Classic layered lasagna with rich beef‑herb meat sauce, creamy ricotta, melted mozzarella, and Parmesan in tender pasta sheets.

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

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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.

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.