When you want a quick and easy dinner that is perfect for cold fall and winter evenings, Beef Lasagna is always a great go-to. Filled with pasta, beef and cheesy goodness, it’s the ultimate hearty meal. If you love hearty meals, try my Shipwreck Casserole!
Cheesy Beef Lasagna
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. A tip – make two and freeze one for later! Make the mess in the kitchen once and get two dinners out of it!
Ingredients
You can get the full list with the correct measurements in the recipe card below but is what you’ll need to gather:
- lasagna noodles (no boil, ready for the oven noodles)
- lean ground beef
- white onion
- garlic
- four cheese pasta sauce
- water
- ricotta cheese
- large egg
- Italian seasoning
- Parmesan cheese
- pizza mozzarella and cheddar cheese mixed & shredded
How to Make Lasagna with Ground Beef
To make this cheesy beef lasagna, you’re going to need quite a few ingredients but putting it together is straightforward. While there are several different types of lasagna, we’re making ground beef lasagna today.
Instructions
- Fry up the beef and onions.
- Drain the excess grease and add in the garlic.
- Sautee until browned.
- Stir in sauce and water, remove from heat.
- Combine the ricotta, egg, Italian seasoning, and Parmesan.
- Build lasagna layers one by one.
- Cover and bake in 350 °F oven for 45-50 minutes until the noodles are soft.
- Remove the cover and bake the cheese on top for another 5-10 minutes to get it slightly crispy around the edges.
- Remove, let sit for 10 minutes and then slice and serve.
How to Freeze and Reheat Lasagna
It is best to cook the lasagna before freezing it, cooked pasta freezes better than uncooked no-boil noodles, the texture is better!
To freeze, simply cover the lasagna in the pan in aluminum foil. Freeze overnight. If you want to take it out of the pan, remove it the next day and wrap it up in several layers of plastic wrap, followed by aluminum foil. Place in the freezer.
To reheat, remove the frozen lasagna and place into the correct sized baking pan. Let it defrost, then bake it in the oven for 45-50 minutes at 350 °F.
Tips and Tricks
- For a crispy cheese topping, remove the cover, and bake the cheese on top for another 5-10 minutes to get it slightly crispy around the edges.
- Feel free to play around with the types of cheese.
- Make one and freeze one! It really makes sense, you make one mess, and get two dinners!
Hope you guys enjoy it, happy cooking!
Karlynn
Cheesy Beef Lasagna
Ingredients
- 9 lasagna noodles no boil noodles, ready for the oven noodles
- 2 pounds lean ground beef
- 1 medium white onion diced
- 2 cloves garlic minced
- 3 cups four cheese pasta sauce
- 3/4 cup water
- 2 cups ricotta cheese
- 1 large egg
- 1 tablespoon Italian seasoning
- 1 tablespoon Parmesan cheese
- 5 cups pizza mozza and cheddar cheese mixed & shredded
Instructions
- In a large frying pan, fry up the ground beef and onions together until the ground beef is no longer pink and the onions are soft and translucent.
- Drain the excess grease and add in the garlic. Sautee until the garlic is browned.
- Stir in the sauce and the water, remove from heat.
- Combine the ricotta cheese, egg, Italian seasoning, and Parmesan cheese in a medium bowl.
- In a 9×13 baking pan, spread about 1/3 of the meat and sauce mixture on the bottom. Lay three noodles on top.
- Spread 1/3 of the ricotta cheese mixture on top of the noodles evenly. Top with a cup of mixed cheese.
- Lay another 3 noodles on top. Spread out another 1/3 of the sauce on top of the noodles. Spread another 1/3 of the ricotta cheese mixture on top, followed by a cup of mixed cheese.
- Lay the last 3 noodles on top, followed by the last 1/3 of the sauce mixture and the last 1/3 of the ricotta mixture. Sprinkle with another 2-3 cups of the mixed cheese. ( I like a seriously good layer of cheese on top!)
- Cover and bake in 350 °F oven for 45-50 minutes until the noodles are soft.
- If you like, remove the cover and bake the cheese on top for another 5-10 minutes to get it slightly crispy around the edges.
- Remove, let sit for 10 minutes and then slice and serve.
Notes
Nutrition
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D.W. says
Knocked it out the park, we loved it
Violet says
I love the kitchen magpie. I have gotten so many recipes since joining up. The recipes are easy, use everyday ingredients but most important very delicious.
Everything I have made have been a hit either my family.
Sonia Kuczynski says
I leave out the Ricotta Cheese as Hubby hates it .
Tastes just a Good without Ricotta Cheese
and I add Spinach and Hard-Boiled Eggs Slices instead .
I use the Boil Lasagna . It is better than the Hard No Boil Ones . I have tried them and not as good Results. I let mine Rest for 15 Minutes before Slicing holds better together too.
Lori Gladden says
I’m going to!!
Colleen Kessel says
This looks so yummy!
Claudette says
Hi
I do not eat egg
Can I leave out the egg??
Colleen Kessel says
Looks delish!
Joyce Sauer says
first I’ve heard of tomato basil oregano soup, looks good 🙂
Lana Moffatt Wilmot says
Snow is almost gone ! Been about 16c for a couple of days ,sun has been shining .
Rose-Mary Hall says
We’re working on it. My car said 17 on the way home. Whoot whoot!