Parmesan Garlic Beef Lasagna: The Ultimate Comfort Food Recipe

Introduction

Parmesan Garlic Beef Lasagna is the ultimate comfort food, combining rich meat sauce, creamy ricotta, and a smooth garlic Parmesan béchamel. This hearty dish is perfect for family dinners or special occasions, delivering layers of flavor that everyone will love.

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 helps break the meat into smaller pieces.
3. Step 3: Stir in dried oregano, dried basil, red pepper flakes (if using), salt, and black 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, and stir well. Bring to a simmer, then reduce heat to low, cover, and simmer for 30 minutes to 1 hour, stirring occasionally.
5. Step 5: Stir in chopped fresh parsley before removing the sauce from heat. Taste and adjust seasonings; add a pinch of sugar if the sauce tastes too acidic.
6. Step 6: In a medium bowl, combine ricotta cheese, grated Parmesan, and chopped parsley.
7. Step 7: Add the beaten egg, salt, and black pepper to the cheese mixture. Mix well until evenly incorporated. Cover and set aside.
8. Step 8: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until smooth and bubbly to create a roux.
9. Step 9: Gradually whisk in milk, about 1/2 cup at a time, ensuring each addition is absorbed before adding more to avoid lumps.
10. Step 10: Bring sauce to a simmer, reduce heat to low, and cook, stirring constantly, until thickened to coat the back of a spoon, about 5-7 minutes.
11. Step 11: Remove from heat and stir in salt, white pepper, garlic powder, and grated Parmesan until smooth and creamy.
12. Step 12: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
13. Step 13: Spread about 1 cup of meat sauce evenly over the bottom of the dish to prevent sticking.
14. Step 14: Arrange a layer of oven-ready noodles over the sauce, overlapping to cover the surface.
15. Step 15: Spread half of the ricotta mixture evenly over the noodles, then pour one-third of the béchamel sauce over it.
16. Step 16: Sprinkle one-third of the shredded mozzarella over the béchamel layer.
17. Step 17: Repeat layers: noodles, remaining ricotta, another one-third of béchamel, and one-third mozzarella.
18. Step 18: Top with a final layer of noodles, the remaining meat sauce, the remaining béchamel sauce, and the remaining mozzarella. Sprinkle extra Parmesan cheese on top if desired.
19. Step 19: Cover tightly with foil and bake for 30 minutes.
20. Step 20: Remove foil and bake an additional 15-20 minutes until the cheese is melted, bubbly, and golden brown.
21. Step 21: Let lasagna rest 15-20 minutes before cutting and serving to allow layers to set.

Tips & Variations

• For a richer sauce, let it simmer longer to develop deeper flavors.
• Substitute part of the ground beef with ground pork for extra juiciness.
• Add sautéed mushrooms or spinach for more vegetables in the layers.
• Use no-boil noodles for easy assembly without pre-cooking.
• Swap red wine with beef broth if you prefer a non-alcoholic option.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes. You can also freeze portions wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna up to a day in advance. Keep it covered in the refrigerator and bake when ready. This can actually enhance the flavors as they meld together.

What is the purpose of the béchamel sauce in this recipe?

The garlic Parmesan béchamel adds creaminess and a subtle richness that balances the robust meat sauce. It also helps create smooth layers and improves the overall texture of the lasagna.

Parmesan Garlic Beef Lasagna: The Ultimate Comfort Food Recipe

Print Recipe

★★★★★

4.5 from 109 reviews

This Parmesan Garlic Beef Lasagna recipe is the ultimate comfort food, combining rich layers of seasoned ground beef and Italian sausage, creamy ricotta mixture, and a luscious garlic Parmesan béchamel sauce. Oven-baked to golden perfection with melted mozzarella and Parmesan cheeses, it’s a hearty and satisfying dish perfect for family dinners or special occasions.

• Author: Lena
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

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

Assembly

• 1 box (1 pound) oven-ready lasagna noodles
• 1 1/2 cups shredded mozzarella cheese
• Additional grated Parmesan cheese for topping (optional)

Instructions

1. Prepare Meat Sauce: In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant, careful not to burn.
2. Brown Meat: Add ground beef and Italian sausage to the skillet. Break meat apart with spoon or potato masher and cook until browned, draining excess grease.
3. Add Seasonings: Stir in dried oregano, dried basil, red pepper flakes (optional), salt, and black pepper. Cook for one minute to bloom the spices.
4. Add Tomatoes and Simmer: Pour in crushed tomatoes, tomato sauce, tomato paste, and red wine if using. Stir well to combine. Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes to 1 hour, stirring occasionally.
5. Finish Meat Sauce: Stir in chopped fresh parsley just before removing from heat. Taste and adjust seasoning, adding a pinch of sugar if sauce is too acidic.
6. Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese, grated Parmesan, fresh parsley, beaten egg, salt, and black pepper. Mix well until evenly incorporated. Cover and set aside.
7. Make 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. Add Milk Gradually: Gradually whisk in milk, about 1/2 cup at a time, ensuring smooth consistency without lumps. Bring to simmer, reduce heat to low and cook while stirring constantly until thick enough to coat back of spoon, about 5-7 minutes.
9. Season Béchamel: Remove from heat and stir in salt, white pepper, garlic powder, and grated Parmesan until smooth and creamy.
10. Preheat Oven: Heat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
11. Assemble First Layer: Spread about 1 cup of meat sauce evenly over the bottom of the baking dish to prevent noodles from sticking.
12. Layer Noodles: Arrange a layer of oven-ready lasagna noodles over the meat sauce, overlapping as needed to cover the surface. Break noodles to fit if necessary.
13. Add Ricotta Layer: Spread half of the ricotta cheese mixture evenly over the noodles.
14. Add Béchamel and Mozzarella: Pour one-third of the garlic Parmesan béchamel over ricotta layer, then sprinkle one-third of shredded mozzarella cheese on top.
15. Repeat Layers: Add another layer of noodles, the remaining ricotta mixture, another third of béchamel sauce, and another third of mozzarella cheese.
16. Top Layers and Cheese: Add final noodle layer, spread remaining meat sauce, remaining béchamel sauce, and remaining mozzarella cheese. Optionally sprinkle more grated Parmesan cheese on top.
17. Bake Covered: Cover tightly with aluminum foil and bake for 30 minutes.
18. Bake Uncovered: Remove foil and bake for 15-20 minutes more until cheese is melted, bubbly, and the top is golden brown.
19. Rest and Serve: Let the lasagna rest for 15-20 minutes before slicing to allow layers to set for easier serving.

Notes

• Using a potato masher helps break the meat into smaller pieces for even cooking.
• Simmer the meat sauce longer for a richer flavor, but 30 minutes minimum is sufficient.
• Oven-ready lasagna noodles save time by eliminating pre-boiling.
• If the tomato sauce tastes too acidic, add a pinch of sugar to balance it.
• Letting the lasagna rest after baking helps the layers firm up for cleaner slices.
• Red wine in the sauce is optional but adds depth of flavor.
• Be careful not to burn garlic when sautéing for best flavor.

Keywords: Parmesan Garlic Beef Lasagna, Comfort Food, Italian Lasagna, Beef and Sausage Lasagna, Garlic Parmesan Béchamel, Oven-Baked Lasagna