Creamy Beef Lasagna
Indulge in the ultimate comfort food with this Creamy Beef Lasagna recipe, a luxurious twist on the classic Italian favorite. Layers of tender lasagna noodles are perfectly nestled between a robust, homemade tomato-beef sauce, creamy ricotta, and a velvety béchamel infused with Parmesan and a hint of nutmeg. Topped with golden, bubbly mozzarella, this hearty dish is a symphony of flavors and textures that’s sure to satisfy. Perfect for a family dinner or special occasion, this lasagna delivers a soul-warming blend of richness, savoriness, and cheesy decadence. Whether you’re hosting a dinner party or simply craving a cozy weeknight meal, this creamy beef lasagna will become your go-to recipe. Serve with a crisp green salad and garlic bread for a truly unforgettable meal.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 Yellow onion, minced
- 3 Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 0.25 teaspoons Ground nutmeg
- 1 cup Parmesan cheese, grated
- 15 ounces Ricotta cheese
- 2 cups Mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain and set aside on a clean kitchen towel to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add the minced onion and sauté until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until fully browned and no longer pink. Drain any excess fat.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer over low heat for 15 minutes, allowing the flavors to meld together. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until a light golden paste is formed.
Gradually whisk in the milk, ensuring no lumps remain. Continue whisking until the sauce thickens, about 5-7 minutes. Add the ground nutmeg and Parmesan cheese, stirring until melted and smooth. Remove from heat.
Spread a thin layer of the tomato-beef sauce on the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles on top, slightly overlapping. Spread a layer of béchamel sauce, followed by dollops of ricotta cheese, a layer of the beef mixture, and a sprinkle of mozzarella cheese.
Repeat the layers 2 more times, finishing with a generous layer of béchamel sauce and shredded mozzarella cheese on top.
Cover the lasagna with foil, ensuring it does not touch the cheese. Bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1006 mg | 44% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 15.2 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 764 mg | 59% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
