This is a very simplified beef lasagna recipe using a homemade marinara sauce. Make it plain or customize however you like!
Lasagna is my go-to for feeding a crowd: it looks impressive, is filling, and can be assembled ahead and baked when you’re ready. This version uses a simple homemade marinara and straightforward layers so you can adapt it to your tastes.
How To Make Simple Beef Lasagna:
Making the Sauce:
Heat the butter and extra-virgin olive oil in a large skillet over medium heat until the butter melts.
Add chopped onion and cook on medium until translucent, about 2–3 minutes.
Add chopped garlic and cook for another minute to tame the raw flavor.
Add lean or extra-lean ground beef and break it into small pieces as it cooks. Brown the meat, which usually takes around 8 minutes on medium heat.
If the beef releases excess fat or liquid, drain it before continuing so the sauce won’t be greasy.
Stir in the spices, sugar, salt, and tomato paste and cook for another minute to toast the seasonings and deepen the flavor.
Add tomato puree and water to the skillet, bring the sauce to a boil, then reduce the heat and simmer about 10 minutes on medium-low so it reduces slightly and the flavors meld.
If you plan to assemble ahead and refrigerate before baking, leave the sauce a bit looser so the lasagna doesn’t dry out while sitting. Remove the sauce from the heat and set aside.
Lasagna Noodle Prep:
Cook the lasagna noodles according to package directions, but stop about 1 minute before the recommended time so they remain slightly firmer than desired. They will finish cooking in the oven. Drain and rinse with cold water to prevent sticking, then set aside.
Assembling The Lasagna:
Begin assembling by spreading a thin layer of sauce on the bottom of the baking dish to prevent sticking.
Lay down 3 to 4 lasagna sheets, depending on the dish size, then top with about one quarter of the sauce.
Repeat by alternating layers of noodles and sauce, using roughly ¼ of the sauce per layer. Finish with a top layer of sauce rather than noodles to keep the lasagna moist during baking.
Sprinkle grated cheese on top — mozzarella works great, but use whichever melting cheese you prefer.
Baking The Lasagna:
Cover the dish with an oven-safe lid or aluminum foil. A lid may require a slightly shorter bake time since it traps more steam.
Bake in a preheated 350°F oven for 25–30 minutes covered. Remove the cover and bake another 10–15 minutes, until the cheese is bubbly and the top is lightly golden.
Let the lasagna rest for about 10 minutes before slicing for cleaner pieces — it helps the cheese and sauce set, though I confess sometimes I’m impatient and slice sooner.
Enjoy!
Beef Lasagna Substitutions:
Meat: This works with lean or extra-lean ground beef, but you can substitute ground pork, sausage, lamb, turkey, or chicken. To make a vegetarian version, finely chopped mushrooms are an excellent substitute; just use vegetarian cheese if needed.
Tomato Puree: Use a 15 oz can of tomato puree or make your own by blending Roma tomatoes until smooth. If you prefer a quicker option, diluted tomato paste (paste plus water) will also work.
Spices: The recipe uses oregano, basil, and celery salt. Thyme or an Italian seasoning blend also complement the sauce. Adjust to your preference.
Beef Lasagna Add-Ins:
This base recipe is intentionally simple so you can add vegetables or extras as you like: spinach, mushrooms, diced tomatoes, carrots, celery, or zucchini all work well. For a classic touch, add a ricotta layer or a béchamel/Mornay sauce.
If you want a basic ricotta mixture, combine 1 ½ cups whole-milk ricotta, ¾ cup shredded mozzarella, ¼ cup grated parmesan, ¾ teaspoon salt, and 1 egg, then spread between layers.
For extra flavor and texture, sprinkle ¼ cup parmesan over the mozzarella on top before baking.
Simple Beef Lasagna Recipe
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- Author: Mimi
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8 servings
Description
This simplified beef lasagna uses a homemade marinara base. It’s easy to customize—add vegetables, switch proteins, or include a ricotta layer if you like.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, chopped
- 1 pound lean or extra-lean ground beef*
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon granulated sugar (optional)**
- 1 ½ teaspoons salt
- ½ teaspoon celery salt
- 2 cups (or one 15 ounce can) tomato puree***
- 3 tablespoons tomato paste
- ¾ cup water
- 12 to 16 lasagna noodles, cooked 1 minute less than package instructions****
- 2 cups mozzarella cheese, grated
Instructions
- Cook lasagna sheets according to package instructions, stopping about 1 minute early so they stay slightly firm. Drain, rinse with cold water, and set aside.
- In a large skillet, heat butter and olive oil over medium. Add onion and cook until soft and translucent, 3–5 minutes. Add garlic and cook another minute.
- Add ground beef, breaking it up as it cooks. Brown the meat; if excess liquid accumulates, drain and continue until lightly browned, about 5–10 minutes.
- Stir in basil, oregano, celery salt, sugar, salt, and tomato paste; cook a minute to blend. Add tomato puree and water, bring to a boil, then reduce heat and simmer about 10 minutes to reduce slightly.
- To assemble, spread a thin layer of sauce on the baking dish, then place 3–4 lasagna sheets. Top with ¼ of the sauce. Repeat layers, finishing with a top layer of sauce. Sprinkle with mozzarella.
- Cover with an oven-safe lid or foil. Bake in a preheated 350°F oven for 25–30 minutes covered. Remove cover and bake 10–15 more minutes until the top is golden.
- Let the lasagna rest about 10 minutes before slicing, then serve warm.
Notes
* Any ground meat works: beef, pork, sausage, lamb, turkey, or chicken. For a vegetarian version, substitute finely chopped mushrooms.
** Sugar is optional; it balances tomato acidity and enhances sweetness.
*** Use canned tomato puree or make your own by blending peeled Roma tomatoes until smooth. Tomato sauce or diluted tomato paste can substitute.
**** Cook lasagna sheets slightly under package time because they continue to cook in the oven. I usually boil them 1 minute less than directed.
- Prep Time: 15 minutes
- Bake Time: 35 minutes
- Cook Time: 15 minutes
Enjoy!