Classic Beef Lasagna

Ingredients

For the recipe

• 340 g (12 oz) oven-ready lasagna noodles, approximately 12 sheets
• 680 g (1 1/2 lb) lean ground beef, about 90% lean
• 14 g (1 tablespoon) olive oil
• 150 g (1 medium) yellow onion, finely chopped
• 4 garlic cloves, minced
• 1.4 kg (about 50 oz) canned crushed tomatoes
• 60 g (about 1/4 cup) tomato paste
• 240 ml (1 cup) water
• 2 teaspoons dried Italian seasoning
• 1 1/2 teaspoons fine salt, divided, or to taste
• 1 teaspoon freshly ground black pepper, divided
• 425 g (15 oz) whole-milk ricotta cheese
• 1 large egg
• 30 g (about 1/3 cup) finely grated Parmesan cheese, plus 35 g (about 1/3 cup) for topping
• 340 g (12 oz) shredded low-moisture mozzarella cheese, divided
• 10 g (about 1/4 cup) chopped fresh basil or parsley, optional

Instructions

1. Prepare the sauce: Heat the olive oil in a large deep skillet or pot over medium heat. Add the onion and cook for about 5 minutes until softened. Add the garlic and cook for 30 seconds. Add the ground beef and cook for 7-9 minutes, breaking it apart, until browned and no pink remains. Drain excess fat if needed.
2. Simmer the sauce: Stir in the crushed tomatoes, tomato paste, water, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a gentle simmer and cook uncovered for 15-20 minutes, stirring occasionally. The sauce should remain slightly loose so the oven-ready noodles can absorb moisture. Taste and adjust the seasoning. If checking the beef before assembly, it should reach 71 degrees C / 160 degrees F.
3. Mix the ricotta filling: In a medium bowl, stir together the ricotta, egg, 30 g Parmesan, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Keep the remaining 35 g Parmesan for the top.
4. Heat the oven to 190 degrees C / 375 degrees F. Spread about 250 ml (1 cup) meat sauce across the bottom of a 23 x 33 cm (9 x 13 inch) baking dish.
5. Layer the lasagna: Lay about 4 oven-ready noodles over the sauce in a single layer, following the package directions for overlap. Spread half the ricotta mixture over the noodles, then add about one third of the remaining sauce and one third of the mozzarella. Repeat with 4 noodles, the rest of the ricotta, another third of the sauce and another third of the mozzarella. Finish with the final 4 noodles, all remaining sauce, the remaining mozzarella and 35 g Parmesan. Make sure the top noodles are fully covered with sauce.
6. Bake: Cover the dish tightly with foil, tenting it slightly so it does not stick to the cheese. Bake for 35 minutes. Remove the foil and bake for another 15-20 minutes until the noodles are tender and the top is bubbling and lightly browned. The center should reach 74 degrees C / 165 degrees F, particularly because the filling contains egg.
7. Rest and serve: Let the lasagna stand for 15 minutes before cutting it into 8 portions. Sprinkle with basil or parsley if using. The rest is additional to the listed cook time.