Classic Beef Lasagna with Tomato-Ricotta Sauce

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, layered lasagna filled with tender beef, rich tomato sauce, and creamy ricotta, baked to golden perfection. This Italian-inspired pasta recipe, ready in about 75 minutes, pairs lasagna noodles, ground beef, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 45 min Serves 6 Italian cuisine 500 cal/serving

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Ingredients

9 oz lasagna noodles
1.5 lbs ground beef
2 cups tomato sauce
14 oz ricotta cheese
1 cup, grated parmesan cheese
2 large egg
1/4 cup, chopped fresh basil
1 cup spaghetti sauce
9 lasagna sheets

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Instructions

Step 1: Cook 9 oz lasagna noodles according to package instructions until al dente. Drain and set aside.
Step 2: In a large skillet, cook 1.5 lbs ground beef over medium-high heat until browned and crumbly, about 8 minutes. Drain excess fat.
Step 3: Add 2 cups tomato sauce and 1 cup spaghetti sauce to the skillet. Stir to combine and simmer for 10 minutes until thickened.
Step 4: In a mixing bowl, combine 14 oz ricotta cheese, 1 cup grated parmesan, 2 large beaten eggs, and 1/4 cup chopped basil. Season with 1 tsp salt and 1/2 tsp black pepper.
Step 5: In a 9x13-inch baking dish, layer 3 lasagna sheets, 1/3 of the beef sauce, 1/3 of the ricotta mixture, and 1/3 of the remaining sauce. Repeat layers, ending with a top layer of sauce and lasagna sheets.
Step 6: Cover and bake at 375°F (190°C) for 25-30 minutes until bubbly and golden. Let rest for 10 minutes before serving.