Best Beef Lasagna Layers (Ready-to-Print Version)
Tender pasta layered with rich beef sauce and creamy cheeses for a warm, satisfying Italian comfort dish.
# What You’ll Need:
→ Meat and Sauce
01 -
1 pound ground beef (93/7 lean)
02 -
1 (14.5 ounce) can diced tomatoes
03 -
2 (15 ounce) cans tomato sauce
04 -
1 cup water
05 -
3 bay leaves
06 -
1 1/2 teaspoons dried basil
07 -
2 teaspoons granulated sugar
08 -
1 teaspoon Italian seasoning
09 -
2 teaspoons salt, or to taste
→ Vegetables and Aromatics
10 -
1 yellow onion, diced
11 -
2 cloves garlic, minced
12 -
3 tablespoons olive oil, divided
→ Cheeses
13 -
8 ounces mozzarella cheese, grated
14 -
1/2 cup grated Parmesan cheese
15 -
2 cups whole milk ricotta cheese
# Step-by-Step Guide:
01 -
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Brown the ground beef, breaking it up with a spoon, until no pink remains. Drain excess fat and set beef aside. Reduce heat to medium. Add diced onion and sauté until translucent, about 8-10 minutes. Stir in minced garlic and cook for 1 minute. Add tomato paste and cook 2-3 minutes, stirring constantly. Return beef to pot. Add diced tomatoes, tomato sauce, water, bay leaves, dried basil, sugar, Italian seasoning, and salt. Bring to a simmer. Reduce heat to low, partially cover, and simmer for at least 2 hours, stirring occasionally. Remove bay leaves and adjust seasoning before assembling.
02 -
In a medium bowl, mix whole milk ricotta with Parmesan cheese. Season with a pinch of salt and freshly ground black pepper. Blend until smooth and creamy. Cover and set aside.
03 -
Bring a large pot of heavily salted water to a boil. Cook lasagna noodles according to package instructions until al dente, approximately 8-10 minutes. Drain immediately and arrange noodles in a single layer on parchment paper or clean kitchen towels. Drizzle with remaining 1 tablespoon olive oil to prevent sticking.
04 -
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread about 1 cup of meat sauce evenly on the bottom. Arrange a layer of noodles over the sauce. Spread half of the ricotta mixture over the noodles, then spoon 1.5 to 2 cups of meat sauce on top. Sprinkle generously with mozzarella and some Parmesan. Repeat layers: noodles, remaining ricotta, meat sauce, mozzarella, and Parmesan. Finish with noodles, remaining meat sauce, mozzarella, and Parmesan.
05 -
Cover dish loosely with aluminum foil, sprayed underside to prevent sticking. Bake for 30 minutes. Remove foil and bake another 20-25 minutes until top is golden and bubbly. Let rest at room temperature for 15-20 minutes before slicing to allow layers to set. Serve garnished with fresh basil or extra Parmesan if desired.
# Handy Tips:
01 -
Resting the baked layers before serving ensures clean cuts and optimal texture.