Beef Lasagna
Hearty Beef Lasagna with layers of rich meat sauce, creamy cheese, and perfectly cooked noodles, creating a comforting, savory, and satisfying bite every time.
Ingredients
Lasagna
- Vegetable oil spray
- 15 curly-edged lasagna noodles
- 1 tablespoon salt
- 14 ounces mozzarella cheese shredded (3 1/2 cups)
- 1/3 cup grated Pecorino Romano cheese
Meat Sauce
- 2 slices hearty white sandwich bread torn into small pieces
- 1/4 cup milk
- 1.5 pounds 85 percent lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 onion chopped fine
- 5 garlic cloves minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 28-ounce can crushed tomatoes
Cream Sauce
- 1 cup cottage cheese
- 1 1/3 cups grated Pecorino Romano cheese
- 1 cup heavy cream
- 2 garlic cloves minced
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 375°F, middle rack. Lightly spray a baking dish and sheet with oil. Boil noodles in salted water until al dente; drain and place on sprayed sheet. Lightly oil noodles and cut 2 in half crosswise.
- Mash bread and milk in a bowl, then mix in beef, salt, and pepper. Sauté onion in oil until softened (5 min), then add garlic, oregano, and red pepper flakes; cook 1 min. Add beef mixture, break into pieces, and cook until no longer pink (4 min). Stir in tomatoes and simmer 5 min.
- In a bowl, whisk together all cream sauce ingredients.
- Assemble: Layer 3 noodles in dish, add 1½ cups meat sauce, ½ cup cream sauce, ½ cup mozzarella. Repeat 3 more times, alternating half noodle placement. Top with final 3 noodles, cream sauce, mozzarella, and Pecorino.
- Cover with greased foil, place on baking sheet, and bake 30 min. Uncover and bake until browned, 25–30 min more. Cool 30 min before serving.