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traditional beef lasagna recipe
- Total Time: 140 minutes
- Yield: 10 servings 1x
- Diet: General
Description
This traditional beef lasagna recipe fills your home with incredible aromas, promising crispy edges and a creamy, rich center. It is the ultimate family-friendly meal, perfect for busy weeknights.
Ingredients
- 2 tablespoons olive oil
- 2 lb lean ground beef (opt for grass-fed)
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 2.5 oz tomato paste
- 28 oz can crushed tomatoes
- 7 oz jar roasted red peppers, drained and roughly chopped
- 2 teaspoons mild smoked paprika
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 0.5 teaspoon granulated sugar
- 1.5 teaspoons sea salt
- 0.5 teaspoon black pepper
- 16 oz ricotta cheese
- 1 large egg
- 0.25 cup fresh mint, chopped (for cheese mixture)
- 16 oz shredded mozzarella cheese, divided
- 0.5 cup grated Parmesan cheese
- 12–15 sheets oven-ready lasagna noodles (approx. 10.5 oz box)
- 3.5 oz feta cheese, crumbled (for garnish)
- 0.25 cup fresh mint leaves (for garnish)
Instructions
- Brown Beef: Preheat oven to 375°F (190°C). Heat 2 tablespoons olive oil in a large pot. Add 2 lb ground beef; cook until browned (8-10 minutes). Drain excess fat.
- Saute Aromatics: Stir in 1 large chopped onion; cook until softened (about 5 minutes). Add 4 minced garlic cloves and 2.5 oz tomato paste; cook 2 minutes until fragrant.
- Simmer Sauce: Add 28 oz crushed tomatoes, 7 oz roasted red peppers, 2 teaspoons smoked paprika, 1 cup vegetable broth, 1 teaspoon dried oregano, 0.5 teaspoon sugar, 1.5 teaspoons sea salt, and 0.5 teaspoon black pepper. Simmer covered for 30 minutes, adding more liquid if too thick.
- Prepare Cheese Filling: In a medium bowl, combine 16 oz ricotta, 1 large egg, 0.25 cup chopped fresh mint, 6 oz mozzarella, and 0.5 cup Parmesan cheese. Mix until well combined.
- Assemble First Layer: Spread 1 cup beef ragu in a 9×13 inch baking dish. Layer with noodles, then half the ricotta mixture, then 1.5 cups beef ragu.
- Assemble Second Layer: Repeat with another noodle layer, then the remaining ricotta and 1.5 cups beef ragu. Place final noodles, cover with remaining ragu, and sprinkle with 10 oz mozzarella.
- Bake Lasagna: Cover with foil; bake for 30 minutes. Remove foil; bake for another 20-25 minutes until the cheese is golden brown and bubbly.
- Rest Before Serving: Let the lasagna rest for 15-20 minutes before slicing to allow layers to set.
Notes
If your sauce seems too thick, add a splash of water or broth during simmering. Rest lasagna 15-20 minutes before slicing to allow layers to set and improve texture. Oven-ready noodles are a great shortcut; pre-chopped garlic or jarred sauce can also speed up prep.
- Prep Time: 25 minutes
- Cook Time: 95 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (approx. 200 g)
- Calories: 400 calories
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg