If you’re craving something creamy and comforting, look no further. This Cheesy Beef Lasagna is the ultimate crowd-pleaser for your hungry family. It is thick, rich, and packed with three types of cheese.
You will love how simple this is to assemble. It delivers a restaurant-quality meal right in your own kitchen. This is the perfect recipe for a cozy winter night.
Why You’ll Make This Cheesy Beef Lasagna Again
This recipe is a total winner for busy weeknights or lazy Sundays. It is the definition of ultimate comfort food that everyone actually enjoys. You can easily feed a large group without any extra stress.
The leftovers taste even better the next day for lunch. It is a reliable dish that never fails to satisfy a crowd. You will appreciate the simple pantry ingredients used here.
How This Comes Together
We start by making a robust and savory meat sauce. Layering the noodles with creamy ricotta makes every bite tender. You just stack the layers and let the oven do the work. It is beginner-friendly and very hard to mess up.
What You’ll Need
Gather these basic ingredients to get started on your meal.
- 1 lb ground beef (80/20)
- 1/2 lb Italian sausage, casings removed
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 12 dry lasagna noodles
- 15 oz whole milk ricotta cheese
- 1 large egg, lightly beaten
- 1/4 cup fresh flat-leaf parsley, chopped
- 16 oz shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Step-By-Step Directions
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook lasagna noodles for 8-10 minutes until al dente. Drain and lay flat on parchment paper to prevent sticking.
- In a large skillet over medium-high heat, brown the ground beef and Italian sausage until fully cooked. Drain excess grease.
- Add onion and garlic to the skillet. Cook for 5 minutes until soft.
- Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer on low heat for 20 minutes.
- In a separate bowl, mix ricotta cheese, egg, and parsley until well combined.
- Spread 1 cup of meat sauce onto the bottom of a 9×13 inch baking dish.
- Place 3 or 4 noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, then top with 1 cup of meat sauce and 1 1/4 cups of mozzarella cheese.
- Repeat the layers (noodles, ricotta, sauce, mozzarella) twice more.
- Top the final layer of noodles with the remaining meat sauce, mozzarella, and Parmesan cheese.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 25 minutes until the cheese is bubbling and golden.
- Let the lasagna rest for 15 minutes to allow the structure to set before slicing.
How to Serve It
Serve this dish while the cheese is still warm and gooey. It looks beautiful when paired with a fresh green salad. Add some buttery garlic bread to soak up the extra sauce. This is a classic choice for casual hosting with friends.
Leftovers & Storage
Your Cheesy Beef Lasagna will stay fresh for three days. Keep it in an airtight container in the fridge. You can also freeze individual slices for easy future meals. Reheat it in the oven to keep the cheese texture perfect. It is a fantastic make-ahead meal for busy weeks.
Make It Even Better (Pro Tips)
- Don’t skip the resting time or the layers will slide apart.
- Avoid a watery lasagna by draining your meat very well.
- Use full-fat ricotta for the creamiest and richest texture possible.
- Prepare the meat sauce a day early to save prep time.
- This dish is perfect for a winter potluck with friends.
- Top with fresh basil at the end for a bright finish.
- Check your noodles early to ensure they stay al dente.
- Make sure to cover the dish tightly to keep moisture in.
Easy Ways to Change It Up
- Add a layer of fresh baby spinach for extra nutrients.
- Swap the beef for ground turkey for a lighter version.
- Use spicy Italian sausage if you want an extra kick.
- Try a seasonal twist by adding roasted butternut squash layers.
Quick Questions
Can I use no-boil noodles?
Yes, you can use no-boil noodles to save time. Just make sure your sauce is slightly thinner to help them cook. The noodles will absorb the extra liquid during the baking process.
How do I prevent the cheese from sticking to the foil?
Spray the underside of the foil with non-stick cooking spray. This simple trick ensures your cheese stays on the lasagna. It makes the final reveal look much more appetizing.
I hope your family loves this lasagna as much as mine does. It is the perfect way to end a long day. Enjoy every cheesy bite!
— Ethan
Melt-in-Your-Mouth Cheesy Beef Lasagna
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook lasagna noodles for 8-10 minutes until al dente. Drain and lay flat on parchment paper to prevent sticking.
- In a large skillet over medium-high heat, brown the ground beef and Italian sausage until fully cooked. Drain excess grease.
- Add onion and garlic to the skillet. Cook for 5 minutes until soft.
- Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer on low heat for 20 minutes.
- In a separate bowl, mix ricotta cheese, egg, and parsley until well combined.
- Spread 1 cup of meat sauce onto the bottom of a 9x13 inch baking dish.
- Place 3 or 4 noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, then top with 1 cup of meat sauce and 1 1/4 cups of mozzarella cheese.
- Repeat the layers (noodles, ricotta, sauce, mozzarella) twice more.
- Top the final layer of noodles with the remaining meat sauce, mozzarella, and Parmesan cheese.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 25 minutes until the cheese is bubbling and golden.
- Let the lasagna rest for 15 minutes to allow the structure to set before slicing.
