Ok, this is probably the favorite lasagna recipe of all time, the one lasagna recipe I know will deliver without fail. The keeper lasagna. The lasagna that Garfield must dream about, the lasagna that I know my husband and boys dream about. When you lift the pan, you know you have created something deep and meaningful and comforting and just plan substantial.
Best Lasagna Cheeses
I sometimes make this lasagna with all mozzarella (other than the Parmesan). You can use any mozzarella from pre-grated in a bag to home-grated fresh mozzarella and it will be delicious. Lately I have been making it with half mozzarella and half Monterey Jack or Havarti, or another white melting cheese with a bit more flavor than mozz. You cannot go wrong, whichever direction you choose.
Do not buy grated Parmesan in a can (you knew that, right?). I’m totally cool with pre-grated or shredded Parmesan, as long as it’s the real stuff. If it’s in a can, run the other way. As for the ricotta, you can use whole milk or part skim, as your heart tells you. Fresh ricotta is a real treat, if it’s available to you.
Classic Cheesy Beefy Lasagna: This is probably the favorite lasagna recipe of all time, the one lasagna recipe I know will deliver without fail.Tweet This
No-Cook Lasagna Noodles
I am an un-abashed fan of no cook lasagna noodles. I know some people think it’s a cheater shortcut, maybe even sacrilegious, to use no-boil noodles. I think whatever get you to lasagna is fair game, be it these noodles or some jarred sauce, or – as mentioned – pre-grated cheese. An 8-ounce package of lasagna noodles will usually contain between 12 and 14 pieces of rectangular lasagna noodles. You might have a couple of extra, to save for the next time.
Meat Sauce for Lasagna
If you have a favorite meat sauce recipe that you would like to use in place of the one here, have at it. Bolognese sauce would also be great. You could also add some ground browned beef and/or browned crumbled sausage to store-bought jarred sauce if you want to take that shortcut.
Green Salads to Serve with Classic Beefy Lasagna
- Mixed Greens Salad with Pears and Balsamic Dressing
- Romaine, Kale, and Broccoli Salad
- Spicy Greens Salad with Gochujang Dressing
- Baby Romaine, Chickpea, and Root Vegetable Salad with Slightly Spicy Dressing
Other Cheesy, Beefy Recipes to Love
- Cheesy Ground Beef Quesadillas
- One-Skillet Cheesy Beef and Macaroni
- One-Skillet Beefy Enchilada Casserole
- Cheesy Beef and Hash Brown Casserole
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Classic Cheesy Beefy Lasagna
- 3 large eggs
- 1 32-ounce container ricotta
- ¾ cup finely grated Parmesan cheese divided
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Coarse salt and freshly ground black pepper to taste
- 5 cups Meat Sauce
- 12 no-cook lasagna noodles
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded Monterey Jack (or add another 1 1/2 cups mozzarella)
- Preheat the oven to 375°F.
- In a medium bowl, beat the eggs lightly. Add the ricotta, ½ cup of the Parmesan, oregano, basil, and salt and pepper, and stir to blend. Stir together the mozzarella and Monterey Jack in a bowl.
- Ladle a little of the sauce onto the bottom of a 13×9-inch baking pan. Spread all 12 of the lasagna noodles with even amount of the ricotta mixture, laying them out on a counter. Place 4 ricotta-covered noodles into the pan, covering the bottom. Spoon over a generous 1 1/2 cups of the sauce, covering the ricotta mixture entirely. Evenly sprinkle over 1/3 of the shredded cheese mixture. Repeat until you have three layers. Sprinkle the remaining ¼ cup Parmesan over the top).
- Cover the lasagna with tin foil (hint: spray one side with nonstick cooking spray and place that side down on top of the lasagna – when you remove it, the cheese won’t stick to the foil). Bake for 1 hour, removing the foil halfway through the cooking time so that the top gets bubbly and browned. You may wish to put a baking sheet (with sides) on the rack below the lasagna pan, to catch drips.
- Let the lasagna sit for at least 15 minutes before cutting it, so that the pieces hold together better.
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