Dinner Pasta and Noodle Dishes Pasta Lasagna Ground Beef Lasagna 5.0 (1) 3 Reviews This classic beef lasagna is a hearty meal perfect for a Sunday supper. By Ian Knauer Ian Knauer Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows Diary of a Foodie and Adventures with Ruth. Knauer went on to create and host his own PBS series, The Farm with Ian Knauer. Food & Wine's Editorial Guidelines Updated on October 25, 2023 Rate PRINT Share Active Time: 30 mins Total Time: 1 hr 45 mins Servings: 6 to 8 This lasagna includes ground beef in the sauce and layers it with both ricotta and mozzarella to make each bite extra hearty. Frequently Asked Questions Can I use regular lasagna noodles or do they have to be no-boil? No-boil lasagna noodles make assembly of this lasagna easy, but if you prefer to use traditional lasagna noodles, boil them until softened but not fully cooked, then layer them in the pan. We Have 15 Lasagna Recipes for Every Mood, Guest, Palate, and Occasion Notes from the Food & Wine Test Kitchen The trick to your lasagna not falling apart when you cut it is to let it rest 10 to 15 minutes after pulling it out of the oven before cutting into it. That resting time allows the cheese to firm up again slightly, so while it's still melty, it holds its shape. Ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 5 garlic cloves, finely chopped 1 teaspoon kosher salt, plus more as needed 3/4 teaspoon freshly ground black pepper, plus more as needed 1 1/2 pounds ground beef 1/4 cup tomato paste 1 (28-to 32-ounce) can whole tomatoes in juice 2 teaspoons dried oregano, crumbled 2 cups ricotta cheese 1 pound fresh mozzarella balls, sliced 12 no-boil lasagna noodles Directions Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle Preheat oven to 375°F. Heat olive oil in a large heavy pot over medium high heat until hot. Stir in onion, garlic, salt and pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in beef, breaking it into pieces with a spatula and cook until browned, about 6 minutes. Add tomato paste and cook, stirring, 3 minutes. Stir in tomatoes with their juices and oregano, and bring sauce to boil, breaking tomatoes into pieces with a spatula and cooking until sauce thickens slightly, about 10 minutes. Remove sauce from heat and season with additional salt and pepper to taste. Whisk ricotta cheese in a bowl, and season with salt and pepper to taste. Spoon a layer of beef-tomato sauce into a 9-by-13-inch casserole or lasagna pan. Cover with 3 noodles. Spoon a layer of sauce on top of noodles. Dollop 1/4 of ricotta and a few mozzarella slices on top. Spoon another layer of sauce on top. Layer 3 more noodles on top, then more sauce, then another fourth of the ricotta and mozzarella. Repeat for 1 more layer, then top with the remaining 3 noodles and sauce. Dollop the remaining ricotta on top, and add the last of the mozzarella. Cover dish with aluminum foil and bake until filling is bubbling, about 45 minutes. Uncover dish and continue to bake until cheese is browned in places, about 30 minutes more. Let lasagna stand 10 to 15 minutes before serving. Originally appeared: March 2014 Rate It Print