If you’ve been searching for the ultimate comfort food that feels like a warm hug on a plate, you’re in luck. This Classic Beef and Cheese Lasagna Recipe combines layers of rich, savory meat sauce, creamy cheese fillings, and perfectly cooked noodles into a bubbling masterpiece that’s guaranteed to impress family and friends alike. Whether it’s a weeknight dinner or a special gathering, this lasagna delivers the perfect balance of flavors and textures that will keep everyone coming back for seconds.
Ingredients You’ll Need
The ingredients for this Classic Beef and Cheese Lasagna Recipe are straightforward but play vital roles in crafting its delicious layers. Each element brings something special, whether it’s adding depth to the meat sauce, creating creamy cheese contrast, or providing structure with tender noodles.
- 1 lb ground beef (15-20% fat content): Provides hearty flavor and juicy texture to the meat sauce.
- 1 medium onion, finely diced: Adds sweetness and depth when cooked with the beef.
- 2 large garlic cloves, minced: Infuses aromatic warmth that enhances the overall savory profile.
- ¼ cup dry red wine (or beef broth): Gives complexity and richness to the sauce with a subtle tang.
- 1 tablespoon olive oil: Used to sauté the beef and vegetables, creating a flavorful base.
- 24 ounces marinara sauce (3 cups): The heart of the meat sauce, providing tangy tomato flavor and perfect moisture.
- ½ teaspoon sea salt: Balances and elevates all the ingredients naturally.
- ¼ teaspoon ground black pepper: Adds a mild kick of heat and enhances depth.
- ¼ teaspoon dried thyme: Infuses an earthy, herbaceous undertone to the sauce.
- ½ teaspoon granulated sugar: Cuts acidity in the tomato sauce, smoothing out flavors.
- 2 tablespoons finely chopped parsley: Freshness that brightens the sauce and cheese filling.
- 16 ounces low-fat cottage cheese: Offers creaminess and a slight tang to the filling without heaviness.
- 15 ounces reduced-fat ricotta cheese: Provides velvety texture and mild flavor, essential for layering.
- 1 large egg: Acts as a binder to keep the cheese filling smooth and firm.
- 9 lasagna noodles, cooked al dente: The foundation layers providing structure and that perfect bite.
- 4 cups shredded mozzarella cheese, divided: Melts beautifully across layers for gooey, melty goodness.
How to Make Classic Beef and Cheese Lasagna Recipe
Step 1: Make the Meat Sauce
Begin by heating olive oil in a large pan over medium-high heat. Add the ground beef and diced onion, cooking until the beef is nicely browned and the onion softens—this sizzling combo builds your sauce’s flavor base. Mix in the minced garlic and sauté just until fragrant. Pour in the red wine or beef broth and let it cook down so the sauce thickens. Next, stir in your marinara sauce along with salt, black pepper, dried thyme, sugar, and parsley. Bring this to a gentle simmer, cover the pan, and let all those flavors meld for about five minutes.
Step 2: Prepare the Cheese Filling
While the sauce simmers, combine the cottage cheese, ricotta cheese, one cup of mozzarella, egg, and chopped parsley in a large bowl. Mixing these ingredients well creates a creamy, flavorful filling that contrasts beautifully with the rich meat sauce layers.
Step 3: Cook the Noodles
Next, preheat your oven to 375°F. Cook your lasagna noodles in boiling salted water until they reach that perfect al dente stage—tender but holding shape. Drain them, then rinse under cold water to stop the cooking and keep the noodles from sticking together once layered.
Step 4: Assemble Your Lasagna
Grab a 9×13 inch baking dish and spread half a cup of the meat sauce on the bottom to prevent sticking. Lay down three cooked noodles. Top with one-third of the meat sauce and a full cup of mozzarella cheese. Spread half of your cheese filling over this mozzarella layer. Repeat these layers two more times until all components are used up, finishing with a generous layer of mozzarella cheese on top.
Step 5: Bake to Perfection
Cover your dish with foil and poke a few small holes with toothpicks; this prevents the foil from sticking to the cheese as it bakes. Bake the lasagna for 45 minutes. Then remove the foil and broil for an additional 3 to 5 minutes or until the top turns golden and bubbly—a sure sign your Classic Beef and Cheese Lasagna Recipe is ready to wow everyone.
Step 6: Let it Rest
Allow the lasagna to rest for at least 30 minutes after baking. This step is crucial because it helps the layers set, making slicing neat and ensuring each piece holds together beautifully when served. Garnishing with fresh parsley adds a splash of color and a hint of herbal brightness to the finishing touches.
How to Serve Classic Beef and Cheese Lasagna Recipe
Garnishes
Freshly chopped parsley is a simple but perfect garnish that adds a splash of vibrant green and a subtle aromatic note to your lasagna slices. If you want a little extra flair, a dusting of grated Parmesan cheese can elevate both appearance and flavor.
Side Dishes
Pair your Classic Beef and Cheese Lasagna Recipe with a crisp green salad tossed in a light vinaigrette to cut through the richness. Garlic bread or warm, crusty Italian bread also complements the meal splendidly, mopping up any extra sauce and adding satisfying crunch.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins topped with fresh basil leaves. You can also sprinkle red pepper flakes on the side for guests who enjoy a little heat. Presenting lasagna with a colorful platter of roasted vegetables adds both nutrition and eye appeal.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover lasagna tightly with plastic wrap or aluminum foil and keep in the refrigerator. Properly stored, it will stay delicious for up to four days, giving you multiple meals of comforting goodness.
Freezing
This Classic Beef and Cheese Lasagna Recipe freezes wonderfully. For best results, assemble the lasagna in a freezer-safe dish, cover tightly, and freeze before baking. When you’re ready, thaw it overnight in the fridge and bake as directed, adding extra time as needed.
Reheating
Reheat leftover lasagna in the oven at 350°F, covered with foil to maintain moisture, for about 20 minutes or until heated through. For quicker meals, microwave individual slices covered loosely with a damp paper towel to keep the cheese melty and moist.
FAQs
Can I use a different type of cheese in this lasagna?
Absolutely! While the Classic Beef and Cheese Lasagna Recipe shines with cottage, ricotta, and mozzarella, you can experiment with fontina or provolone for a slightly different flavor profile. Just keep the balance between creamy and melty cheeses.
Is it necessary to use wine in the meat sauce?
Not at all. The wine adds depth but you can easily substitute beef broth or even extra marinara sauce. The sauce will still be rich and flavorful, just slightly less complex.
Can I make this lasagna vegetarian?
Yes! Replace the ground beef with sautéed mushrooms, zucchini, or a plant-based meat alternative. The cheeses and sauce will still provide plenty of flavor, making it a hearty vegetarian option.
How long can I freeze the lasagna?
Stored properly, lasagna can be frozen for up to three months without losing quality. Just be sure to wrap it well to prevent freezer burn.
Why should the lasagna rest before serving?
Resting allows the layers to set and the cheese to firm up a bit, which makes slicing easier and prevents the lasagna from falling apart on the plate. It’s a small step that makes serving much cleaner and more enjoyable.
Final Thoughts
Now that you’ve got everything down to a tee, it’s time to dive into this heartwarming Classic Beef and Cheese Lasagna Recipe. Trust me, there’s nothing quite like the satisfaction of building those luscious layers and smelling the aroma filling your kitchen as it bakes. Whether it’s a family staple or your go-to for entertaining, it’s a recipe that invites smiles and seconds at the table. So roll up your sleeves and get ready to make some unforgettable memories one slice at a time!
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Classic Beef and Cheese Lasagna Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Low Fat
Description
This classic lasagna recipe features layers of rich meat sauce, creamy cheese filling, and tender noodles baked to bubbly perfection. Made with ground beef, a blend of low-fat cottage and ricotta cheeses, mozzarella, and fragrant herbs, it’s a comforting Italian-American favorite perfect for family dinners or special occasions.
Ingredients
Meat Sauce
- 1 lb ground beef (15-20% fat content)
- 1 medium onion, finely diced
- 2 large garlic cloves, minced
- ¼ cup dry red wine (or beef broth)
- 1 tablespoon olive oil
- 24 ounces marinara sauce (3 cups)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ½ teaspoon granulated sugar
- 2 tablespoons finely chopped parsley
Cheese Filling
- 16 ounces low-fat cottage cheese
- 15 ounces reduced-fat ricotta cheese
- 1 large egg
- 2 tablespoons finely chopped parsley
- 1 cup shredded mozzarella cheese (from the 4 cups total)
Assembly and Noodles
- 9 lasagna noodles, cooked al dente
- 4 cups shredded mozzarella cheese, divided
Instructions
- Make Meat Sauce: Heat olive oil in a large pan or Dutch oven over medium-high heat. Add ground beef and onion, cooking until the beef is browned and the onion is softened. Add minced garlic and sauté until fragrant. Stir in red wine or beef broth and cook until nearly evaporated. Add marinara sauce, sea salt, black pepper, dried thyme, granulated sugar, and parsley. Bring to a simmer, cover, and cook for 5 minutes to meld flavors.
- Make Cheese Filling: In a large bowl, combine low-fat cottage cheese, reduced-fat ricotta cheese, 1 cup of shredded mozzarella cheese, one large egg, and finely chopped parsley. Mix well until fully integrated.
- Cook Noodles: Preheat the oven to 375°F (190°C). Cook the lasagna noodles in boiling salted water until al dente, typically 8-10 minutes. Drain and rinse the noodles with cold water to prevent sticking, then set aside.
- Assemble Lasagna: Spread ½ cup of meat sauce in the bottom of a 9×13 inch baking dish. Layer 3 noodles over the sauce, then spread one-third of the remaining meat sauce over the noodles. Sprinkle with 1 cup mozzarella cheese and spread half of the cheese filling over the mozzarella. Repeat these layers two more times ending with mozzarella on top.
- Bake: Cover the assembled lasagna with aluminum foil, poking a few holes with toothpicks in the foil to prevent sticking to the cheese. Bake in the preheated oven for 45 minutes. Remove the foil and broil for 3-5 minutes or until the cheese on top is golden brown and bubbly.
- Rest and Serve: Allow the lasagna to rest for 30 minutes after baking to set the layers and make slicing easier. Garnish with fresh parsley before serving.
Notes
- Using reduced-fat cheeses helps lower the fat content without sacrificing creaminess.
- Substitute beef broth for red wine if preferred or for a non-alcoholic option.
- Rinsing cooked noodles with cold water prevents them from sticking together when assembling.
- Letting the lasagna rest before slicing ensures clean, firm slices.
- This recipe can be made a day ahead; store covered in the refrigerator before baking.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
