Cheesy Beef Lasagna

close up of Cheesy Beef Lasagna in a white plate with Brussels sprouts and asparagus
Cheesy Beef Lasagna

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Cheesy Beef Lasagna in a white plate with Brussels sprouts and asparagus
Cheesy Beef Lasagna

My daughter, for all her pickiness, is a lasagna connoisseur. I do believe she is a reincarnation of that orange cat we all loved in the 80’s, Garfield. She will always eat lasagna, unless, of course, it’s seafood or vegetable. That kid loves beef lasagna and don’t you dare try to feed her anything else.

She ate it. It’s a win.

I always use whole wheat noodles when it comes to homemade lasagna and I urge you to do the same. They never overcook and become soggy, they are healthier than white pasta and they honesty lend this toothiness to the lasagna that makes it perfect. I hate soggy noodles.

Try it and see. I doubt anyone will even notice that you used whole wheat in the middle of all the sauce and meat!

lasagna topped with cheese in the pan on a baking sheet

I found the lasagna really filled up my 9×13 pan, so I placed it on a baking sheet when I cooked it. Use a higher edged 9×13 for sure with this recipe, it’s large and in charge!

The best part? You have leftovers for the next day. Lunches, dinner, whatever you want it’s already made for you!

close up of Cheesy Beef Lasagna in a white plate with Brussels sprouts and asparagus

I think a lot of people are intimidated by the thought of homemade lasagna and there’s no reason to. It’s SO easy. I mean, really, really, super easy you guys. It’s one of the easiest meals to make! You can customize the ingredients to your liking (no mushrooms, more onions) and it bakes up so beautifully.

Happy Cooking everyone! What are your weekend plans? We are packing up to come home, ugh it’s a 4 day road trip starting Sunday for us.

So make sure that the snow is gone, ok? I’m wearing my sandals all the way home…seriously.



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Cheesy Beef Lasagna

This easy and delicious lasagna is sure to be a hit with the entire family!
5 from 1 vote
close up of Cheesy Beef Lasagna in a white plate with Brussels sprouts and asparagus
Cook Time
1 hour 30 minutes
Main Course
Karlynn Johnston


  • 2 tsp olive oil
  • 2 cups onion chopped
  • 2 cups mushrooms sliced
  • 2 cloves garlic chopped
  • 3 lbs lean ground beef
  • 2 tbsp chili powder
  • 3 mL cans tomato soup
  • 3 cups beef broth

Cheese Mixture

  • 4 cups light ricotta cheese
  • 3 cups mozzarella shredded
  • 1 cup Parmesan grated
  • 2 eggs
  • 12 oven ready lasagna noodles uncooked
  • 1 tsp black pepper


  1. Heat oil in a large stock pot over medium heat. Add the onions and mushrooms and saute for 5 minutes until the vegetables caramelize.

  2. Add the garlic and ground beef and continue to sauté for another 5 minutes or until the beef is well browned. Add the chili powder and continue to saute for 2 minutes.

  3. Add the soup and cook for 5 minutes. Add broth and continue to cook for 10 minutes or until the meat is cooked. Remove from heat and set aside.
  4. In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, eggs and black pepper. Mix Well.
  5. Preheat oven to 375°F. Spread 2 cups of the meat sauce in the bottom of a 9 x 13 pan. Layer 4 lasagna noodles on top, overlapping noodles slightly to cover the bottom.

  6. Spread half of the cheese mixture over noodles. Layer with 2 ½ cups of meat sauce and 4 lasagna noodles.

  7. Spread the remaining cheese mixture on top of the second layer of noodles, layer with 2 ½ cups of meat sauce and 4 lasagna noodles.

  8. Spread the remaining meat sauce on lasagna noodles, top with parmesan cheese and remaining mozzarella cheese.
  9. Cover with foil and bake for 45 minutes at 375°F.

  10. Uncover and continue to bake for 15 minutes until the top is golden and bubbly. Let stand for 5 minutes before slicing.

Recipe Notes

Nutritional values may vary.

Nutrition Information

Serving: 12g, Calories: 838kcal, Carbohydrates: 42g, Protein: 73g, Fat: 40g, Saturated Fat: 22g, Cholesterol: 250mg, Sodium: 1069mg, Potassium: 1092mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1580IU, Vitamin C: 3.7mg, Calcium: 668mg, Iron: 6.3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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“Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Joyce Sauer says

    first I’ve heard of tomato basil oregano soup, looks good 🙂

  2. Lana Moffatt Wilmot says

    Snow is almost gone ! Been about 16c for a couple of days ,sun has been shining .

  3. Rose-Mary Hall says

    We’re working on it. My car said 17 on the way home. Whoot whoot!

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