Classic Ricotta Beef Lasagna
A classic ricotta beef lasagna with three layers of noodles, meat sauce, ricotta filling, and mozzarella.
Equipment
- 9x13 inch baking dish
Ingredients
Main Ingredients
- 2 lb ground beef
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 24 oz marinara sauce about 3 cups
- ¼ tsp salt for the meat sauce
- ¼ tsp black pepper
- 9 lasagna noodles boiled and drained
- 16 oz ricotta cheese
- 2 large eggs
- ¼ tsp salt for the ricotta
- 2 tbsp fresh parsley chopped, plus more for garnish
- 6 cup shredded mozzarella cheese divided
Instructions
Cooking
- Boil the lasagna noodles according to the package directions, then drain. Brown the ground beef and onion in the olive oil until no longer pink and 160 degrees F. Drain excess fat.
- Stir in the garlic, then add 3 cups of marinara, 1/4 teaspoon salt, and the pepper. Simmer covered for 5 minutes. Stir the ricotta, eggs, parsley, and 1/4 teaspoon salt together until smooth.
- Preheat the oven to 375 degrees F. Spread 1/2 cup meat sauce in a 9 by 13 inch dish. Layer 3 noodles, 1/3 of the remaining meat sauce, 2 cups mozzarella, and half the ricotta mixture. Repeat. Finish with 3 noodles, the remaining meat sauce, and 2 cups mozzarella.
- Cover with greased foil and bake for 45 minutes.
- Uncover and bake 3 to 5 minutes more, until golden and bubbling.
- Rest for at least 10 minutes before slicing. Garnish with parsley.
Notes
Store leftovers in the refrigerator for 3 to 4 days and reheat to 165 degrees F. Nutrition is an estimate per serving.