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Parmesan Garlic Beef Lasagna: The Ultimate Comfort Food Recipe

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Parmesan Garlic Beef Lasagna: Prepare to experience lasagna like never before! Forget everything you thought you knew about this classic Italian comfort food because we’re about to elevate it to a whole new level of cheesy, garlicky, beefy deliciousness. Imagine layers of perfectly cooked lasagna noodles, a rich and savory beef ragu infused with the robust flavors of garlic, and a creamy, decadent Parmesan cheese sauce that will have you begging for more.

Lasagna, a dish with roots stretching back to ancient Rome, has evolved over centuries into the beloved baked pasta we know today. While variations abound across Italy and the world, the core elements of pasta, sauce, and cheese remain constant. Our Parmesan Garlic Beef Lasagna pays homage to this tradition while adding a bold, modern twist that’s sure to become a family favorite.

What makes lasagna so universally appealing? It’s the perfect combination of textures and flavors. The soft, yielding noodles, the hearty meat sauce, and the gooey, melted cheese create a symphony of sensations in every bite. Plus, it’s a fantastic make-ahead meal, perfect for busy weeknights or entertaining guests. The addition of garlic and Parmesan to our beef lasagna recipe takes it from ordinary to extraordinary, adding a depth of flavor that will tantalize your taste buds. Get ready to create a truly unforgettable culinary experience!

Parmesan Garlic Beef Lasagna this Recipe

Ingredients:

  • For the Meat Sauce:
    • 2 tablespoons olive oil
    • 1 large yellow onion, finely chopped
    • 2 cloves garlic, minced
    • 1.5 pounds ground beef (80/20 blend recommended)
    • 1 pound Italian sausage, casings removed
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon red pepper flakes (optional)
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon salt, or to taste
    • 1 (28 ounce) can crushed tomatoes
    • 1 (15 ounce) can tomato sauce
    • 1 (6 ounce) can tomato paste
    • 1/2 cup dry red wine (such as Merlot or Cabernet Sauvignon), optional
    • 1/4 cup chopped fresh parsley
  • For the Cheese Filling:
    • 15 ounces ricotta cheese (whole milk or part-skim)
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup chopped fresh parsley
    • 1 large egg, lightly beaten
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
  • For the Garlic Parmesan Bechamel:
    • 6 tablespoons unsalted butter
    • 6 tablespoons all-purpose flour
    • 4 cups whole milk
    • 1/2 teaspoon salt
    • 1/4 teaspoon white pepper
    • 1/4 teaspoon garlic powder
    • 1/2 cup grated Parmesan cheese, plus more for topping
  • Other:
    • 1 box (1 pound) oven-ready lasagna noodles
    • 1 1/2 cups shredded mozzarella cheese

Preparing the Meat Sauce:

  1. Sauté the Aromatics: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.
  2. Brown the Meats: Add the ground beef and Italian sausage to the skillet. Break the meat apart with a spoon and cook until browned, draining off any excess grease. I find that using a potato masher helps to break up the meat into smaller pieces.
  3. Season and Simmer: Stir in the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Cook for another minute, allowing the spices to bloom and release their flavors.
  4. Add Tomato Products: Pour in the crushed tomatoes, tomato sauce, and tomato paste. If using, add the red wine. Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavor will be.
  5. Finish the Sauce: Stir in the chopped fresh parsley just before removing from the heat. Taste and adjust seasonings as needed. If the sauce is too acidic, you can add a pinch of sugar.

Making the Cheese Filling:

  1. Combine Ingredients: In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, and chopped fresh parsley.
  2. Add Egg and Season: Add the lightly beaten egg, salt, and pepper. Mix well until all ingredients are evenly incorporated. The egg helps to bind the cheese mixture together.
  3. Set Aside: Cover the bowl and set aside until ready to assemble the lasagna.

Preparing the Garlic Parmesan Bechamel:

  1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
  2. Make the Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly. This is called a roux, and it’s the base for the bechamel sauce.
  3. Add the Milk: Gradually whisk in the milk, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more. This will prevent lumps from forming. Continue whisking until the sauce is smooth.
  4. Simmer and Thicken: Bring the sauce to a simmer, then reduce the heat to low and cook, stirring constantly, until the sauce has thickened enough to coat the back of a spoon, about 5-7 minutes.
  5. Season and Finish: Remove the saucepan from the heat and stir in the salt, white pepper, garlic powder, and grated Parmesan cheese. Mix well until the cheese is melted and the sauce is smooth and creamy.

Assembling the Lasagna:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare Baking Dish: Lightly grease a 9×13 inch baking dish.
  3. Layer 1: Meat Sauce: Spread a thin layer of the meat sauce (about 1 cup) evenly over the bottom of the baking dish. This prevents the noodles from sticking.
  4. Layer 2: Noodles: Arrange a layer of oven-ready lasagna noodles over the meat sauce, overlapping as needed to cover the entire surface. You may need to break some noodles to fit.
  5. Layer 3: Cheese Filling: Spread half of the ricotta cheese mixture evenly over the noodles.
  6. Layer 4: Bechamel: Pour one-third of the garlic Parmesan bechamel sauce evenly over the ricotta cheese.
  7. Layer 5: Mozzarella: Sprinkle one-third of the shredded mozzarella cheese over the bechamel sauce.
  8. Repeat Layers: Repeat layers 2-5: noodles, remaining ricotta cheese mixture, another one-third of the bechamel sauce, and another one-third of the mozzarella cheese.
  9. Final Layer: Noodles, Sauce, Cheese: Top with a final layer of noodles, the remaining meat sauce, the remaining garlic Parmesan bechamel sauce, and the remaining mozzarella cheese. Sprinkle with additional grated Parmesan cheese, if desired.
  10. Cover and Bake: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  11. Uncover and Bake: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. The top should be golden brown.
  12. Rest Before Serving: Let the lasagna rest for at least 15-20 minutes before cutting and serving. This allows the layers to set and makes it easier to slice.

Tips for the Best Lasagna:

  • Don’t Overcook the Noodles: Since we’re using oven-ready noodles, there’s no need to pre-cook them. Overcooking can lead to mushy lasagna.
  • Use High-Quality Ingredients: The better the ingredients, the better the flavor of your lasagna. I recommend using good quality ground beef, Italian sausage, and Parmesan cheese.
  • Simmer the Sauce: Simmering the meat sauce for at least 30 minutes allows the flavors to meld together and creates a richer, more complex sauce.
  • Don’t Skip the Resting Time: Letting the lasagna rest before cutting is crucial for preventing it from falling apart. It also allows the flavors to meld together even further.
  • Customize to Your Liking: Feel free to add other vegetables to the meat sauce, such as mushrooms, bell peppers, or zucchini. You can also use different types of cheese, such as provolone or fontina.
Variations:
  • Vegetarian Lasagna: Substitute the meat sauce with a vegetable-based sauce made with mushrooms, spinach, zucchini, and other vegetables.
  • Chicken Lasagna: Use shredded cooked chicken instead of ground beef and Italian sausage.
  • Seafood Lasagna: Use shrimp, scallops, and other seafood in place of the meat.
  • Spicy Lasagna: Add more red pepper flakes to the meat sauce or use a spicy Italian sausage.
Storage and Reheating:
  • Storage: Leftover lasagna can be stored in the refrigerator for up to 3-4 days. Make sure to cover it tightly to prevent it from drying out.
  • Reheating: To reheat lasagna, you can either microwave it in individual portions or bake it in the oven. To reheat in the oven, cover the lasagna with foil and bake at 350°F (175°C) until

    Parmesan Garlic Beef Lasagna

    Conclusion:

    Okay, let’s be honest, after reading through this, how could you not want to make this Parmesan Garlic Beef Lasagna? I know I’m already planning my next batch! This isn’t just another lasagna recipe; it’s a flavor explosion waiting to happen. The rich, savory beef, the creamy ricotta, the sharp Parmesan, and that irresistible garlic infusion… it all comes together to create a truly unforgettable dish. It’s comfort food elevated, perfect for a special occasion or simply a weeknight treat when you want something a little extra special.

    What makes this lasagna a must-try is the perfect balance of flavors and textures. The garlic isn’t overpowering, but it adds a beautiful depth that complements the beef and cheese perfectly. The Parmesan crust creates a delightful crispy top that contrasts beautifully with the soft, cheesy layers underneath. And let’s not forget the aroma that will fill your kitchen as it bakes – pure culinary bliss!

    But the best part? It’s surprisingly easy to make! Yes, there are a few steps involved, but each one is straightforward and manageable. And trust me, the end result is well worth the effort. You’ll be so proud to serve this to your family and friends, and they’ll be raving about it for days to come.

    Serving Suggestions and Variations

    Now, let’s talk about serving suggestions and variations. While this Parmesan Garlic Beef Lasagna is fantastic on its own, a simple side salad with a light vinaigrette is the perfect accompaniment. It cuts through the richness of the lasagna and adds a refreshing element to the meal. Some crusty bread for soaking up all that delicious sauce is also a great idea!

    Feeling adventurous? Here are a few variations you might want to try:

    • Spice it up: Add a pinch of red pepper flakes to the beef mixture for a little kick.
    • Vegetarian option: Substitute the beef with a mixture of sautéed mushrooms, zucchini, and spinach.
    • Different cheeses: Experiment with different cheeses in the ricotta mixture. Mozzarella, provolone, or even a little goat cheese would be delicious.
    • Herbs galore: Add fresh herbs like basil, oregano, or parsley to the ricotta mixture or sprinkle them on top before baking.
    • White sauce variation: Instead of just ricotta, create a simple béchamel sauce (white sauce) and layer it with the ricotta for an even creamier lasagna.

    No matter how you choose to serve it or what variations you try, I’m confident that this lasagna will become a new favorite in your household. It’s a crowd-pleaser, a flavor sensation, and a dish that’s sure to impress. The key to a truly great lasagna, in my opinion, is using high-quality ingredients. Don’t skimp on the Parmesan! The better the cheese, the better the flavor.

    So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create some magic in the kitchen. I truly believe that this Parmesan Garlic Beef Lasagna is a recipe you’ll make again and again. It’s a guaranteed hit!

    I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you thought, what variations you tried, and any tips or tricks you discovered along the way. Happy cooking!

    Parmesan Garlic Beef Lasagna: The Ultimate Comfort Food Recipe

    Classic homemade lasagna with layers of rich meat sauce, creamy ricotta cheese filling, garlic Parmesan bechamel, and plenty of mozzarella.

    Save This Recipe
    Prep Time45 minutes
    Cook Time15 minutes
    Total Time90 minutes
    Yield9-12 servings
    👨‍🍳By: Ava
    📂Category: Dinner
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 9-12 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Don’t Overcook the Noodles: Since we’re using oven-ready noodles, there’s no need to pre-cook them. Overcooking can lead to mushy lasagna.
    • Use High-Quality Ingredients: The better the ingredients, the better the flavor of your lasagna. I recommend using good quality ground beef, Italian sausage, and Parmesan cheese.
    • Simmer the Sauce: Simmering the meat sauce for at least 30 minutes allows the flavors to meld together and creates a richer, more complex sauce.
    • Don’t Skip the Resting Time: Letting the lasagna rest before cutting is crucial for preventing it from falling apart. It also allows the flavors to meld together even further.
    • Customize to Your Liking: Feel free to add other vegetables to the meat sauce, such as mushrooms, bell peppers, or zucchini. You can also use different types of cheese, such as provolone or fontina.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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