This cozy oven-baked beef lasagna is all about one simple, comforting step: layering a rich ricotta mixture right over raw ground beef in a glass baking dish. Instead of juggling multiple sauces and pots, you stir together creamy ricotta, egg, Parmesan, parsley, and black pepper, then spread it over the beef so everything bakes together into a hearty, family-style dinner. It’s the kind of cold-weather meal that warms up the whole kitchen and feels special enough for Sunday, but simple enough for a busy weeknight.
Serve this lasagna with a crisp green salad—think romaine or mixed greens with a light vinaigrette—to balance the richness. Garlic bread or warm dinner rolls are perfect for soaking up the saucy edges. A side of steamed green beans or roasted broccoli rounds out the plate, and if you like, finish with a simple fruit salad or sliced oranges for a fresh, bright ending.
Easy Oven-Baked Beef Lasagna with One Ricotta Mixture
Servings: 6
Ingredients
1 tablespoon olive oil (for greasing the baking dish)
1 pound raw ground beef (80–90% lean)
1 teaspoon kosher salt (divided, plus more to taste)
1/2 teaspoon black pepper (divided, plus more to taste)
2 cups ricotta cheese (whole milk or part-skim)
1 large egg
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (plus extra for garnish, optional)
2 cups jarred marinara or pasta sauce
8–10 no-boil lasagna noodles (enough to make 3 layers in your dish)
1 1/2 cups shredded mozzarella cheese
Directions
Preheat your oven to 375°F (190°C). Lightly grease a glass 9×13-inch casserole dish with olive oil so the lasagna doesn’t stick.
Season the raw ground beef in a mixing bowl with about 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Use clean hands or a spoon to gently break it up and mix in the seasoning without compacting it too tightly.
In a separate medium bowl, make the one ricotta mixture: combine the ricotta cheese, egg, grated Parmesan, chopped parsley, the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Stir until everything is evenly blended and creamy.
Spoon about 1/2 cup of marinara sauce into the bottom of the prepared glass baking dish and spread it into a thin layer. This keeps the noodles from sticking and helps them soften.
Arrange a single layer of no-boil lasagna noodles over the sauce, breaking pieces as needed to fit the bottom of the glass dish in a mostly even layer.
Crumble half of the raw seasoned ground beef evenly over the noodles, spreading it gently with your fingers so it’s in a fairly even layer but not packed down. You want little crumbles so it cooks through nicely.
Using a spoon or spatula, dollop and gently spread half of the ricotta mixture directly over the raw ground beef, reaching toward the corners. This is the key step: layer this one creamy mixture over the beef so it bakes into a rich, cozy layer.
Spoon about 3/4 cup of marinara sauce over the ricotta layer and spread it lightly. Sprinkle with about 1/2 cup of shredded mozzarella cheese.
Repeat the layers: add another layer of lasagna noodles, then the remaining raw ground beef crumbled evenly, then the rest of the ricotta mixture spread over the beef, followed by another 3/4 cup of marinara and another 1/2 cup of mozzarella.
Finish with a final layer of lasagna noodles on top. Spread the remaining marinara sauce over the noodles, covering them well so they soften as they bake. Sprinkle the remaining mozzarella cheese evenly over the top.
Cover the glass dish tightly with aluminum foil, tenting it slightly so it doesn’t stick to the cheese. Place the dish on a baking sheet to catch any bubbling.
Bake covered at 375°F (190°C) for 40 minutes, allowing the beef to cook through and the noodles to soften. Then carefully remove the foil and bake uncovered for another 15–20 minutes, or until the top is golden and bubbly and the center is hot and saucy.
