, or until:

  • The cheese is melted and bubbly.
  • The top is golden brown.
  • The sauce is bubbling around the edges.

Step 7: Rest

Let the lasagna rest for 15 minutes before slicing.

This helps the layers hold together for cleaner servings.

Serving Suggestions

Pair with:

  • Garlic bread
  • Caesar salad
  • Garden salad
  • Roasted broccoli
  • Sautéed green beans
  • Garlic knots
  • Bruschetta

Delicious Variations

Extra Meaty Lasagna

Use a combination of:

  • 1 pound ground beef
  • ½ pound Italian sausage

Four-Cheese Lasagna

Add:

  • Provolone
  • Fontina
  • Asiago
  • Extra mozzarella

Spinach Lasagna

Mix 2 cups chopped cooked spinach into the ricotta filling.

Mushroom Beef Lasagna

Sauté 8 ounces sliced mushrooms with the onions before adding the beef.

Spicy Lasagna

Add:

  • ½ teaspoon crushed red pepper flakes
  • Hot Italian sausage

Storage

Allow the lasagna to cool completely.

  • Refrigerator: Store covered for up to 4 days.
  • Freezer: Wrap tightly and freeze for up to 3 months.

Reheating

Oven (Best Method)

Cover with foil and bake at 350°F (175°C) for 25–30 minutes, or until heated through.

Microwave

Heat individual slices for 2–3 minutes, checking and stirring the center if needed.

Tips for the Best Cheesy Beef Lasagna

  • Simmer the meat sauce long enough to develop rich flavor.
  • Use whole-milk ricotta for a creamier filling.
  • Shred mozzarella from a block for the best melt and texture.
  • Let the lasagna rest before slicing to keep the layers intact.
  • Avoid overcooking the noodles—they should be just al dente.
  • A sprinkle of fresh basil or parsley before serving adds freshness and color.

Approximate Nutrition (Per Serving)

  • Calories: 620
  • Protein: 38 g
  • Carbohydrates: 36 g
  • Fat: 36 g
  • Saturated Fat: 17 g
  • Fiber: 4 g
  • Sugar: 7 g
  • Sodium: 890 mg

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