5 Italian Beef Lasagna Recipes You Have To Try

Craving a bubbling pan of cheesy, saucy comfort? Same. Italian beef lasagna is the kind of dish that makes friends linger at the table and strangers become instant fans.

It’s hearty, deeply savory, and absolutely worth turning on the oven for—trust me.

Below are five killer variations so you can make the classic, then riff like a pro.

1. Weeknight Classic Beef Lasagna With Silky Ricotta

This is your go-to lasagna: rich beef ragù, creamy ricotta, and golden mozzarella. It’s simple, reliable, and perfect for feeding a hungry crew on a Tuesday night.

Ingredients:

• 1 pound (450 g) ground beef (80/20)
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 2 cups (480 ml) marinara sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 8–10 no-boil lasagna noodles
• 1 1/2 cups (340 g) ricotta
• 1 large egg
• 1/2 cup (50 g) grated Parmesan
• 2 cups (200 g) shredded mozzarella
• Fresh basil, torn (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium. Sauté onion until tender, 4 minutes. Add garlic; cook 30 seconds.
3. Add beef; cook until browned. Stir in tomato paste, marinara, oregano, red pepper flakes, salt, and pepper. Simmer 10 minutes.
4. In a bowl, mix ricotta, egg, Parmesan, a pinch of salt, and pepper.
5. Layer: spread a thin layer of sauce, then noodles, ricotta, sauce, and mozzarella. Repeat 2–3 times, ending with sauce and mozzarella.
6. Cover with foil and bake 25 minutes. Uncover and bake 15–20 minutes until browned and bubbly.
7. Rest 10 minutes before slicing. Top with basil.

Serve with a bright green salad and a drizzle of good olive oil. Swap half the beef for Italian sausage if you want extra oomph, or add spinach to the ricotta for fresh vibes.

2. Slow-Simmered Sunday Beef Lasagna With Red Wine Ragù

When you want depth that whispers “I cooked all day,” this is it. A splash of red wine and a longer simmer give the sauce velvety, restaurant-level flavor.

Ingredients:

• 1 pound (450 g) ground beef
• 1/2 pound (225 g) mild Italian sausage, casings removed
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 2 celery ribs, finely chopped
• 4 garlic cloves, minced
• 1/2 cup (120 ml) dry red wine
• 1 (28 oz/800 g) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper
• 12 fresh lasagna sheets or parboiled dried noodles
• 2 cups (475 ml) whole milk ricotta
• 1 cup (100 g) grated Parmesan
• 2 1/2 cups (250 g) shredded mozzarella
• Butter for greasing

Instructions:

1. Heat oil in a Dutch oven. Sauté onion, carrot, and celery until soft, 8 minutes. Add garlic; cook 1 minute.
2. Add beef and sausage; brown well. Deglaze with red wine; reduce by half.
3. Stir in crushed tomatoes, tomato paste, thyme, bay leaf, salt, and pepper. Simmer partially covered 45–60 minutes, stirring occasionally.
4. Preheat oven to 375°F (190°C). Grease a baking dish with butter.
5. Layer sauce, noodles, ricotta, Parmesan, and mozzarella, repeating until ingredients are used. Finish with extra sauce and mozzarella.
6. Bake covered 30 minutes, then uncovered 20 minutes until deeply golden. Rest 15 minutes.

Garnish with chopped parsley. Add a pinch of nutmeg to the ricotta for subtle warmth—seriously, it’s a game-changer with the winey ragù.

3. Lightened-Up Skillet Beef Lasagna (Stovetop, No Oven)

No oven? No problem. This skillet version cooks entirely on the stove and delivers big lasagna energy with less fuss and faster cleanup.

Ingredients:

• 1 pound (450 g) lean ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups (480 ml) tomato basil sauce
• 1/2 cup (120 ml) water
• 8–10 lasagna noodles, broken into pieces
• 3/4 cup (170 g) ricotta
• 1 cup (100 g) shredded mozzarella
• 1/4 cup (25 g) grated Parmesan
• Salt, pepper, and dried oregano to taste
• Fresh basil or parsley for garnish

Instructions:

1. Warm oil in a large, deep skillet over medium. Sauté onion 3 minutes; add garlic 30 seconds.
2. Add beef; season with salt and pepper; brown thoroughly.
3. Pour in tomato sauce and water. Stir in broken noodles, pressing them into the liquid.
4. Cover and simmer on low, stirring occasionally, until noodles are tender, 15–18 minutes. Add splashes of water if needed.
5. Dollop ricotta over the top, sprinkle mozzarella and Parmesan, and cover 2–3 minutes until melted.

Finish with herbs and a drizzle of olive oil. For extra veg, stir in a handful of chopped spinach in the last 5 minutes—no one will complain.

4. White Sauce Beef Lasagna With Creamy Béchamel

Craving extra creaminess? This version swaps ricotta for a silky **béchamel** that wraps the beef in a luxe, velvety hug. It’s elegant without being fussy.

Ingredients:

• 1 pound (450 g) ground beef
• 1 tablespoon olive oil
• 1 small onion, minced
• 2 cups (480 ml) tomato passata
• 1 teaspoon dried basil
• Salt and pepper
• 10–12 no-boil lasagna sheets
• 2 cups (200 g) shredded mozzarella
• 1/2 cup (50 g) grated Parmesan
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups (475 ml) warm milk
• Pinch of nutmeg

Instructions:

1. Make sauce: heat oil, cook onion 3–4 minutes. Add beef; brown. Stir in passata, basil, salt, and pepper; simmer 10 minutes.
2. Make **béchamel**: melt butter in a saucepan, whisk in flour; cook 1 minute. Gradually whisk in warm milk; simmer until thick, 3–5 minutes. Season with salt, pepper, and nutmeg.
3. Preheat oven to 375°F (190°C). Layer meat sauce, noodles, béchamel, mozzarella, and Parmesan. Repeat, finishing with béchamel and cheese.
4. Bake covered 25 minutes, then uncovered 15 minutes until bubbling and golden.

Let it rest before slicing so the layers set. Add sautéed mushrooms between layers for a steakhouse vibe, or a handful of peas for a sweet pop.

5. Meal-Prep Freezer Beef Lasagna You’ll Thank Yourself For

Make once, eat twice (or three times). This freezer-friendly pan is clutch for busy weeks, new parents, or future you who forgot to plan dinner—trust me, future you is grateful.

Ingredients:

• 1 1/2 pounds (680 g) ground beef
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 3 cups (710 ml) marinara sauce
• 1 teaspoon Italian seasoning
• Salt and pepper
• 12 no-boil lasagna noodles
• 2 cups (475 g) ricotta
• 2 eggs
• 1 cup (100 g) grated Parmesan
• 3 cups (300 g) shredded mozzarella
• Foil and freezer-safe 9×13-inch pan

Instructions:

1. Cook beef with oil, onion, and garlic until browned. Stir in marinara, Italian seasoning, salt, and pepper; simmer 10 minutes. Cool slightly.
2. Mix ricotta, eggs, and Parmesan with a pinch of salt and pepper.
3. Assemble in the pan: sauce, noodles, ricotta, mozzarella; repeat until used, ending with sauce and mozzarella.
4. Cover tightly with parchment, then foil. Label and freeze up to 3 months.
5. Bake from frozen at 375°F (190°C), covered, for 60–70 minutes. Uncover and bake 20–25 minutes more until bubbly and browned. Rest 15 minutes.

Double the recipe and stash one for later. If you prefer, thaw overnight in the fridge and reduce bake time by about 20 minutes.

Final Tips For Lasagna Glory

• Let it rest: 10–15 minutes keeps slices neat and layers defined.
• Season as you go: taste the sauce and the ricotta mix. Balanced salt = better flavor.
• Cheese balance: use a mix of mozzarella for melt and Parmesan for umami. Add provolone if you’re feeling extra.
• Noodle notes: no-boil saves time, but make sure there’s enough sauce so they soften properly.

Ready to dive in? Pick your favorite version and get that pan in the oven. Once you hear the sizzle and see those caramelized edges, you’ll know you’ve nailed Italian beef lasagna in a seriously delicious way.