Ground Beef Lasagna with Ricotta and Mozzarella

Introduction

Lasagna is one of the most iconic and comforting Italian-American dishes—a layered masterpiece of pasta, rich meat sauce, creamy ricotta, and gooey mozzarella baked to perfection. This Ground Beef Lasagna with Ricotta and Mozzarella is a classic recipe that never fails to impress. The savory ground beef sauce, creamy ricotta mixture, and bubbly melted cheese come together in layers that make every bite unforgettable.

It’s the perfect dish for family dinners, holidays, potlucks, or anytime you want to serve a hearty and satisfying meal. Best of all, it can be made ahead and stored, making it a convenient choice for busy households.

Why I Love This Recipe

I love this recipe because it’s the ultimate comfort food. Each layer brings something special—the beefy marinara adds richness, the ricotta brings creaminess, and the mozzarella gives that irresistible cheese pull we all crave. It’s hearty, feeds a crowd, and reheats beautifully.

There’s also something nostalgic about lasagna. It reminds me of family gatherings and celebrations where a big bubbling pan of lasagna sat at the center of the table, filling the room with the smell of garlic, tomatoes, and cheese.

Why It’s a Must-Try Dish

This lasagna is a must-try because:

1. Balanced flavors – savory, cheesy, and comforting.
2. Crowd-pleaser – perfect for holidays, potlucks, or family dinners.
3. Make-ahead friendly – can be prepared and baked later.
4. Customizable – easy to adapt with different meats, vegetables, or cheeses.
5. Classic Italian-American favorite – timeless and always delicious.

Recipe Details

• Course: Main Course
• Cuisine: Italian-American
• Servings: 8–10 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Calories: ~450 per serving

Ingredients

For the Meat Sauce:

• 2 lbs (900 g) ground beef
• 2 tbsp olive oil (if needed)
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 cans (28 oz each) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 can (15 oz) tomato sauce
• 2 tsp sugar (optional, balances acidity)
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional, for heat)

For the Cheese Mixture:

• 15 oz (425 g) ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (or 1 tsp dried)

For Assembly:

• 12–14 lasagna noodles (regular or no-boil)
• 4 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese (for topping)

Step-by-Step Preparation

Step 1: Prepare the Meat Sauce

1. Heat olive oil in a large skillet or Dutch oven.
2. Add ground beef and cook until browned. Drain excess fat.
3. Add onion and garlic, cooking until softened.
4. Stir in crushed tomatoes, tomato paste, tomato sauce, sugar, basil, oregano, salt, pepper, and red pepper flakes.
5. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened.

Step 2: Prepare the Ricotta Mixture

1. In a bowl, combine ricotta cheese, egg, Parmesan, and parsley.
2. Mix until smooth and creamy.

Step 3: Cook the Noodles

1. Cook lasagna noodles in salted water until al dente (if using regular noodles).
2. Drain and lay flat on parchment paper or lightly oiled surface to prevent sticking.

Step 4: Assemble the Lasagna

1. Preheat oven to 375°F (190°C).
2. In a 9×13-inch baking dish, spread 1 cup of meat sauce on the bottom.
3. Layer 3–4 noodles over the sauce.
4. Spread a layer of ricotta mixture, then sprinkle mozzarella cheese.
5. Add another layer of meat sauce.
6. Repeat layers until all ingredients are used, finishing with meat sauce on top.
7. Sprinkle remaining mozzarella and Parmesan on top.

Step 5: Bake

1. Cover with foil (tent slightly so it doesn’t stick to cheese).
2. Bake for 25 minutes covered.
3. Remove foil and bake another 20–25 minutes until bubbly and golden.
4. Let rest for 10–15 minutes before slicing.

How to Serve

• Serve warm, sliced into squares with a side of garlic bread or salad.
• Garnish with fresh basil or parsley.
• Pairs wonderfully with red wine (like Chianti or Merlot).

Recipe Tips

• Rest before slicing to prevent runny lasagna.
• Use no-boil noodles for convenience, but ensure sauce has enough liquid.
• For extra flavor, add a splash of red wine to the sauce while simmering.
• Shred your own mozzarella for better melting.

Variations

1. Vegetable Lasagna – Add sautéed zucchini, spinach, or mushrooms.
2. Meat Lovers’ Lasagna – Combine beef with Italian sausage.
3. White Lasagna – Replace tomato sauce with béchamel and use chicken or turkey.
4. Spicy Lasagna – Add chili flakes or spicy sausage for heat.
5. Four-Cheese Lasagna – Add provolone, fontina, or gouda with mozzarella and ricotta.

Freezing and Storage

• Refrigerator: Store leftovers in airtight containers for up to 4 days.
• Freezer (Unbaked): Assemble lasagna, wrap tightly, and freeze for up to 3 months. Bake from frozen at 350°F (175°C) for 60–70 minutes.
• Freezer (Baked): Cool completely, portion, and freeze for up to 3 months. Reheat in oven or microwave.

Special Equipment Needed

• 9×13-inch baking dish
• Large skillet or Dutch oven
• Large pot (for noodles)
• Mixing bowls
• Foil

Conclusion

This Ground Beef Lasagna with Ricotta and Mozzarella is a timeless classic that brings comfort, flavor, and joy to the table. With layers of savory beef, creamy ricotta, and melty mozzarella, it’s the ultimate family-style dish. Whether you’re serving it for a holiday, a cozy weeknight dinner, or as a freezer meal, this lasagna is sure to become a favorite in your recipe collection.

Print Recipe

Ground Beef Lasagna with Ricotta and Mozzarella

Author: Laura Bennett Cuisine: American, Italian Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 1 hr Total Time 1 hr 25 mins

Calories: 450 per serving

Description

Lasagna is one of the most iconic and comforting Italian-American dishes—a layered masterpiece of pasta, rich meat sauce, creamy ricotta, and gooey mozzarella baked to perfection. This Ground Beef Lasagna with Ricotta and Mozzarella is a classic recipe that never fails to impress.

Ingredients

Scale

1/2x 1x 2x 3x

For the Meat Sauce:

• 2 lbs (900 g)
• 2 tbsp olive oil (if needed)
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 cans (28 oz each)
• 1 can (6 oz)
• 1 can (15 oz)
• 2 tsp sugar (optional, balances acidity)
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional, for heat)

For the Cheese Mixture:

• 15 oz (425 g)
• 1 large egg
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (or 1 tsp dried)

For Assembly:

• 12 lasagna 12–14 noodles (regular or no-boil)
• 4 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese (for topping)

Instructions

1. Step 1: Prepare the Meat Sauce: Heat olive oil in a large skillet or Dutch oven. Add ground beef and cook until browned. Drain excess fat. Add onion and garlic, cooking until softened. Stir in crushed tomatoes, tomato paste, tomato sauce, sugar, basil, oregano, salt, pepper, and red pepper flakes. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened.
2. Step 2: Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese, egg, Parmesan, and parsley. Mix until smooth and creamy.
3. Step 3: Cook the Noodles: Cook lasagna noodles in salted water until al dente (if using regular noodles). Drain and lay flat on parchment paper or lightly oiled surface to prevent sticking.
4. Step 4: Assemble the Lasagna: Preheat oven to 375°F (190°C). In a 9x13-inch baking dish, spread 1 cup of meat sauce on the bottom. Layer 3–4 noodles over the sauce. Spread a layer of ricotta mixture, then sprinkle mozzarella cheese. Add another layer of meat sauce. Repeat layers until all ingredients are used, finishing with meat sauce on top. Sprinkle remaining mozzarella and Parmesan on top.
5. Step 5: Bake: Cover with foil (tent slightly so it doesn’t stick to cheese). Bake for 25 minutes covered. Remove foil and bake another 20–25 minutes until bubbly and golden. Let rest for 10–15 minutes before slicing.

Keywords: Ground Beef Lasagna with Ricotta and Mozzarella