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Big Beef Lasagna

Big Beef Lasagna
Big Beef Lasagna

Serves: 8-10

Prep Time: 15 minutes

Total Time: 1 hour 30 minutes

  • 1-½ lbs. Certified Angus Beef® ground beef
  • ½ large yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½ tsp. red pepper flakes
  • 2 24-oz. jars tomato basil pasta sauce
  • 1 15-oz. tub low fat ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 eggs
  • ¼ cup chopped fresh Italian parsley
  • ½ tsp. coarse kosher salt
  • ½ tsp. freshly cracked black pepper
  • ½ lb. (9) lasagna noodles (cooked according to package directions)
  • 4 cups shredded Italian cheese blend

Preheat oven to 350°F.

In a large saucepan, combine ground beef, onion and garlic. Cook over medium heat stirring often, until onions are soft and no pink remains in beef. Discard excess fat; stir in red pepper flakes and pasta sauce. Bring to a boil, reduce heat and simmer uncovered for 30 minutes, stirring occasionally.

Stir together Ricotta, Parmesan, eggs, parsley, salt and pepper in a small mixing bowl.

Spray a 9x13 casserole dish with non-stick spray. Spread 1/3 of beef sauce evenly on bottom, cover with single layer of 3 noodles, half of Ricotta mixture, 1/3 beef sauce, 2 cups shredded cheese, 3 noodles, remaining Ricotta mixture, beef sauce, noodles and cheese.

Cover a sheet tray with foil. Place casserole on sheet tray and bake for 30 minutes. Turn, remove foil and bake an additional 20-25 minutes until golden and bubbly.