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The Ultimate Ground Beef Lasagna Recipe That Will Wow Your Taste Buds

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Learn how to make delicious ground beef lasagna recipe. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (grass-fed if you can find it, to bring a richer flavor)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little kick)
  • Salt and freshly ground black pepper, to taste
  • 9 no-boil lasagna noodles
  • 15 ounces ricotta cheese (substitute with cottage cheese if you prefer a lighter texture)
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (optional, for garnish)
  • Olive oil for sautéing

In my kitchen, I often skip measuring to the exact teaspoon — Mama Lu taught me to trust my senses. But for those just starting out, these quantities should give you a perfect balance of flavors. If you’re looking to make this vegetarian, swapping the ground beef for sautéed mushrooms or lentils works beautifully, too. It’s all about remembering the heart behind the recipe.

Instructions

  1. Preheat your oven to 375°F (190°C). While it warms, lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
  2. In a large skillet over medium heat, warm a splash of olive oil. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the ground beef to the skillet. Break it apart with your spoon and cook until browned, about 7-8 minutes. Drain excess fat if necessary — Mama Lu always said, “Too much grease makes a stew heavy, not hearty.”
  4. Stir in the crushed tomatoes, tomato paste, oregano, basil, crushed red pepper flakes (if using), salt, and pepper. Lower the heat to a simmer and cook, uncovered, for about 20 minutes, stirring occasionally. The sauce will thicken and deepen in flavor.
  5. While the sauce simmers, in a medium bowl, combine the ricotta cheese with the egg. Mix until smooth and creamy. This mixture adds a touch of richness and helps bind the layers.
  6. To assemble, spread a thin layer of meat sauce on the bottom of your prepared baking dish. Lay three lasagna noodles over the sauce, overlapping slightly.
  7. Spread about one-third of the ricotta mixture over the noodles, followed by one-third of the mozzarella cheese. Then, top with another layer of meat sauce.
  8. Repeat the layering two more times: noodles, ricotta mixture, mozzarella, and meat sauce. Finish with a final sprinkle of Parmesan cheese on top.
  9. Cover the dish tightly with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
  10. Let the lasagna rest for 10 minutes before slicing. This helps it set up and makes serving a breeze. I always remember sitting on the porch swing waiting for Mama Lu’s pot roast to rest — patience truly is part of the recipe.

Find it online: https://claracooking.com/ground-beef-lasagna-recipe/