برچسب: Years

If there’s one dish that’s stood the test of time on my blog, and in my kitchen, it’s this Beef Lasagna. We’re talking 10+ years of rave reviews, layers of saucy, cheesy, beefy comfort, and no surprise… it’s still one of the most requested dinners in my house. If you’re looking for that lasagna recipe, the one that never lets you down, you just found it.

I still remember the first time I made lasagna from scratch. I was in my twenties, settling into my first house, and feeling very adult about the fact that I had my own kitchen. My Italian friend came over, because of course, every great lasagna story starts with an Italian friend, and she showed me exactly how her mom made it. No shortcuts, no skimping on sauce, and definitely no skipping the cheese. I’ve been hooked ever since.

This beef lasagna is the product of those early lessons, tweaked and perfected over the years into what I think is the ultimate version, layered with a rich, beefy marinara, creamy ricotta, and enough melted mozzarella to make your heart skip a beat. It’s been on my blog for over a decade now and still gets love every single week.

• Use ground beef with a bit of fat: I’m talking about that good 80/20 blend. It adds flavor and keeps things juicy. Lean is fine, but don’t come for me if it’s a little dry.
• Marinara matters: Use a jar you love the taste of straight off the spoon. Or homemade if you’re feeling fancy. Just don’t use bland sauce and expect magic.
• Ricotta vs cottage cheese: I’m team ricotta all the way. Creamy, dreamy, and holds up beautifully when baked. Cottage cheese will work in a pinch, but it’s a softer set.
• Grate your own cheese: Pre-shredded mozzarella is convenient, yes, but it’s coated in stuff that makes it melt funny. You deserve that ooey-gooey pull.
• Eggs in the cheese layer: This isn’t just for fun, it helps the ricotta mixture set up into layers instead of oozing all over the place.
• No-boil noodles: These go in dry and soak up all the saucey goodness while baking. No fuss, no pot of boiling water, no sticking noodles. You’re welcome.
• Let it rest: Lasagna needs a moment. Straight from the oven it’s a hot, gooey mess. Give it 15–20 minutes to set, and you’ll get neat, satisfying slices every time.

First things first, let’s get that oven nice and toasty. Set it to 375℉ and let it warm up while we move on to the next step.

Grab a large skillet and cook your ground beef over medium-high heat until no longer pink. Add your diced onion, dried oregano, salt, and pepper. Stir it around, let the onion soften, and enjoy that smell, it’s already smelling like dinner.

Pour in the marinara and water (yes, water, it helps hydrate the noodles while baking). Stir and bring it all to a boil, then take it off the heat. Sauce = done.

In a separate bowl, combine ricotta, Parmesan, eggs, the rest of the oregano, and a bit more salt and pepper. Mix until creamy. Try not to eat it all with a spoon. (I see you.)

Grab your 9×13-inch baking dish. Start with a thin layer of sauce on the bottom. Add 3 lasagna noodles, then a scoop of the ricotta mixture, then some mozzarella. Repeat until everything’s used up, finishing with a generous layer of cheese on top.

Cover with foil and bake at 375°F (190°C) for about 45 minutes. Then remove the foil and bake for another 15 minutes until bubbly and golden. Don’t skip the final step: rest it for 15–20 minutes so the layers don’t slide everywhere when you cut in.

Storage & Reheating

Fridge: Once cooled, cover leftovers or transfer them to an airtight container and refrigerate for up to 5 days. The flavors only get better, but the noodles will soak up more sauce, still delicious, just a bit thicker.

Freezer: This beef lasagna freezes like a champ. Wrap the whole thing (or individual portions) tightly in plastic wrap and foil, and freeze for up to 3 months. I prefer freezing it unbaked, so it tastes fresh when I finally get around to it, but baked works too.

Reheating: For best results, reheat in the oven at 350°F covered with foil until hot and bubbly, usually 25–30 minutes if reheating a full pan. For individual slices, microwave works in a pinch (start at 70% power), but toaster oven or air fryer will give you that melty top and slightly crisp edges without drying it out.

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