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–+ servings

Easy Meat Lasagna

A straightforward, comforting layered pasta bake with ground beef, creamy ricotta, and plenty of melty mozzarella and Parmesan, perfect for family dinners and easy meal prep.
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Serving Size 8 servings

Ingredients

For the Lasagna

  • 9-12 pieces lasagna noodles (regular or oven-ready)
  • 1 lb ground beef can replace with half pork or Italian sausage for more flavor
  • 1.5 cups ricotta cheese can mix with plain yogurt for a lighter layer
  • 2 cups shredded mozzarella cheese, divided use low-moisture mozzarella for less watery lasagna
  • 0.5 cups grated Parmesan cheese
  • 24-26 oz tomato sauce (marinara or your favorite) can use a bolder sauce or add a splash of red wine
  • 1 large egg helps set the ricotta while baking
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1-2 tbsp olive oil
  • to taste Salt and black pepper
  • 1-2 tsp Italian seasoning (or a mix of dried oregano, basil, thyme)

Instructions

Preparation

  • Preheat the oven to 375°F (190°C). Lightly oil your baking dish.
  • Cook lasagna noodles according to the package instructions (if not using oven-ready). Drain and lay flat so they don’t stick.
  • Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add garlic and cook for 30–60 seconds until fragrant.
  • Add the ground beef and cook, breaking it up with a spoon, until no pink remains. Drain any excess fat.
  • Stir in the tomato sauce, Italian seasoning, a pinch of salt, and a few grinds of black pepper. Reduce heat and let the sauce simmer gently for about 10 minutes to meld flavors. Taste and adjust seasoning.
  • In a medium bowl, mix the ricotta cheese with the egg and a pinch of salt until smooth.

Assembly

  • Spread a thin layer of meat sauce on the bottom of the dish. Layer noodles over the sauce, add a third of the remaining meat sauce, dollops of ricotta mixture, and a sprinkling of mozzarella.
  • Repeat layers (usually 2–3 layers), finishing with a generous layer of mozzarella and the Parmesan on top.

Baking

  • Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake another 15 minutes, or until the cheese is bubbly and golden.
  • If you like a crispier top, broil for 1–2 minutes—watch carefully to avoid burning.
  • Let lasagna rest for 10–15 minutes before slicing.

Notes

This lasagna pairs well with a green salad, garlic bread, or roasted vegetables. It can also be assembled ahead of time and refrigerated, baking from cold with an extra 10–15 minutes of cooking time.