There is nothing quite like a hearty, comforting slice of Classic Homemade Beef Lasagna with Cheese and Herbs Recipe to bring everyone to the table with smiles and full hearts. This dish perfectly blends layers of tender lasagna noodles, rich and savory meat sauce, and a luscious cheese filling that bursts with fresh parsley and herbs. Whether you’re making it for a family dinner or a special occasion, this recipe delivers warm, honest flavors that taste like homemade love in every bite. Get ready to dive into a timeless Italian favorite that’s as satisfying to make as it is to eat.
Ingredients You’ll Need
Every ingredient in this Classic Homemade Beef Lasagna with Cheese and Herbs Recipe plays a vital role in creating its signature flavor, texture, and aroma. From the aromatic herbs enhancing the sauce to the medley of cheeses creating luscious creaminess, these simple but essential components come together perfectly to make a memorable dish.
- 1 lb ground beef (15-20% fat content): Provides rich, savory flavor and juiciness to the meat sauce.
- 1 medium onion, finely diced: Adds sweetness and depth when sautéed with the beef.
- 2 large garlic cloves, minced: Infuses the sauce with that unmistakable, warm garlic aroma.
- ¼ cup dry red wine (or beef broth): Enhances the sauce complexity and tenderizes the beef.
- 1 tablespoon olive oil: Used for cooking the meat and onions efficiently without drying them out.
- 24 ounces marinara sauce (3 cups): The tomato base that brings zing and balances the rich beef flavors.
- ½ teaspoon sea salt: Elevates all flavors and brings harmony to the sauce.
- ¼ teaspoon ground black pepper: Adds a gentle heat to the meat sauce.
- ¼ teaspoon dried thyme: Herbal note that complements the meat and tomatoes gracefully.
- ½ teaspoon granulated sugar: Softens the acidity of the tomatoes for a sweeter finish.
- 2 tablespoons finely chopped parsley: Introduces fresh, vibrant color and brightness.
- 16 ounces low-fat cottage cheese: Provides creamy texture with a mild flavor for the cheese filling.
- 15 ounces reduced-fat ricotta cheese: Adds richness and helps bind the filling layers together.
- 1 large egg: Acts as a binder to keep the cheese filling firm and luscious.
- 2 tablespoons finely chopped parsley (extra): For stirring into the cheese mixture and garnishing.
- 9 lasagna noodles, cooked al dente: The foundation of your layers, offer perfect bite and structure.
- 4 cups shredded mozzarella cheese, divided: Melts beautifully to top and layer your lasagna with gooey, golden delight.
How to Make Classic Homemade Beef Lasagna with Cheese and Herbs Recipe
Step 1: Make the Meat Sauce
Heat olive oil in a large pan or Dutch oven over medium-high heat. Add the ground beef and diced onion, cooking until the beef is beautifully browned and the onion softens to a sweet, translucent state. Then, toss in the minced garlic and sauté until you can smell that wonderful garlicky scent filling your kitchen. Pour in the dry red wine or beef broth and cook it down until most of the liquid has evaporated, concentrating the flavors. Stir in your marinara sauce, salt, pepper, thyme, granulated sugar, and fresh parsley. Let everything simmer gently, covered, for about five minutes—this is where the sauce takes on its rich, harmonious character.
Step 2: Prepare the Cheese Filling
In a large mixing bowl, combine the cottage cheese, ricotta cheese, one cup of shredded mozzarella, the egg, and two tablespoons of finely chopped parsley. Mix everything thoroughly until smooth and evenly blended. This creamy cheese filling is the luscious counterpoint to the meaty sauce, creating a perfect balance in each bite of your lasagna layers.
Step 3: Cook the Lasagna Noodles
Before you start layering, preheat your oven to 375°F (190°C). Boil the lasagna noodles in generously salted water according to package instructions until they are al dente—firm but tender to the bite. Drain them well and rinse under cold water to stop the cooking process and prevent them from sticking together. Having perfectly cooked noodles is key to that ideal texture everyone loves in lasagna.
Step 4: Assemble Your Classic Homemade Beef Lasagna with Cheese and Herbs Recipe
Grab a 9×13 inch baking dish and begin by spreading about half a cup of the meat sauce evenly across the bottom—this will keep those noodles from sticking. Layer three lasagna noodles over the sauce, then spread one third of the remaining meat sauce on the noodles, followed by a cup of shredded mozzarella cheese. Next, spoon on half of your cheese filling, spreading it gently. Repeat these layers two more times, finishing with a generous sprinkle of mozzarella cheese on top for that irresistibly golden, bubbly crust.
Step 5: Bake to Perfection
Cover the assembled lasagna with aluminum foil—remember to poke a few small holes with a toothpick so steam can escape and the cheese doesn’t stick to the foil. Bake it in your preheated oven for 45 minutes. Then, remove the foil and switch your oven to broil for about 3 to 5 minutes or until the cheese on top turns a mouthwatering golden brown. Keep a close eye so it doesn’t burn!
Step 6: Rest and Serve
Allow your lasagna to rest for at least 30 minutes once it’s out of the oven. This resting time helps the layers settle and makes slicing easier, giving you perfect, clean portions. Garnish with freshly chopped parsley to add a vibrant pop of color and freshness before serving.
How to Serve Classic Homemade Beef Lasagna with Cheese and Herbs Recipe
Garnishes
A sprinkle of finely chopped fresh parsley adds a burst of color and herbaceous freshness that contrasts beautifully with the rich, cheesy layers. You might also consider a light dusting of freshly cracked black pepper or a delicate drizzle of high-quality extra virgin olive oil for an elegant touch.
Side Dishes
This lasagna pairs wonderfully with simple sides like a crisp green salad dressed with a tangy vinaigrette to cut through the richness. Garlic bread is a classic companion that complements the Italian theme and is perfect for soaking up any delicious extra sauce left on your plate.
Creative Ways to Present
Try serving single portions in individual mini casserole dishes for a festive feel at parties. Another fun idea is to stack smaller servings into lasagna cups made with wonton wrappers layered in a muffin tin and baked until crispy – a delightful appetizer twist on the Classic Homemade Beef Lasagna with Cheese and Herbs Recipe.
Make Ahead and Storage
Storing Leftovers
After enjoying your lasagna feast, store any leftovers in an airtight container in the refrigerator. It will keep its flavor and texture wonderfully for up to 4 days, making for easy, ready-made meals during busy days.
Freezing
This Classic Homemade Beef Lasagna with Cheese and Herbs Recipe freezes beautifully. Wrap individual portions tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen lasagna will maintain its quality for up to 3 months and is perfect for batch cooking and future cravings.
Reheating
To reheat, thaw frozen lasagna overnight in the refrigerator if possible. Warm it in the oven at 350°F (175°C) covered with foil to prevent drying out, for about 20-30 minutes until heated through. Microwaving works for quick reheats but can sometimes make the noodles slightly chewy.
FAQs
Can I use a different type of cheese in this Classic Homemade Beef Lasagna with Cheese and Herbs Recipe?
Absolutely! While cottage cheese and ricotta provide that creamy softness, you can experiment with mascarpone or even cream cheese for a different texture. Just be mindful that altering cheese types can slightly change the moisture and flavor balance.
Is it necessary to use red wine in the meat sauce?
Red wine adds a richness and complexity to the sauce but if you prefer not to use alcohol, beef broth is a great alternative that still enhances the meat’s flavor without changing the dish’s integrity.
Can I prepare this lasagna entirely ahead of time?
Yes! You can assemble the lasagna a day ahead, cover it tightly, and refrigerate it. Just add an extra 10 minutes to the baking time if baking straight from the fridge to ensure it heats all the way through.
What’s the best way to prevent lasagna noodles from sticking?
Cooking noodles al dente and rinsing them with cold water immediately after boiling stops the cooking process and washes off excess starch. Laying them flat on a lightly oiled surface or parchment paper also helps keep them separate.
Can I make this dish gluten-free?
Definitely! Use gluten-free lasagna noodles or thinly sliced vegetables like zucchini or eggplant as layers instead of traditional pasta. The flavors of the Classic Homemade Beef Lasagna with Cheese and Herbs Recipe will still shine through beautifully.
Final Thoughts
This Classic Homemade Beef Lasagna with Cheese and Herbs Recipe is more than just a meal — it’s a joyful experience that fills your home with comforting aromas and your heart with satisfaction. I encourage you to try making it yourself and watch how it becomes a beloved staple for your family and friends. There’s truly nothing like sharing a slice of homemade lasagna made from scratch, inviting smiles and togetherness around the dinner table.
Print
Classic Homemade Beef Lasagna with Cheese and Herbs Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
This classic lasagna recipe features layers of rich meat sauce, creamy cheese filling, and tender lasagna noodles baked to perfection with melted mozzarella on top. Perfect for family dinners, this hearty Italian dish combines ground beef simmered in a flavorful marinara sauce with a luscious blend of cottage cheese, ricotta, and mozzarella, then baked until golden and bubbly.
Ingredients
Meat Sauce
- 1 lb ground beef (15-20% fat content)
- 1 medium onion, finely diced
- 2 large garlic cloves, minced
- ¼ cup dry red wine or beef broth
- 1 tablespoon olive oil
- 24 ounces marinara sauce (3 cups)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ½ teaspoon granulated sugar
- 2 tablespoons finely chopped parsley
Cheese Filling
- 16 ounces low-fat cottage cheese
- 15 ounces reduced-fat ricotta cheese
- 1 large egg
- 2 tablespoons finely chopped parsley
- 1 cup shredded mozzarella cheese (from the 4 cups divided)
Other Ingredients
- 9 lasagna noodles, cooked al dente
- 4 cups shredded mozzarella cheese, divided
Instructions
- Make Meat Sauce: Heat olive oil in a large pan or Dutch oven over medium-high heat. Add ground beef and onion, cooking until the beef is browned and the onion is softened. Add minced garlic and sauté until fragrant. Stir in red wine or beef broth and cook until nearly evaporated. Add marinara sauce, sea salt, black pepper, thyme, sugar, and parsley. Bring to a simmer, cover, and cook for 5 minutes to develop flavors.
- Make Cheese Filling: In a large bowl, combine cottage cheese, ricotta cheese, 1 cup of mozzarella cheese, egg, and parsley. Mix thoroughly until evenly blended to create a creamy filling.
- Cook Noodles: Preheat oven to 375°F (190°C). Cook lasagna noodles in boiling salted water until al dente, about 8-10 minutes. Drain and rinse noodles under cold water to prevent sticking; set aside.
- Assemble Lasagna: Spread ½ cup of the meat sauce evenly in the bottom of a 9×13 inch baking dish. Arrange 3 noodles on top of the sauce, then layer ⅓ of the remaining meat sauce followed by 1 cup of shredded mozzarella cheese. Spread half the cheese filling evenly over the mozzarella. Repeat these layers twice, finishing with mozzarella cheese on top.
- Bake: Cover the assembled lasagna with foil. Poke a few holes in the foil using toothpicks to prevent it from sticking to the cheese. Bake in the preheated oven for 45 minutes. Remove foil and broil for 3-5 minutes until the cheese turns golden brown and bubbly.
- Rest and Serve: Remove lasagna from the oven and let it rest for 30 minutes to set. Slice into portions and garnish with fresh parsley before serving for a delicious presentation.
Notes
- Cooking noodles al dente prevents mushy lasagna layers after baking.
- Letting the lasagna rest helps it firm up for easier slicing.
- Using dry red wine adds depth, but beef broth can be substituted for a non-alcoholic version.
- Poking holes in the foil prevents it from sticking to melted cheese.
- Feel free to use whole milk cheeses for a richer dish but it will be higher in fat.
