Best Damn Oven Baked Lasagna

Delicious layers of pasta, a rich and meaty tomato sauce, and a smooth, creamy ricotta cheese filling… that’s what this Oven Baked Lasagna is all about! This classic Italian dish is a favorite for many. Follow these step-by-step instructions, and you’ll have a hearty, flavorful lasagna you can always rely on.

Cheesy, Melty, Delicious

Sure, your classic lasagna recipe may not be the quickest dish to make, but it’s all about the love you put into getting those layers just right. It might take a little time, but honestly, it’s pretty simple and totally worth it for that perfect bite!

Don’t have time to tackle this oven baked lasagna recipe? Try my Best Damn Instant Pot Lasagna instead! It’s just as delicious and can be made in a fraction of the time.

Ingredients

• Ground beef: I kept it classic and used beef, but Italian sausage would taste good too.
• Garlic & onion: The aromatics of onion and garlic give the sauce depth of flavor.
• Tomato: You’ll need both tomato paste and tomato sauce to create a rich and flavorful pasta sauce.
• Olive oil: This is used for cooking and tossing into the noodles.
• Seasoning: We keep the seasoning simple with Italian seasoning, salt, and black pepper.
• Sugar: Just a touch to help balance out the acidity from the tomatoes.
• Cheese: A mix of parmesan cheese, mozzarella cheese, and ricotta cheese creates that delicious cheese layer!
• Egg: Adding an egg to the ricotta cheese gives the sauce a thicker and creamier texture.
• Package Lasagna noodles: Make sure to use a good quality brand and cook them al dente according to the package instructions.

Sneak in Some Veggies

Blend up carrots, spinach, broccoli, or any veggies you like and mix them into the sauce to add some hidden veggie goodness. The kids won’t even notice (neither will you)!

Boil the Pasta

Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8 minutes or according to package directions.

Drain the cooked noodles and toss with 2 tablespoons of olive oil to prevent sticking. Set aside.

Cook the Beef

In a large skillet over medium-high heat, brown the ground beef. Once browned, add the diced onion and minced garlic. Cook for 3–5 minutes until softened.

Stir in Italian seasoning, black pepper, 1 teaspoon of salt, and the sugar. Whisk well to fully incorporate the seasonings before adding the tomato paste and tomato sauce.

Make the Sauce

Add the paste and sauce, stir to combine, and cook for 5 more minutes. Once everything is fully incorporated, turn off the heat and set aside.

In a bowl, mix together the ricotta, egg, and ½ teaspoon of salt. Stir until smooth and combined.

Assemble Lasagna

In a casserole dish, layer as follows:

1. Meat sauce
2. Lasagna noodles
3. Ricotta mixture
4. Parmesan and mozzarella cheese

Then add the final layer of noodles, a thinner layer of meat sauce, and the remaining cheese. 

Bake & Serve

Cover your lasagna with aluminum foil and bake at 350°F for 45 minutes. 

If you want extra cheesy, lift the foil after baking 30 minutes and add another layer of mozzarella and parm. Then pop it back in to finish baking. 

For bubbly cheese, broil on high for 3-5 minutes, checking often (it will burn!). 

Once out of the oven, let the lasagna rest for 15 minutes before slicing. Plate up and enjoy!

Storage and Reheating

Have leftover oven baked lasagna? Store it in an airtight container in the fridge for up to 3 days. 

When reheating, add a splash of water to keep it from drying out and cover with foil before placing in the oven at 350°F for 20-25 minutes. You can also reheat individual portions in the microwave for about 1–2 minutes. Just keep an eye on it!

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