Parmesan Garlic Beef Lasagna: The Ultimate Comfort Food Recipe

Introduction

This Parmesan Garlic Beef Lasagna is the ultimate comfort food, combining rich meat sauce, creamy ricotta, and a cheesy garlic béchamel for layers of irresistible flavor. Perfect for family dinners or special occasions, this hearty dish will satisfy any pasta lover’s cravings.

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

1. 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.
2. 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 can help break up the meat into smaller pieces.
3. Step 3: Stir in the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Cook for another minute to release the spices’ flavors.
4. Step 4: Pour in the crushed tomatoes, tomato sauce, and tomato paste. Add red wine if using. Stir well and bring the sauce to a simmer. Reduce heat to low, cover, and simmer for 30 minutes to 1 hour, stirring occasionally.
5. Step 5: Stir in the chopped fresh parsley just before removing the sauce from the heat. Taste and adjust seasonings as needed. Add a pinch of sugar if the sauce is too acidic.
6. Step 6: In a medium bowl, combine ricotta cheese, grated Parmesan, and chopped fresh parsley. Add the beaten egg, salt, and pepper. Mix well and cover until ready to assemble.
7. Step 7: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until smooth and bubbly to make a roux.
8. Step 8: Gradually whisk in the milk, about 1/2 cup at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and begins to thicken.
9. Step 9: Bring to a simmer, then reduce heat and cook, stirring constantly, until thick enough to coat the back of a spoon, about 5-7 minutes.
10. Step 10: Remove from heat and stir in salt, white pepper, garlic powder, and grated Parmesan until melted and smooth.
11. Step 11: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
12. Step 12: Spread about 1 cup of meat sauce evenly over the bottom of the baking dish to prevent noodles from sticking.
13. Step 13: Arrange a layer of oven-ready lasagna noodles over the sauce, overlapping as needed.
14. Step 14: Spread half of the ricotta mixture evenly over the noodles.
15. Step 15: Pour one-third of the garlic Parmesan béchamel sauce over the ricotta.
16. Step 16: Sprinkle one-third of the shredded mozzarella cheese on top.
17. Step 17: Repeat layering noodles, remaining ricotta, another third of béchamel, and mozzarella.
18. Step 18: Top with final layer of noodles, remaining meat sauce, remaining béchamel, and mozzarella. Sprinkle additional grated Parmesan if desired.
19. Step 19: Cover tightly with foil and bake for 30 minutes.
20. Step 20: Remove foil and bake for another 15-20 minutes until cheese is bubbly and golden brown.
21. Step 21: Let rest for 15-20 minutes before slicing and serving to allow layers to set.

Tips & Variations

• For deeper flavor, simmer the meat sauce longer, up to 2 hours, stirring occasionally.
• Substitute fresh pasta sheets if preferred, but adjust cooking times accordingly.
• Add sautéed mushrooms or spinach to the meat sauce for extra veggies.
• Use part-skim ricotta to lighten the dish without sacrificing creaminess.
• Skip the wine if you want a non-alcoholic version; add a splash of beef broth instead for added depth.

Storage

Store leftover lasagna tightly covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or oven until heated through. You can also freeze the lasagna, wrapped well in plastic and foil, for up to 3 months. Thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lasagna noodles instead of oven-ready?

Yes, but you’ll need to boil the regular noodles according to package instructions before layering. Adjust the layering process to accommodate the cooked noodles.

Is there a way to make this lasagna ahead of time?

Absolutely! Assemble the lasagna and refrigerate it covered for up to 24 hours before baking. This allows the flavors to meld even more. Just add a few extra minutes to the baking time if baking from cold.

Parmesan Garlic Beef Lasagna: The Ultimate Comfort Food Recipe

Print Recipe

★★★★★

5 from 62 reviews

This Parmesan Garlic Beef Lasagna is the ultimate comfort food, combining rich layers of savory meat sauce, creamy ricotta and Parmesan cheese mixture, and a luscious garlic Parmesan béchamel sauce. Prepared with oven-ready lasagna noodles and topped with melted mozzarella and Parmesan cheese, this classic Italian-American dish promises a hearty, flavorful meal perfect for family dinners or special occasions.

• Author: Nora
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

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. Cook the aromatics: 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.
2. Brown the meats: Add ground beef and Italian sausage to the skillet. Break the meat apart with a spoon or potato masher and cook until browned, draining off any excess grease.
3. Season the meat: Stir in dried oregano, basil, red pepper flakes (if using), salt, and black pepper. Cook for an additional minute to allow the spices to release their flavors.
4. Add tomatoes and simmer: Pour in crushed tomatoes, tomato sauce, tomato paste, and optional red wine. Stir well, bring to a simmer, then reduce heat to low, cover, and simmer for 30 minutes to 1 hour, stirring occasionally for richer flavor.
5. Finish sauce with parsley: Stir in chopped fresh parsley, adjust seasoning as needed, and add a pinch of sugar if the sauce tastes too acidic. Remove from heat.
6. Prepare ricotta mixture: In a medium bowl, combine ricotta cheese, grated Parmesan, chopped parsley, beaten egg, salt, and pepper. Mix well and cover until needed.
7. Make the béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until smooth and bubbly, forming a roux.
8. Incorporate milk: Gradually whisk in milk, 1/2 cup at a time, ensuring smoothness. Bring to a simmer, then reduce heat and cook, stirring constantly, until thick enough to coat the back of a spoon, about 5-7 minutes.
9. Season béchamel sauce: Remove from heat, stir in salt, white pepper, garlic powder, and Parmesan cheese until melted and sauce is creamy.
10. Preheat oven and prep dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
11. Layer meat sauce: Spread a thin layer (~1 cup) of meat sauce evenly on the bottom of the baking dish to prevent noodles from sticking.
12. Add noodles: Arrange oven-ready lasagna noodles over the meat sauce, overlapping as needed to cover the surface. Break noodles to fit if necessary.
13. Layer ricotta mixture: Spread half of the ricotta cheese mixture evenly over the noodles.
14. Pour béchamel sauce: Cover the ricotta layer with one-third of the garlic Parmesan béchamel sauce evenly.
15. Add mozzarella: Sprinkle one-third of shredded mozzarella cheese over the béchamel layer.
16. Repeat layers: Add another layer of noodles, the remaining ricotta mixture, one-third of the béchamel sauce, and another one-third of shredded mozzarella cheese.
17. Top the lasagna: Cover with the last layer of noodles, the remaining meat sauce, remaining béchamel sauce, and mozzarella. Sprinkle additional grated Parmesan on top if desired.
18. Bake covered: Cover the dish tightly with aluminum foil and bake for 30 minutes.
19. Bake uncovered: Remove foil and bake for another 15-20 minutes or until cheese is melted, bubbly, and golden brown on top.
20. Rest before serving: Let the lasagna rest for 15-20 minutes before cutting and serving to allow layers to set and ensure clean slices.

Notes

• Using Italian sausage with casings removed adds depth of flavor but can be substituted with additional ground beef if preferred.
• If you don’t have oven-ready noodles, cook regular lasagna noodles according to package instructions and drain before assembling.
• Simmering the meat sauce longer improves its flavor, so plan accordingly.
• The egg in the ricotta mixture helps bind the cheese layers for easier slicing.
• Béchamel sauce can be made ahead and stored in the refrigerator for up to 2 days.
• Allowing the lasagna to rest after baking avoids falling apart when serving.
• Feel free to add fresh spinach or mushrooms to the meat sauce for extra vegetables.
• If you prefer less spice, omit the red pepper flakes.

Keywords: Parmesan Garlic Beef Lasagna, Beef Lasagna, Italian Comfort Food, Homemade Lasagna, Béchamel Sauce, Ricotta Cheese Lasagna, Oven-Ready Noodles, Italian-American Dinner