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beef lasagna recipe
- Total Time: 175 minutes
- Yield: 9 servings 1x
- Diet: General
Description
This beef lasagna recipe is a hearty and satisfying weeknight meal, featuring crispy edges and a creamy center, perfect for busy families. It offers comfort, convenience, and delicious flexibility, making it a guaranteed crowd-pleaser.
Ingredients
Scale
- 2 tablespoons olive oil
- 2.2 lbs lean ground beef
- 1 large onion (approx. 250g), finely diced
- 4 cloves garlic, minced
- 28 oz can crushed tomatoes (unsweetened) (fire-roasted preferred)
- 2 tablespoons tomato paste
- 1 cup vegetable broth (or chicken broth)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 1 large bay leaf
- 2 teaspoons fine sea salt (divided)
- 1 teaspoon black pepper (divided)
- 12 to 14 sheets oven-ready (no-boil) lasagna noodles (10–12 oz box)
- 25 oz whole milk ricotta cheese (ensure microbial rennet)
- 1 large egg
- 2 tablespoons fresh flat-leaf parsley, finely chopped (for ricotta mix)
- 1 cup vegetarian-suitable hard Italian-style cheese, finely grated (like Pecorino Romano or Parmesan), divided
- 16 oz low-moisture mozzarella cheese, shredded (microbial rennet), divided
- 4 tablespoons fresh flat-leaf parsley, finely chopped (for gremolata)
- Zest of 1 medium lemon
- 1 clove garlic, minced very fine (for gremolata)
- 0.25 cup unsalted shelled pistachios, toasted and coarsely chopped
- 1 tablespoon extra virgin olive oil (for gremolata)
Instructions
- Preheat Oven and Grease Dish: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- Brown Ground Beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown the ground beef, breaking it apart, for 8-10 minutes until no pink remains. Drain the fat and set the beef aside.
- Sauté Aromatics: Add the remaining 1 tablespoon olive oil to the pot. Cook the diced onion for 5-7 minutes until softened. Stir in the minced garlic for 1 minute until fragrant.
- Simmer Meat Sauce: Return the browned beef to the pot. Stir in crushed tomatoes, tomato paste, vegetable broth, smoked paprika, dried oregano, ground cinnamon, bay leaf, 1.5 teaspoons fine sea salt, and 0.75 teaspoon black pepper. Simmer covered on low heat for 30-60 minutes, stirring occasionally, until the sauce has thickened. Remove the bay leaf before assembling. (If sauce is too thin, uncover for the last 15 minutes of simmering.)
- Prepare Gremolata: In a small bowl, combine 4 tablespoons fresh flat-leaf parsley, lemon zest, 1 minced garlic clove, and toasted pistachios. Stir in 1 tablespoon extra virgin olive oil. Set aside for garnish.
- Prepare Cheese Mixture: In a medium bowl, combine ricotta cheese, egg, 2 tablespoons fresh flat-leaf parsley, half of the grated hard Italian-style cheese, remaining 0.5 teaspoon fine sea salt, and 0.25 teaspoon black pepper. Mix well until creamy.
- Assemble First Layer: Spread 1 cup of the meat ragu evenly in the prepared 9×13 inch dish. Arrange a layer of lasagna noodles over the sauce. Spread half of the ricotta cheese mixture over the noodles. Top with 1/3 of the shredded mozzarella and 1/3 of the remaining hard Italian-style cheese.
- Assemble Second Layer: Spoon 1.5 cups of ragu over the cheese layer. Repeat the noodle, remaining ricotta, 1/3 mozzarella, 1/3 remaining hard Italian-style cheese, and 1.5 cups ragu layers once more.
- Assemble Top Layer: Top with the final layer of noodles, then spread the remaining ragu over them. Finish by scattering the remaining mozzarella and hard Italian-style cheese over the top.
- Bake Lasagna: Cover the dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the lasagna is bubbly and the cheese is golden brown.
- Rest Before Serving: Let the beef lasagna rest for 15-20 minutes before slicing and serving to allow it to set properly.
Notes
To prevent watery lasagna, ensure you thoroughly drain the cooked beef and allow the ragu to simmer and thicken sufficiently. If using regular (not no-boil) noodles, briefly par-boil them as directed on the package to ensure they cook through. For richer flavor, consider using grass-fed ground beef and organic fire-roasted crushed tomatoes. Store leftovers covered in the refrigerator for up to 3-4 days.
- Prep Time: 40 minutes
- Cook Time: 115 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 250 g)
- Calories: 550 calories
- Sugar: 10 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 100 mg