Beef Lasagna Recipe
About this recipe
This Beef Lasagna is a hearty, comforting dish that's perfect for feeding a crowd. With layers of beefy marinara sauce, creamy cheese, and gooey mozzarella, it's a satisfying meal that rivals any restaurant version.
Natasha's Kitchen makes this classic lasagna easy to prepare, ensuring it's packed with flavor and texture. The combination of cottage and ricotta cheese adds creaminess, while the ground beef and marinara provide a rich, savory base.
Ingredient notes
- Use ground beef with 15-20% fat content for the best flavor and texture.
- If you don't have red wine, you can substitute it with beef broth.
- You can use homemade or store-bought marinara sauce.
Tips from Natashas Kitchen’s video
- Cook the lasagna noodles until al dente, as they will continue to soften while baking.
- Poke toothpicks into the foil covering the lasagna to prevent the cheese from sticking to it while baking.
- Let the lasagna cool for 30 minutes after baking to help it set and make slicing easier.
Good to know
- How many servings does this lasagna recipe make?
- This recipe yields 8 servings.
- What temperature should I bake the lasagna at?
- Bake the lasagna at 375˚F.
- Can I use a different type of cheese?
- You can substitute the red wine with beef broth if needed.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Place nine lasagna noodles into a pot of salted water and cook until al dente according to the package instructions.
- 2
Drain the noodles, then add cold water to stop the cooking process and to keep them from sticking together.
- 3
In a deep pan over medium-high heat, add one tablespoon of olive oil, then one pound of ground beef and one small diced onion. Saute for 5 minutes or until the meat is no longer pink.
- 4
Add two large minced garlic cloves and cook for another minute or until fragrant.
- 5
Add 1/4 cup of red wine and saute until mostly evaporated. If you don't have red wine, you can substitute with beef broth.
- 6
Add 24 ounces of marinara sauce, season with half a teaspoon of salt, 1/4 teaspoon of pepper, 1/4 teaspoon of dried thyme, half a teaspoon of sugar, and two tablespoons of parsley. Bring to a simmer, then cover and cook on low heat for 5 minutes.
- 7
In a large mixing bowl, combine 16 ounces of cottage cheese, 15 ounces of ricotta cheese, 1 cup of shredded mozzarella, 1 large egg, and 2 tablespoons of finely chopped parsley. Mix until well blended.
- 8
In a deep 9 by 13 casserole dish, spread half a cup of the meat sauce evenly over the bottom and cover with three lasagna noodles.
- 9
Add 1/3 of the remaining meat sauce and sprinkle the top with one cup of mozzarella cheese.
- 10
Spoon on half of the cheese sauce and spread evenly. Repeat the process until you have three layers of noodles.
- 11
Preheat your oven to 375˚F.
- 12
Top the last layer of noodles with the remaining meat sauce and cover it with one cup of shredded mozzarella cheese.
- 13
Cover the casserole with a large sheet of foil, poking 8 to 10 toothpicks evenly over the top to prevent the cheese from sticking to the foil. Seal the edges of the foil.
- 14
Bake at 375˚F for 45 minutes, then remove the foil and set the oven to broil for 3 to 5 minutes or until the cheese is golden brown.
- 15
Let the lasagna cool for 30 minutes in the pan before slicing.
Heads up — we had to guess a little:
- The quantity for the lasagna noodles is inferred based on standard serving sizes for lasagna.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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