Name: Parmesan Garlic Beef Lasagna Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, finely chopped; 2 cloves garlic, minced; 1.5 pounds ground beef (80/20 blend recommended); 1 pound Italian sausage, casings removed; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional); 1/4 teaspoon black pepper; 1/2 teaspoon salt, or to taste; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 1/2 cup dry red wine (such as Merlot or Cabernet Sauvignon), optional; 1/4 cup chopped fresh parsley; 15 ounces ricotta cheese (whole milk or part-skim); 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1 large egg, lightly beaten; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 6 tablespoons unsalted butter; 6 tablespoons all-purpose flour; 4 cups whole milk; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/4 teaspoon garlic powder; 1/2 cup grated Parmesan cheese, plus more for topping; 1 box (1 pound) oven-ready lasagna noodles; 1 1/2 cups shredded mozzarella cheese

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Introduction

Parmesan Garlic Beef Lasagna is the ultimate comfort food, combining rich layers of savory meat sauce, creamy ricotta, and cheesy bechamel. This hearty recipe is perfect for family dinners or special occasions, delivering classic Italian flavors in every bite.

A thick slice of lasagna with four visible layers, starting from the top with a golden-brown melted cheese layer sprinkled with small bits of black pepper and a few green parsley leaves; underneath, alternating layers of slightly translucent pasta sheets and rich ground meat sauce with a reddish-brown color, showing chunky meat bits; the bottom layer has a more saucy and textured meat mixture. The lasagna is served on a clean white plate with a few scattered parsley leaves around it, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large yellow onion, finely chopped
2 cloves garlic, minced
1.5 pounds ground beef (80/20 blend recommended)
1 pound Italian sausage, casings removed
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/2 cup dry red wine (such as Merlot or Cabernet Sauvignon), optional
1/4 cup chopped fresh parsley
15 ounces ricotta cheese (whole milk or part-skim)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups whole milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese, plus more for topping
1 box (1 pound) oven-ready lasagna noodles
1 1/2 cups shredded mozzarella cheese

Instructions

Step 1: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.
Step 2: Add the ground beef and Italian sausage to the skillet. Break the meat apart with a spoon and cook until browned, draining off any excess grease. Using a potato masher helps to break up the meat into smaller pieces.
Step 3: Stir in the dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Cook for another minute to let the spices bloom.
Step 4: Pour in the crushed tomatoes, tomato sauce, and tomato paste. If using, add the red wine. Stir well to combine. Bring the sauce to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, up to 1 hour, stirring occasionally.
Step 5: Stir in the chopped fresh parsley just before removing from heat. Taste and adjust seasonings as needed. Add a pinch of sugar if the sauce is too acidic.
Step 6: In a medium bowl, combine ricotta cheese, grated Parmesan, and chopped fresh parsley.
Step 7: Add the lightly beaten egg, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly to bind the cheese mixture.
Step 8: Cover the bowl and set aside until assembly.
Step 9: In a medium saucepan, melt the butter over medium heat.
Step 10: Whisk in flour and cook for 1-2 minutes, stirring constantly until smooth and bubbly to make a roux.
Step 11: Gradually whisk in milk, about 1/2 cup at a time, ensuring each addition is incorporated before adding more to avoid lumps.
Step 12: Bring the sauce to simmer, reduce heat to low, and cook while stirring until thickened to coat the back of a spoon, about 5-7 minutes.
Step 13: Remove from heat and stir in salt, white pepper, garlic powder, and grated Parmesan until the sauce is smooth and creamy.
Step 14: Preheat oven to 375°F (190°C).
Step 15: Lightly grease a 9×13 inch baking dish.
Step 16: Spread about 1 cup of meat sauce evenly on the bottom of the dish to prevent sticking.
Step 17: Arrange a layer of oven-ready lasagna noodles over the sauce, overlapping as needed. Break noodles to fit if necessary.
Step 18: Spread half of the ricotta cheese mixture over the noodles evenly.
Step 19: Pour one-third of the garlic Parmesan bechamel sauce over the ricotta layer.
Step 20: Sprinkle one-third of the shredded mozzarella cheese over the bechamel sauce.
Step 21: Repeat layers: noodles, remaining ricotta mixture, another third of bechamel sauce, and another third of mozzarella cheese.
Step 22: Top with a final layer of noodles, remaining meat sauce, remaining bechamel sauce, and remaining mozzarella cheese. Sprinkle additional grated Parmesan on top if desired.
Step 23: Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Step 24: Remove foil and bake for another 15-20 minutes until cheese is melted, bubbly, and golden brown.
Step 25: Let the lasagna rest for 15-20 minutes before slicing and serving for best results.

Tips & Variations

Use a potato masher to break up meat finely for an even texture in the sauce.
Add a pinch of sugar if your tomato sauce tastes too acidic.
Swap Italian sausage for ground turkey for a leaner option.
For extra herb flavor, add fresh basil or oregano to the cheese mixture.
If you prefer, substitute oven-ready noodles with cooked traditional noodles but adjust layering carefully.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes. You can also microwave individual slices covered with a damp paper towel until warm.

How to Serve

A thick, square slice of lasagna sits on a white plate with four visible layers. The bottom layer is a white pasta sheet topped with a slightly red, chunky meat sauce. Above it lies another pasta sheet covering a thick, brown, crumbly meat layer mixed with sauce. The next pasta sheet supports a similar meat layer. The top layer is a smooth, creamy white cheese sheet browned with golden spots and sprinkled with black pepper and green herbs. A small sprig of fresh green parsley decorates the top, while small bits of parsley and black pepper scatter on the plate. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance and refrigerate it. Bake as directed, adding a few extra minutes to the baking time if starting from cold.

Can I freeze leftover lasagna?

Absolutely. Cool completely, then wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.