Classic Beef Lasagna Casserole

Classic Beef Lasagna Casserole combines lasagna noodles, ground beef, marinara sauce in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.

The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.

Recipe overview

Servings: approximately 6
Preparation: about 20–25 minutes, plus any separate cooking or thawing
Oven temperature: 375°F
Equipment: 9-by-13-inch baking dish, mixing bowl, pasta pot and skillet or saucepan

Ingredients

Lasagna noodles — 9 sheets
Ground beef — 1 lb
Marinara sauce — 2 cups
Ricotta cheese — 1 cup
1 egg
Mozzarella cheese — 1 1/2 cups, shredded or thinly sliced
Parmesan cheese — 1/2 cup, grated
Salt, to taste after adding sauces and cheese

Preparation notes

Cook the pasta in boiling water until 1–2 minutes short of the package’s full cooking time, then drain. It will finish in the oven. Keep a little pasta water to loosen the filling if it looks dry.

Brown the ground meat or sausage fully in a skillet, breaking it into small pieces. Drain excess fat before mixing it with the sauce and other filling ingredients.

Directions

Preparing Classic Beef Lasagna Casserole before baking

Use drained, just-under-al-dente pasta in the assembly steps below.

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente.
In a skillet, brown the ground beef over medium heat, then stir in the marinara sauce and let it simmer for a few minutes.
In a bowl, combine the ricotta cheese with the egg and mix until smooth.
In a baking dish, start layering: place a layer of noodles, followed by a layer of the ricotta mixture, then add the meat sauce, and top with a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella and a sprinkle of parmesan on top.
Bake in the preheated oven for about 30-35 minutes or until the cheese is bubbly and golden brown.
Let it cool for a few minutes before serving.

Continue baking as necessary until the center is hot and the edges are bubbling. Egg-based fillings should be set rather than liquid. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.

Tips for a better bake

Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
Keep the pasta slightly firm before baking and reserve some cheese for the topping. The sauce should coat the pasta generously, since noodles absorb more moisture in the oven.

What to serve with it

Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.

Make-ahead and leftovers

For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.

Frequently asked questions

Can I change the cheese?

Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.

How can I prevent a dry filling?

Do not overcook the components before assembly. Slightly undercooked pasta and a generous coating of sauce are especially helpful. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.