Beef Lasagne Recipe
This page offers a classic Beef Lasagne Recipe that harkens back to traditional Italian-American comfort food. It delivers an unpretentious guide to crafting a hearty, layered pasta dish perfect for family gatherings or cozy weeknight dinners.
Lasagne
Ingredients
- 2 onions
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 lb ground beef
- 3 cans Italian tomatoes, mashed or put through blender
- 2 - 6 oz cans tomato paste
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/8 teaspoon cayenne
- sprinkle chili powder, pinch basil
- 1 bay leaf
- 2 cups water
- 1 package lasagna noodles
- 1 pint sour cream
- Parmesan cheese
- 12 oz mozzarella cheese
Preheat oven 350 degrees
Instructions
- In a large pot, lightly brown onions and garlic in olive oil.
- Add ground beef and brown.
- Add mashed/blended tomatoes, tomato paste, salt, sugar, cayenne, a sprinkle of chili powder, basil, bay leaf, and water.
- Simmer uncovered about 2 hours, until thickened. Remove bay leaf.
- Cook lasagna noodles according to package directions; drain.
- Preheat oven to 350°F. Grease a large baking pan.
- Layer: noodles, sour cream, sauce, and mozzarella. Repeat layers until pan is full, ending with sauce and mozzarella.
- Sprinkle with Parmesan cheese.
- Bake at 350°F until hot and bubbly, about 30–40 minutes. Rest 10 minutes before slicing.
Yield: 1 large pan (serves about 8–10, depending on portion size).
FAQ
Do I have to use sour cream?
This vintage version uses sour cream for a creamy layer. You can substitute ricotta if you prefer a more traditional lasagne.
How spicy is this lasagne?
It’s mildly spiced. Reduce or skip the cayenne and chili powder for a milder dish.
Can I make this ahead of time?
Yes. Assemble, cover, and refrigerate. Bake when ready, adding a little extra time if it’s cold from the fridge.
How do I keep lasagne from being watery?
Simmer the sauce until thick and drain noodles well. Let the lasagne rest before slicing.