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Delicious homemade Lasagna With Ground Beef, beautifully layered and ready to be served.

Lasagna with Ground Beef

This classic lasagna recipe features layers of rich ground beef sauce, creamy ricotta, and melted mozzarella cheese, all baked to bubbly perfection. It's a comforting and crowd-pleasing dish perfect for family gatherings or special occasions, offering a hearty and satisfying meal.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 recommended
  • 1 large onion, chopped
  • 2-3 cloves garlic, minced
  • 28 ounces tomato sauce
  • 15 ounces crushed tomatoes optional
  • 6 ounces tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 15 lasagna noodles regular or oven-ready
  • 30 ounces ricotta cheese
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 16 ounces shredded mozzarella cheese
  • Fresh basil leaves for garnish optional

Equipment

  • Large skillet or Dutch oven
  • Medium bowl
  • 9x13 inch baking dish
  • Aluminum foil
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Spoon
  • Grater

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
  3. Add chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  4. Pour in the tomato sauce, crushed tomatoes (if using), and tomato paste. Stir in the Italian seasoning, salt, pepper, and sugar.
  5. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour. Stir occasionally to prevent sticking.
  6. If using regular lasagna noodles, cook them according to the package directions. Be careful not to overcook them.
  7. In a medium bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, chopped fresh parsley, salt, and pepper. Mix well until everything is evenly combined.
  8. Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
  9. Arrange a layer of lasagna noodles over the sauce, overlapping them slightly to cover the bottom of the dish.
  10. Spread about one-third of the ricotta cheese mixture evenly over the noodles.
  11. Sprinkle about one-third of the shredded mozzarella cheese over the ricotta cheese mixture.
  12. Spoon another layer of tomato sauce over the mozzarella cheese.
  13. Repeat layers of noodles, ricotta cheese mixture, mozzarella cheese, and sauce until all ingredients are used, ending with a layer of sauce and mozzarella cheese on top.
  14. Sprinkle the top with grated Parmesan cheese.
  15. Cover the baking dish with aluminum foil and bake for 30 minutes.
  16. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
  17. Let the lasagna rest for at least 10-15 minutes before cutting and serving. Garnish with fresh basil, if desired.

Notes

For a richer flavor, use 80/20 ground beef. To save time, use oven-ready lasagna noodles. Lasagna can be assembled a day or two in advance and stored in the refrigerator. Just add a few extra minutes to the baking time. Lasagna freezes well either before or after baking. For best results, drain any excess liquid from the ricotta cheese before using it. Add other vegetables to your sauce, such as mushrooms, bell peppers, or zucchini. Let it rest before serving.