Classic Beef Ragù Lasagna with Ricotta and Mozzarella

Why You’ll Love This Recipe

• Deep, slow-simmered beef-tomato ragù that tastes like it cooked all afternoon.
• Ultra-creamy ricotta layer for a plush, custardy center.
• Cheesy, golden top with caramelized edges and stretchy mozzarella pull.
• Foolproof layering and exact measurements for reliable, crowd-pleasing results.

Grocery List

• Produce: 1 onion, 1 small carrot, 1 small celery rib, 4 garlic cloves, fresh parsley (and basil for garnish, optional)
• Dairy: Whole-milk ricotta, low-moisture mozzarella, Parmesan, whole milk, 1 egg
• Pantry: Olive oil, crushed tomatoes (28 oz), tomato paste, dry red wine (or beef broth), beef broth, lasagna noodles, dried oregano, bay leaf, red pepper flakes, sugar (optional), kosher salt, black pepper, aluminum foil

Full Ingredients

Beef–Tomato Ragù

• 1 tbsp olive oil
• 1.25 lb (570 g) ground beef, 85% lean
• 1 medium yellow onion, finely diced (about 1 cup)
• 1 small carrot, finely diced (about 1/2 cup)
• 1 small celery rib, finely diced (about 1/2 cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (or sub beef broth)
• 1 can (28 oz/800 g) crushed tomatoes
• 1/2 cup (120 ml) low-sodium beef broth
• 1/2 cup (120 ml) whole milk
• 1 tsp dried oregano
• 1 bay leaf
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp sugar (optional, to balance acidity)

Ricotta Layer

• 15 oz (425 g) whole-milk ricotta
• 1 large egg
• 1/3 cup (30 g) finely grated Parmesan
• 2 tbsp finely chopped fresh parsley
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Cheeses

• 16 oz (455 g) low-moisture mozzarella, shredded (about 4 cups)
• 3/4 cup (65 g) finely grated Parmesan, divided

Noodles

• 12 dried lasagna noodles (or 12 oven-ready no-boil noodles)
• 1 tbsp kosher salt (for pasta water, if boiling)
• 1 tsp olive oil (to keep drained noodles from sticking)

To Assemble & Bake

• Olive oil or softened butter to grease the pan
• 9×13-inch (3.5–4 qt) baking dish
• Optional: 2–3 tbsp reserved pasta water or water to loosen ragù if overly thick

Step-by-Step Instructions

Step 1: Build the flavor base and brown the beef

Heat the olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt and cook, stirring often, until very soft and sweet but not browned, 7–8 minutes. Crumble in the ground beef and cook, breaking it up with a spoon, until well browned with little crispy bits, 6–8 minutes. If there is excess fat, spoon off a bit, leaving about 1–2 tablespoons for flavor.

Step 2: Turn it into a rich ragù

Stir in the garlic and tomato paste; cook until the paste darkens slightly, about 1 minute. Pour in the red wine to deglaze, scraping up the browned bits, and simmer until mostly reduced, 1–2 minutes. Add crushed tomatoes, beef broth, milk, oregano, bay leaf, red pepper flakes (if using), sugar (if using), salt, and pepper. Bring to a gentle simmer, then cook partially covered 30–45 minutes, stirring occasionally, until thick, glossy, and spoonable. Taste and adjust salt and pepper. Remove bay leaf. If the ragù is too thick to spread, loosen with a few tablespoons of water.

Step 3: Mix the creamy ricotta layer

In a medium bowl, combine ricotta, egg, Parmesan, parsley, nutmeg, salt, and pepper. Stir until smooth and fluffy. Set aside.

Step 4: Parboil noodles (skip for no-boil)

Bring a large pot of well-salted water to a boil. Cook the lasagna noodles until very al dente, 5–6 minutes (they will finish in the oven). Drain and lay them flat on a lightly oiled sheet pan or parchment-lined surface, or toss very gently with 1 teaspoon olive oil to prevent sticking.

Step 5: Preheat and prep the pan

Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. If the ragù has cooled and thickened, warm it slightly so it spreads easily.

Step 6: Layer the lasagna like a pro

Spread 1 cup of ragù in the bottom of the pan. Add a layer of 3 noodles. Dollop and gently spread one-third of the ricotta mixture over the noodles. Spoon about 1 cup ragù over the ricotta. Sprinkle with 1 cup mozzarella and about 2 tablespoons Parmesan.

Repeat this sequence two more times for a total of three noodle layers. Add the final layer of noodles on top. Spread the remaining ragù (about 1 1/2 cups) over the noodles, then finish with the remaining mozzarella (about 1 to 1 1/2 cups) and the remaining Parmesan (about 1/3 cup). Lightly press down to settle the layers.

Step 7: Bake, uncover, and caramelize

Cover the pan tightly with foil (lightly oil the underside so cheese does not stick). Bake for 25 minutes. Remove foil and continue baking 20–25 minutes, until the edges are bubbling and the top is speckled golden brown. For extra caramelized edges, broil 1–2 minutes, watching closely.

Step 8: Rest, slice, and serve

Let the lasagna rest on a rack for 20–30 minutes so it sets and slices neatly. Cut into squares with a sharp or serrated knife. Garnish with chopped parsley or basil and serve warm.

Pro Tips

• Brown the beef well. Deep browning adds complex flavor to the sauce.
• Keep the ragù thick but spreadable. If it is runny, your lasagna will be soupy; if it is paste-like, loosen with a splash of water or pasta water.
• Season each component. Lightly salt the ricotta and taste the ragù so every bite is balanced.
• Spray or oil the foil. Prevents the top cheese from sticking when you uncover the pan.
• Rest before slicing. Twenty minutes allows molten cheese to set for clean, tidy portions.

Variations

• Bechamel Style: Swap the ricotta layer for 3 cups of béchamel for a Northern Italian vibe.
• Spinach Ricotta: Fold 6 oz thawed, well-squeezed frozen spinach into the ricotta mixture.
• Mushroom Boost: Sauté 8 oz finely chopped cremini mushrooms with the vegetables for extra savoriness.

Storage & Make-Ahead

Ragù can be made up to 3 days ahead (refrigerate) or 2 months ahead (freeze). Assemble the lasagna up to 24 hours in advance; cover and refrigerate. If baking from chilled, add 10–15 minutes to the covered bake time. Leftover baked lasagna keeps 4 days refrigerated or up to 2 months frozen (wrap tightly). Reheat covered at 350°F (175°C) until hot, 20–30 minutes for a pan or 12–15 minutes for individual pieces, or microwave slices until warmed through.

Nutrition (per serving)

Approximate per serving (1/12 of pan): 620 calories; 32 g fat; 45 g carbohydrates; 35 g protein; 4 g fiber; 950 mg sodium.