Classic Beef Lasagna with Ricotta and Mozzarella

Yield

8

Prep time

30 minutes

Rest / chill time

10–15 minutes

Ingredients

• For the meat sauce:
• 450 g 90% lean ground beef
• 1 small onion, diced
• 3 garlic cloves, minced
• 680 g crushed tomatoes
• 85 g tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• ½ teaspoon sugar, optional
• For the ricotta layer:
• 375 g part-skim ricotta cheese
• 1 large egg
• 25 g grated Parmesan cheese
• Salt and black pepper, to taste
• ¼ cup chopped fresh parsley, optional
• For assembly:
• 9–12 standard lasagna noodles, about 225 g dry, cooked according to package directions
• 200 g shredded part-skim mozzarella cheese
• 15 g grated Parmesan cheese, for topping

Method

1. Brown the ground beef in a large skillet over medium heat, breaking it into small crumbles. Drain excess fat.
2. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 1 minute.
3. Add the crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and optional sugar. Simmer gently for 15–20 minutes, stirring occasionally, until cohesive and spoonable.
4. Meanwhile, cook the lasagna noodles according to the package directions until just tender. Drain and lay flat without overlapping excessively.
5. Mix the ricotta, egg, 25 g Parmesan, salt, pepper, and optional parsley in a bowl until evenly combined.
6. Preheat a convection oven to 375°F (190°C fan).
7. Spread a thin layer of meat sauce over the bottom of a 9×13-inch baking dish. Reserve enough sauce and approximately one-third of the mozzarella for the top.
8. Arrange one layer of noodles over the sauce, trimming or overlapping slightly as needed. Spread with half the ricotta mixture, then add meat sauce and some mozzarella.
9. Repeat with another layer of noodles, the remaining ricotta, more meat sauce, and mozzarella.
10. Finish with a final layer of noodles, the reserved meat sauce, and remaining mozzarella. Sprinkle with the 15 g Parmesan. Keep the top noodles covered with sauce to prevent dry edges.
11. Cover with foil, tenting it slightly so it does not stick to the cheese. Bake for 25 minutes.
12. Remove the foil and bake for another 15–20 minutes, until golden and bubbling and the center reaches 165°F.
13. Let rest for 10–15 minutes before cutting into 8 portions.

Kitchen notes

Timing guide:
Prep time: About 30 minutes
Cook time: About 65–80 minutes, including sauce preparation and baking (estimated)
Rest time: 10–15 minutes

Practical Woman's Secret
Keep the meat sauce thick enough to spread without leaving a watery puddle, and let the finished lasagna rest before slicing. These two steps help the layers stay distinct without making the filling dry.

Serving and Storage
Serve one portion per person, with a separate green salad if desired. Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3–4 days. Reheat covered to 165°F, uncovering briefly at the end if desired. Freeze cooled individual portions for up to 3 months.