Old-Fashioned Lasagna Recipe with Beef and Ricotta

Old-fashioned lasagna is a baked, layered pasta dish with tomato sauce, seasoned meat, ricotta, mozzarella, and Parmesan. This Italian-American red-sauce version uses beef and Italian sausage for a savory sauce, plus a generous cheese filling that sets into neat slices after resting. Lasagna recipes vary by region and family; this one is a familiar, hearty style made with dried noodles and easy-to-find ingredients.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, about 1 cup (150 g), finely diced
3 garlic cloves (about 9 g), minced
1 pound (454 g) ground beef, preferably 85% lean
8 ounces (227 g) mild or hot Italian sausage, removed from its casing if needed
1 can crushed tomatoes, 28 ounces (794 g)
1 can tomato sauce, 15 ounces (425 g)
2 tablespoons (32 g) tomato paste
1/2 cup (120 ml) water
1 teaspoon dried oregano (about 1 g)
1 teaspoon dried basil (about 1 g)
1 teaspoon fine salt (6 g), plus more to season the pasta water
1/4 teaspoon ground black pepper (about 0.5 g)
12 dried lasagna noodles, about 12 ounces (340 g)
1 tablespoon (15 g) salt for the pasta water
1 container whole-milk ricotta, 15 ounces (425 g)
1 large egg (about 50 g), lightly beaten
1/4 cup chopped fresh parsley (about 15 g), or 1 tablespoon (3 g) dried parsley
1/2 cup grated Parmesan (50 g), divided
3 cups shredded low-moisture mozzarella (340 g), divided

Instructions

Start the meat sauce. Heat the olive oil in a large, heavy saucepan or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, stirring now and then, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant. Add the ground beef and sausage, breaking them into small pieces with a wooden spoon. Cook for about 8 to 10 minutes, stirring and breaking up any large clumps. Check the thickest pieces with a food thermometer: the ground beef and ground sausage must reach the USDA FSIS safe minimum temperature of 160°F (71°C). If there is a large amount of rendered fat, carefully spoon off most of it.
Simmer the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, water, oregano, basil, salt, and pepper. Bring the sauce to a gentle simmer, then lower the heat so it bubbles softly rather than splattering. Simmer uncovered for 45 minutes, stirring every 10 minutes and scraping the bottom of the pot. The sauce should thicken enough to coat a spoon but remain loose enough to spread between the noodles. If it becomes very thick before the time is up, stir in a splash of water.
Cook the noodles. Bring a large pot of water to a boil and add the tablespoon of salt. Cook the noodles according to the package directions, stopping when they are just flexible and slightly firmer than you would want for eating on their own; about 8 minutes is typical, but follow the package if it differs. Drain them carefully and lay them flat on a lightly oiled tray or clean kitchen towels so they do not stick. Avoid leaving them piled in the colander, where they can glue together.
Mix the ricotta filling. In a medium bowl, stir together the ricotta, beaten egg, chopped parsley, and 1/4 cup (25 g) of the Parmesan until evenly combined. Keep the remaining Parmesan for the top. The filling should be spreadable; if your ricotta is especially wet, drain it in a fine-mesh strainer for 10 to 15 minutes before mixing so the baked layers are not watery.
Layer the lasagna. Heat the oven to 375°F (190°C). Spread about 1 cup (240 ml) of meat sauce over the bottom of a 9-by-13-inch (23-by-33-cm) baking dish. Arrange 4 noodles in a single layer, overlapping slightly if necessary. Spread one-third of the ricotta mixture over the noodles, spoon over about one-quarter of the remaining sauce, and sprinkle with 1/2 cup (about 57 g) mozzarella. Repeat for two more layers, using 4 noodles and one-third of the ricotta for each. Finish with the last of the sauce, the remaining 1 1/2 cups (about 170 g) mozzarella, and the reserved 1/4 cup (25 g) Parmesan. Spread sauce close to the edges so the exposed noodle corners do not dry out.
Bake until hot and set. Cover the dish loosely with foil, tenting it so the foil does not touch the cheese. Bake for 35 minutes, then remove the foil and bake for about 15 minutes more, until the cheese is browned in spots and the sauce bubbles around the edges. Because this lasagna contains egg in the ricotta filling, check the center with a food thermometer; the USDA FSIS safe minimum for an egg dish is 160°F (71°C). If the center has not reached that temperature, continue baking and check again after 5 minutes.
Rest before cutting. Set the pan on a heat-safe surface and let the lasagna rest for 20 minutes. This resting time helps the sauce settle and the cheese layers firm up, making it easier to lift out complete portions. Cut into 8 pieces with a sharp knife, then use a wide spatula to serve.

Tips

Use low-moisture mozzarella. It melts smoothly without releasing as much water as fresh mozzarella. Fresh mozzarella can work, but drain it well, pat it dry, and expect a softer, wetter result.
Keep the sauce gently simmering. A hard boil can splatter and reduce the sauce too quickly. Stirring periodically also prevents the meat and tomato from catching on the bottom. The finished sauce should be thick, but not paste-like.
Do not overcook the noodles. They soften further in the oven as they absorb moisture from the sauce. If you use no-boil noodles instead, use the package’s directions and make sure every noodle is covered with sauce; you may need a little extra water because those noodles absorb more liquid.
Let the pan rest. Cutting immediately can make the layers slide apart. A 20-minute rest gives the filling time to settle. For especially tidy slices, let the lasagna cool a little longer, while still serving it warm.

Serving Suggestions

Serve lasagna as the main course with a crisp green salad dressed with a simple vinaigrette. The acidity and crunch offer a fresh contrast to the rich meat sauce and melted cheese. Garlic bread or a plain crusty loaf is useful for catching sauce, while roasted broccoli, green beans, or zucchini make an easy vegetable side. Since the lasagna is filling, modest portions of sides are usually enough.

For a casual dinner, bring the baking dish to the table and serve directly from the pan after its rest. For a more composed plate, add a little extra chopped parsley and Parmesan just before serving. If you are serving several dishes, cut smaller squares and keep the remaining pan loosely covered so the exposed edges do not cool too quickly.

Variations

All-beef sauce: Replace the 8 ounces (227 g) of Italian sausage with an additional 8 ounces (227 g) of ground beef. The sauce will be milder and less seasoned, so taste it before layering and add a pinch more oregano, salt, or pepper if needed. You can also use ground pork in place of the sausage, but add Italian herbs because plain ground pork is not seasoned.

More vegetables: Finely chop 8 ounces (225 g) of mushrooms and cook them with the onion until their liquid evaporates, then add the garlic and meat. This makes the sauce earthier and adds moisture, so allow the mushrooms to cook down well. For spinach, wilt about 5 ounces (140 g), squeeze it very dry, chop it, and stir it into the ricotta filling.

Use cottage cheese: If ricotta is unavailable, use 15 ounces (425 g) of small-curd cottage cheese, drained if watery. The filling will be slightly tangier and less dense. For a smoother texture, pulse the cottage cheese briefly in a food processor before stirring in the egg, parsley, and Parmesan.

Make it meat-free: Omit the beef and sausage and sauté 1 pound (450 g) of chopped mushrooms with the onion until browned and their released liquid has mostly evaporated. Continue with the tomato ingredients as written. The result will be a vegetable-forward sauce with a softer, less meaty texture; you can add diced zucchini, but cook off its moisture before assembling.

Storage and Reheating

Refrigerate leftover lasagna within 2 hours of baking. Cover the baking dish tightly or move portions to airtight containers; refrigerated leftovers keep for 3 to 4 days. For easier lunches, divide the cooled lasagna into individual portions before storing. The layers may soften slightly as they sit, but the flavor remains good.

To reheat one portion, place it in a microwave-safe dish, cover loosely, and heat in short intervals until steaming hot throughout. For a larger portion, cover it with foil and warm it in a 350°F (175°C) oven; the time depends on the portion size, so check the center rather than relying only on the edges. Reheat leftovers to 165°F (74°C), checked with a food thermometer, in line with USDA guidance. Add a spoonful of water or sauce before reheating if the edges look dry.

To freeze, cool the lasagna, wrap individual portions or the whole pan securely, and freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator when possible, then reheat to 165°F (74°C). You can reheat a frozen portion directly, but it will take longer and should be checked in the center with a thermometer. Do not leave cooked lasagna at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make this lasagna ahead of time?

Yes. Assemble it, cover it, and refrigerate it for up to 24 hours before baking. For the best bake, let a cold glass or ceramic dish sit at room temperature for about 20 to 30 minutes while the oven heats, but do not leave it out longer than 2 hours. The chilled lasagna may need extra oven time; check that the center reaches 160°F (71°C) and is hot throughout.

Do I have to boil the lasagna noodles first?

For the dried noodles listed here, yes. Boiling them until just flexible gives a dependable texture and makes it easier to build even layers. No-boil noodles are a convenient alternative, but they are designed for a different method: follow their package instructions, keep the sauce moist, and do not assume the same noodle cooking step applies.

Why did my lasagna turn out watery?

Common causes are a loose sauce, wet ricotta, fresh mozzarella that was not drained, or vegetables that released water in the oven. Simmer the sauce until it coats a spoon, drain watery ricotta, and cook mushrooms or other high-moisture vegetables until their liquid evaporates. Rest the baked pan for the full 20 minutes as well; cutting too soon can make a properly cooked lasagna seem runny.

Can I leave out the egg in the ricotta layer?

Yes. The egg helps the ricotta filling hold together, but it is not essential. Without it, the center will be softer and may spread more when sliced. Mix the ricotta with the parsley and Parmesan as directed, and allow the finished lasagna to rest well before cutting.

What size pan should I use?

A standard 9-by-13-inch (23-by-33-cm) baking dish works for the quantities in this recipe. A deeper dish is helpful if your noodles overlap or your sauce is generous, but leave a little room at the top for bubbling. If using a smaller pan, divide the mixture between two dishes rather than overfilling one; a full pan can spill sauce into the oven.

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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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