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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.

Ingredients

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

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.

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