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ground beef lasagna recipe
Ash Tyrrell

Ground Beef Lasagna Recipe

When it comes to comfort food, nothing beats a good ground beef lasagna recipe. It’s rich, cheesy, hearty, and full of flavor that only seems to get better the next day.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tablespoons extra‑virgin olive oil – for sautéing aromatics; the quality oil gives better flavor than cheaper alternatives
  • 1 medium onion finely chopped – finely chopping ensures it melds into the sauce without large chunks
  • 5 garlic cloves finely chopped – fresh minced garlic gives superior aroma; avoid pre‑minced for better taste
  • 1 teaspoon kosher salt plus more as needed – kosher salt has a clean taste and helps control seasoning
  • ¾ teaspoon freshly ground black pepper plus more as needed – grinding right before cooking retains brightness
  • 1½ pounds ground beef – I prefer 80/20 for flavor; leaner beef can dry out your lasagna
  • ¼ cup tomato paste – concentrates tomato flavor and helps thicken the sauce
  • 1 28‑ to 32‑ounce can whole tomatoes in juice – broken up adds natural sweetness and acidity
  • 2 teaspoons dried oregano crumbled – crush it between your fingers to release essential oils
  • 2 cups ricotta cheese – thicker cheese holds layers together; blend with an egg if too loose
  • 1 pound fresh mozzarella balls sliced – fresh mozzarella melts creamier; grate firm cheeses from block for best texture
  • 12 no‑boil lasagna noodles – they absorb sauce as they bake delivering perfectly tender pasta

Method
 

  1. Begin by heating olive oil in your heavy pot over medium-high heat. Add chopped onion, garlic, kosher salt, and pepper, stirring until the onion turns golden—about 6 minutes. This base layer builds deep flavor, so go slow and let it soften.
  2. Then stir in the ground beef, breaking it apart and browning thoroughly for another 6 minutes. Lean beef is fine here, but 80/20 delivers richness and moisture that elevate the sauce.
  3. Once the beef is browned, stir in tomato paste and cook it for about 3 minutes—this caramelizes it and intensifies the tomato taste. Next, pour in the entire can of whole tomatoes with juice and add crumbled oregano.
  4. Break up the tomatoes and let the sauce simmer and thicken for around 10 minutes. Taste and season with more salt and pepper as needed—this sauce is the flavor backbone of your lasagna .
  5. Whisk ricotta in a bowl and season with salt and pepper. Spoon a layer of meat sauce into your greased lasagna pan to prevent noodles from sticking. Arrange three no‑boil noodles on top, then add more sauce.
  6. Drop dollops of ricotta and slices of mozzarella, repeating this layering twice more so you have three layers. Finish with noodles, sauce, the remaining ricotta, and mozzarella. This method ensures every bite has balanced pasta, cheese, and meat.
  7. Cover the pan with foil and bake at 375°F for 45 minutes to allow all layers to meld and filling to bubble. Then remove the foil and continue baking for 30 minutes until the cheese browns in spots—you want a lightly golden, bubbly top.
  8. Let the lasagna rest 10 to 15 minutes before slicing; this resting time is crucial for the layers to set and hold together nicely.
  9. After resting, cut into generous pieces and serve on warm plates. The aroma will be irresistible, each slice firm yet creamy, with perfectly cooked noodles, hearty sauce, and gooey cheese. Pair with a simple green salad or garlic bread for a complete comfort meal.