Beef and Vegetable Lasagna

Beef and Vegetable Lasagna is a hearty, layered pasta dish featuring a rich beef and tomato sauce, tender vegetables, creamy béchamel, and layers of pasta sheets, baked to golden perfection.

Why You’ll Love This Recipe

This lasagna is comforting, filling, and perfect for feeding a crowd or meal prepping. It combines savory meat, nutritious vegetables, and cheesy goodness in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
ground beef
lasagna noodles
zucchini
spinach
onion
garlic
tomato sauce
tomato paste
olive oil
béchamel sauce or ricotta
mozzarella cheese
Parmesan cheese

Directions

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions; set aside.
3. In a skillet, heat olive oil and sauté onion and garlic until fragrant.
4. Add ground beef and cook until browned. Stir in tomato paste and sauce. Simmer for 10 minutes.
5. Layer lasagna in a baking dish: sauce, noodles, vegetables, béchamel or ricotta, and cheese. Repeat layers.
6. Finish with sauce and a generous layer of mozzarella and Parmesan.
7. Bake for 35-40 minutes until bubbly and golden. Let stand 10 minutes before slicing.

Servings and timing

Serves 6
Preparation time: 20 minutes
Cooking time: 40 minutes

Variations

• Use ground turkey or chicken.
• Add mushrooms, carrots, or bell peppers.
• Make it vegetarian by omitting the beef.

Storage/reheating

Store in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions.

FAQs

Can I make this ahead of time?

Yes, assemble and refrigerate up to 24 hours before baking.

Can I freeze lasagna?

Yes, freeze before or after baking.

What vegetables work best?

Zucchini, spinach, mushrooms, and bell peppers are great choices.

Is béchamel necessary?

No, you can use ricotta or cottage cheese instead.

Can I use no-boil noodles?

Yes, just adjust the sauce quantity slightly for extra moisture.

How do I prevent watery lasagna?

Drain vegetables well and don’t overdo the sauce.

What cheese is best?

Mozzarella, Parmesan, and ricotta or béchamel for creaminess.

How do I cut clean slices?

Let the lasagna rest before slicing.

Can I add fresh herbs?

Yes, basil and oregano work wonderfully.

How long does it stay fresh?

Up to 4 days in the refrigerator.

Conclusion

Beef and Vegetable Lasagna is a satisfying, family-friendly meal that combines layers of flavor in one delicious bak

Beef and Vegetable Lasagna

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Beef and Vegetable Lasagna is a hearty, layered pasta dish featuring a rich beef and tomato sauce, tender vegetables, creamy béchamel, and layers of pasta sheets, baked to golden perfection.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: Serves 6
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

• ground beef
• lasagna noodles
• zucchini
• spinach
• onion
• garlic
• tomato sauce
• tomato paste
• olive oil
• béchamel sauce or ricotta
• mozzarella cheese
• Parmesan cheese

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions; set aside.
3. In a skillet, heat olive oil and sauté onion and garlic until fragrant.
4. Add ground beef and cook until browned. Stir in tomato paste and sauce. Simmer for 10 minutes.
5. Layer lasagna in a baking dish: sauce, noodles, vegetables, béchamel or ricotta, and cheese. Repeat layers.
6. Finish with sauce and a generous layer of mozzarella and Parmesan.
7. Bake for 35-40 minutes until bubbly and golden. Let stand 10 minutes before slicing.

Notes

• Use ground turkey or chicken instead of beef for a lighter option.
• Add mushrooms, carrots, or bell peppers for extra vegetables and flavor.
• Make it vegetarian by omitting the beef and using more vegetables or a plant-based protein.
• Assemble and refrigerate for up to 24 hours before baking for easy meal prep.
• Freeze before or after baking for a convenient future meal.
• For béchamel, you can substitute ricotta or cottage cheese for a different texture and flavor.
• If using no-boil noodles, adjust the sauce quantity slightly for extra moisture.
• To avoid watery lasagna, drain vegetables well and don’t overdo the sauce.
• The best cheeses are mozzarella, Parmesan, and either ricotta or béchamel for creaminess.
• Let the lasagna rest before slicing to make cleaner cuts.
• Fresh basil and oregano are great herbs to add for additional flavor.
• Store in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) or microwave individual portions.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 10g
• Sodium: 900mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 70mg