Classic Beef Lasagna with Epic Cheese Pull Tips, FAQ & printable recipe

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 lb ground beef (80/20)
• 28 oz crushed tomatoes (one large can)
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 1 tsp kosher salt, plus more for the pasta water
• Black pepper, to taste
• 12 lasagna noodles (about 9 oz)
• 15 oz whole-milk ricotta cheese (one container)
• 3 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan, divided
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring now and then, until it turns translucent and the edges begin to soften, about 4 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds, keeping the heat steady so nothing takes on color.
2. Add the ground beef to the skillet and break it up with a spatula as it cooks. Let it sit undisturbed for a minute at a time so it browns in patches, then stir, until no pink remains anywhere in the pan, about 8 minutes. Cook it through to 160°F (71°C) measured with an instant-read thermometer, then drain the excess fat.
3. Stir the tomato paste into the beef and let it darken for 1 minute. Pour in the crushed tomatoes, then add the Italian seasoning, salt and a good grind of black pepper. Bring to a gentle bubble, lower the heat and simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens enough to hold a trail behind the spatula.
4. While the sauce simmers, stir the ricotta, 1 cup of the mozzarella, 1/4 cup of the Parmesan and the chopped parsley together in a bowl until evenly combined. Taste and add a small pinch of salt if it needs it. The mixture should be thick enough to spread in a layer without sliding off the spoon.
5. Bring a large pot of well-salted water to a rolling boil and cook the lasagna noodles until pliable but still firm, about 2 minutes less than the package directs. Lift them out with tongs, lay them in a single layer on a cutting board and drizzle lightly with olive oil so they do not stick together while the layers are built.
6. Preheat the oven to 375°F (190°C). Spread a thin layer of meat sauce over the bottom of a 9x13-inch baking dish. Lay down 4 noodles, spread half of the remaining sauce over them, then dot and spread half of the ricotta filling across the sauce. Scatter 1 cup of mozzarella and 2 tbsp of Parmesan evenly over the top.
7. Add a second layer of 4 noodles, the rest of the sauce, the rest of the ricotta filling, another cup of mozzarella and the remaining 2 tbsp of Parmesan. Top with the final 4 noodles, then cover them with the last cup of mozzarella so the whole surface is blanketed edge to edge with cheese.
8. Cover the dish with foil and bake at 375°F (190°C) for 25 minutes, then remove the foil and bake 15 to 20 minutes more, until the top is deeply golden and the sauce bubbles at the edges. If the cheese colors too fast, tent the foil loosely over the pan for the last few minutes.
9. Take the lasagna out of the oven and let it rest on a cooling rack for at least 15 minutes before cutting. Then run a metal spatula along one edge, cut straight down through the layers and lift a portion onto a plate, letting the cheese stretch. Serve hot, with extra Parmesan at the table.