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Parmesan Garlic Beef Lasagna Recipe

★★★★★

4.4 from 126 reviews
  • Author: Jake
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x

Description

This Parmesan Garlic Beef Lasagna is the ultimate comfort food combining rich meat sauce, creamy ricotta blend, and a luscious garlic Parmesan béchamel sauce layered with oven-ready noodles and mozzarella cheese. Perfectly baked to golden bubbly perfection, it’s a hearty, satisfying meal ideal for family dinners or special occasions.

Ingredients

Scale

Meat Sauce

  • 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

Ricotta Cheese Mixture

  • 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

Garlic Parmesan Béchamel Sauce

  • 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

Assembly

  • 1 box (1 pound) oven-ready lasagna noodles
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Prepare the Meat Sauce: In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add finely chopped onion and cook until translucent, about 5-7 minutes. Add minced garlic and cook for another minute, ensuring it doesn’t burn.
  2. Cook the Meat: Add ground beef and Italian sausage to the skillet, breaking the meat up with a spoon or potato masher. Cook until browned and cooked through, draining excess grease as needed.
  3. Season Meat Sauce: Stir in dried oregano, basil, red pepper flakes (if using), salt, and black pepper. Cook for an additional minute to let spices release their aroma.
  4. Add Tomato Ingredients: Pour in crushed tomatoes, tomato sauce, tomato paste, and optionally, red wine. Stir to combine and bring to a simmer.
  5. Simmer Sauce: Reduce heat to low, cover, and let sauce simmer for at least 30 minutes up to 1 hour, stirring occasionally to develop deep flavors.
  6. Add Fresh Parsley: Stir in chopped fresh parsley just before removing from heat. Adjust seasoning if needed; add a pinch of sugar if sauce is too acidic.
  7. Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese, grated Parmesan, fresh parsley, beaten egg, salt, and pepper. Mix thoroughly and cover until ready to assemble.
  8. Make Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1-2 minutes until smooth and bubbly (roux).
  9. Add Milk Gradually: Slowly whisk in milk, about 1/2 cup at a time, ensuring no lumps form; continue whisking until smooth.
  10. Simmer Béchamel: Bring sauce to simmer, reduce heat to low, and cook while stirring constantly until thickened enough to coat the back of a spoon, about 5-7 minutes.
  11. Season Béchamel: Remove from heat, stir in salt, white pepper, garlic powder, and grated Parmesan until cheese melts and sauce is creamy.
  12. Preheat Oven: Set oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
  13. Assemble Lasagna Layer 1: Spread a thin layer (~1 cup) of meat sauce on the bottom of the baking dish to prevent sticking.
  14. Layer Noodles: Arrange oven-ready lasagna noodles over the meat sauce, breaking as needed to fit the surface.
  15. Add Ricotta Layer: Spread half of the ricotta cheese mixture evenly over noodles.
  16. Layer Béchamel and Mozzarella: Pour one-third of béchamel sauce over ricotta, then sprinkle one-third of shredded mozzarella evenly.
  17. Repeat Layers: Add another layer of noodles, remaining ricotta mixture, one-third béchamel sauce, and one-third mozzarella cheese.
  18. Final Layer: Top with last noodle layer, remaining meat sauce, remaining béchamel sauce, and remaining mozzarella. Sprinkle extra grated Parmesan on top if desired.
  19. Bake Covered: Cover dish tightly with foil and bake for 30 minutes.
  20. Bake Uncovered: Remove foil and bake 15-20 additional minutes until cheese is golden, bubbly, and lasagna is heated through.
  21. Rest and Serve: Let lasagna rest for 15-20 minutes to set layers before slicing and serving.

Notes

  • You can omit red wine if you prefer a non-alcoholic version; adding it just enriches the depth of the sauce flavors.
  • Use oven-ready noodles to save time; if using traditional noodles, cook according to package instructions before assembling.
  • Allowing the lasagna to rest after baking ensures easier slicing and that the layers hold together well.
  • If the sauce tastes too acidic, a small pinch of sugar can balance the flavors.
  • For a lighter version, use part-skim ricotta and reduce the amount of butter in the béchamel sauce slightly.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Keywords: Parmesan garlic beef lasagna, classic Italian lasagna, comfort food recipe, beef and sausage lasagna, creamy béchamel sauce lasagna

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Find it online: https://platedbyjake.com/parmesan-garlic-beef-lasagna-recipe/