Easy Creamy Beef Lasagna

Name: Easy Creamy Beef Lasagna
Cook time: 95 min
Total time: 95 min
Ingredients: 0.2 lb Ground Beef; 1/3 tbsp Olive Oil; 1/6 Red Onion, diced; 1/12 Yellow Bell Pepper, diced; 1/12 Red Bell Pepper, diced; 1/6 Tomato, diced; 2/3 Garlic Clove, minced; 1/12 tbsp Red Pepper Flakes; 1/6 tbsp Italian Seasoning; 1/12 tbsp Paprika; 1/6 tsp Chicken Bouillon Powder; Some Salt; Some Pepper (Black); 3oz Tomato Sauce; 1/12 cups Water, 3/4 cup for regular lasagna sheets; Some Fresh Parsley; 1/6 tbsp Olive Oil; 1/3 tbsp Butter; 1/3 tbsp Flour; 1/3 cups Milk; 1/12 tsp Nutmeg; 1/12 tbsp Onion Powder; 1/12 tbsp Pepper (Black); Some Salt, to taste; 1/6 package (250g) of Oven-Ready Lasagna Sheets; 1/3 cups Cheddar Cheese; 1/3 cups Mozzarella Cheese

This easy creamy beef lasagna layers a savory vegetable-studded meat sauce with a smooth homemade white sauce, plenty of cheese, and oven-ready noodles for a hearty, comforting bake. Ground beef, onion, peppers, tomato, and seasonings simmer into a rich filling, while the creamy sauce adds a classic lasagna finish without much fuss. It bakes up bubbly and golden, then rests briefly so the layers slice neatly.

This easy creamy beef lasagna layers a savory vegetable-studded meat sauce with a smooth homemade white sauce, plenty of cheese, a... Show more

By Amna · Original recipe

Health Grade

C · Balanced

Time

1 hr30 min

Price

2,91 €

Calories

1154 kcal

high protein

low carb

low sugar

kid friendly

Method

Preheat the oven

Heat the oven to 375� F. Lightly grease a baking dish large enough for several layers of lasagna, making sure to get a little oil or butter into the corners so nothing sticks later.

Wash the produce

Rinse the red onion, yellow bell pepper, red bell pepper, tomato, and fresh parsley under cool running water. Pat everything dry well so the vegetables sauté instead of steam.

Prep the ingredients

Peel and dice the onion, cut the peppers open and remove the stems and seeds before dicing them, dice the tomato, mince the garlic cloves, and finely chop the parsley. If your cheddar cheese and mozzarella cheese are not already shredded, grate them both and keep them nearby for layering.

Brown the beef

Set a large skillet over medium-high heat and add a drizzle of olive oil. Add the ground beef and cook, breaking it up with a spoon or spatula into small crumbles, until the meat is nicely browned and no pink remains. Transfer the beef to a plate and keep the skillet on the stove.

Soften the vegetables

Add a little more oil to the same skillet if it looks dry. Add the onion and garlic and cook for about 2 minutes, stirring often, until fragrant. Stir in the yellow bell pepper, red bell pepper, and tomato, then cover the skillet and cook until the vegetables soften and release some juice, stirring once or twice so nothing catches on the bottom.

Simmer the beef sauce

Return the browned beef to the skillet. Stir in the red pepper flakes, Italian seasoning, paprika, chicken bouillon powder, salt, black pepper, tomato sauce, water, and chopped parsley. Bring everything to a gentle simmer, then cook for about 7 minutes, stirring occasionally, until the sauce looks rich and slightly thickened. Remove it from the heat.

Make the white sauce

In a separate saucepan over medium heat, melt the butter with a small splash of olive oil. Whisk in the flour and cook for about 1 minute to make a smooth paste. Add the onion powder, a pinch of nutmeg, a little black pepper, and a little salt. Slowly pour in the milk, whisking constantly so the sauce stays smooth. Keep whisking and cooking until it thickens enough to coat the back of a spoon, then taste and adjust the seasoning if needed.

Layer the lasagna

Spread a thin layer of white sauce over the bottom of the greased baking dish. Arrange a layer of oven-ready lasagna sheets on top, breaking a sheet if needed to cover gaps. Spoon over some beef sauce, add a layer of white sauce, then sprinkle on some cheddar and mozzarella. Repeat the layers until the sauces and noodles are used up, finishing with a generous layer of white sauce and the remaining cheeses on top.

Bake until bubbling

Cover the dish tightly with foil and bake for 40 to 55 minutes, until the lasagna is bubbling around the edges and the noodles are tender when pierced with a knife. Remove the foil and broil for about 2 minutes just until the top is lightly golden and bubbling.