Beef and Cheese Lasagna

Total Time:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min

Yield:
4 servings (plus enough meat sauce for 2 more meals)
Level:
Easy

NUTRITION INFO
Ingredients
  • Lasagna Filling*:
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 3 pounds lean ground beef or ground turkey
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 3 (28-ounce) cans diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 4 cups ricotta cheese (regular or part-skim)
  • 8 ounces grated mozzarella cheese (regular or part-skim), divided
  • 1 egg
  • 1/2 teaspoon ground black pepper
  • 12 uncooked lasagna noodles
  • 1/4 cup grated Parmesan or Romano
Directions
Lasagna Filling*:
  • Lasagna:

  • *Cooks note: this amount of filling makes enough for 3 recipes. If you are only making this recipe, the extra sauce can be frozen for up to 3 months.

  • Preheat oven to 350 degrees F.

  •  

For the Lasagna Filling:
  • Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.

  •  

  • Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.

  •  

For the Lasagna:
  • Meanwhile, in a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.

  •  

  • Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.

  •  

  • Refrigerate or freeze the remaining sauce.

  •  

  • Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.


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