Classic Ricotta Beef Lasagna
A classic ricotta beef lasagna with three layers of noodles, meat sauce, ricotta filling, and mozzarella.
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.