Name: Beef Lasagna
Prep time: 35 min
Cook time: 65 min
Total time: 100 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 tbsp Olive oil (divided); 1 piece yellow onion (finely diced); 1 piece carrot (finely diced); 1 stalk celery (finely diced); 3 cloves Garlic (minced); 500 g ground beef (lean, about 15% fat); 2 tbsp tomato paste; 800 g canned crushed tomatoes; 120 ml dry red wine; 1 tsp dried oregano; 500 g ricotta cheese; 60 g Parmesan cheese (finely grated); 12 pieces lasagna sheets (oven-ready); 200 g mozzarella cheese (shredded); 1 tsp fine salt (divided); 1/2 tsp Black pepper (freshly ground)

How to prepare

Heat the oven to 190°C. Warm 1 tablespoon of olive oil in a large heavy skillet over medium-high heat, then sauté the onion, carrot, and celery with a pinch of salt for 6 to 8 minutes, until soft and lightly golden.

Add the garlic and sauté for 30 seconds, until fragrant. Add the ground beef, season with the remaining salt and the black pepper, and cook for 7 to 9 minutes, breaking it into small pieces, until browned with no pink remaining.

Stir in the tomato paste and cook for 1 minute. Pour in the red wine and simmer for 2 minutes, scraping up any browned bits from the pan.

Add the crushed tomatoes, oregano, and remaining olive oil. Simmer uncovered over medium-low heat for 20 minutes, stirring occasionally, until the ragù is thick enough to leave a clear trail when a spoon passes through it.

Mix the ricotta with half of the grated Parmesan until smooth. Taste the ragù and adjust the seasoning if needed.

Spread a thin layer of ragù in the bottom of a deep 23-by-33-centimeter baking dish. Assemble three layers, each with pasta sheets, one-third of the remaining ragù, one-third of the ricotta mixture, and a small handful of mozzarella. Finish with the remaining mozzarella and Parmesan.

Lasagna layered with pasta, beef ragù, ricotta, and cheese

AI-generated image

Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and bake for 15 to 20 minutes more, until the edges are bubbling and the cheese is deeply golden in spots.

Rest the lasagna for 15 minutes before cutting into six portions. Serve hot, with the layers set and the center steaming.

A slice of rested beef lasagna with distinct layers

AI-generated image

Why this recipe works

Browning the beef creates savory depth, while simmering it with tomato and wine concentrates the sauce. Ricotta adds creamy contrast, and mozzarella on top provides the browned, stretchy finish that makes lasagna especially satisfying.

Storage and reheating

How to store it

Cool leftovers within 2 hours, cover, and refrigerate for up to 4 days. Freeze individual portions tightly wrapped for up to 3 months.

How to reheat it

Reheat refrigerated portions covered with foil in a 180°C oven for 20 to 25 minutes, or microwave until steaming hot throughout. Thaw frozen portions in the refrigerator before reheating.