This classic beef lasagna is a rich, hearty, homemade dinner layered with seasoned ground beef, marinara sauce, tender lasagna noodles, and melted mozzarella cheese. It’s an easy lasagna recipe made without ricotta, which makes it perfect for families who prefer a simple, traditional flavor and texture. Not only is this classic beef lasagna incredibly comforting, but it’s also made with everyday ingredients and straightforward steps, so it’s ideal for weeknight meals, make-ahead dinners, or feeding a crowd.
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If you’re searching for a reliable, homemade lasagna recipe that delivers bold flavor, satisfying layers, and consistent results every time, this one check all the boxes. If you’ve been around my kitchen for a while, you already know I love a good comfort food classic. And this classic beef lasagna is one recipe my family requests again and again. Now here’s the thing — I don’t use ricotta cheese in mine. Why? Because my crew simply doesn’t care for it. So instead, I build layers of rich beefy marinara, tender noodles, and plenty of melty mozzarella. The result? A hearty, cozy, absolutely RIDIC-ULICIOUS lasagna that nobody ever questions.
Honestly, sometimes the simplest recipes really are the best. This one proves it every time.
Table of contents
Why This Is My Go-To Lasagna
First of all, it uses basic ingredients most of us already have. Plus, it’s incredibly easy to assemble, which means it works just as well for weeknight dinners as it does for Sunday family meals. Even better, skipping ricotta keeps the texture hearty and cheesy instead of overly creamy. So if you’ve got picky eaters or ricotta skeptics at your table, this recipe is about to become your new favorite too.
Ingredients You’ll Need for Beef Lasagna
- 12 lasagna noodles
- 1 pound ground beef
- 1 small onion, diced (about ¾ cup)
- 4 cups marinara sauce
- 4 cups shredded mozzarella cheese, divided
- ½ teaspoon salt
- ½ teaspoon black pepper
How To Make Classic Beef Lasagna
Cook the noodles.
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just al dente according to package directions. Drain and lay flat so they don’t stick together.
Brown the beef and onions.
In a large skillet over medium heat, cook the 1 pound ground beef and diced onion together for 6–8 minutes, breaking the meat apart as it cooks. Continue until the beef is browned and the onions are soft. Drain excess grease if needed.
Add sauce and season.
Stir in 4 cups marinara sauce, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer on low for 5–10 minutes until slightly thickened.
Preheat the oven.
Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
Layer the lasagna.
Spread a thin layer of meat sauce on the bottom of the dish. Add a layer of noodles, then meat sauce, then a layer of mozzarella cheese. Repeat layers until ingredients are used, finishing with the remaining mozzarella on top.
Bake.
Bake uncovered for 30–35 minutes, or until cheese is melted, bubbly, and lightly golden around the edges.
Rest before serving.
Let the lasagna rest for 10 minutes before slicing so the layers hold together.
Nettie’s Kitchen Tips
- Letting it rest really does make slicing easier.
- Add a little extra cheese on top if you want that dramatic cheese-pull moment.
- If your sauce seems thick, stir in a few tablespoons of water before layering.
Easy Variations
One thing I love about this classic beef lasagna is how easy it is to customize.
- Add minced garlic when cooking the onions for extra flavor.
- Mix half Italian sausage with the beef for a richer taste.
- Sprinkle Parmesan on top before baking for a golden finish.
Common Mistakes to Avoid When Making Lasagna
Even though this classic beef lasagna is simple, a few small mistakes can affect the final texture. Here’s what to watch for so yours turns out perfect every time:
Overcooking the noodles
If noodles cook too long before layering, they can turn mushy after baking. Slightly undercook them so they finish cooking in the oven.
Skipping the sauce base layer
That thin layer of sauce on the bottom prevents sticking and keeps the bottom layer soft and flavorful.
Using watery sauce
Thin sauce causes runny lasagna. Simmering the meat sauce first thickens it and concentrates flavor.
Not letting it rest
Cutting immediately after baking makes layers slide apart. Resting allows everything to set into clean slices.
Storage + Reheating
If you happen to have leftovers (which isn’t common around here!), store them covered in the fridge for up to 4 days. You can also freeze portions for up to 3 months. When reheating, cover and warm in a 325°F oven until heated through.
FAQ
Can I make this ahead of time?
Yes! Assemble it completely, cover tightly, and refrigerate up to 24 hours before baking.
Can I use oven-ready noodles?
Absolutely. Just add about ¼ cup extra sauce so they soften properly while baking.
What pan works best?
A 9×13 dish works perfectly, although a 9×11 dish gives you slightly thicker layers.
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Classic Beef Lasagna (no ricotta)
Ingredients
- 12 lasagna noodles
- 1 lb ground beef
- 1 small onion diced
- 4 cups marinara sauce
- 4 cups mozzarella cheese shredded
- ½ tsp salt
- ½ tsp black pepper
Instructions
- In a large skillet over medium heat, cook the 1 pound ground beef and diced onion together for 6–8 minutes, breaking the meat apart as it cooks. Continue until the beef is browned and the onions are soft. Drain excess grease if needed.
- Stir in 4 cups marinara sauce, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer on low for 5–10 minutes until slightly thickened.
- Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
- Spread a thin layer of meat sauce on the bottom of the dish. Add a layer of noodles, then meat sauce, then a layer of mozzarella cheese. Repeat layers until ingredients are used, finishing with the remaining mozzarella on top.
- Bake uncovered for 30–35 minutes, or until cheese is melted, bubbly, and lightly golden around the edges.
- Rest before serving.
- Let the lasagna rest for 10 minutes before slicing so the layers hold together.
Video
Notes
- Slightly undercook noodles so they don’t become mushy while baking.
- Resting time helps layers set and slice cleanly.
- If sauce thickens too much, stir in a few tablespoons of water before layering.