Beef Lasagna
Rich, layered Italian beef lasagna with a slow-simmered meat sauce and creamy béchamel. Ready in under an hour with minimal hands-on time.
- Total time
- 55 min
- Servings
- 4
- Calories
- 620
- Protein
- 42g
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 lb lasagna noodles
- 15 oz ricotta cheese
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Heat olive oil in a large pot over medium-high. Brown ground beef, breaking up with a spoon, until no pink remains, ~6 minutes.
- 2
Add diced onion. Sauté until softened and translucent, ~4 minutes.
- 3
Stir in garlic and tomato paste. Cook until fragrant, ~1 minute.
- 4
Pour in crushed tomatoes and oregano. Season with salt and pepper. Simmer uncovered 15 minutes, stirring occasionally.
- 5
While sauce simmers, boil lasagna noodles in salted water until al dente. Drain and lay flat on paper towels.
- 6
Preheat oven to 375°F. Spread thin layer of meat sauce on bottom of a 9×13-inch baking dish.
- 7
Layer 3–4 noodles, then 1/3 of ricotta (dolloped), then 1/3 of mozzarella, then 1/3 of remaining sauce.
- 8
Repeat layers two more times, ending with sauce and a final sprinkle of mozzarella on top.
- 9
Cover with foil and bake 20 minutes. Remove foil and bake until cheese bubbles and edges brown, ~10 minutes.
- 10
Rest 10 minutes before serving. Edges should pull slightly from the dish.
Tools you’ll need
- large pot
- wooden spoon
- 9×13-inch baking dish
- aluminum foil
- oven
- paper towels
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