Go Back Email Link
–+ servings

Classic Layered Lasagna

A comforting, classic layered lasagna with browned beef, creamy ricotta, gooey mozzarella, and a crisp, bubbly top. Perfect for busy weeknights or family dinners.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Serving Size 8 servings

Ingredients

Main Ingredients

  • 12 pieces lasagna noodles Regular, not no-boil
  • 1 pound ground beef Can substitute with ground turkey or Italian sausage
  • 2 cups ricotta cheese Whole-milk ricotta for creamiest result
  • 3 cups shredded mozzarella cheese Part-skim or whole-milk
  • 2 cups marinara sauce Use jarred or homemade
  • 1/2 cup grated Parmesan cheese
  • 1 piece egg Helps stabilize the ricotta mixture
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

Preparation

  • Preheat the oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente. Drain and lay flat on a sheet of parchment or a lightly oiled tray to prevent sticking.
  • While the pasta cooks, heat a skillet over medium. Add the ground beef and cook, breaking it up, until browned and no pink remains (about 6–8 minutes). Drain off excess fat and season with a pinch of salt and pepper.
  • In a medium bowl, stir together ricotta, egg, dried basil, garlic powder, and a pinch of salt and pepper until smooth.

Layering

  • Spoon a thin layer of marinara (about 1/2 cup) across the bottom of a 9x13-inch baking dish.
  • Arrange 4 lasagna noodles over the sauce. Spread half the ricotta mixture over the noodles, sprinkle 1 cup of mozzarella, then add another 1/2–3/4 cup marinara.
  • Repeat the layering: 4 noodles, remaining ricotta, another cup of mozzarella, and more sauce.
  • Top with the final 4 noodles, spread the remaining marinara over the top layer, and finish with the remaining mozzarella and the Parmesan.

Baking

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

Notes

Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3 months.