Name: Beef Lasagna
Total time: 90 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 lb ground beef; 1 large yellow onion; 4 clove garlic; 2 can canned crushed tomatoes; 3 tbsp tomato paste; 2 tbsp fresh basil; 1 tsp dried oregano; to taste salt; to taste black pepper; 15 oz ricotta cheese; 1 whole egg; 2 cup shredded mozzarella cheese; 0.5 cup parmesan cheese; 1 lb lasagna noodles

← Recipes · Comfort · Beef Lasagna

485 cal38g protein42g carbs18g fat820mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch90 min activeShortcut50 min active

Everyday 25nothing beyond the everyday cabinet

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Beef Lasagna

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Comfort90 minComfortable cook

Serves−8+· written for 8 — change it and the ingredients follow

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Ingredients

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ground beef2 lb

yellow oniondiced1 large

garlicminced4 cloves

canned crushed tomatoes28 oz each2 cans

tomato paste3 tbsp

fresh basilchopped2 tbsp

dried oregano1 tsp

saltto taste

black pepperto taste

ricotta cheese15 oz

egg1 whole

shredded mozzarella cheese2 cups

parmesan cheese0.5 cups

lasagna noodles1 lb

Cook it to

Ground beef160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package directions until al dente. Drain, lay on a clean kitchen towel to prevent sticking, and set aside.

2Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned, about 8 minutes. Drain excess fat if needed.

3Add diced onion to the beef and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.

4Add tomato paste and stir to coat the beef, cooking for 2 minutes. Pour in canned crushed tomatoes, dried oregano, and fresh basil. Stir well and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Season with salt and black pepper to taste.

5While the sauce simmers, combine ricotta cheese, egg, 1.5 cups of shredded mozzarella cheese, and parmesan cheese in a bowl. Mix until combined and season lightly with salt and pepper.

6Preheat oven to 375°F. Spread a thin layer of beef sauce on the bottom of a 9x13 baking dish.

7Layer noodles over the sauce (break them to fit as needed). Spread half of the ricotta mixture over the noodles. Add another layer of noodles, then about one-third of the remaining beef sauce.

8Layer more noodles, then the rest of the ricotta mixture. Top with final noodles and the remaining beef sauce. Sprinkle the remaining 0.5 cup shredded mozzarella cheese over the top.

9Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until the cheese is bubbly and lightly golden at the edges.

10Let rest for 10 minutes before serving. This allows the layers to set and makes portioning easier.