Tender morsels of beef suspended in a rich, tomatoey sauce, layered with delicate lasagna noodles and blankets of melted cheese.
For this Kentucky gal, nothing quite satisfies cravings for all things Italian like a big, steaming-hot plate of beef lasagna.
Indeed, a hefty portion of a meaty, molten-cheesy lasagna served with a side of buttery garlic bread that I can rake through that all that delicious sauce … and I’m in my own little heaven.
Here in the South, we love big, bold flavors and stick-to-your-ribs meals, like this dish, which blends the best of the Southern comfort food tradition with classical Italian flavors.
This beef lasagna is a more of an American-style version of the Italian classic. Where traditional lasagna from Bologna uses a silky béchamel and just a bit of Parmigiano-Reggiano cheese, though, this recipe substitutes ricotta cheese for that labor-intensive béchamel and piles on two more kinds of cheese.
Each cheese brings something unique to the table. Mozzarella gives this lasagna stretch and tang, while ricotta brings its silky, buttery richness, and Parmesan adds its signature salty sharpness. Together, they complement this hearty meat sauce perfectly.
A meatier, cheesier, more Southern take on classic lasagna
Southern-style lasagna isn’t about skimping – it’s about stacking on the goodness. That means, we don’t hold back on hearty ingredients. Instead of that delicate sprinkle of ricotta a traditional lasagna has, this dish piles on the cheese. When you put a Southern comfort food spin on lasagna, see, you’re going to make sure that tomato sauce is meaty, rich, bright, and acidic and that all that stretchy mozz is piled on thick. Kentucky, after all, is home of the infamous Hot Brown, a layered dish of buttered toast, cream of mushroom soup, sliced turkey, and bacon topped with a coma blanket-layer of cheddar cheese. Like that local dish, a good ultra-cheesy lasagna evokes feelings of nostalgia, bringing back memories of our favorite dishes our grandmas made. A good, beefy, cheesy lasagna fills the belly and soothes the soul. This recipe is my go-to when I’m ravenously hungry and want a big, delicious portion of some deeply satisfying comfort food.
How do I store leftovers?
Before refrigerating or freezing your lasagna, first, let the lasagna cool to room temperature (about 2 hours, tops). Now, wrap your pan of leftovers tightly with plastic wrap or move it to an airtight container. You can refrigerate leftovers up to 4 days in the refrigerator. To freeze, place leftover lasagna into an airtight container or plastic storage bag with all the air pushed out (I freeze mine in individual portions for meals and snacks). You can freeze this beef lasagna for 2 to 3 months, but I’d use this up in 60 days for the best taste and texture experience.
Similar recipes to try
If you loved the big, bold, Italian flavors in this lasagna, try this intensely satisfying Tex-Mex-inspired Taco Lasagna. For more Italian meals that are amazingly delicious and super easy to make, try this Low-Carb Spaghetti Bake or this Crock-Pot Keto Supreme Pizza Casserole. Both of these Italian greats are made with a cheesy Southern spin, so they’re just packed with meats, cheeses, and flavor yet are surprisingly low in carbs, too!
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, the 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, some extra salt, and pepper until combined.
- Layer meat sauce, noodles, and cheese mixture in a 9×13-inch baking dish, ending with cheese on top, and finishing with the added mozzarella.
- 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.
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