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Parmesan Garlic Beef Lasagna: The Ultimate Comfort Food Recipe

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★★★★★

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.

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

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

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