Beef Lasagne
Classic hearty beef lasagne with a rich, long-simmered tomato-meat sauce, layers of sour cream, mozzarella, and Parmesan. This vintage Italian-American comfort food is perfect for family dinners and gatherings.
Beef Lasagne
Ingredients
- 2 onions, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 lb ground beef
- 3 cans Italian tomatoes, mashed or blended
- 2 (6 oz) cans tomato paste
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/8 teaspoon cayenne
- Sprinkle of chili powder
- Pinch of basil
- 1 bay leaf
- 2 cups water
- 1 package lasagna noodles
- 1 pint sour cream
- Parmesan cheese
- 12 oz mozzarella cheese
Instructions
- In a large pot, lightly brown chopped onions and minced garlic in olive oil.
- Add ground beef and brown well.
- Add mashed or blended tomatoes, tomato paste, salt, sugar, cayenne, chili powder, basil, bay leaf, and water.
- Simmer uncovered for about 2 hours until the sauce is thickened. Remove bay leaf.
- Cook lasagna noodles according to package directions; drain well.
- Preheat oven to 350°F and grease a large baking pan.
- Layer: noodles, sour cream, meat sauce, and mozzarella. Repeat layers, ending with sauce and mozzarella on top.
- Sprinkle generously with Parmesan cheese.
- Bake at 350°F for 30–40 minutes until hot and bubbly. Let rest 10 minutes before slicing.
Serves: 8 to 10
FAQ
Do I have to use sour cream?
This vintage version uses sour cream for a creamy, tangy layer. Ricotta can be substituted for a more traditional Italian-style lasagne.
How spicy is this lasagne?
It has a mild kick from the cayenne and chili powder. Reduce or omit them for a milder dish.
Can I make this ahead of time?
Yes. Assemble the lasagne, cover, and refrigerate. Bake when ready, adding 10–15 extra minutes if starting from cold.
How do I keep lasagne from being watery?
Simmer the sauce until quite thick and drain the noodles well. Let the baked lasagne rest for 10 minutes before cutting.