Cheesy Beef and Vegetable Lasagna
Lasagna is one of those classic comfort foods that everyone loves. This version combines layers of tender noodles, seasoned ground beef, sautéed vegetables, creamy cheese filling, and a golden melted topping. It’s hearty, flavorful, and perfect for family dinners, gatherings, or meal prep. With every bite, you’ll enjoy the rich blend of meat, veggies, and gooey cheese.
Ingredients
For the Meat and Vegetable Sauce
1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can (15 oz) tomato sauce
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1 teaspoon paprika
Salt and black pepper, to taste
For the Cheese Filling
2 cups ricotta cheese (or cottage cheese)
1 large egg
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon parsley
For the Layers
9 lasagna noodles, cooked al dente
3 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
Instructions
Step 1: Cook the Meat and Veggies
In a skillet, brown ground beef over medium heat. Add onion, garlic, and bell peppers. Sauté until softened. Stir in tomato sauce, diced tomatoes, and tomato paste. Season with Italian seasoning, paprika, salt, and pepper. Simmer for 15 minutes.
Step 2: Prepare the Cheese Filling
In a bowl, combine ricotta cheese, egg, Parmesan, garlic powder, and parsley. Mix until smooth.
Step 3: Layer the Lasagna
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread a thin layer of meat sauce on the bottom. Place 3 noodles on top. Spread ⅓ of the cheese filling, then add ⅓ of the meat sauce, and sprinkle mozzarella. Repeat layers two more times. Finish with mozzarella and cheddar on top.
Step 4: Bake
Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes until the cheese is golden and bubbly. Let rest for 10–15 minutes before slicing.
Why You’ll Love This Recipe
Rich, layered flavors with beef, vegetables, and cheese
Perfect make-ahead meal that reheats beautifully
Kid-friendly and customizable with different veggies
Golden, cheesy topping makes it irresistible
Variations
Vegetarian: Replace beef with mushrooms, zucchini, or spinach
Spicy: Add red pepper flakes or diced jalapeños to the sauce
Different Cheese: Use provolone or fontina for a new twist
Low-Carb: Swap noodles with zucchini or eggplant slices
Storage and Reheating
Refrigerator: Store covered for up to 4 days
Freezer: Wrap portions tightly and freeze for up to 2 months
Reheating: Bake covered at 350°F until heated through, or microwave single servings
Nutritional Information (Per Serving, 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | 490 |
| Total Fat | 26g |
| Saturated Fat | 13g |
| Cholesterol | 105mg |
| Sodium | 780mg |
| Carbohydrates | 33g |
| Fiber | 4g |
| Sugars | 8g |
| Protein | 32g |
| Calcium | 320mg |
| Iron | 3.5mg |
Approximate values depending on ingredients used.
Pro Tips
Undercook noodles slightly since they’ll absorb sauce while baking
Let lasagna rest before slicing to avoid falling apart
Use freshly grated cheese for better melting and flavor
Make a double batch and freeze one for easy future meals
FAQs
Can I use no-boil noodles?
Yes, just ensure there’s enough sauce to soften them during baking.
Can I make this ahead?
Yes, assemble up to 24 hours ahead, refrigerate, and bake when ready.
Can I substitute the ricotta?
Yes, cottage cheese works well and gives a lighter texture.
Can I use ground turkey instead of beef?
Absolutely, it makes a leaner but equally delicious lasagna.
