Homemade Lasagna with Meat
Developed and tested by Robyn Conley Downs
on Nov 2, 2026 
This classic lasagna with meat is the one to make for Sunday dinners and the holidays, with a homemade ground beef meat sauce and creamy ricotta between every layer. It’s easier than it looks and feeds a crowd!
Easy Beef Lasagna
Okay, in my opinion everyone needs one really good homemade lasagna recipe, one that’s impressive enough for special occasions, but without losing the whole day to it.
So that’s why my version uses a ground beef meat sauce that simmers for just 10-minutes (just in time for the noodles to boil!).
Also, there’s no béchamel to fuss with, and I like to use straight ground beef instead of the traditional beef, pork, and veal situation.
In terms of assembly, I personally like to add the mozzarella and Parmesan directly into the ricotta filling, because I got tired of lasagna where one layer is creamy and cheesy and the next one is just noodles and sauce.
So my method ensures that every single layer gets the good stuff!
These little tweeks make a real difference, and it’s why this lasagna is perfect for Christmas, the holidays, birthdays, and anytime you need to feed a crowd.
In testing this one over the years, the noodles have tripped me up more than anything.
I’ve tried cooking them to full al dente and they end up falling apart in the oven, which is why now I recommend pulling them when they still have a bite in them.
I’ve also baked one uncovered the whole way and the top dries out and browns long before the middle is hot, so now I recommend uncovered just for the last 10-20.
And please, let it rest 15 to 20 minutes before you cut it! I know that feels impossible when it’s bubbling away and smells like that, but cutting early is the number one reason lasagna slides apart on the plate.
The good news is that you can assemble the whole thing a day ahead and bake it from the fridge with about 10 extra minutes, which is exactly what I do when people are coming over.
And if you love this lasagna, you’ll also dig my top-rated baked ziti, which you should definitely try next!
Make Classic Lasagna When:
- It’s Sunday and you want the kind of dinner everyone gathers around.
- You’re feeding a crowd, since this is a pasta bake serves eight.
- Someone’s birthday rolls around and they want a meal that feels special.
- You’re bringing a meal to a friend with a new baby, because this one travels well and reheats like a dream.
- You want to prep ahead, since you can assemble the whole thing a day early and bake it straight from the fridge.
- It’s a Thanksgiving or Christmas and you’d rather make lasagna than another turkey.
Welcome to My Kitchen, Let’s Make Homemade Lasagna!
Robyn’s Testing Tips for the Best Homemade Lasagna
- Don’t skip the egg in the ricotta. I tested a batch without it and the filling is more grainy and watery, which can run into the sauce instead of staying put in creamy layers.
- Spray the underside of the foil before it goes on. I learned this the annoying way when I peeled the foil off and took half the melted cheese with it!
- I personally prefer whole milk ricotta for this recipe, though you can use low-fat as well. I don’t like non-fat ricotta, however, as it comes out noticeably drier.
- Don’t leave out the half teaspoon of sugar in the sauce, as that small amount is what rounds out the acidity of the tomatoes without making it taste sweet.
Easy Homemade Lasagna with Meat
Equipment
Ingredients
For the Meat Sauce
- 2 teaspoons olive oil
- 1 pound lean ground beef (90/10)
- 1 small yellow onion, diced
- ¾ teaspoon kosher salt, divided
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- ¼ teaspoon black pepper
- ½ teaspoon granulated sugar
For the Ricotta Filling and Assembly
- 2 cups whole milk ricotta cheese (about 15 ounces)
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅔ cups freshly grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 12 lasagna noodles (uncooked)
Instructions
- Preheat and Prep: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Make the Meat Sauce: Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the ground beef, onion, and ¼ teaspoon of the salt and cook for 5 to 6 minutes, breaking the beef into small crumbles, until no pink remains and the onion is softened, stirring occasionally.
- Add the garlic, oregano, and Italian seasoning, and cook for 1 minute until fragrant, stirring frequently.
- Add the tomato paste and cook for 1 minute, stirring frequently.
- Stir in the crushed tomatoes, ½ teaspoon of salt, ¼ teaspoon pepper, and sugar.
- Bring to a simmer, then reduce the heat to low and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Cook the Noodles: While the sauce simmers, bring a large pot of heavily salted water to a boil. Cook the lasagna noodles just shy of al dente, about 8 minutes. Drain but do not rinse.
- Make the Ricotta Filling: In a medium bowl, stir together the ricotta, egg, ½ teaspoon salt, and ¼ teaspoon pepper, ⅓ cup of the Parmesan and 1 cup of the mozzarella until well combined. Set aside.
- Assemble: Spread 1 cup of the meat sauce in a thin layer on the bottom of the prepared baking dish. Lay 3 lasagna noodles over the sauce, overlapping slightly.
- Layer with about ⅓ of the ricotta mixture (about a heaping ½ cup) and 1 cup of the meat sauce.
- Repeat twice more.
- Finish with 3 noodles topped with the remaining sauce, 1 cup of the mozzarella, and ⅓ cup of the Parmesan.
- Bake: Cover tightly with foil, spray the underside of the foil with nonstick spray to prevent it from sticking to the cheese.
- Bake covered for 25 minutes, then remove the foil and bake uncovered for 10-20 minutes more, until the cheese is golden and the sauce is bubbling around the edges.
- Let the lasagna rest uncovered for 15-20 minutes before cutting.
- Serve: Cut into squares and serve with fresh parsley on top.
Notes
- Serve it with my perfect homemade garlic bread and a big Italian chopped salad or simple romaine salad for the ideal Sunday dinner or holiday meal!
