Ground Beef For Lasagna

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Just looking at this ground beef used in lasagna , you’d think it’s the meat of cows that have gone through rigorous exercise. It is not. Nor are they slim and fit; they are definitely on the plump side. So why am I talking about mooing critters? Because today I want to show you how you can make your own delicious, healthy and cheap ground beef for lasagna . You’ll be able to provide your family with a filling and satisfying meal, while also giving them a head start on the road to better health.

Ground Beef Lasagna

Gallery

Ground Beef Lasagna

Recipe Summary

Active:

30 mins

Total:

1 hr 45 mins

Yield:

6 to 8

Ingredients

Ingredient Checklist

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped 
  • 5 garlic cloves, minced 
  • Kosher salt
  • Freshly ground black pepper 
  • 1 1/2 pounds ground beef 
  • 1/4 cup tomato paste 
  • 1 (28-to 32-ounce) can whole tomatoes in juice 
  • 2 teaspoons dried oregano, crumbled 
  • 12 no-boil lasagna noodles
  • 2 cups ricotta cheese
  • 1 pound fresh mozzarella balls, sliced

Directions

Instructions Checklist

  • Step 1Preheat the oven to 375°F.
  • Step 2In a large heavy pot, heat the olive oil over medium high heat until hot then stir in the onion, garlic, 1 teaspoon salt and 3/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in the beef, breaking up the lumps of beef with a spatula and cook, until browned, about 6 minutes. Stir in the tomato paste and cook, stirring, 3 minutes. Stir in the tomatoes with their juice and the oregano, and boil, breaking up the tomatoes with a spatula until the sauce is slightly thickened, about 10 minutes. Remove the sauce from the heat and season with salt and pepper to taste.
  • Step 3Top with another layer of 3 noodles, then sauce, then the remaining 3 noodles and sauce. Dollop with the remaining ricotta and sprinkle with the remaining mozzarella.
  • Step 4Cover the lasagna dish with aluminum foil and bake until the filling is bubbling, about 45 minutes. Uncover the dish and continue to bake until the cheese is browned in places, about 30 minutes more. Let the lasagna stand 10 minutes before serving.

The Best Classic Lasagna

The Best Classic Lasagna Recipe – Homemade lasagna full of pasta, ricotta, a homemade meat sauce, and tons of cheese.  This is the world’s best lasagna recipe!

I’ve been working on this meat lasagna recipe for over a year.

I set out to make the best traditional lasagna recipe.  Every time I made it, I’d make little tweaks here and there until I thought it was just right.

I think I finally nailed it!

How to make lasagna:

  • Make the meat sauce
  • Make a ricotta cheese mixture
  • Boil the pasta
  • Assemble the lasagna
  • Bake
  • Cool
  • Enjoy

How to layer lasagna:

  • Spread a thin layer of pasta sauce in the bottom of a baking dish
  • Make a layer of cooked lasagna noodles
  • Spread an even layer of the ricotta cheese mixture
  • Spread an even layer of meat sauce
  • Repeat those layers two times
  • Top it with a final layer of noodles, sauce, mozzarella, and parmesan cheese

How to bake lasagna:

  • Cover the baking dish with aluminum foil
  • Bake at 350 degrees F for 45 minutes
  • Remove the foil and bake for 15 more minutes
  • Let the lasagna rest for at least 15 minutes before slicing

Watch the step by step video for The Best Classic Lasagna recipe below.

Slice of the best classic lasagna recipe with layers of pasta, homemade meat sauce, ricotta mozzarella and parmesan cheese

Best Classic Lasagna Recipe

The Best Classic Lasagna Recipe – Homemade lasagna full of pasta, ricotta, a homemade meat sauce, and tons of cheese.  This is the world’s best lasagna recipe!

Prep Time20 minutes

Cook Time1 hour 30 minutes

Total Time1 hour 50 minutes

Video

Servings12 servings

Calories463 kcal

Ingredients 1x2x3x

  • 1 lb. ground beef
  • 1/2 lb. sweet Italian sausage
  • 1 medium onion -chopped
  • 2 garlic cloves -minced
  • 1 (15 oz.) can tomato sauce
  • 1 (15 oz.) can crushed tomatoes
  • 2 (6 oz.) cans tomato paste
  • 1/2 cup water
  • 2 tablespoons sugar
  • 3 teaspoons salt -divided
  • 3 teaspoons Italian seasoning -divided
  • 1 1/2 teaspoons dried basil leaves -divided
  • 1/4 teaspoon ground black pepper
  • 1/4 cup minced fresh flat-leaf parsley -divided
  • 2 cups shredded mozzarella cheese -divided
  • 15 oz. (1 ¾ cups) whole milk Ricotta cheese
  • 1/2 cup grated parmesan cheese -divided
  • 1 large egg
  • 12 lasagna noodles

Instructions

  • Preheat oven to 350 degrees F.
  • Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
  • Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
  • As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, ¼ cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and ½ teaspoon basil. Stir until well incorporated.
  • Cook the pasta al dente, according to it’s package directions.
  • Assemble the lasagna. In a 13×9 inch baking dish, add a very thin layer of meat sauce (about ¼ cup). Layer 3 lasagna noodles, ⅓ of the ricotta mixture, and 1 ½ (level) cups of meat sauce. Repeat the layers twice.
  • Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and ¼ cup parmesan.
  • Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.
  • Let the lasagna cool for 15-20 minutes before cutting.

Nutrition

Serving: 1/12th of the recipe | Calories: 463kcal | Carbohydrates: 36g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 1420mg | Potassium: 812mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1115IU | Vitamin C: 14.9mg | Calcium: 274mg | Iron: 3.7mg

Easy Beef Lasagna

This Easy Beef Lasagna is the easiest lasagna ever! There’s no need to boil noodles or slave away for hours over the stove for this recipe. It’s the perfect meal for a busy weeknight dinner.

beef lasagna in a white casserole dish right out of the oven

If you’re like me, you’re probably scared to make lasagna because of all the work it takes. You have to: boil the noodles, make the sauce, assemble the lasagna and bake it. That may not sound like too crazy of a list but traditional recipes usually focus on a sauce left to simmer so it takes quite a while. Not today! This recipe is a lot simpler and it makes for a fabulous weeknight dinner.

What’s So Special About Lasagna?

This is a classic Italian dish, one that is known nearly all over the world due to its addicting popularity. It’s warm and comforting with a savory rich sauce, ooey gooey cheese, and al dente layers of noodles.

I don’t want my readers to fear attempting this dish because it’s so good, so I’ve made it nice and easy for all of you today. I love the way these leftovers turn out too so it’s perfect the next day as well! What a bonus!

Ingredient Notes

  • Beef – Ground is what we’ll use today. Because I used lean there’s no need to drain the oil after its cooked.
  • Onion – A small onion diced up that will cook well like white or yellow.
  • Seasoning – We’re just using dried oregano and salt and pepper today.
  • Sauce – A jar of marinara sauce will do just fine and it’s the key to cutting down on the cook time of this beef lasagna recipe.
  • Cheese – Ricotta, mozzarella, and Parmesan are needed for richness and a good melty texture.
  • Egg – We’re going to use this as a binder for our ricotta sauce so be sure to pick some up.
  • Noodles – Clearly we need lasagna noodles! Their sheet structure are needed for those definable layers.

How To Make Beef Lasagna

  1. Preheat the oven: Set to 375 F degrees.
  2. Brown the beef: In a sauce pan or skillet, cook the ground meat until no longer pink. Add chopped onion, 1 tbsp of the oregano, salt, pepper and continue cooking until onion is cooked through and translucent.
  3. Prepare the sauces: Add the marinara sauce to the skillet and the cup of water. Stir and bring to a boil. Remove from heat and set aside. In a small bowl combine the ricotta cheese, 1 tbsp oregano, eggs, Parmesan cheese, salt and pepper. Mix well.
  4. Stack the lasagna: In a baking dish that’s about 9×13 inches, start assembling your lasagna. Start with a couple ladles of the sauce at the bottom, this is especially necessary now that the noodles aren’t cooked. Lay 3 lasagna noodles over the meat sauce. Next layer with ricotta mixture and about 1/2 cup of the mozzarella cheese. Repeat until you have 4 layers of noodles, and end with ricotta cheese and mozzarella cheese.

Tips For Making The Best Lasagna

  1. Believe it or not, it’s not required to boil the noodles first, even though many recipes call for it. There is plenty of sauce in the recipe to cook the noodles while the lasagna is baking. Plus this way you end up with a firmer lasagna and no mushy noodles, but perfectly al dente.
  2. Don’t be afraid to mix your ground meat for the sauce. This time I used ground beef, but if you’re feeling adventures, combine beef with pork or chicken and turkey.
  3. Be sure to use lots of sauce to cook those noodles fully!
  4. Use cottage cheese for even more creaminess.
  5. Crumbled sausage is a nice addition to the ground beef if you want an even meatier sauce.

Leftovers

Properly cool the beef lasagna before storing it, so that it will freeze and store evenly. It will stay fresh for 3 – 5 days in an airtight container in the fridge. Frozen lasagna will last for 2 – 3 months, just be sure to allow to thaw fully in the fridge before re heating.

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