There’s something special about the comfort that a cheesy beef lasagna brings to the table. Whether it’s a weeknight family dinner or a special gathering, lasagna always feels like a little celebration on a plate. This recipe has become a go-to in my kitchen, and it’s the one I rely on when I want to serve something hearty, comforting, and sure to please a crowd.
What makes this cheesy beef lasagna so satisfying is the perfect combination of rich, seasoned beef layered with creamy ricotta and plenty of gooey, melted cheese. It’s a classic, timeless dish that never goes out of style and only gets better with each bite. For those busy nights, lasagna is also a great make-ahead option. Just pop it in the oven when you’re ready, and in no time, your house will smell like a warm Italian kitchen.
Over the years, I’ve found that this lasagna recipe brings everyone together, from the kids who love the cheesy goodness to the adults who appreciate the hearty flavours. And let’s be honest, lasagna makes even better leftovers — if there’s any left!
Why Cheesy Beef Lasagna is a Must-Have
Lasagna is more than just a meal — it’s a tradition in many households, including mine. The process of layering the noodles, meat, and cheese may seem time-consuming, but the result is always worth it. Not only does this cheesy beef lasagna bring a touch of indulgence to the dinner table, but it also freezes well for those nights when you need something homemade without the effort.
This dish is perfect for special occasions, but it’s also great as an everyday comfort food. It’s hearty enough to feed a crowd, and I love that I can count on it for those times when I want to serve something everyone will enjoy.
Tips for Making the Best Lasagna
While I won’t go into the recipe details here (you’ll find that in the box below), there are a few tips I’ve picked up over the years that can help you make the perfect lasagna every time:
- Use Quality Ingredients: High-quality cheese and fresh ground beef make all the difference.
- Let It Rest: Allow the lasagna to rest for about 10-15 minutes after baking. This will help it set, making it easier to cut and serve.
- Make It Ahead: Lasagna is one of those dishes that tastes even better the next day. If you’re hosting or just want to get a head start on dinner, make it the night before.
No matter how you choose to enjoy this cheesy beef lasagna, one thing is certain — it’s the kind of meal that will have everyone asking for seconds.
Cheesy Beef Lasagna
Ingredients
Meat Sauce
- 2 tsp olive oil
- 2 cups white onions, chopped
- 2 cups button mushrooms, sliced
- 2 cloves garlic, minced
- 3 lbs lean ground beef
- 2 tbsp chili powder
- 3 cans CAMPBELL'S Condensed Tomato with Basil and Oregano Soup
- 3 cups beef broth
Cheese Mixture
- 4 cups ricotta cheese
- 3 cups mozzarella, shredded
- 1 cup parmesan, grated
Remaining Ingredients
- 12 oven ready lasagna noodles
- 1 tsp black pepper
Instructions
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Heat oil in a large stock pot over medium heat. Add the onions and mushrooms and sauté for 5 minutes until the vegetables caramelize.
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Add the garlic and ground beef and continue to sauté for another 5 minutes or until the beef is well browned. Add the chili powder and continue to sauté for 2 minutes.
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Add the soup and cook for 5 minutes. Add broth and continue to cook for 10 minutes or until the meat is cooked. Remove from heat and set aside.
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In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, eggs and black pepper. Mix well.
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Preheat oven to 375F. Spread 2 cups of the meat sauce in the bottom of a 9"x13" pan. Layer 4 lasagna noodles on top, overlapping noodles slightly to cover the bottom.
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Spread half of the cheese mixture over noodles. Layer with 2 1/2 cups of meat sauce and 4 lasagna noodles.
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Spread the remaining cheese mixture on top of the second layer of noodles, layer with 2 1/2 cups of meat sauce and 4 lasagna noodles.
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Spread the remaining meat sauce on lasagna noodles, top with Parmesan cheese and remaining mozzarella cheese.
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Cover with foil and back for 45 minutes at 375F.
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Uncover and continue to bake for 15 minutes until the top is golden and bubbly. Let stand for 5 minutes before slicing.
Five Day Trips from Paris
You had me at cheesy – this looks delicious!