Spend With Pennies Lasagna Recipe: Classic Beef Lasagna

This classic beef lasagna layers pasta with a savory tomato sauce, seasoned ground beef, creamy ricotta, and plenty of mozzarella. It is a hearty Italian-American casserole with familiar family-style variations, and a jarred marinara keeps the preparation manageable without sacrificing a rich, slow-simmered flavor.

Ingredients

12 standard lasagna noodles (about 300 g)
1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely diced (about 150 g)
3 garlic cloves, minced (about 9 g)
1 pound (454 g) ground beef, preferably 85% lean
½ pound (227 g) Italian sausage, casings removed
2 jars marinara sauce, 24 ounces (680 g) each
1 teaspoon (2 g) dried Italian seasoning
½ teaspoon (1 g) fine salt, plus more for the pasta water
¼ teaspoon (0.5 g) black pepper
15 ounces (425 g) whole-milk ricotta cheese
2 large eggs (about 100 g without shells)
¼ cup (25 g) finely grated Parmesan cheese
2 tablespoons (8 g) chopped fresh parsley, or 2 teaspoons (2 g) dried parsley
4 cups (450 g) shredded low-moisture mozzarella, divided
Nonstick cooking spray or a little oil, for the baking dish

Instructions

Heat the oven and prepare the dish. Set a rack in the middle of the oven and heat it to 375°F (190°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish. Set a large pot of salted water over high heat for the noodles.
Cook the noodles. Boil the lasagna noodles according to the package directions until just al dente, usually 8 to 10 minutes. Stir gently once or twice so they do not stick. Drain them, lay them flat on a lightly oiled tray or clean baking sheet, and keep them separate while you make the sauce. They will soften further in the oven, so avoid cooking them until very tender.
Brown the meat and make the sauce. Warm the olive oil in a large, heavy skillet or saucepan over medium heat. Add the diced onion and cook for about 4 minutes, stirring, until softened. Add the garlic and cook for 30 seconds. Add the ground beef and sausage, breaking them into small pieces with a spoon. Cook for 8 to 10 minutes, stirring and scraping the pan, until no pink remains. Check the thickest pieces with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground meat. Carefully drain excess fat if the pan is very greasy.
Simmer the tomato sauce. Stir in the marinara, Italian seasoning, salt, and pepper. Bring the sauce to a gentle bubble, then lower the heat and simmer uncovered for 20 minutes, stirring occasionally. A gentle simmer concentrates the flavor without reducing the sauce so much that the finished lasagna turns dry. Taste and adjust the seasoning; jarred sauces vary in saltiness.
Mix the ricotta layer. While the sauce simmers, stir together the ricotta, eggs, Parmesan, and parsley in a medium bowl until evenly combined. Fold in 1 cup (about 113 g) of the mozzarella. Keep the remaining 3 cups (about 337 g) of mozzarella for the top layers. If the ricotta mixture seems especially loose, do not add extra liquid; it will firm as the casserole bakes and rests.
Layer the lasagna. Spread about 1 cup (240 ml) of meat sauce over the bottom of the prepared dish. Arrange 4 noodles in a single layer, overlapping slightly if needed. Spread one-third of the ricotta mixture over the noodles, then spoon over about one-quarter of the remaining sauce. Sprinkle with about ¾ cup (85 g) mozzarella. Repeat the noodle, ricotta, sauce, and mozzarella layers twice. Finish with the last 4 noodles, the remaining sauce, and the remaining mozzarella. Spread sauce close to the edges so the pasta does not dry out.
Bake until bubbling. Cover the dish loosely with foil, tenting it so the foil does not press against the cheese. Bake for 25 minutes. Remove the foil and bake for another 25 minutes, until the sauce bubbles around the edges and the top is melted and browned in spots. Because the filling contains eggs, check the center with a food thermometer; USDA FSIS gives 160°F (71°C) as the safe minimum for egg dishes. If the center is not there yet, return the pan to the oven and check again after 5 minutes.
Rest, then slice. Set the dish on a heat-safe surface and let it rest for 15 minutes before cutting. This pause lets the layers settle, making neater portions and reducing the chance that the sauce will run across the plate. Use a sharp knife and a wide spatula to lift out each piece.

Tips

Prevent stuck noodles. Drain the noodles promptly and keep them in a single layer or with a light coating of oil. If they cool and stick together, separate them gently rather than pulling hard enough to tear them.
Use the right sauce consistency. The meat sauce should be spoonable, not watery. If your marinara is thin, simmer it a few extra minutes before layering; if it is very thick, stir in a splash of water. A dry sauce can leave the pasta firm, while excess liquid makes slices slump.
Choose your meat. All ground beef works if you do not have sausage. For a lighter-tasting sauce, replace the sausage with another ½ pound (227 g) of ground beef and add a pinch of fennel seed and extra black pepper. Brown and check any ground meat to 160°F (71°C).
Let the casserole rest. Cutting too soon is one of the main reasons lasagna falls apart. Fifteen minutes is a useful minimum; if you can wait 20 minutes, the slices may hold their shape even better while still being warm.

Serving Suggestions

Serve each square with a crisp green salad dressed with a simple vinaigrette to balance the rich cheese and meat. Garlic bread, warm focaccia, or crusty Italian-style bread is useful for catching extra tomato sauce, though the lasagna is filling enough to stand on its own. For vegetables, try roasted broccoli, green beans, or zucchini; keep their seasoning simple so it does not compete with the oregano and garlic in the casserole.

For a family dinner, cut the lasagna into 12 portions and bring the baking dish to the table after it has rested. For a larger spread, smaller squares work well alongside antipasti such as olives, roasted peppers, and sliced vegetables. If serving wine, choose a medium-bodied red or a crisp nonalcoholic drink according to your guests’ preferences. Allow leftovers to cool only briefly before refrigerating them rather than leaving the dish out through a long meal.

Variations

All-beef lasagna: Omit the Italian sausage and use 1½ pounds (680 g) total ground beef. The sauce will be less seasoned and a little less rich, so taste it after simmering and add a pinch of fennel or extra Italian seasoning if you like.

Vegetable version: Leave out both meats and sauté 8 ounces (225 g) sliced mushrooms with the onion, then add 1 diced zucchini (about 200 g). Cook until the vegetables release their liquid and most of it evaporates before adding marinara. This gives the filling a softer, more vegetable-forward texture; avoid adding watery raw vegetables directly to the layers.

Spinach and ricotta: Stir 5 ounces (140 g) thawed frozen spinach into the ricotta mixture after squeezing it very dry. Too much water can make the center loose. You can leave the meat sauce as written or use the all-vegetable sauce above.

No-boil noodles: Replace the standard noodles with 12 no-boil sheets, following the package’s guidance for liquid and baking time. They need sufficient moisture, so keep the sauce generous and cover the pan for the first part of baking. Different brands vary, and some require a longer covered bake than this recipe’s regular noodles.

Storage and Reheating

Refrigerate leftover lasagna within 2 hours of baking. Store it covered in the baking dish or divide it into airtight containers; it keeps for 3 to 4 days in the refrigerator. For easier serving later, let individual portions cool, wrap them well, and freeze them for up to 3 months. Thaw frozen portions overnight in the refrigerator when possible, rather than on the counter.

To reheat a single portion, place it in a microwave-safe dish, cover loosely, and heat in short intervals until steaming throughout, turning the dish if needed. For several portions, cover an oven-safe dish with foil and warm at 350°F (175°C) until hot in the center; uncover for the last few minutes if you want to refresh the cheese topping. Use a food thermometer to confirm leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. Reheat only the amount you plan to eat, since repeated cooling and warming can dry the pasta and cheese.

Frequently Asked Questions

Can I assemble the lasagna ahead of time?
Yes. Assemble it, cover tightly, and refrigerate it for up to 24 hours before baking. Because the dish starts cold, allow extra oven time and check the center with a food thermometer; it must reach at least 160°F (71°C) for the egg-containing filling. If the dish is glass, follow its manufacturer’s guidance about moving it from the refrigerator to a hot oven to avoid a sudden temperature change.

Do I have to boil the noodles first?
For standard dried lasagna noodles, yes, unless the package specifically says they can be baked without boiling. Cooking them until just al dente helps them finish tender in the oven. No-boil sheets are a separate product and need enough moisture from the sauce to soften, so use the package directions when swapping them in.

Why is my lasagna watery?
Common causes are a thin sauce, vegetables that release water, or ricotta that is unusually wet. Simmer the sauce until it clings to a spoon, cook vegetables until their moisture has evaporated, and drain spinach thoroughly before mixing it in. Resting the baked lasagna for at least 15 minutes also gives the layers time to settle before slicing.

Can I use cottage cheese instead of ricotta?
Yes. Substitute 15 ounces (425 g) cottage cheese for the ricotta. For a smoother layer, briefly pulse it in a food processor or mash it with a fork; cottage cheese usually has a looser texture and a slightly tangier flavor. If it is visibly watery, drain it in a fine-mesh strainer before mixing it with the eggs and Parmesan.

Can I freeze lasagna before baking?
Yes. Assemble it in a freezer-safe dish, wrap it tightly, and freeze it for up to 3 months. Thaw it in the refrigerator overnight before baking, then cook until hot in the center and check that the egg-containing filling reaches 160°F (71°C). Baking from frozen is possible, but it takes considerably longer and makes it harder to judge doneness evenly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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