Classic Beef Lasagna is one of those things to make for dinner when everyone is craving traditional and delicious Italian food!
I think it’s safe to say that almost everyone loves good lasagna. And this classic beef lasagna is good. It has a homemade meat sauce and lots of cheese. And you don’t even need to cook the lasagna noodles in this recipe. Yes, there is enough liquid in the sauce for the noodles to soften in the lasagna during cooking.
Ingredients needed for the classic beef lasagna:
- Ground beef
- tomato sauce
- tomato paste
- Italian seasoning, garlic powder, salt, pepper
- ricotta cheese
- mozzarella cheese
- Parmesan cheese
- Fresh parsley
How to make lasagna:
Lasagna is assembled in a series of layers. So you will first prepare the homemade meat sauce and then combine the ingredients for the ricotta cheese mixture.
Broadcast ¾ cup of meat sauce in the bottom of a 9 × 13 inch saucepan. Place the lasagna noodles over the sauce. Place ⅓ of the cheese mixture on the noodles. It is best to put spoonfuls all around, then spread it out to cover. Spread 1/4 of the remaining meat sauce to cover the cheese layer. Repeat this process TWICE more times.
The lasagna noodles go on top. Then spread all the remaining sauce over the noodles.
Sprinkle with mozzarella cheese and Parmesan cheese. Then cover the entire dish with foil and bake for 50 minutes. Then remove the foil and cook for another 10 minutes.
Remove the foil from the pan and let the lasagna rest for 10 to 15 minutes before serving. It takes a little while to cool down a bit before trying to cut all those layers of yummy pasta!
If you give the lasagna enough time to cool, you can get nice, clean slices. If you cut it while it is still very hot, it tends to fall apart when you remove it. Be patient.
There you go… a perfect slice of classic beef lasagna. This is a really great recipe, and it’s a recipe that everyone will love you for when you make it for dinner. If you’d rather not eat beef, try my very popular Garden Vegetable Lasagna Recipe. If you like chicken try this White Chicken Lasagna rather. Enjoy!
Classic Beef Lasagna
Favorite pasta recipe that everyone loves!
Servings: 12 portions
- 1½ pound sterling 85 to 90% lean ground beef
- 2 way onions, chopped
- 6 way cloves of garlic, crushed
- A 28 oz can tomato sauce
- 4 soup spoons tomato paste
- 1 teaspoon italian seasoning
- 1½ coffee spoons granulated white sugar
- 1¼ coffee spoons salt
- ½ teaspoon freshly ground black pepper
- 30 ounces ricotta cheese
- 8 ounces grated mozzarella cheese
- ¼ Chopped off grated parmesan cheese
- ¼ Chopped off chopped fresh flat-leaf parsley
- 1 big Egg, lightly beaten
- 1½ coffee spoons dried italian seasoning
- 1¼ coffee spoons salt
- 1 teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 16 ounces lasagna
- 4 ounces grated mozzarella cheese
- 2 soup spoons grated parmesan cheese
- 2 soup spoons chopped fresh flat-leaf parsley, For garnish
PREPARE THE MEAT SAUCE:
In a large non-stick skillet, add ground beef and onion and brown over medium-high heat. Cook until meat is golden brown, about 5 to 7 minutes, stirring occasionally to break up meat. Add the garlic and cook for 1 more minute, stirring constantly.
Lower the heat to medium-low. Stir in the tomato sauce, tomato paste, dried Italian herb seasoning, sugar, salt and black pepper. Bring to a boil, then put a lid on the pan, keeping it ajar. Lower the heat to simmer and cook for 5 minutes, stirring occasionally. Remove from the heat and let cool slightly.
PREPARE THE RICOTTA MIX:
ASSEMBLE AND BAKE THE LASAGNA:
Preheat the oven to 375F.
Distribute ¾ cup of the meat sauce evenly across the bottom of a 9 x 13-inch casserole dish. Arrange 4-5 lasagna noodles over the meat sauce. Divide ⅓ of the ricotta mixture over the noodles. Spread ¼ of the meat sauce over the ricotta layer. Repeat this layering process 2 times.
Arrange 4-5 lasagna noodles on top. Spread the remaining quarter of the meat sauce over the noodles. Sprinkle 4 ounces of grated mozzarella and 2 tablespoons of Parmesan cheese on top.
Cover with foil and bake for 50 minutes. Remove foil and cook for another 5 to 10 minutes. Remove from oven and sprinkle fresh parsley on top to garnish.
Portion: 1portion, Calories: 464kcal, Carbohydrates: 41g, Protein: 34g, Large: 18g, Saturated fat: 9g, Trans fat: 1g, Cholesterol: 95mg, Sodium: 1230mg, Potassium: 718mg, Fiber: 3g, Sugar: 6g, Vitamin A: 998UI, Vitamin C: tenmg, Calcium: 496mg, The iron: 4mg