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Beef Lasagna

This cozy and comforting beef lasagna makes a delicious supper, and heats up perfectly for leftovers throughout the week!
Course Main Course
Keyword beef, beef lasagna, dinner, easy dinners, lasagna, pasta
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 35 minutes
Servings 8 people
Author Amanda Hookom @HookomOnHealth

Ingredients

For noodle layer:

  • 12 lasagna noodles
  • 1 tsp olive oil

For the meat sauce:

  • 1 lb lean ground beef
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 (28oz) can crushed tomatoes
  • 2 (8oz) cans tomato sauce
  • 2 tbsp tomato paste
  • 1 tbsp dried parsley
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp ground black pepper
  • 1/2 tsp fennel seeds

For ricotta cheese layer:

  • 2 cups ricotta cheese
  • 1 large egg
  • 1 tbsp dried parsley

For shredded cheese layer:

  • 4 cups mozzarella cheese shredded
  • 1/2 cup parmesan cheese grated

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Grease a 9x13 inch glass baking dish.
  • Bring a large pot of water to a boil on the stove. Add lasagna noodles and boil for 8-10 minutes, or until noodles are al dente. Drain noodles and rinse with cool water. Drizzle with olive oil to prevent noodles from sticking together.
  • Meanwhile, heat a high-walled skillet over medium heat. Add ground beef and brown until cooked through. Drain fat, and return to skillet. Add onion, and cook until translucent, about 2-3 minutes. Add garlic and cook until fragrant, about another 30 seconds. Add crushed tomatoes, tomato sauce, tomato paste, dried parsley, dried oregano, dried basil, ground black pepper, and fennel, and stir well until warmed.
  • In a small mixing bowl, add ricotta cheese, egg, and dried parsley and stir until combined.
  • In greased baking dish, spread a thin layer of meat sauce, single layer of noodles, thin layer of ricotta cheese mixture, and thin layer of mozzarella and parmesan cheese. Repeat layers, topping the final layer of noodles with a thin layer of meat sauce, mozzarella and parmesan cheese.
  • Cover baking dish with foil and bake in preheated oven for 25 minutes. Remove foil and bake for an additional 25 minutes. Allow to cool for 15-20 minutes before cutting and serving.

Notes

  • Keep leftovers covered in the fridge for up to 3-5 days.
  • Slightly tent your aluminum foil to prevent it from sticking to the top layer of cheese on your lasagna while baking.
  • Change it up by using ground turkey, chicken, or pork instead of beef.