Ground beef lasagna with ricotta brings familiar comfort to the dinner table: tender oven-ready noodles layered with seasoned beef marinara, a creamy cheese filling, and plenty of mozzarella. As it bakes, the sauce bubbles around the pasta and the cheese on top turns golden.
The layers make each slice hearty and cohesive, with savory meat sauce balancing the mild, creamy ricotta. A little care with the sauce and assembly helps the noodles cook evenly and keeps the finished lasagna easy to portion.
Why the sauce and cheese layers work
Ground beef provides a substantial, savory base, while onion softens into the sauce and garlic adds a fragrant note. Italian seasoning, kosher salt, and black pepper round out the flavor without taking attention away from the marinara. Using beef that is eighty-five percent lean gives the sauce a meaty texture while still bringing flavor to the skillet.
The water stirred into the marinara helps provide moisture for oven-ready noodles as they bake. Simmering the sauce lets the ingredients come together; keep it at a gentle simmer and stir now and then so it does not catch on the skillet. The ricotta mixture combines whole-milk ricotta with egg, Parmesan, and parsley, giving the layers a creamy, savory counterpoint to the tomato-rich sauce.
Build even layers for tender noodles
Spread the sauce across the baking dish so it reaches the edges, then fit the noodles over it. Oven-ready noodles may need to be broken to cover the dish; aim for an even layer rather than leaving large uncovered gaps. Sauce beneath and above the pasta helps it soften during baking.
Keep the ricotta mixture and mozzarella distributed across each layer instead of piling them in one spot. Finish with meat sauce over the final noodles, then add the remaining mozzarella and Parmesan. This top layer gives the lasagna its golden cheese finish while the sauce protects the pasta underneath. Avoid pressing down hard as you assemble; a level, gently arranged stack is easier to bake through evenly.
Bake covered, then uncover to brown
Covering the dish tightly with foil lets the lasagna bake while holding in moisture. Seal the foil around the edges, and take care that it does not rest against the cheese topping. Removing the foil for the final part of baking exposes the mozzarella and Parmesan so they can turn golden as the sauce bubbles.
Look for bubbling sauce and a golden top as the visual cues that the bake is ready. If the center still looks unsettled, give it more time according to the recipe card rather than relying only on the color at the edges. Letting the lasagna rest before slicing gives the layers time to settle, which helps portions hold together instead of sliding apart.
Frequently Asked Questions
Why does this lasagna use water in the meat sauce?
The water adds moisture to the marinara, which matters because oven-ready noodles soften as the lasagna bakes. Stir it into the sauce with the seasonings, then simmer as directed so the sauce is ready to layer through the dish.
How can I keep the lasagna layers from sliding when sliced?
Let the baked lasagna rest for the time on the recipe card before cutting. The rest gives the layers time to settle. When assembling, spread the ricotta, mozzarella, and meat sauce evenly so each slice has a balanced stack.
How do I know when the lasagna is done baking?
Use the recipe card’s baking directions, and check for the visual cues described there: bubbling sauce and a golden cheese topping after the foil is removed. The top should be browned while the sauce is bubbling through the layered dish.
Ground Beef Lasagna with Ricotta
Course: Main CourseCuisine: AmericanDifficulty: Easy8
servings25
minutes1
hour10
minutes680
kcal1
hour50
minutesThis family-style lasagna layers oven-ready noodles with seasoned ground beef marinara, creamy ricotta, and plenty of mozzarella. It bakes until bubbling with a golden cheese topping.
Ingredients
- Meat sauce
1 tbsp olive oil
1 medium yellow onion, finely chopped
1 lb ground beef, 85% lean
3 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
2 jars marinara sauce, 24 oz each
1/2 cup water
- Ricotta filling
1 container whole-milk ricotta cheese, 15 oz
1 large egg
1/2 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
- Assembly
12 oven-ready lasagna noodles
16 oz shredded mozzarella cheese, about 4 cups
1/4 cup grated Parmesan cheese
Directions
- Heat the oven to 375°F. Finely chop the onion and mince the garlic. In a medium bowl, stir together the ricotta, egg, 1/2 cup Parmesan, and parsley.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes, stirring occasionally. Add the ground beef and cook for 7 minutes, breaking it into small pieces, until browned. Stir in the garlic and cook for 1 minute. Add the Italian seasoning, salt, pepper, marinara, and water. Simmer for 9 minutes, stirring occasionally.
- Spread 1/2 cup of the meat sauce in a 9×13-inch baking dish. Arrange 4 noodles over the sauce, breaking them as needed to cover the dish. Spread on half the ricotta mixture, sprinkle with 1 cup mozzarella, and spoon 1 1/2 cups meat sauce over the top. Repeat with 4 noodles, the remaining ricotta mixture, 1 cup mozzarella, and 1 1/2 cups meat sauce. Add the final 4 noodles, cover with the remaining meat sauce, and top with the remaining mozzarella and 1/4 cup Parmesan.
- Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and bake for 15 minutes, until the sauce bubbles and the cheese is golden.
- Let the lasagna rest for 15 minutes before slicing and serving.
Notes
- Resting the lasagna before slicing gives the layers time to settle, making cleaner portions.
