Hearty Beef & Cheese Lasagna

Recipe Overview and Yield

Yield:
Serves 8 generous portions.
Total time: 2 hours 30 minutes (30 minutes active prep, 1 hour simmer, 45–60 minutes bake and rest).
Oven temperature: 375°F (190°C) covered, finish uncovered at 425°F (220°C) for browning.
Key textures and flavors: aim for a rich, slightly reduced ragu with concentrated tomato and beef flavor, a creamy béchamel that binds layers without thinning the sauce, and a top crust of browned mozzarella and parmesan for contrasting chew and salt.

• Sauce consistency: should cling to a spoon and not be overly watery; reduce additional 10–15 minutes if thin.
• Pasta texture: al dente; par-cook or use oven-ready noodles per package instructions—avoid fully soft noodles before baking.
• Cheese balance: use a mix of mozzarella for melt, ricotta for creaminess, and grated parmesan for sharpness.

Serve warm after 20–30 minutes rest
Resting time allows internal structure to set, making clean slices and preventing sauce runoff. Use an internal temperature goal of roughly 160–165°F (71–74°C) for safe, fully heated-through lasagna when measured in center after resting.

Ingredients (detailed choices and quantities)

Protein and liquids:

• 2 lb (900 g) ground beef: choose 80/20 for flavor; drain excess fat but keep 1–2 tbsp for flavor when sautéing onions.
• 1 cup dry red wine (optional): deglazes pan and adds acidity; substitute beef stock plus 1 tbsp balsamic if avoiding alcohol.
• 2 x 28 oz (800 g) cans crushed tomatoes: San Marzano–style or high-quality crushed tomatoes provide texture; add 2 tbsp tomato paste for body.

Pasta and cheeses:

• 12 lasagna noodles: oven-ready or regular; if regular, boil 8 minutes less than al dente to avoid overcooking in oven.
• 15 oz (425 g) ricotta or whole-milk cottage cheese: ricotta yields a creamier texture; drain excess whey if very watery.
• 2 cups shredded low-moisture mozzarella: for melting; reserve 1/2 cup for browning.
• 3/4 cup grated Parmesan or Pecorino Romano: adds salty, nutty depth.

Béchamel and aromatics:

• 4 tbsp unsalted butter + 4 tbsp all-purpose flour: for a smooth béchamel; whisk constantly to avoid lumps.
• 3 cups whole milk: warmed slightly before adding to roux to prevent clumping.
• 1 medium onion, 3 cloves garlic, 1 carrot (optional): finely diced for flavor base; carrot adds subtle sweetness and balances acidity.

Seasonings and finishing:

• 1 tbsp dried oregano, 1 tsp dried basil, salt and black pepper to taste
• Pinch of red pepper flakes if desired
• 2 tbsp chopped fresh parsley or basil stirred into ricotta before assembling

Follow quantities closely for balance; slightly less béchamel prevents sogginess, while slightly more ragu increases meatiness.

Gathering Ingredients: what to buy and how to select them

Meat selection and handling:
Buy fresh ground beef labeled 80/20 or blend lean and fattier cuts at the counter:

• Check color—fresh beef is bright red; avoid excessive brown on the surface.
• If buying larger cuts to grind, use chuck for balanced flavor.

Tomatoes and canned goods:
Choose whole peeled or crushed canned tomatoes with short ingredient lists:

• Prefer San Marzano-style or Italian plum tomatoes for natural sweetness and lower acidity.
• Buy tomato paste in tubes for freshness control when adding concentrated flavor.

Cheese picks:
Look for whole-milk ricotta with minimal whey; drain in a fine sieve for 30 minutes if loose. Choose pre-shredded mozzarella only if it is low-moisture; fresh mozzarella adds moisture and should be patted dry before layering. Buy a block of parmesan and grate it fresh for better melting and flavor.
Pasta choices:
For convenience use oven-ready noodles saved for drier sauces; for a traditional texture boil regular noodles to very firm al dente. If gluten-free, select firm gluten-free lasagna sheets and reduce sauce moisture slightly.
Pan and tools:
Use a 9x13-inch (23x33 cm) metal or glass baking dish; metal browns faster. Have a large sauté pan, heavy-bottomed pot for sauce, whisk, spatula, and a fine sieve for draining ricotta.
Shopping tip: buy cheeses and canned tomatoes a day ahead so they settle and you can taste and adjust quantities; refrigerate cheeses to firm up for easier grating and portioning.

Preparing the Meat Ragu: step-by-step technique

Sauté aromatics first:
Heat 2 tbsp olive oil in a heavy skillet over medium heat. Add finely diced onion, carrot, and a pinch of salt; cook until translucent, 6–8 minutes. Add minced garlic in the last 60 seconds to avoid browning.
Brown the beef properly:
Push aromatics to the side, increase heat to medium-high, add ground beef in a single layer and let it sear undisturbed for 2–3 minutes to develop color. Break meat into coarse pieces and continue browning until no pink remains and most moisture has evaporated, about 6–8 minutes total. Drain excess fat leaving 1–2 tbsp for flavor.
Deglaze and build flavor:
If using wine, add 1 cup and scrape browned bits; reduce by half, 2–3 minutes. Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize sugars—this deepens flavor. Add crushed tomatoes, 1 cup beef stock if sauce seems thick, dried oregano, basil, and a pinch of red pepper flakes.
Simmering and seasoning:
Bring to a gentle simmer, lower heat, and cook uncovered for 45–60 minutes, stirring occasionally. Aim to reduce volume by about 15–25% so sauce thickens and concentrates. Taste at 30 minutes for salt and acidity: add salt in 1/4 tsp increments and balance with 1 tsp sugar only if tomatoes taste excessively acidic. Finish with 2 tbsp chopped fresh parsley or basil stirred in off heat.
Texture check:
Sauce should coat the back of a spoon with no visible watery separation; overly wet ragu will make lasagna heavy and soggy—reduce longer or strain excess liquid.

Preparing the Cheese Mixture and Béchamel

Ricotta mixture:
In a bowl combine 15 oz ricotta, 1 large egg, 1/2 cup grated Parmesan, 2 tbsp chopped parsley, 1/2 tsp kosher salt, and 1/4 tsp black pepper. The egg stabilizes the ricotta so layers hold when sliced. If ricotta is watery, drain in a fine-mesh sieve for 20–30 minutes; excess moisture thins the lasagna.
Optional add-ins:

• Add 1/2 cup shredded mozzarella to the ricotta mix for increased creaminess.
• Fold in 1/4 cup sautéed spinach (squeezed dry) for a vegetable boost.

Béchamel (white sauce) technique:
Warm 3 cups whole milk in a saucepan until it forms tiny bubbles at the edge—do not boil. In a separate saucepan melt 4 tbsp butter over medium heat, add 4 tbsp flour, and whisk for 1–2 minutes to create a pale roux; this cooks the raw flour taste. Gradually whisk warm milk into the roux in small increments, ensuring a smooth sauce; bring to a simmer and cook 2–3 minutes until it thickens enough to coat the back of a spoon. Season with 1/2 tsp salt, a pinch of freshly grated nutmeg, and 1/4 tsp white or black pepper. For a silkier béchamel add 1–2 tbsp grated Parmesan off heat.
Consistency target:
Béchamel should be pourable but viscous—thicker than heavy cream; if too thick, thin with a few tablespoons of milk; if too thin, cook a bit longer to reduce. Cool slightly before layering to avoid cooking the ricotta egg prematurely.
Assembly readiness:
Have ragu, ricotta mix, béchamel, shredded mozzarella, and grated parmesan staged and warm at room temperature to ensure even baking and melt.

Assembling and Baking: layering, times, and finishing

Preparation of pan:
Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or brush with softened butter; this prevents sticking and promotes crisp edges. Place a shallow layer of ragu (about 1 cup) to prevent noodles from sticking to the dish.
Layering sequence (recommended):

1. Ragu base: 1 cup ragu spread thinly.
2. Noodle layer: 3–4 noodles overlapping slightly; hard noodles may need a brief soak.
3. Ricotta: spread about 1.5 cups of ricotta mixture in an even layer.
4. Béchamel: drizzle or spoon 3/4 cup béchamel to cover ricotta lightly.
5. Ragu: 1–1 1/2 cups ragu, spread to cover.
6. Mozzarella: sprinkle 1/2 cup shredded mozzarella and 2 tbsp grated Parmesan.
7. Repeat layers: build 3 full layers finishing with béchamel and reserved mozzarella and parmesan for top browning.

Covering and baking:
Cover tightly with aluminum foil (spray foil or tent to prevent cheese sticking). Bake covered at 375°F (190°C) for 35–40 minutes to heat through and meld flavors. Remove foil, increase oven to 425°F (220°C), and bake 10–15 minutes until top is bubbling and golden brown. For extra crust, broil on high for 1–2 minutes watching closely to avoid burning.
Resting before slicing:
Remove from oven and rest uncovered 20–30 minutes; this allows internal steam to redistribute and sets layers for neater slices. Use a sharp chef’s knife dipped in hot water between cuts for cleaner edges.
Internal heat check:
Target internal temperature post-rest of 160–165°F (71–74°C). If reheating after refrigeration, bake at 350°F (175°C) covered until warmed through about 25–35 minutes, then uncover to refresh crust.

Serving, Storing, and Reheating for best texture

Serving technique:
Let lasagna rest 20–30 minutes after baking before slicing. To serve, use a wide spatula or lasagna server and cut with a sharp knife: make clean straight cuts with a single downward motion to avoid dragging layers. Garnish each portion with a sprinkle of grated Parmesan and chopped fresh basil or parsley for brightness. Serve with a spoon of warm ragu on the side for extra sauce.
Short-term storage (refrigerator):
Cool to room temperature no more than two hours after baking. Wrap tightly with plastic wrap or foil or transfer to an airtight container. Refrigerate for up to 4 days. To reheat single portions, cover with foil and bake at 350°F (175°C) for 20–25 minutes until heated through, or microwave on medium power in 60–90 second intervals, covering to retain moisture.
Freezing and thawing:
For longer storage freeze in two ways:

• Unbaked: assemble in a foil pan, wrap tightly with two layers of foil, and freeze up to 3 months. Bake from frozen at 375°F (190°C) covered for 60–75 minutes, then uncover and bake 15–20 minutes until golden.
• Baked: cool completely, wrap and freeze up to 3 months. Thaw overnight in refrigerator and reheat covered at 350°F (175°C) for 30–45 minutes until warmed through; finish uncovered to refresh top.

Reheating tips to avoid dryness:
Add a few tablespoons of warm ragu or water to the dish and cover while reheating to restore moisture; avoid excessive microwave power which toughens cheese. For crisp edges, reheat uncovered at 400°F (200°C) for 6–8 minutes after internal warmth is achieved.

Tips, Variations, and Dietary Substitutions

Make-ahead and scaling tips:
Prepare the meat ragu and béchamel up to three days ahead; refrigerate separately to preserve texture. Assemble the lasagna the night before and bake the next day for deeper flavor development; allow 10–15 extra minutes in the oven if baking straight from cold. To scale the recipe up or down, maintain the layering ratio: about 1 cup ragu and 1/2–3/4 cup ricotta per layer in a 9x13 dish.
Cheese and ingredient variations:

• Sausage addition: substitute half the ground beef with Italian sausage for spice and fat; brown sausages and break up before combining with beef.
• Three-cheese option: add 1 cup shredded provolone or fontina for a creamier melt profile.
• Vegetable boost: fold sautéed mushrooms, zucchini, or spinach into the ragu or ricotta to increase volume and nutrients.

Lower-fat and gluten-free substitutions:
Use lean ground beef (90/10) and low-fat ricotta to reduce calories; increase seasoning and dew the ragu longer for flavor concentration. For gluten-free, use certified gluten-free lasagna sheets and substitute the roux with a cornstarch slurry (1 tbsp cornstarch whisked into cold milk before adding slowly) to thicken béchamel.
Vegan adaptation:
Replace beef with a mixture of lentils and finely chopped mushrooms sautéed until very dry; use plant-based ricotta and shredded cheese alternatives, and make béchamel with plant milk plus 2 tbsp cornstarch for thickening. Season robustly to compensate for reduced fat.
Final practical tip:
When in doubt, slightly under-sauce each layer and keep extra warm sauce on the side; it’s easier to add moisture to a slice than to remove excess sogginess.

Frequently Asked Questions (FAQs)

Can I use no-boil/oven-ready noodles?
Yes; use oven-ready noodles and slightly reduce sauce moisture—especially béchamel—because these noodles absorb more liquid during baking. Spread a thinner initial layer of ragu in the pan to prevent sticking and ensure noodles soften by the end of the bake.
Why is my lasagna watery?
Common causes: under-reduced ragu, watery ricotta, or excess moisture from fresh mozzarella. Correct by reducing ragu until it coats a spoon, draining ricotta in a sieve, and patting fresh mozzarella dry. When assembling, avoid over-saucing layers.
How long should lasagna rest before cutting?
Rest uncovered for 20–30 minutes. This allows steam to escape and the structure to set so slices hold shape. Shorter rests cause runny slices; longer rests are fine and improve slicing precision.
Can I assemble ahead and freeze?
Yes. For best results freeze unbaked in a foil pan, tightly wrapped, up to 3 months. Bake from frozen at 375°F (190°C) covered for 60–75 minutes, then uncover and bake until browned. Thawed unbaked lasagna bakes in about the same time as fresh but may need 5–10 extra minutes.
How do I prevent the top from burning while reheating?
Cover with foil during reheating and remove for the final 5–10 minutes to refresh the top. If microwaving, cover and use medium power with short intervals, finishing briefly in the oven or broiler for crust if needed.
Is there a safe internal temperature for lasagna?
Aim for an internal temperature around 160–165°F (71–74°C) when measured in the center after resting; this ensures meat is fully cooked and the dish is uniformly heated.
What are quick fixes for a bland ragu?
Add a splash of lemon juice or 1 tsp balsamic vinegar to brighten flavors, adjust salt in small increments, and finish with fresh herbs. A small amount of anchovy paste dissolved in the sauce can add umami without fishiness.
These FAQs focus on practical adjustments and common issues to ensure consistent lasagna texture and flavor.