Fork Weekly
Classic Beef Lasagna

Dinner

Classic Beef Lasagna

By The Fork Weekly Kitchen · September 3, 2026

Prep30 min
Cook60 min
Total90 min
Serves8
DifficultyMedium
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Lasagna is the dish you make when you want to feed people and feel like you did something — layered, generous, and even better the next day. It takes an hour of oven time, but the hands-on work is simple.

The two things that separate great lasagna from a soupy one: simmer the sauce long enough to thicken, and let the baked lasagna rest a full 15 minutes so the layers set into clean, sliceable squares.

Classic Beef Lasagna

Layers of rich meat sauce, creamy ricotta and melty mozzarella baked until bubbling and golden — the ultimate make-ahead comfort-food centerpiece.

Prep30 min
Cook60 min
Total90 min
Serves8

Ingredients

For the meat sauce

  • 1 tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1.5 lb (680 g) ground beef
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and black pepper

For the ricotta layer

  • 15 oz (425 g) ricotta
  • 1 large egg
  • ½ cup (45 g) grated parmesan
  • ¼ cup chopped parsley

To assemble

  • 12 lasagna noodles, cooked
  • 3 cups (340 g) shredded mozzarella

Instructions

  1. Heat the olive oil in a large pot over medium. Cook the onion until soft, 6 minutes, then add the garlic for 30 seconds.
  2. Add the ground beef and brown, breaking it up, 6–8 minutes. Drain excess fat.
  3. Stir in the crushed tomatoes, tomato paste, oregano and basil. Season with salt and pepper and simmer 20 minutes.
  4. Heat the oven to 375°F (190°C). Stir the ricotta, egg, parmesan and parsley together in a bowl.
  5. Spread a thin layer of sauce in a 9x13-inch (23x33 cm) dish. Layer noodles, ricotta mixture, meat sauce and mozzarella, and repeat, ending with sauce and a generous layer of mozzarella.
  6. Cover with foil and bake 30 minutes, then uncover and bake 25–30 minutes more, until bubbling and golden.
  7. Rest 15 minutes before slicing so the layers set.
Recipe notes & tips
  • Resting is non-negotiable — cut too soon and it slides apart.
  • Assemble up to a day ahead and refrigerate, or freeze before baking for up to 3 months.
  • No-boil noodles work too; add a splash more sauce so they soften fully.
586 kcalCalories
38 gProtein
38 gCarbs
31 gFat