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Why You’ll Love My Recipe
Lasagna has a reputation for being super complicated, but this recipe couldn’t be any easier. Seriously – it’s really, really simple! When you’re craving a warm, cozy dinner on a cold winter night, this Cheesy Beef Lasagna always hits the spot. With layers of pasta, beef, and plenty of cheese, it’s a classic comfort food done just right!
If you love hearty meals, try my Shipwreck Casserole or Pulled Pork Mac and Cheese next. They’re both easy, filling favorites that the whole family will love!
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy to make, so don’t be nervous – it’s very beginner-friendly!
- Total Time: From start to finish, your Cheesy Beef Lasagna is on the table in 1 hour and 45 minutes.
- Variations: Make the lasagna your own by adding vegetables like diced bell peppers, mushrooms, or more onions! You can also add some garlic powder, paprika, or crushed red pepper flakes for extra flavor. Pair your lasagna with my Classic Homemade Garlic Bread, a simple Wedge Salad, or The BEST Homemade Caesar Salad for the perfect meal!
- Tools For This Recipe: You will need a large frying pan, a spoon or spatula for sautéing, a medium bowl, and a 9×13-inch baking pan.
What You’ll Need for Ingredients
Ground Beef: Lean ground beef makes this lasagna hearty, filling, and flavorful without being too greasy. Karlynn’s Tip: A splash of Homemade Worcestershire Sauce added while sautéing gives your beef a deeper, more savory flavor.
Lasagna Noodles: This recipe uses no-boil, oven-ready lasagna noodles, which makes the whole process even easier. They cook right in the oven as the lasagna bakes – no pre-boiling or extra dishes required!
Four Cheese Pasta Sauce: This cheesy tomato-based sauce adds richness to your lasagna and keeps the dish balanced. It pairs especially well with the Italian Seasoning and all the layers of cheese. Karlynn’s Tip: Most grocery stores carry four-cheese pasta sauce, but if you can’t find it, use your favorite Marinara Sauce and stir in an additional handful of shredded mozzarella or Parmesan!
Cheese: This lasagna uses a blend of four cheeses for maximum flavor and creaminess. Ricotta, Parmesan, pizza mozzarella, and cheddar come together for perfectly melty, smooth, and satisfying layers.
How To Make Cheesy Beef Lasagna
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Fry the beef and onions in a large frying pan until the meat is no longer pink and has reached a safe internal temperature of 160ºF.
- Drain the excess grease, then add in the garlic. Sauté until it’s browned.
- Stir in the sauce and water, then remove from the heat.
- Combine the ricotta, egg, Italian seasoning, and Parmesan in a bowl.
- Build the lasagna layers one at a time.
- Cover and bake the lasagna in a 350°F oven for 45-50 minutes.
- Remove the cover and bake for another 5-10 minutes to get the cheese slightly crispy around the edges.
- Remove from the oven, let it sit for 10 minutes, then slice and serve!
Karlynn’s Tips and Tricks for the Perfect Cheesy Beef Lasagna
- Play Around With the Cheeses: This recipe uses a variety of cheeses for layered flavor, but feel free to experiment! Try adding provolone, Asiago, or Gouda to create your own uniquely cheesy profile.
- The Best Crispy Cheese Topping: Want a little crunch on top? For a golden, crispy cheese layer, remove the cover for the last 5-10 minutes of baking. You can also broil the lasagna for 1-3 minutes at the end, but keep a close eye on it so it doesn’t burn!
- Customize Your Veggies: You can add spinach, diced mushrooms, bell peppers, extra onions, or try some zucchini! They all bake up beautifully, adding even more texture and a healthy boost to your lasagna.
Storage Instructions
I always make one and freeze one! With a Cheesy Beef Lasagna this delicious, why not enjoy it twice?
Refrigerator: Store cooled lasagna in the fridge for 3-4 days. Keep it covered with foil or in an airtight container until ready to reheat!
Freezer: Cover the lasagna in its pan with aluminum foil and freeze overnight. If you want to remove it from the pan, wrap it the next day in several layers of plastic wrap, followed by foil, and place it in the freezer. Your lasagna can be frozen for up to 3 months, following USDA food safety guidelines. To reheat, thaw the lasagna overnight in the fridge, place it in a baking pan, and bake at 350°F for 45-50 minutes until heated through.
More Delicious Pasta Recipes
Can’t get enough pasta? Give these reader-favorite Pasta Recipes a try next:
- My Velveeta Mac and Cheese is extra cheesy, creamy, and indulgent – a classic dish that the family will love!
- These Sausage Stuffed Manicotti are filled with savory sausage and cheese, then baked to golden perfection for a warm, filling dinner.
- With crispy chicken, fresh basil pesto, and a velvety sauce, my Creamy Chicken Pesto Pasta is always a hit!
That’s all, folks! This Cheesy Beef Lasagna is cozy, hearty, and way easier to make than it looks. Trust me – it’s so good, you’ll wish you had two! Why not make one for dinner and freeze another for a busy night?
Give this recipe a try, and don’t forget to share your results in the comments below! I can’t wait to hear about your cheesy masterpiece.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Eleanor Ormiston says
I do not know what the four cheese pasta sauce is, but the recipe writes add it.. The recipe looks delicious.
Eleanor Ormiston says
I do not know what the four cheese pasta sauce is, but the recipe writes add the four cheese pasta sauce. The recipe looks delicious.
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!