I still remember the first time I pulled this lasagna from the oven—cheese bubbling, edges caramelized, and the whole kitchen smelling like Sunday. This Famous Lasagna is the kind of recipe people make when they want comfort food that feeds a crowd and delivers reliable, homey flavor. It’s straightforward, uses pantry staples, and is perfect for weeknights, potlucks, or a relaxed weekend dinner with leftovers that taste even better the next day. If you like classic layers of beef, ricotta, marinara, and gooey mozzarella, you’re in the right place. For another hearty twist on layered pasta, try this buffalo variation I enjoyed recently: Buffalo Chicken Lasagna.

Why you’ll love this dish

There’s something almost nostalgic about a layered, baked lasagna. This version balances simple ingredients—ground beef, ricotta, marinara, and mozzarella—to deliver big flavor without fuss. It’s also budget-friendly, kid-approved, and easy to scale up for company.

“A timeless crowd-pleaser: every bite melts into a perfect mix of cheese, tomato, and savory beef.”

When to make it: weeknight dinners when you want leftovers, Sunday family meals, casual dinner parties, or when you need a make-ahead dish that reheats beautifully.

How this recipe comes together

Step-by-step overview

You’ll brown seasoned ground beef with onion and garlic for the savory filling.
Ricotta is lightened with an egg for stability and richness.
Noodles are cooked, layered with sauce, ricotta, beef, and mozzarella, then baked until bubbly and golden.
Resting for 10 minutes before slicing gives cleaner portions and lets flavors meld.

This simple process means you can prep parts ahead (brown the meat, mix the ricotta) and assemble right before baking.

What you’ll need

Key ingredients

9 lasagna noodles (regular or no-boil if you prefer)
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
15 oz ricotta cheese
1 large egg
3 cups marinara sauce (use your favorite jarred sauce or homemade)
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

Ingredient notes and swaps:

Use part-skim ricotta to reduce richness, or whole-milk ricotta for a creamier result.
Swap ground beef for Italian sausage or a mix of beef and pork for more depth.
If you’re short on time, use oven-ready lasagna noodles—no boiling required.
For a vegetarian version, replace the beef with a sautéed mix of mushrooms, spinach, and lentils.

Step-by-step instructions

Cooking method — clear, short steps

Preheat the oven to 375°F (190°C).
Cook lasagna noodles according to package directions. Drain and set aside on a lightly oiled tray to prevent sticking.
Heat a large skillet over medium-high. Add ground beef, chopped onion, and minced garlic.
Brown the beef, breaking it into pieces. Stir in salt, pepper, oregano, and basil. Drain excess fat.
In a medium bowl, stir the ricotta with the egg until smooth. Season with a pinch of salt and pepper.
Spread a thin layer of marinara on the bottom of a 9×13-inch baking dish.
Place 3 lasagna noodles over the sauce in a single layer.
Spoon half the ricotta mixture over the noodles and spread gently.
Add half the meat mixture on top of the ricotta.
Sprinkle one-third of the mozzarella evenly over the meat.
Repeat: sauce, 3 noodles, remaining ricotta, remaining meat, and another third of mozzarella.
Top with the last 3 noodles, cover with marinara, then finish with remaining mozzarella and the grated Parmesan.
Cover the dish tightly with foil and bake for 25 minutes.
Remove foil and bake an additional 15 minutes, until cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing and serving.

Best ways to enjoy it

Serving suggestions

Serve slices with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
Offer garlic bread or a buttery baguette to soak up extra sauce.
For a cozy pairing, a medium-bodied red wine like Chianti or Sangiovese works well.
Garnish with chopped fresh basil or a sprinkle of extra Parmesan for a bright finish.

For a slimmer weeknight meal, pair smaller portions with a bowl of minestrone or try transforming leftovers into a comforting soup inspired by this cozy one-pot approach: One-Pot Lasagna Soup with Ricotta.

How to store & freeze

Keeping leftovers fresh

Refrigerator: Cool the lasagna to room temperature (no more than 2 hours at room temp), cover tightly, and store in the fridge for up to 4 days.
Reheating: Reheat individual slices in the microwave (covered, 1–2 minutes) or in a 350°F (175°C) oven covered with foil for 15–20 minutes until warmed through.
Freezing: To freeze, wrap the whole cooled lasagna tightly in foil, then plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. You can also freeze individual portions in airtight containers.
Food safety: Always reheat to an internal temperature of 165°F (74°C) and discard leftovers kept more than 4 days.

Pro chef tips

Helpful cooking tips

Don’t over-sauce the bottom: a thin sauce layer prevents a soggy base.
Salt your pasta water generously; it seasons the noodles from within.
Mix the ricotta and egg just until combined—overmixing can make it grainy.
If you prefer extra creaminess, fold a handful of shredded mozzarella into the ricotta mixture.
Use a serrated knife or a sharp chef’s knife to slice clean pieces after the 10-minute rest.
To save time on a busy night, brown the meat and mix the ricotta the day before, then assemble and bake when ready. For another slow-cooker comfort option, check out this crock-pot soup variant: Crock-Pot Lasagna Soup.

Creative twists

Recipe variations

Meatless: Swap beef for roasted vegetables (zucchini, eggplant, mushrooms) with a layer of spinach and ricotta.
Sausage & herbs: Use Italian sausage and add fresh thyme or fennel seeds for a robust profile.
White lasagna: Replace marinara with a béchamel sauce and use shredded mozzarella plus fontina for a silky top.
Gluten-free: Use certified gluten-free lasagna noodles or thinly sliced roasted eggplant as noodle substitutes.
Lower-carb: Use zucchini or eggplant slices in place of noodles; salt and press eggplant to remove moisture first.

Your questions answered

FAQ
Q: Can I assemble the lasagna ahead of time?
A: Yes. Assemble, cover tightly, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the covered baking time if baking straight from chilled.

Q: Do I have to boil regular lasagna noodles?
A: Yes, unless you buy oven-ready (no-boil) noodles. If using regular noodles, boil per package instructions for the best texture.

Q: How can I prevent a watery lasagna?
A: Drain any excess liquid from cooked meats and vegetables. Use a modest layer of sauce and let the finished lasagna rest before cutting to allow liquids to redistribute.

Q: Can I make this gluten-free or vegetarian?
A: Absolutely. Substitute gluten-free noodles or use sliced vegetables instead. For vegetarian, replace meat with hearty mushrooms, lentils, or a vegan ground-meat alternative.

Conclusion

If you want a trustworthy, crowd-pleasing lasagna that’s easy to follow and full of classic flavor, this recipe delivers. For additional techniques and to compare different approaches to making lasagna, see the tested favorite "World’s Best Lasagna Recipe (with Video)" and the detailed recipe showdown in "The Best Lasagna Recipe (We Tested 6 Top-Rated Contenders …)". Try what fits your schedule and palate—this recipe is flexible and forgiving, and worth making again and again.

Famous Lasagna

This classic lasagna recipe features layers of ground beef, ricotta, marinara, and mozzarella, making it the ultimate comfort food that's easy to prepare for family dinners or potlucks.

Prep Time 20

Cook Time 40

Total Time 1

Serving Size servings

Ingredients

Lasagna Ingredients

9 pieces lasagna noodles Regular or no-boil if preferred
1 lb ground beef Can swap with Italian sausage or a mix of beef and pork
1 medium onion, chopped
2 cloves garlic, minced
15 oz ricotta cheese Use part-skim for less richness or whole-milk for creamier result
1 large egg To lighten ricotta
3 cups marinara sauce Use your favorite jarred sauce or homemade
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

Instructions

Preparation

Preheat the oven to 375°F (190°C).
Cook lasagna noodles according to package directions. Drain and set aside on a lightly oiled tray to prevent sticking.
Heat a large skillet over medium-high. Add ground beef, chopped onion, and minced garlic.
Brown the beef, breaking it into pieces. Stir in salt, pepper, oregano, and basil. Drain excess fat.
In a medium bowl, stir the ricotta with the egg until smooth. Season with a pinch of salt and pepper.

Assembly

Spread a thin layer of marinara on the bottom of a 9x13-inch baking dish.
Place 3 lasagna noodles over the sauce in a single layer.
Spoon half the ricotta mixture over the noodles and spread gently.
Add half the meat mixture on top of the ricotta.
Sprinkle one-third of the mozzarella evenly over the meat.
Repeat: sauce, 3 noodles, remaining ricotta, remaining meat, and another third of mozzarella.
Top with the last 3 noodles, cover with marinara, then finish with remaining mozzarella and the grated Parmesan.

Baking

Cover the dish tightly with foil and bake for 25 minutes.
Remove foil and bake an additional 15 minutes, until cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing and serving.

Notes

Serve with a crisp green salad and garlic bread. For a cozy pairing, a medium-bodied red wine works well. Leftovers can be refrigerated, reheated, or frozen for future meals.