Short description
This lasagna recipe is everything I love about comfort food—rich, flavorful, and perfectly layered. The sauce is a hearty blend of beef, fresh herbs, and creamy ricotta, all nestled between layers of tender noodles and gooey mozzarella. It’s a dish that’s sure to satisfy at any family gathering or dinner party.
Why I’ll Love This Recipe
I love this lasagna because it combines all my favorite flavors in one pan. The sauce is made from a rich, simmered beef mixture that’s perfectly balanced with the creaminess of ricotta and the melt-in-your-mouth texture of mozzarella. It’s hearty without being overwhelming, and the layers hold together beautifully. I also appreciate that the recipe uses simple ingredients, making it easy to prepare without any fancy techniques. Plus, the leftovers are just as good the next day.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Olive oil
Yellow onion
Carrots
Celery
Garlic cloves
Dry white wine
Whole milk
Ground sirloin
Dried Italian seasoning
Kosher salt
Marinara sauce
Flat-leaf parsley
Fresh basil
Uncooked lasagna noodles
Whole-milk ricotta cheese
Low-moisture part-skim mozzarella cheese
Pre-shredded Parmesan cheese
directions
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Preheat oven to 375°F and line a baking sheet with foil.
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Heat olive oil in a Dutch oven and sauté the onion, carrots, celery, and garlic for about 10–12 minutes until softened.
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Add the white wine and cook for another 5–6 minutes until most of the liquid evaporates. Then pour in the whole milk and cook until mostly absorbed, about 5–6 minutes more.
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Increase the heat and stir in the ground sirloin and dried Italian seasoning. Cook until the meat is browned, about 8–9 minutes.
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Pour in the marinara sauce, and stir in the fresh parsley and basil. Let the sauce simmer for 15–17 minutes, until slightly thickened.
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Spread a layer of meat sauce in the bottom of a 4-quart or 14×10-inch baking dish. Add a layer of noodles, breaking them to fit.
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Spread half of the ricotta over the noodles, followed by a sprinkle of mozzarella and Parmesan cheeses.
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Repeat the layers, ending with a layer of meat sauce and mozzarella on top.
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Cover the lasagna with foil, sprayed lightly with cooking spray, and bake for 60 minutes.
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Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
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Let the lasagna rest for 20 minutes before slicing. Garnish with remaining parsley and basil.
Servings and timing
This recipe yields about 6 to 8 servings. The active prep time takes about 20 minutes, followed by 1 hour and 15 minutes of baking time, and 20 minutes of resting to ensure the lasagna sets perfectly. So, plan for a total of about 1 hour and 45 minutes from start to finish.
Variations
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If I want to add extra flavor, I sometimes sauté mushrooms or spinach with the vegetables before adding the meat.
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For a lighter option, I’ve swapped half of the ricotta with cottage cheese. The texture is different but still delicious.
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I’ve used no-boil noodles before to save some prep time. Just add a bit of water around the edges when assembling to ensure they cook properly.
storage/reheating
Leftover lasagna can be stored in the fridge for up to 4 days. To reheat, I cover the lasagna with foil and bake at 350°F for about 20–25 minutes, or until it’s heated through. If I’m freezing it, I wrap the lasagna tightly in plastic wrap and then foil. It will keep in the freezer for up to 1 month. To reheat, I thaw it overnight and bake as usual, or I bake it from frozen for a little longer.
FAQs
Can I prepare the lasagna ahead of time?
Yes, I often assemble the lasagna the day before and store it covered in the fridge. Then I bake it the next day, which makes dinner time much easier.
Can I use no-boil noodles?
Yes! No-boil noodles work great in this recipe. Just make sure to add a little extra moisture around the edges when assembling the lasagna to help them cook properly.
How long should I let the lasagna rest before slicing?
I find that letting the lasagna rest for 20 minutes is perfect for it to set up. This makes slicing much easier and prevents the sauce from running everywhere.
Can I freeze lasagna?
Yes, I freeze lasagna all the time. After it cools completely, I wrap it tightly and store it in the freezer. It’s good for about a month, and I just thaw and reheat when I’m ready to eat.
What’s the best way to reheat lasagna?
To reheat lasagna, I cover it with foil and bake at 350°F for 20–25 minutes, or until it’s heated through. If I’m reheating individual slices, I use the microwave for a few minutes, or I can bake it in a small dish with foil on top.
Conclusion
This lasagna is my go-to comfort food recipe. It’s rich, cheesy, and packed with flavor. Whether I’m making it for a family dinner or just to enjoy the leftovers, it’s always a hit. The combination of beef, cheese, and herbs is simple yet incredibly satisfying. This is one of those dishes that brings everyone together around the table, and I can’t recommend it enough.
Print
Our Best Lasagna
- Total Time: 1 hour 45 minutes (including resting)
- Yield: 6–8 servings
- Diet: Halal
Description
Classic layered lasagna with rich beef‑herb meat sauce, creamy ricotta, melted mozzarella, and Parmesan in tender pasta sheets.
Ingredients
Olive oil
Yellow onion, chopped
Carrots, chopped
Celery, chopped
Garlic cloves, minced
Dry white wine
Whole milk
Ground sirloin
Dried Italian seasoning
Kosher salt
Marinara sauce
Flat‑leaf parsley, chopped
Fresh basil, chopped
Uncooked lasagna noodles
Whole‑milk ricotta cheese
Low‑moisture part‑skim mozzarella cheese, shredded
Pre‑shredded Parmesan cheese
Instructions
- Preheat oven to 375 °F.
- Heat olive oil in a Dutch oven and sauté onion, carrots, celery, and garlic until softened (~10–12 minutes).
- Add white wine, cook until mostly evaporated (~5–6 minutes), then pour in milk and cook until absorbed (~5–6 minutes).
- Increase heat, add ground sirloin and Italian seasoning; cook until browned (~8–9 minutes).
- Stir in marinara sauce, parsley, and basil; simmer until slightly thickened (~15–17 minutes).
- Spread a layer of sauce in a 14×10″ baking dish; add a layer of noodles (breaking to fit).
- Spread half of the ricotta over noodles, then sprinkle mozzarella and Parmesan.
- Repeat layers, finishing with sauce and mozzarella on top.
- Cover with foil (sprayed side down) and bake 60 minutes.
- Remove foil and bake additional 15 minutes until top is golden and bubbly.
- Let rest 20 minutes before slicing and garnish with parsley and basil.
Notes
- Add sautéed mushrooms or spinach with the vegetables for extra flavor.
- Substitute half of ricotta with cottage cheese for a lighter variation.
- Use no‑boil noodles and add a splash of water around edges to ensure proper cooking.
- Assemble a day ahead and refrigerate—bake when ready.
- Letting it rest before serving helps the lasagna set and slice cleanly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes (including covered and uncovered baking)
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: Italian/American
Nutrition
- Serving Size: 1 slice (¼ of pan)
- Calories: 550
- Sugar: 8g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 130mg
