Is there any comfort food in the world more comforting than a good Beef Lasagna? I don’t think so…
Sometimes, ladies, I have one of those days when I just pull the covers over my head and wonder exactly what food will cheer me up.
For me, that food is usually lasagna with lots of meat in it.
Maybe it’s the layers of marinara, which I love, love, love. Or maybe it’s the ground beef gently seasoned with green Italian spices. Or maybe it’s the lasagna noodles cooked al dente so they soften to the perfect doneness right in that delicious marinara sauce. Or maybe it’s the trio of ricotta, Parmesan, and mozzarella cheese that stretch all the way to heaven. No matter what it is specifically, Beef Lasagna does it for me.
You can keep your steak and baked potato or lineup of tacos. If I need a night spent in my favorite robe with about three girly movies no one will watch with me, this is what I’m making. Then I just relocate the leftovers to a casserole dish and act like I made it the next night for my family. That’s called a little “pink” lie, right, ladies?
Is Beef Lasagna Healthy?
We need carbohydrates to power us through our day. So I cut carbs in other areas when I want a splurge dish like lasagna. And to make this healthier, I sneak in extra vegetables in my marinara sauce. I learned this from Rachael Ray.
Even if you’re just using jarred marinara sauce, you can blend or Ninja in everything from steamed carrots to sautéed red, orange, and yellow peppers; it will only make your marinara taste more complex and delicious. Peppers of all kinds are super-foods. Plants’ hot and bitter compounds are what they use to ward off predators and, in peppers, this is called capsaicin, and they’re antioxidants, which are good for you.
The Secret to Perfect Lasagna Noodles Every Time
I recently learned a trick for lasagna noodles from Ina Garten that is saving me TONS of time in the kitchen. Don’t even precook your lasagna noodles. Simply SOAK them. That’s right. Just 20 minutes in salted water. And I mean the regular kind of lasagna noodles—not quick-cook ones. Then layer your lasagna. The marinara and cheese all melting together will soak those noodles just enough that your lasagna will turn out perfect every single time.
INGREDIENTS
- 1 pound ground beef
- 1 small onion, diced
- 2 tablespoons dried oregano, divided
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 24 ounces marinara sauce
- 1 cup water
- 15 ounces ricotta cheese
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 12 lasagna noodles
- 2 cups shredded mozzarella cheese
INSTRUCTIONS
- Start by preheating your oven to 375°F.
- Brown the ground beef in a saucepan over medium heat until no pink remains, about 5-7 minutes.
- Add diced onion, 1 tablespoon oregano, salt, and pepper to the beef, cooking until onions are tender.
- Pour in marinara sauce and water, bring to a boil, then simmer to let flavors meld.
- In a bowl, mix ricotta, eggs, Parmesan, remaining oregano, salt, and pepper until combined.
- Layer meat sauce, noodles, and cheese mixture in a 9×13-inch baking dish, ending with cheese on top.
- Bake the lasagna in the preheated oven until bubbly and noodles are tender, about 60 minutes.
- Let the lasagna rest before serving to allow for perfect slices.
FAQs & Tips
Lasagna, like another favorite of mine, mac and cheese, freezes sublimely—up to four months before flavor is compromised. You can also refrigerate it for up to three days. Just make sure it’s securely covered.
I like to use an even split of beef and sausage for the ultimate flavor, but if you’re in the mood for vegetarian lasagna, try layering steamed zucchini and yellow squash in there instead. Marinara makes everything so delicious your family will love it.
Some ovens run hot on the top (or just hot, period). Tent with foil if yours starts to bubble and brown too early. Five minutes before it’s due out of the oven, pull the foil.
Serving Suggestions
This is wonderful with my Keto Big Mac Salad and, for dessert, my delicious, indulgent, always satisfying, Chocolate Pots De Creme, which are actually sugar-free, gluten-free, and have only five net carbs to boot!
Beef Lasagna
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 2 tablespoons dried oregano divided
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 24 ounces marinara sauce
- 1 cup water
- 15 ounces ricotta cheese
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 12 lasagna noodles
- 2 cups shredded mozzarella cheese
Instructions
- Start by preheating your oven to 375°F for the perfect bake.
- Brown the ground beef in a saucepan over medium heat until no pink remains, about 5-7 minutes.
- Add diced onion, 1 tablespoon oregano, salt, and pepper to the beef, cooking until onions are tender.
- Pour in marinara sauce and water, bring to a boil, then simmer to let flavors meld.
- In a bowl, mix ricotta, eggs, Parmesan, remaining oregano, salt, and pepper until combined.
- Layer meat sauce, noodles, and cheese mixture in a 9×13-inch baking dish, ending with cheese on top.
- Bake the lasagna in the preheated oven until bubbly and noodles are tender, about 60 minutes.
- Let the lasagna rest before serving to allow it to set for perfect slices.
Leave a Comment