I still remember the first time I made my now-famous Classic Beef Lasagna. It was a chilly Sunday afternoon, and I was determined to create a comforting centerpiece for a family dinner. As the rich, garlicky scent of browning beef and simmering tomato sauce began to fill my kitchen, mingling with the nutty aroma of melted cheeses, I knew I was onto something special. That first bubbling, golden-brown pan brought everyone to the table with eager smiles. It wasn’t just a meal; it was an event, a warm, cheesy hug on a plate. This recipe has since become my ultimate comfort food, my go-to for celebrations, and the dish friends request most often. It’s a labor of love that pays off in spades with every single, satisfying bite.
Ingredients
- 12 lasagna noodles (not the “no-boil” kind)
- 1 tablespoon olive oil
- 1 lb ground beef (I use 80/20 for best flavor)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt, plus more for pasta water
- ½ teaspoon black pepper
- 16 ounces whole-milk ricotta cheese
- 1 large egg
- ¼ cup fresh parsley, chopped
- 4 cups shredded mozzarella cheese, divided
- 1 cup freshly grated Parmesan cheese, divided
The ingredients are straightforward, but a few choices make a huge difference. Trust me, do not use lean ground beef; the 80/20 blend adds essential moisture and flavor. For the tomatoes, the quality of your crushed tomatoes is key—I’ve tried many brands and found one I love, and now I stick with it. Whole-milk ricotta is non-negotiable for richness, and please, for the love of a perfect lasagna, grate your own Parmesan. The pre-grated stuff has anti-caking agents that prevent it from melting as smoothly. That fresh grate makes a silky, integrated layer you can truly taste.(See the next page below to continue…)