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Parmesan Garlic Beef Lasagna: The Ultimate Comfort Food Recipe

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★★★★★

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.

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. 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

Find it online: https://kitchenbynora.com/parmesan-garlic-beef-lasagna-the-ultimate-comfort-food-recipe/