Beef and Ricotta Lasagna Recipe for Eight
Recipe shopping list — copy the items into Valedo.
Serves 8. Two 24-ounce jars of marinara provide enough sauce to cook the noodles through and keep the finished lasagna moist.
Ingredients
Olive oil
1 tbsp
Yellow onion
Diced.
1 medium
Garlic
Minced.
3 cloves
Ground beef
1 lb
Marinara sauce
Divided.
48 oz
Italian seasoning
1 tsp
Whole-milk ricotta
15 oz
Egg
1 large
Parmesan
Finely grated and divided.
4 oz
Kosher salt
1/2 tsp
Black pepper
1/4 tsp
Oven-ready lasagna noodles
16
Low-moisture mozzarella
Shredded and divided.
16 oz
How to make it
- Heat the oven to 375°F. Heat the oil in a skillet over medium heat. Cook the onion for 5 minutes. Add the garlic and cook for 30 seconds, then add the beef. Cook until browned and it reaches 160°F.
- Stir 4 cups marinara and the Italian seasoning into the beef. Mix the ricotta, egg, 2 ounces Parmesan, 1/2 teaspoon salt, and pepper in a bowl.
- Spread 1 cup plain marinara in a 9-by-13-inch pan. Layer 4 noodles, one-third of the ricotta mixture, one-third of the meat sauce, and one-quarter of the mozzarella. Repeat twice.
- Top with the remaining 4 noodles, remaining plain marinara, mozzarella, and Parmesan. Cover tightly with foil and bake for 40 minutes.
- Uncover and bake for 15 minutes more, until bubbling, browned in spots, and 165°F in the center. Rest for 15 minutes before cutting.
Who this list is for
This lasagna recipe is for home cooks planning to serve a hearty meal to a group of eight. It’s ideal for family gatherings, potlucks, or anyone who wants a reliable, filling main dish that can be prepared ahead and baked when needed. If you want leftovers or are feeding a crowd, this list covers you.
How to use this list
Start by checking your pantry and fridge for the basics: olive oil, kosher salt, and black pepper. Move to the produce section for a medium yellow onion and three garlic cloves. Pick up one pound of ground beef from the meat counter. For the sauce, grab two 24-ounce jars of marinara. In the dairy aisle, you’ll need a 15-ounce container of whole-milk ricotta, a large egg, four ounces of Parmesan, and a 16-ounce block or bag of low-moisture mozzarella. Don’t forget a box of oven-ready lasagna noodles and a small jar of Italian seasoning. Gather everything before you start cooking to avoid interruptions.
Common mistakes
Don’t substitute regular lasagna noodles for oven-ready ones unless you’re prepared to pre-cook them. Skipping the egg in the ricotta mixture can make the filling runny. Using less sauce than listed often leads to dry lasagna. Also, avoid low-fat ricotta or mozzarella, which can make the dish watery or bland. Taste for seasoning before assembling—under-seasoned filling is common.
What is on this list
You’ll shop for olive oil, yellow onion, garlic, ground beef, marinara sauce, Italian seasoning, whole-milk ricotta, a large egg, Parmesan, kosher salt, black pepper, oven-ready lasagna noodles, and low-moisture mozzarella. Cross off anything you already have at home before heading to the store. Double-check cheese quantities, as packages vary.
Before you go
Review your pantry for staples like olive oil and seasonings. Make sure your baking dish fits a full batch. Plan for about 30 minutes of prep and at least 45 minutes of baking. Let the lasagna rest before slicing so it holds together. Store leftovers in the fridge and reheat thoroughly.
FAQ
Who is "Beef and Ricotta Lasagna Recipe for Eight" for?
This lasagna recipe is for home cooks planning to serve a hearty meal to a group of eight. It’s ideal for family gatherings, potlucks, or anyone who wants a reliable, filling main dish that can be prepared ahead and baked when needed. If you want leftovers or are feeding a crowd, this list covers you.
How should I use "Beef and Ricotta Lasagna Recipe for Eight"?
Start by checking your pantry and fridge for the basics: olive oil, kosher salt, and black pepper. Move to the produce section for a medium yellow onion and three garlic cloves. Pick up one pound of ground beef from the meat counter. For the sauce, grab two 24-ounce jars of marinara. In the dairy aisle, you’ll need a 15-ounce container of whole-milk ricotta…
What should I skip or avoid with "Beef and Ricotta Lasagna Recipe for Eight"?
Don’t substitute regular lasagna noodles for oven-ready ones unless you’re prepared to pre-cook them. Skipping the egg in the ricotta mixture can make the filling runny. Using less sauce than listed often leads to dry lasagna. Also, avoid low-fat ricotta or mozzarella, which can make the dish watery or bland. Taste for seasoning before assembling—under-seas…
What is on the "Beef and Ricotta Lasagna Recipe for Eight" list?
You’ll shop for olive oil, yellow onion, garlic, ground beef, marinara sauce, Italian seasoning, whole-milk ricotta, a large egg, Parmesan, kosher salt, black pepper, oven-ready lasagna noodles, and low-moisture mozzarella. Cross off anything you already have at home before heading to the store. Double-check cheese quantities, as packages vary.
What should I do before I go?
Review your pantry for staples like olive oil and seasonings. Make sure your baking dish fits a full batch. Plan for about 30 minutes of prep and at least 45 minutes of baking. Let the lasagna rest before slicing so it holds together. Store leftovers in the fridge and reheat thoroughly.
Related lists
For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.