Layered Oven-Baked Lasagna with Ricotta and Beef Ragu
A classic Italian lasagna featuring tender pasta sheets layered with a rich beef ragu, creamy ricotta, and melted mozzarella, baked until bubbly and golden. This italian-inspired pasta ready in about 80 minutes pairs pound ground beef, olive oil, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, 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.
Ingredients
- 1 pound ground beef
- 2 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 12 sheets, cooked according to package lasagna noodles
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 1 pound ground beef to the skillet and cook for 6-8 minutes, breaking it up, until browned and no longer pink.
- Step 3: Stir in 28 oz crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce on low for 15 minutes until thickened.
- Step 4: In a bowl, combine 15 oz ricotta cheese with 1 large egg and mix until smooth.
- Step 5: Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Layer 4 cooked lasagna noodles on top. Spread one-third of the ricotta mixture over noodles, then one-third of the meat sauce, and sprinkle with 2/3 cup shredded mozzarella.
- Step 6: Repeat layering two more times, finishing with remaining mozzarella and 1/2 cup grated Parmesan on top.
- Step 7: Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until cheese is melted and golden. Let rest for 10 minutes before serving.
Frequently asked questions
How long does Layered Oven-Baked Lasagna with Ricotta and Beef Ragu take to make?
Total time is about 80 minutes (25 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Layered Oven-Baked Lasagna with Ricotta and Beef Ragu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound ground beef from drying out.
Can I substitute ingredients in Layered Oven-Baked Lasagna with Ricotta and Beef Ragu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Layered Oven-Baked Lasagna with Ricotta and Beef Ragu for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Layered Oven-Baked Lasagna with Ricotta and Beef Ragu?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
