Classic Beef Lasagna
A comforting, hearty classic featuring layers of savory seasoned ground beef and rich tomato sauce nestled between tender pasta sheets.
Ingredients
- •1 lb (450g) lean ground beef
- •1 medium onion, finely diced
- •2 cloves garlic, minced
- •24 oz (680g) high-quality marinara sauce
- •8 oz (225g) lasagna noodles, oven-ready or pre-boiled
- •1 tbsp olive oil
- •1 tsp dried oregano
- •1/2 tsp salt
- •1/4 tsp black pepper
- •1/4 cup fresh parsley, chopped
- •1/2 cup pareve vegan mozzarella-style shreds
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, then add the ground beef, cooking until browned.
- 3
Stir in the minced garlic, oregano, salt, and pepper, cooking for another minute until fragrant.
- 4
Pour in the marinara sauce, stir well, and let the mixture simmer for 5 minutes to combine the flavors.
- 5
In a 9x9 inch baking dish, spread a thin layer of the meat sauce on the bottom to prevent sticking.
- 6
Place a layer of lasagna noodles over the sauce, followed by a generous portion of the meat sauce.
- 7
Repeat the layers until all ingredients are used, finishing with a final layer of sauce topped with the vegan mozzarella-style shreds.
- 8
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is bubbly and slightly browned.
💡 Chef tips
- For the best texture, let the lasagna rest for 10 minutes after removing it from the oven; this allows the layers to set properly for clean slicing.
- You can prepare the meat sauce up to two days in advance and store it in the refrigerator to save time on the day of cooking.
- If you prefer extra vegetables, finely dice mushrooms or carrots and sauté them with the onions for added depth and nutrition.
✅ How it should turn out
The finished lasagna should be golden and bubbling on top, with a rich, savory aroma of herbs and beef, and layers that hold their shape perfectly when sliced.