Beef Lasagna Recipe
This is the best beef lasagna recipe, packed with tons of meaty, cheesy flavor and a rich and savory sauce.
Servings: 12 servings
Ingredients
- 2 tablespoons olive oil
- 2.5 pounds ground beef lean
- 1 large yellow onion diced
- 3 cloves garlic minced
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 30 ounces tomato sauce I use 2 (15-oz) cans
- ½ cup vegetable broth or beef broth
- 1½ tablespoons sugar
- 1½ teaspoons dried basil
- 1½ teaspoons dried oregano divided
- 2½ teaspoons kosher salt divided
- ¼ teaspoon ground black pepper
- 15 lasagna noodles cooked per package instructions
- 16 ounces ricotta cheese
- 1 egg
- 5 cups shredded mozzarella cheese
- ¾ cups shredded Parmesan cheese
Instructions
Make the Sauce
- Sauté the onion and garlic. In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, until translucent, about 4-5 minutes. Add the garlic and cook for 30 seconds, stirring constantly.
- Brown the meat. Add the ground beef to the pot and cook, stirring frequently, until browned, about 6-8 minutes.
- Simmer the sauce. Add the crushed tomatoes, tomato paste, tomato sauce, broth, sugar, basil, 1 teaspoon oregano, 2 teaspoons kosher salt, and the black pepper. Stir well, then bring to a simmer. Cover and cook over medium-low heat for 2 hours, stirring occasionally.
Cook The Noodles + Make the Ricotta Filling
- Prep. Preheat the oven to 375˚F. Get a 9x13 baking dish and set aside.
- Cook the noodles. Bring a large pot of salted water to boil and cook the lasagna noodles according to the package instructions. Rinse the cooked noodles with cold water and set aside.
- Make the ricotta filling. In a medium bowl, combine the ricotta, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon oregano, and the egg. Stir well to combine.
Assemble the layers. Put your lasagna together in the following order:
- Start layering the ingredients. Spoon about 1½ cups of the prepared sauce over the bottom of your baking dish. Top with 5 lasagna noodles, overlapping them a bit. Spread half the ricotta mixture over the noodles. Top with 1½ cups of mozzarella and ¼ cup of Parmesan.
- Continue to layer. Spoon 1½ cups of sauce over the cheese. Top with 5 lasagna noodles, overlapping them a bit. Spread remaining ricotta mixture over the noodles. Top with 2 cups of mozzarella and ¼ cup Parmesan.
- Finish the layers. Spoon about 1½ cups of sauce over the cheese. Top with remaining 5 noodles, overlapping them a bit. Spoon remaining sauce on top of the noodles (about 1½ cups). Top with remaining 1½ cups of mozzarella and remaining ¼ cup of Parmesan.
Cook the Lasagna
- Bake. Spray a piece of tin foil with PAM or baking spray, then cover the lasagna (sprayed side down) and bake it covered for 25 minutes.
- Remove the cover and continue to bake. Remove the foil and bake the lasagna for 25 minutes more or until the lasagna is bubbly and the cheese has melted.
- Rest and serve. Let the baked lasagna rest for 15 minutes before serving.
Nutrition
Calories: 579kcal | Carbohydrates: 43g | Protein: 45g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 134mg | Sodium: 1561mg | Potassium: 1074mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1228IU | Vitamin C: 15mg | Calcium: 436mg | Iron: 5mg
