This homemade beef lasagna recipe is an easy & hearty dinner to feed a crowd. A delicious meaty marinara sauce along with a cheesy, herbed ricotta filling are layered between lasagna noddles, topped with more cheese then baked to bubbly perfection. An authentic meat lasagna just as delicious as your favorite Italian restaurant!

Lasagna is such a classic meal – perfect for feeding a large number of people. This beef lasagna is hearty and delicious – and tastes just like your favorite Italian restaurant (also try this vegetarian lasagna).

In this recipe, ground beef is cooked with garlic and onions then combined with marinara sauce to make a delicious beef lasagna filling.

It is then layered with a flavorful, herbed ricotta filling between lasagna noodled, topped with more cheese and baked. You can prepare it in advance and even freeze it to bake later!

Serve it with your favorite Italian appetizers (like bruschetta), a panzenella salad and of course, Tiramisu cake for dessert!

Beef Lasagna: Ingredients & Substitutions

• Ground beef. Use 85 to 90% lean ground beef for the best results. Ground chicken or turkey are also great substitutions,.
• Marinara sauce. choose your favorite variety, I suggest tomato basil.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.

How to Make Beef Lasagna

This recipe has a few components to make, but all steps are straightforward and easy to accomplish. Don’t forget to watch the video!

Begin by cooking the lasagna noodles until they are al dente. Strain and set aside but do not rinse.

Make the Meat Sauce

Then, make the meat sauce. Cook the ground beef, onion, garlic, sea salt and pepper until the meat is cooked through and no longer pink. Break up clumps of meat into small pieces as you stir and cook.

Then, stir in marinara sauce. Taste and adjust seasonings (salt and pepper) to your preferences. Set the sauce aside to cool slightly.  

Make the Ricotta Filling

While the sauce is cooling slightly, make the ricotta filling by combining the ingredients in a large bowl and mixing until the filling is homogenous (uniform throughout).

Assemble the Beef Lasagna

Once the noodles are cooked, sauce is made and ricotta filling is ready, it’s time to assemble the meat lasagna! Begin by spreadding 1 cup of the sauce in the bottom of a 9×13” baking dish.

Then, top with a layer of cooked lasagna noodles (5 lasagna noodles per layer).

Next, spread 1/3 of the ricotta cheese mixture over the noodles.

Then spread 1 cup sauce over the cheese.

 Repeat with remaining ingredients, making 3 layers of cheese/sauce.

Top with the last layer with noodles and the spread the remaining sauce over the noodles.

Finally, sprinkle mozzarella cheese and parmesan cheese evenly over the sauce.

Bake the Beef Lasagna

Once you have finished assembling the lasagna, it’s time to bake. Begin by Loosely covering the baking dish with aluminum foil (tenting it slightly so the foil does not touch the cheese).

At this point, you can either bake the beef lasagna, or freeze it for later (instructions on how to do this will follow).

Then bake in the preheated oven for 40 minutes.

After 40 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.

Serve

Let cool slightly and serve garnished with fresh parsley and basil. I suggest serving it with your favorite Italian dishes, here are some ideas:

• Tomato bruschetta is a perfect appetizer.
• A side salad – like panzanella salad or burrata salad are great sides.
• We love serving it with homemade french bread or no knead bread to sop up all the yummy sauce.
• A vegetable side like roasted broccoli or balsamic roasted Brussels sprouts are great choices.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.

Freeze

You can freeze this beef lasagna two ways.

1. Freeze before baking. To do this, completely assemble the lasagna, then put it in the freezer to flash-freeze. Once frozen, tightly cover with plastic wrap and foil (or the baking dish lid) and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.
2. Freeze baked leftovers. If you wind up with a lot of leftovers, you can flash-freeze individual pieces on a baking sheet, then transfer them to an airtight container or vacuum seal them and freeze for up to 2 months. Reheat in the microwave or oven.

Beef Lasagna Recipe FAQs

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