Who’s up for a warm slice of lasagna?! Ever since I can remember I’ve always been in love with lasagna. I don’t know if it’s all the comforting layers or the stretchy mozzarella but I simply can’t resist it.
Lasagna is great winter comfort food and it feeds a lot of people. Over the past few years I’ve been working on perfecting my original ground beef lasagna recipe and now I think I’m done! It’s o officially THE BEST EVER LASAGNA!! I’ve made this recipe for family, friends and even made a batch for my daughter’s school a few weeks ago and everyone asked me for the recipe.
This recipe is very versatile and can be adapted in many ways. I used a mixture of ground beef and italian sausage but I’ve also used only ground beef in the past and it still tasted delicious. Also, my family prefers ricotta but you can also substitute it with cottage cheese and I promise it will still taste as good. I usually make this lasagna a day ahead in order for the flavors to “marinate” in the fridge then let it sit at room temperature for about and hour before baking. If you have any more tips and tricks you would like to share with everyone please feel free to leave a comment below!
One more thing… if possible, PLEASEEEE use FRESH basil. It really makes a HUGE difference!
Tip: If you’re making this lasagna a day ahead there is no need to boil the noodles. Just soak them in hot water for 25-30 minutes then layer as you usually would and refrigerate for at least 12 hours b3fore baking. The noodles won’t be cooked but will be soft enough to layer and will continue cooking in the oven.
The Best Ever Beef Lasagna
Ingredients
- 1 1/2 lbs lean ground beef
- 1/2 lb Italian sausage
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/4 teaspoon salt, or to taste
- 1 tablespoon dried parsley flakes
- 1 tablespoon dried oregano
- 1/2 cup FRESH chopped basil
- 2 14 1/2 ounce cans whole tomatoes, undrained and chopped
- 2 6 ounce cans tomato paste
- 24 ounces ricotta cheese or 24 ounces cottage cheese
- 1 egg, beaten
- 1/2 teaspoon pepper
- 2 tablespoons parsley
- 1/2 cup grated parmesan cheese
- 1 lb mozzarella cheese, sliced or shredded
- 12 -16 lasagna noodles
Instructions
- To make the meat sauce: In a large pot or dutch oven, cook the ground beef, Italian sausage, onion, garlic and salt on medium/high heat until browned. Add the parsley flakes, dried oregano, 2 cans tomatoes, tomato paste, and fresh basil. Simmer 1 hour.
- To prepare noodles: While the sauce is simmer go ahead and prepare the noodles. If you are making this lasagna ahead of time soak the noodles in hot water for about 30 minutes or until soft. If you are making the lasagna instantly, cook lasagna noodles according to package directions; drain and set aside.
Hey Rob, I forgot to include the temp! Thanks for pointing that out. I've updated the recipe. Preheat oven to 375 degrees F (190 degrees C). - To assemble: Spray a 13 x 9" baking pan with cooking spray. Combine ricotta cheese, eggs, pepper, 2 tablespoons parsley, and Parmesan cheese. In a lasagna pan, place a tablespoon of sauce on the bottom of the pan then layer noodles, meat sauce, cheese mixture, and mozzarella slices (or shredded mozzarella); repeat. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese. Cover with aluminum.
- Bake in preheated oven for 25 minutes covered with foil. After 25 minutes remove foil, and bake an additional 20 minutes or until cheese mixture is thoroughly melted.. Cool for at least 20 minutes before serving.
I cooked 15 noodles and only used 6. 15 was WAY too many. Also, one tablespoon in the bottom of the dish of meat sauce is not enough so I put more in. I used cottage cheese because I’m not a fan of ricotta. The lasagna was good, but even better the next day.
Try using cottage cheese it’s soooooo good
I made your recipe two nights ago and had to come back to agree with the title. This IS in fact the best ever lasagna! I was afraid to use the two cans of tomato paste. I’ve never EVEN used AN entire can! I did have to shake a little sugar to cut the bitter. Literally half of a teaspoon. I have gotten so many COMPLIMENTS! Thank you for such a wonderful recipe!
Can I use the no boil noodles to make this? The other ones are always a friggin’ mess.
Yes, you can!
well how about telling us to make sure the lasagne noodles stay separate instead of “just put in water for half an hour” numpty
I’ve been doing this recipe for years but I also add chopped green peppers and mushrooms! Thanks and Merry Christmas to all and to all a great feast!
Great recipe
Use cheese filled ravioli’s, cook half way and assemble- cuts time in half and just as good
I used a 9×9 enough for four people
Made this recipe last winter and everyone loved it! It’s my new go to lasagna recipe. My son doesn’t like tomatoes or onion so I grated the onion and used crushed tomatoes. Worked out perfectly. Now the cooler weather is back, I’m making it for dinner tomorrow! Can wait!
Any idea of the calorie count? thanks
Hi Layla, if I don’t have Italian sausage what alternative I can use? We have here is an Artisan Sausage flavored in Parmesan & Parsley, Red wine & rosemary, Mint & Tarragon, Saffron, Mustard & Ginger… or I can just make my beef into 2lbs without the Italian sausage? thank you 🙂
Just curious—did anyone ever get a response to the question about how much basil to use? Half a leaf? Half tablespoon? Half cup?
Sorry about that, it’s 1/2 cup fresh chopped basil.
Thank you! Do you drain the ground beef and sausage?
Yes, but it’s not a must.
I didn’t see any answers as to HOW MUCH BASIL??
1/2 cup chopped basil
Hi Layla
I’m looking forward to making the Beef Lasagne but can you please let me know, how much Bail to use, is it 1/2 a cup or teaspoon.
Thanks
1/2 cup fresh chopped basil
How much basil please?
1/2 cup fresh chopped basil
Hi! How much basil please? I see multiple people asking but no answer anywhere. Thanks!
1/2 cup fresh chopped basil.
Sounds and look real great lasagne! But please, what is
‘1/2 Fresh basil’? – do you mean 1/2 tablespoon or 1/2 cup?
chopped?
Should I drain the day from the cooked meat or leave it in for flavor?
*fat (not day)
Instead of Hamburger, you can you Yves Italian Ground and the small package is equivalent to one pound hamburger and we added 4 small chorizo sausage(squeeze meat, don’t add the skin part). Just added small amount of butter to meat mixture.
I leave it in but it’s up to you!
Do you add the juice from the can of tomatoes into the sauce?
Yes, pour the entire can!
I am planning to make lasagna for company next weekend and would like to try this recipe. I have two questions:
1. As with the 10/7 comment, I would like to know how much fresh basil to use.
2. Since you provided noodle instructions for a “make ahead” version, I am assuming I can COMPLETELY assemble this the day before and refrigerate it overnight. Correct??
how much fresh basil? it says 1/2…..tsp or tablespoon? cup?
Can I assume 350 degrees oven?
Hey Rob, I forgot to include the temp! Thanks for pointing that out. I’ve updated the recipe. Preheat oven to 375 degrees F (190 degrees C).
Thanks for the temperature update. It was truly delicious! I am lactose intolerant, so my wife substituted lactaid cottage cheese for the ricotta, and soy cheese for the mozzarella. This recipe is getting added to her repertoire.
I wish I could grab it from the picture and eat it.
IT LOOKS DELICIOUS!!!!!
best ever is a STRONG claim my friend….
and I think you freakin’ killed it!!! damn does this look amazing, I am legit drooling from these pics!! and couldn’t agree more about the fresh basil, it is everything in Italian dishes!!!! loooove this 🙂
I luuuuhoooooove lasagna and this def. LOOKS like the best!!
Thanks so much Kayle!!