Beef lasagna is the ultimate comfort-food centerpiece: layers of tender pasta, a rich and savory meat sauce, creamy ricotta, and a golden, bubbling blanket of mozzarella. It takes a little time, but the reward is a pan everyone will remember.

This classic beef lasagna recipe uses no-boil noodles to keep things easy and a flavorful tomato meat sauce with no wine. It is an easy make ahead beef lasagna that is perfect for family dinners, holidays, and potlucks.

Recipe at a Glance

Prep Time	40 minutes
Cook Time	1 hour
Total Time	1 hour 40 minutes (plus 20 minutes resting)
Servings	10 servings
Category	Dinner / Pasta Bake

Why You’ll Love This Beef Lasagna

Rich, savory meat sauce with big tomato flavor
Creamy ricotta layers and melty mozzarella
No-boil noodles save time and mess
Easy to assemble ahead and freeze
Feeds a crowd and reheats beautifully

Ingredients You’ll Need

For the meat sauce: 1½ pounds ground beef, 1 tablespoon olive oil, 1 yellow onion (diced), 4 cloves garlic (minced), 2 tablespoons tomato paste, 1 can (28 ounces) crushed tomatoes, 1 can (15 ounces) tomato sauce, 1 tablespoon Italian seasoning, 1 teaspoon sugar, 1 teaspoon salt, and ½ teaspoon black pepper
For the ricotta filling: 15 ounces whole-milk ricotta, 1 large egg, ½ cup grated Parmesan, 2 tablespoons chopped parsley, and ½ teaspoon salt
12 no-boil lasagna noodles
4 cups (16 ounces) shredded mozzarella cheese and ½ cup grated Parmesan, for layering and topping
Fresh basil, for serving

How to Make Classic Beef Lasagna

Brown the beef and onion in a large pot or Dutch oven over medium-high heat for 8 to 10 minutes, breaking it up. Drain excess fat, then add the garlic and tomato paste and cook for 1 minute.
Stir in the crushed tomatoes, tomato sauce, Italian seasoning, sugar, salt, and pepper and simmer for 25 to 30 minutes until thick and rich.
Preheat the oven to 375°F (190°C). Mix the ricotta, egg, Parmesan, parsley, and salt in a bowl.
Spread 1 cup of meat sauce in a 9×13-inch baking dish. Layer 4 noodles, ⅓ of the ricotta mixture, ⅓ of the mozzarella, and 1½ cups of sauce. Repeat twice more.
Finish with the last 4 noodles, the remaining sauce, mozzarella, and Parmesan. Cover tightly with foil sprayed with cooking spray.
Bake covered for 45 minutes, then uncover and bake 15 minutes more until bubbly and golden. Rest for 20 minutes before slicing and top with basil.

Tips for the Best Make-Ahead Beef Lasagna

Make sure the sauce is fairly loose; no-boil noodles absorb liquid as they bake.
Cover the noodles fully with sauce so they do not dry out.
Use whole-milk ricotta for the creamiest layers.
Let the lasagna rest for 20 minutes so it slices cleanly.
Grate your own mozzarella for the best melt.

Variations to Try: Lasagna Ideas

Add baby spinach to the ricotta mixture.
Use a mix of ground beef and ground turkey.
Make a white lasagna with béchamel and chicken.
Add sauteed mushrooms or zucchini to the sauce.

How to Store It

Refrigerate leftovers in an airtight container for up to 4 days and reheat in a 350°F oven for 20 to 25 minutes. To make ahead, assemble up to 1 day ahead and refrigerate unbaked, adding 10 minutes to the bake time. Freeze baked or unbaked lasagna for up to 3 months.

Frequently Asked Questions

Do I need to boil lasagna noodles?

Not with no-boil noodles. They soften as they bake as long as there is enough sauce to cover them.

Can I make lasagna ahead of time?

Yes. Assemble it up to a day ahead, cover, and refrigerate, then bake with a few extra minutes.

Why is my lasagna watery?

The sauce may have been too thin or the lasagna was not rested. Simmer the sauce until thick and rest the lasagna 20 minutes.

Can I freeze lasagna?

Yes. Freeze it baked or unbaked, wrapped tightly, for up to 3 months.