Beef Lasagna

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The Meatetarian 1

"This is a slightly labour intensive meal but its definitely well worth it. The flavours meld perfectly between the sauce, meat, cheese and noodles and it even tastes better the next day."
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Serving size has been adjusted!

Original recipe yields 9 servings



  • Prep

  • Cook

  1. In a large pot heat EVOO over medium heat
  2. Add onions and cook approx. 8 minutes
  3. Add garlic, mix and cook for another minute
  4. Add both cans of diced tomatoes and continue to stir
  5. Bring sauce to boil, stir, and lower heat to low (simmer)
  6. Add 2 tbsp basil, mix
  7. Add salt and pepper to taste
  8. Add cayenne pepper and red pepper flakes
  9. Let simmer approx. 1 hour
  10. Using a hand blender puree sauce
  11. Continue to cook for half an hour
  12. Add remaining 2 tbsp basil, mix
  13. Brown ground beef in frying pan
  14. When cooked, drain fat, add garlic and onion, cook approx. 8 minutes
  15. Add ground beef mixture to sauce and simmer on low heat for approx. 30 minutes
  16. Cook lasagna noodles in salted boiling water, drain when cooked
  17. Grate mozzarella cheese
  18. Layer lasagna (meat, pasta, meat, cheese, pasta, repeat) in oven safe dish
  19. Top with remaining mozzarella and parmesan cheese
  20. Cover with tin foil and cook at 350 degrees for approx. 40 minutes
  21. Remove tin foil and cook for another 10 minutes
  22. Remove from heat and let sit for 5 minutes
  23. Serve



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