The Heart of Homemade Oven-Baked Beef Lasagna
There is a unique stillness that falls over a home when a lasagna is in the oven. It is the sound of a slow-bubbling sauce and the anticipation of pulling apart those cheese-covered layers that makes the wait entirely worth it.
This version of the classic Italian-American staple is designed to be approachable and forgiving. It removes the stress of multiple complicated steps, focusing instead on a single, luscious ricotta blend that brings the whole dish together.
This recipe matters because it offers the luxury of a three-hour meal in a fraction of the time. It is a reliable way to feed a crowd or stock your freezer, ensuring that a comforting, high-quality dinner is never out of reach.
Ingredients
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1 pound Ground beef (Or a mix of beef and Italian sausage)
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1 jar (24 oz) High-quality marinara sauce
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1 box (12 oz) No-boil lasagna noodles (Saves time and mess)
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1 container (15 oz) Whole milk ricotta cheese
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1 large Egg (To bind the ricotta mixture)
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3 cups Shredded mozzarella cheese (Divided)
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1/2 cup Grated Parmesan cheese
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1 tablespoon Fresh parsley (Finely chopped)
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1 teaspoon Garlic powder
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Salt and black pepper (To taste)
Instructions
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Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
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Brown the ground beef in a large skillet over medium-high heat until fully cooked, then drain the excess fat.
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Pour the marinara sauce into the skillet with the beef and simmer for 5 minutes to combine the flavors.
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In a medium bowl, stir together the ricotta, egg, one cup of the mozzarella, Parmesan, parsley, and garlic powder to create your ricotta mixture.
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Spread about a half-cup of the meat sauce onto the bottom of the baking dish to prevent the noodles from sticking.
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Place a layer of lasagna noodles over the sauce, followed by a third of the ricotta mixture and a third of the remaining meat sauce.
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Repeat the layers (noodles, ricotta mixture, meat sauce) until all ingredients are used, finishing with a final layer of noodles and sauce.
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Sprinkle the remaining two cups of mozzarella cheese generously over the top.
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Cover the dish tightly with foil and bake for 30 minutes.
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Remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and starting to brown.
Why This Recipe Works
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Using no-boil noodles allows the pasta to absorb the moisture directly from the sauce, resulting in a firm, perfect texture.
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The “one-mixture” ricotta approach ensures every bite has an even distribution of herbs, cheese, and seasoning.
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Adding an egg to the ricotta prevents the cheese from becoming watery or leaking out when the lasagna is sliced.
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A high-temperature finish creates those coveted crispy, caramelized cheese edges that everyone loves.
Tips for Best Results
Let the lasagna rest for at least 15 minutes before slicing. This is the hardest part, but it is essential for the layers to set so your slices stay beautiful and upright on the plate.
If you find the top is browning too quickly after removing the foil, move the rack to a lower position. You want the cheese to melt and brown slowly rather than scorch.
For the best flavor, grate your mozzarella from a block rather than using the pre-shredded bags. Freshly grated cheese melts much smoother and lacks the powdery starch found in packaged versions.
Variations & Substitutions
To add a boost of greens, stir two cups of fresh, chopped spinach into the ricotta mixture. The leaves will wilt perfectly as the lasagna bakes.
If you prefer a lighter version, you can substitute the ground beef with ground turkey or even a mix of sautéed mushrooms and zucchini for a vegetarian option.
For a bit of a kick, add a half-teaspoon of red pepper flakes to the meat sauce while it simmers. This adds a subtle warmth that cuts through the richness of the cheese.
Frequently Asked Questions
Can I use regular noodles instead of no-boil?
Yes, but you must boil them until they are slightly less than al dente before layering. They will finish cooking in the oven.
How do I freeze this lasagna?
You can freeze it before or after baking. Wrap it tightly in plastic wrap and then foil. It will stay fresh in the freezer for up to three months.
Why is my lasagna sliding apart when I cut it?
This usually happens if the lasagna hasn’t rested long enough. The cheese and sauce need time to firm up slightly as they cool down from the oven.
Can I make this in a slow cooker?
Absolutely. Layer the ingredients as instructed in a greased slow cooker and cook on low for 4 to 5 hours until the noodles are tender.
A pan of beef lasagna is a symbol of warmth and hospitality. Whether you are hosting a festive dinner or simply treating your family to a cozy night in, this recipe delivers all the classic flavors with half the effort. We hope it becomes a favorite in your home for years to come.
