This ground beef lasagna layers tender noodles, a meaty marinara sauce, creamy ricotta, and plenty of melted mozzarella and Parmesan. It is an easy family dinner that feeds eight, and it works just as well for Sunday gatherings and potlucks as it does for a make-ahead weeknight meal.
The beef and onion cook in one skillet with the sauce, so there is no separate meat sauce to babysit. While the sauce simmers you can mix the ricotta filling and lay out the noodles, and then the oven does the rest. Plan on about 90 minutes from start to finish, including a short rest before slicing.
Table of Contents
Why This Ground Beef Lasagna Works
A good lasagna depends on a sauce with body, a filling that holds together, and enough rest time for the layers to set. This version covers all three.
- Browning the beef with onion before the marinara goes in gives the sauce a deeper flavor than stirring raw beef into jarred sauce.
- One egg in the ricotta helps the filling set, so the slices stay neat instead of running across the plate.
- Baking covered for the first 25 minutes keeps the noodles tender, and uncovering the dish for the last 15 minutes browns the cheese.
- A 10 minute rest lets the layers settle so they do not slide apart when you cut.
Ingredients for Ground Beef Lasagna
For the meat sauce:
- 1 tablespoon olive oil
- 3/4 cup finely chopped yellow onion
- 1 pound ground beef (ground turkey also works)
- 1/2 teaspoon salt
- Black pepper, to taste
- 3 cloves garlic, minced
- 48 ounces marinara sauce (about two 24-ounce jars)
- 1 teaspoon dried Italian seasoning
For the noodles and cheese layers:
- 12 ounces lasagna noodles
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- 16 ounces shredded mozzarella cheese, ideally shredded from a block
- 1/2 cup grated Parmesan cheese
How to Make Ground Beef Lasagna
1. Cook the noodles. Boil the lasagna noodles in salted water until al dente, following the package directions. Drain, rinse briefly with cool water, and lay them flat on parchment paper so they do not stick together.
2. Soften the onion. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until soft.
3. Brown the beef. Add the ground beef, salt, and pepper. Break the meat into small crumbles and cook for 8 to 10 minutes, until no pink remains and a thermometer reads 160 degrees F. Spoon off any extra fat.
4. Build the sauce. Stir in the garlic and cook for 30 seconds. Add the marinara and Italian seasoning, bring to a gentle simmer, and cook for 15 minutes, stirring now and then.
5. Heat the oven. Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 9×13-inch baking dish.
6. Mix the filling. In a bowl, stir together the ricotta, egg, and parsley until smooth.
7. Layer. Spread a thin layer of sauce over the bottom of the dish. Add a layer of noodles, then half of the ricotta mixture, a third of the mozzarella, and more sauce. Repeat, then finish with noodles, sauce, the last of the mozzarella, and the Parmesan.
8. Bake. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for 15 minutes more, until the cheese is bubbly and golden at the edges.
9. Rest. Let the lasagna sit for 10 minutes before slicing so the layers hold their shape.
How to Serve Ground Beef Lasagna
Cut the lasagna into squares and serve it hot with a green salad and warm bread. A chicken Caesar salad with homemade croutons balances the richness, and quick cheesy garlic bread is easy to make while the lasagna rests.
If you like to compare styles, try the easy cheese lasagna for a meatless version, or the freezer lasagna recipe when you want a pan ready for a busy week.
How to Store and Reheat Ground Beef Lasagna
Refrigerate leftovers within 2 hours of baking, in a covered container or tightly wrapped in the pan. They keep for 3 to 4 days in the refrigerator.
To reheat a single slice, cover it loosely and microwave until steaming hot, then check the temperature in several spots because microwaves heat unevenly. For a larger portion, cover the dish with foil and warm it in a 350 degrees F oven until hot in the center.
To freeze, cool the lasagna completely, wrap it well, and freeze it. Thaw it overnight in the refrigerator before reheating.
Tips and Variations
- Do not overcook the noodles. They finish cooking in the oven, so pull them while they still have a little bite.
- Do not skip the sauce on the bottom. A thin layer keeps the first row of noodles from sticking to the dish.
- Shred your own cheese. Cheese shredded from a block melts more smoothly than the bagged kind.
- Swap the meat. Ground turkey works well, but cook it to 165 degrees F.
- Add vegetables. Spinach, mushrooms, or zucchini can be layered in with the ricotta.
- Use cottage cheese. If you replace the ricotta with cottage cheese, you can leave out the egg.
The University of Wisconsin Extension leftovers guide recommends cooking ground beef to 160 degrees F, refrigerating food within two hours, and keeping leftovers for 3 to 4 days. A food thermometer is the easiest way to follow all three.
FAQ
Do I have to boil the lasagna noodles first?
This recipe uses regular noodles that are boiled first. If you use no-boil noodles, add a little extra sauce so they have enough liquid to soften.
Why add an egg to the ricotta?
The egg binds the ricotta as it bakes, so the filling sets and the lasagna cuts cleanly. You can skip it if you use cottage cheese.
How do I keep lasagna from turning watery?
Simmer the sauce until it thickens a little, drain the beef well, and let the lasagna rest for 10 minutes before cutting. Resting gives the liquid time to settle into the layers.
Can I make ground beef lasagna ahead of time?
Yes. Assemble the lasagna, cover it, and refrigerate it for up to a day. Bake it covered for a few extra minutes since it starts cold.
Can I use ground turkey instead of beef?
Yes, and the rest of the recipe stays the same. Ground turkey needs to reach 165 degrees F, so cook it until a thermometer confirms that temperature.
Easy Ground Beef Lasagna with Ricotta and Mozzarella
Ingredients
Main Ingredients
- 12 oz lasagna noodles cooked until al dente, rinsed, and laid flat
- 1 tbsp olive oil
- ¾ cup yellow onion finely chopped
- 1 lb ground beef 80/20 works well; ground turkey also works
- ½ tsp salt
- black pepper to taste
- 3 cloves garlic minced
- 48 oz marinara sauce about two 24-ounce jars
- 1 tsp dried Italian seasoning
- 15 oz ricotta cheese
- 1 large egg
- ¼ cup fresh parsley chopped
- 16 oz shredded mozzarella cheese shredded from a block if possible
- ½ cup grated Parmesan cheese
Instructions
Cooking
- Boil the lasagna noodles in salted water until al dente. Drain, rinse briefly with cool water, and lay them flat on parchment paper.
- Heat the olive oil in a large skillet over medium heat. Cook the onion for 4 to 5 minutes, until soft.
- Add the ground beef, salt, and pepper. Cook for 8 to 10 minutes, breaking up the meat, until no pink remains and a thermometer reads 160 degrees F. Drain excess fat.
- Stir in the garlic for 30 seconds, then add the marinara sauce and Italian seasoning. Simmer for 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a 9×13-inch baking dish.
- Stir together the ricotta, egg, and parsley in a bowl.
- Spread a thin layer of sauce in the dish. Add noodles, half of the ricotta mixture, one third of the mozzarella, and more sauce. Repeat, then finish with noodles, sauce, the remaining mozzarella, and the Parmesan.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for 15 minutes more, until bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing.
