This Classic Easy Meat Lasagna is the ultimate comfort food, with layers of tender pasta, rich meat sauce, and cheesy goodness that makes every bite irresistible. This recipe is simple, approachable, and perfect for family dinners, gatherings, or when you just crave a hearty Italian classic at home.
Lasagna has a timeless charm: it's cozy, filling, and a dish that never fails to bring people together around the table. While there are plenty of variations, this one keeps things straightforward with ground beef, ricotta, mozzarella, parmesan, and a tomato-based sauce. It's a no-fuss, crowd-pleasing dinner you can rely on again and again.
If you liked this classic lasagna recipe, you should try our Lasagna Roll Ups or Lasagna Soup next. These pair beautifully with Easy Rosemary Garlic Focaccia Bread for a complete Italian-style feast.
Why You'll Love This Recipe
- Classic comfort food made easy. This easy lasagna recipe delivers that nostalgic, hearty flavor we all crave without any complicated steps. You'll love the layers of savory beef sauce, creamy ricotta, and melty mozzarella that come together effortlessly.
- Perfect for make-ahead meals. You can assemble this lasagna ahead of time and refrigerate or freeze until ready to bake. It's a lifesaver for busy weeknights or meal prepping for the week ahead.
- Crowd-pleasing family favorite. Lasagna is one of those dishes everyone loves - kids, adults, and guests alike. It's filling, satisfying, and guaranteed to disappear quickly at the dinner table.
- Simple pantry staples. With ingredients like ground beef, tomato sauce, ricotta, and pasta, you can easily whip this up with what you already have on hand. The best lasagna recipe!
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Ingredients and Substitutions
To make this delicious and easy Meat Lasagna, you will need the following ingredients (see recipe card below for quantities):
- lasagna noodles - Use 9 dry lasagna noodles for this recipe. You can use oven-ready noodles to skip boiling, but traditional ones give the best texture.
- olive oil - Prevents sticking when boiling noodles, and is used for sautéing the meat and vegetables. Substitute with avocado oil if preferred. Butter also works for sautéing.
- salt - Used both for boiling pasta and seasoning the sauce. Adjust to taste.
- ground beef - Lean ground beef gives the lasagna its hearty, meaty base. Swap with ground turkey, chicken, or Italian sausage for variation.
- onion - Finely chopped onion adds depth and sweetness to the sauce. You can substitute with shallots for a milder flavor.
- garlic - Fresh minced garlic brings bold flavor to the sauce. Garlic powder works in a pinch, though fresh is best.
- tomato sauce - Provides the rich base of the meat sauce. Use store-bought or homemade marinara sauce.
- tomato paste - Deepens the tomato flavor and adds richness. Don't skip this, it's the secret to a flavorful sauce.
- fresh parsley - Brightens both the sauce and cheese mixture. Substitute with basil or oregano if desired.
- ricotta cheese - Creamy and mild, it makes the cheesy filling luscious. Cottage cheese can be swapped in, though it's less rich.
- mozzarella cheese - Half goes into the ricotta filling and half gets sprinkled on top for that gooey, cheesy finish.
- parmesan cheese - Adds salty, nutty flavor in both the filling and topping. Pecorino Romano makes a good alternative.
- egg - Helps bind the ricotta filling together for a smooth texture.
Equipment
You'll also need measuring cups and spoons, a large pot for boiling noodles, a skillet for the meat sauce, a mixing bowl, 9x13-inch casserole dish, spoon or spatula, and foil for baking.
Instructions
Prepare the layers
- Cook the lasagna noodles: Bring a large pot of water to a boil over medium-high heat. Add the lasagna noodles, olive oil, and salt, and cook until al dente (fully cooked but still firm), about 10 minutes or according to package directions. Drain and rinse under cold water to stop the cooking process, then set aside in the pot.
- Make the meat sauce: Heat oil in a large pot or Dutch oven over medium-high heat for 2 minutes until hot. Add ground beef and cook for 5-7 minutes until browned. Stir in onion and garlic and cook for another 3-4 minutes until tender. Add tomato sauce, tomato paste, salt, and parsley. Stir to combine, bring to a simmer, then reduce heat to low and simmer uncovered for 10 minutes. Remove from heat and set aside.
- Prepare the cheese mixture: In a medium mixing bowl, combine ricotta cheese, 1 cup mozzarella, ¼ cup Parmesan, beaten egg, and parsley. Stir until fully combined.
Layer the lasagna
Assembling a lasagna is simple. It's all about layering noodles, meat sauce, and the cheese mixture, then finishing with a generous sprinkle of shredded cheese on top. Here's the order to layer your lasagna:
- Sauce: Spread 1 cup of the meat sauce evenly in the bottom of a 9x13-inch baking dish.
- Noodles: Layer 3 noodles on top.
- Cheese: Spread half of the cheese mixture evenly over the noodles.
- Sauce: Spread half of the remaining meat sauce on top.
- Noodles: Layer another 3 lasagna noodles.
- Cheese: Spread the rest of the cheese mixture.
- Noodles: Add the final 3 noodles.
- Sauce: Top with remaining meat sauce.
- Shredded cheese: Sprinkle the remaining mozzarella and Parmesan evenly on top.
Bake the lasagna
- Lightly grease a piece of aluminum foil and cover the dish, greased side down (this prevents cheese from sticking).
- Bake covered in a 375F preheated oven for 45 minutes. Remove foil and bake uncovered for 20 minutes, until the cheese is golden and bubbly.
- For an extra crispy crust (optional), broil on high for 3-4 minutes, keeping a close eye to avoid burning.
- Let the lasagna cool for 10 minutes before slicing and serving.
Recipe Video
Expert Tip: Layer Strategically
For the most balanced bite, spread thin, even layers of meat sauce and ricotta filling across the noodles. Don't overload any single layer as the magic comes from consistency. Ending with sauce and cheese on top ensures a golden, bubbling crust that makes the lasagna irresistible.
More Tips and Tricks
- Cook noodles al dente. Slightly undercook your lasagna noodles before layering. They'll continue cooking in the oven, which prevents them from becoming mushy.
- Drain excess grease. After browning ground beef, always drain extra fat. This keeps your lasagna rich but not greasy.
- Let it rest. Once baked, allow lasagna to rest for at least 15 minutes before slicing. This helps layers set and makes clean slices.
- Use foil wisely. Cover with foil while baking to prevent drying out, then uncover for the last 10 minutes to brown the cheese topping.
- Make it ahead. Assemble the lasagna a day in advance and refrigerate. Bake straight from the fridge, adding a little extra time if needed.
Recipe Variations
- Swap with sausage. Swap the ground beef for Italian sausage for a bolder, spiced version.
- Add veggies. Add sautéed mushrooms, carrot, zucchini, or spinach to the layers for extra nutrition and flavor.
- Make it spicy. Add red chili flakes or hot Italian sausage to bring some heat to the dish.
- Load up the cheese. Double down on cheese by mixing in provolone or fontina along with mozzarella and parmesan.
- Change the sauce. Skip the tomato sauce and use a creamy béchamel or Alfredo sauce with chicken or turkey. See our Creamy White Chicken and Spinach Lasagna.
- Make it gluten-free. Use gluten-free noodles or zucchini slices or eggplant for a lighter, low-carb version. See our Zucchini Lasagna or Eggplant Lasagna.
See this skillet version of this recipe on our website!
Storage
How to Store
Store leftover lasagna tightly covered with foil or transfer to an airtight container, then store in the refrigerator for up to 4 days.
How to Reheat
Reheat individual portions in the microwave until warmed through, or cover the whole dish with aluminum foil and warm in a 350°F oven for 20-25 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350°F for 5-10 minutes.
How to Freeze
Wrap cooled lasagna tightly in plastic wrap and foil, or portion into airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Store Before Cooking
Cover the assembled, uncooked lasagna tightly with foil and store in the refrigerator for up to 2 days, or in the freezer for up to 3 months. If you plan on freezing, it's best to assemble the lasagna in a disposable aluminum baking pan to make both storage and cleanup easier. When ready to enjoy, you can bake directly from frozen. Keep the frozen lasagna covered with foil and bake at 375°F for about 60-75 minutes, then uncover and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
How to Serve
Lasagna is a meal in itself, but it's even better with a few sides to round out the plate. Think crusty bread for soaking up sauce, a crisp salad to balance richness, and a refreshing drink.
These are my favorite dishes to serve with this meat lasagna:
Side Dishes for Pasta
For more recipe ideas, check out our collection of pasta side dishes, featuring everything from fresh salads and roasted vegetables to crusty breads and flavorful appetizers that pair perfectly with any pasta dinner.
FAQ
The secret is all about balance: well-seasoned sauce, creamy ricotta filling, and even layering. Cooking noodles al dente, draining excess grease, and resting before serving also make a huge difference. Some cooks swear by adding fresh herbs or a splash of red wine to the sauce for an extra depth of flavor.
Yes, always cook the ground beef fully before layering. Raw meat won't cook properly inside lasagna and could make the dish greasy. Browning the beef also develops flavor and ensures the sauce is rich and delicious. Drain excess fat for the best results.
A traditional lasagna includes lasagna noodles, a tomato-based meat sauce, and a ricotta-mozzarella-parmesan cheese mixture. Seasonings like garlic, onion, and parsley add depth. These core layers create the hearty, layered pasta casserole everyone loves.
Use quality ingredients and don't rush the sauce. Letting it simmer helps the flavors develop. Season each layer lightly, use a mix of cheeses, and let the baked lasagna rest before cutting. Adding herbs like parsley or basil boosts freshness and flavor.
If lasagna tastes bland, season the sauce more generously with salt, pepper, herbs, and garlic. A splash of balsamic vinegar, red wine, or extra parmesan can instantly brighten flavors. Serving it with a side of garlicky bread or seasoned salad can also elevate the meal.
More Lasagna Recipes
Looking for other recipes like this? Try these:
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Recipe
Easy Meat Lasagna
- Total Time: 1 hour 30 minutes
- Yield: 9-12 servings
Description
Easy Meat Lasagna is a classic, hearty, homemade pasta dish layered with beef sauce, ricotta, mozzarella, and parmesan - perfect for cozy family dinners.
Ingredients
For the lasagna noodles:
- 9 dry lasagna noodles
- 1 tablespoon olive oil
- 1 teaspoon salt
For the meat sauce:
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 cup onion, finely chopped
- 2 tablespoons garlic, minced
- 3 cups tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ¼ cup fresh parsley, finely chopped
For the cheese mixture:
- 2 cups ricotta cheese
- 1 ½ cups mozzarella cheese, shredded and divided
- ½ cup Parmesan cheese, grated and divided
- 1 egg, beaten
- ¼ cup fresh parsley, chopped
Instructions
- Preheat oven to 375 F.
Prepare the layers:
- Cook the lasagna noodles: Bring a large pot of water to a boil over medium-high heat. Add the lasagna noodles, olive oil, and salt, and cook until al dente (fully cooked but still firm), about 10 minutes or according to package directions. Drain and rinse under cold water to stop the cooking process, then set aside in the pot.
- Make the meat sauce: Heat oil in a large pot or Dutch oven over medium-high heat for 2 minutes until hot. Add ground beef and cook for 5-7 minutes until browned. Stir in onion and garlic and cook for another 3-4 minutes until tender. Add tomato sauce, tomato paste, salt, and parsley. Stir to combine, bring to a simmer, then reduce heat to low and simmer uncovered for 10 minutes. Remove from heat and set aside.
- Mix the cheese filling: In a medium mixing bowl, combine ricotta cheese, 1 cup mozzarella, ¼ cup Parmesan, beaten egg, and parsley. Stir until fully combined.
Assemble the lasagna:
Assemble the lasagna layers in the following order:
- Sauce: Spread 1 cup of the meat sauce evenly in the bottom of a 9x13-inch baking dish.
- Noodles: Layer 3 noodles on top.
- Cheese: Spread half of the cheese mixture evenly over the noodles.
- Sauce: Spread half of the remaining meat sauce on top.
- Noodles: Layer another 3 lasagna noodles.
- Cheese: Spread the rest of the cheese mixture.
- Noodles: Add the final 3 noodles.
- Sauce: Top with remaining meat sauce.
- Shredded cheese: Sprinkle the remaining mozzarella and Parmesan evenly on top.
Bake the lasagna:
- Lightly grease a piece of aluminum foil and cover the dish, greased side down (this prevents cheese from sticking). Bake covered for 45 minutes. Remove foil and bake uncovered for 20 minutes, until the cheese is golden and bubbly.
- For an extra crispy crust (optional), broil on high for 3-4 minutes, keeping a close eye to avoid burning.
- Let the lasagna cool for 10 minutes before slicing and serving.
Notes
Equipment used: large pot, medium mixing bowl, 9x13 baking pan.
How to store before baking: Store assembled uncooked lasagna in the refrigerator for up to 2 days, covered in aluminum foil.
How to store after baking: Store in the pan, sealed with aluminum foil, or transfer to an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.
How to freeze before or after baking: Store lasagna (either uncooked or cooked) in the freezer for up to 3 months, covered in foil. I would recommend using a disposable 9x13 aluminum pan for assembling the lasagna in if you are planning to freeze it.
How to reheat frozen lasagna:
- To reheat frozen uncooked lasagna, allow it to thaw in the refrigerator overnight. Then bake according to recipe instructions.
- To reheat frozen cooked lasagna, allow it to thaw in the refrigerator or kitchen counter. Then cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Pasta
- Method: Baked
- Cuisine: Italian
This post was originally published in 2020 and has been updated with new content.
Stephanie Thomas says
Made this tonight for dinner. It was really good!
Miryam says
Made this last night when we invited friends for dinner and everyone loved it! It was easy to make and absolutely delicious, will definitely add it to my rotation!
Jess says
Super easy to make and super delish!
Amy Botticello says
Thank you for the specific photos on how to layer! Have you ever made this recipe with fresh pasta sheets? I happen to have them already on hand.
Lisalia says
Super-easy-to-follow directions! Thanks for this perfect classic lasagna recipe! It was great.
Sam Hu | Ahead of Thyme says
Thank you Lisalia! So happy you liked it.
Ashley says
Made this for dinner and it was perfect. Everyone loved it!
Sam Hu | Ahead of Thyme says
Thank you Ashley! SO happy to hear that.