Description
This hearty 4 Cheese Beef Lasagna is a flavorful, crowd-pleasing main course loaded with ground beef, Italian sausage, a rich tomato-basil sauce, and four creamy cheeses (ricotta, cottage cheese, parmesan, and mozzarella) layered with spinach and oven-ready noodles. Perfectly baked for a bubbly, golden finish, it’s an indulgent comfort food classic ideal for family dinners and gatherings.
Ingredients
Units
Scale
For the Meat Sauce:
- 1 lb. ground beef
- 1 lb. ground mild Italian sausage
- 1 cup onion, chopped
- 3 tsp. minced garlic
- 1 large can crushed tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup tomato paste
- 3 tsp. oregano
- 2 bay leaves
- 1 tsp. sugar (optional, for a sweeter sauce)
- Salt and pepper, to taste
For the Cheese Mixture:
- 15 oz. ricotta cheese
- 15 oz. cottage cheese
- 1 cup parmesan cheese
- 1 package frozen chopped spinach, thawed and completely drained
- 2 large eggs
- Salt and pepper, to taste
For Assembly:
- 15 lasagna oven-ready noodles
- 5 cups mozzarella cheese, shredded
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for even baking.
- Prepare the Meat Sauce: In a large skillet over medium-high heat, cook the ground beef, Italian sausage, and chopped onions until the meat is browned and the onions are softened. Drain any excess fat to prevent greasiness. Add minced garlic, tomato paste, oregano, sugar (if using), and salt and pepper to taste. Stir and sauté for about 30 seconds until fragrant. Pour in the crushed tomatoes and fresh basil, stir well, toss in the bay leaves, and let the sauce simmer over low heat for 10 minutes. Remove bay leaves before assembling the lasagna.
- Mix the Cheeses: In a large mixing bowl, combine the ricotta cheese, cottage cheese, parmesan cheese, spinach (thawed and well-drained), eggs, and a pinch of salt and pepper. Mix thoroughly until evenly combined.
- Assemble the Lasagna: Spread a thin layer of the meat sauce on the bottom of a 9×13-inch deep-sided baking dish. Add a single layer of oven-ready lasagna noodles, breaking them to fit as needed. Evenly spread half the cheese mixture over the noodles, then sprinkle with 2 cups of mozzarella cheese. Spoon about one-third of the remaining meat sauce over the top. Repeat with another layer of noodles, the rest of the cheese mixture, 2 cups mozzarella, and another third of the meat sauce. Place a final layer of noodles, top with the remaining meat sauce, and sprinkle the last cup of mozzarella cheese over everything.
- Bake the Lasagna: Cover the baking dish loosely with aluminum foil (making sure it does not touch the cheese). Bake covered for 40 minutes. Remove the foil and bake for another 30-40 minutes until the top is golden brown and the lasagna is bubbling.
- Rest and Serve: Allow the lasagna to rest for about 10-15 minutes after removing it from the oven. This helps it set and makes it easier to slice. Serve hot and enjoy!
Notes
- Be sure to thoroughly drain the thawed spinach to prevent excess moisture in the lasagna.
- Letting the lasagna rest after baking improves the texture and makes slicing easier.
- For even more flavor, prepare the meat sauce a day ahead—the flavors develop better with time.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1/8 of lasagna
- Calories: 670
- Sugar: 8g
- Sodium: 1100mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 43g
- Cholesterol: 165mg
