Hearty Meat and Vegetable Lasagna

Here is my go-to meat and vegetable lasagna recipe, with layers of tender pasta, a rich homemade meat sauce, fresh vegetables, and plenty of melted cheese that makes every bite perfect.

This lasagna has become our Sunday dinner favorite, and I always make an extra pan to keep in the freezer. There’s something special about having a home-cooked lasagna ready to go on busy weeknights, don’t you think?

What Kind of Ground Beef Should I Use?

For lasagna, the 85/15 lean-to-fat ratio specified in the recipe is really the sweet spot. This mix gives you enough fat to keep the meat juicy and flavorful, but not so much that your lasagna becomes greasy. If you can’t find 85/15, you could go a little leaner with 90/10, though you might lose some richness in the final dish. While you might be tempted to use extra lean ground beef (93/7 or higher), I’d recommend against it since it can make your meat layer too dry. Remember to break up the meat well while browning it, and don’t forget to drain off any excess fat before adding it to your lasagna layers.

Options for Substitutions

This lasagna recipe is pretty forgiving and you’ve got plenty of options for switching things up:

• Ground beef: You can swap the ground beef with ground turkey, Italian sausage, or even plant-based meat alternatives. For a vegetarian version, try using finely chopped mushrooms or crumbled tempeh.
• Zucchini and eggplant: Not a fan of these veggies? Try using bell peppers, spinach, or mushrooms instead. Just make sure to cook out the excess moisture from any vegetables you use to avoid a watery lasagna.
• White wine: No wine on hand? Just use an extra 1/2 cup of the liquid from your crushed tomatoes, or substitute with chicken/vegetable broth.
• Lasagna noodles: Regular lasagna noodles can be replaced with whole wheat versions, gluten-free noodles, or even thinly sliced zucchini strips for a low-carb option. If using zucchini, salt and drain it first to remove excess moisture.
• Ricotta cheese: You can substitute ricotta with cottage cheese (just blend it smooth first) or a mixture of soft tofu and Greek yogurt for a lighter version.
• Fresh herbs: If you don’t have fresh herbs, use dried ones instead – just remember to use 1/3 of the amount called for since dried herbs are more concentrated.

Watch Out for These Mistakes While Cooking

The biggest challenge when making lasagna is dealing with watery vegetables – to prevent this, make sure to cook your zucchini and eggplant until they release their moisture and start to brown, which usually takes about 8-10 minutes over medium-high heat. Another common mistake is not cooking the meat sauce long enough – let it simmer for at least 30 minutes after adding the wine and tomatoes, allowing the flavors to develop and the sauce to thicken properly. When it comes to the noodles, avoid overcooking them since they’ll continue to cook in the oven – instead, boil them for 2-3 minutes less than the package directions suggest, or until they’re just pliable but still firm. For the best texture and easy serving, let your lasagna rest for at least 15-20 minutes after baking, which prevents the layers from sliding apart and helps the cheese set up nicely.

What to Serve With Lasagna?

A hearty Italian meal like lasagna calls for some simple but tasty sides to round out your dinner. A fresh green salad with a light vinaigrette dressing helps balance out the rich, cheesy layers of the lasagna – I like to toss together some crisp romaine, cherry tomatoes, and cucumber with a basic olive oil and balsamic dressing. Warm, crusty garlic bread is another natural pairing that’s perfect for soaking up any extra sauce on your plate. If you want to add more vegetables to the meal, try some simple roasted broccoli or a mix of roasted Mediterranean vegetables seasoned with just olive oil, salt, and pepper.

Storage Instructions

Keep Fresh: Once your lasagna has cooled down, cover it tightly with plastic wrap or aluminum foil and pop it in the fridge. It’ll stay good for up to 5 days, and many people say it actually tastes even better the next day! The flavors have more time to mix and mingle together.

Freeze: This lasagna is perfect for freezing! You can freeze it either before or after baking. Just wrap it well in foil and plastic wrap, and it’ll keep in the freezer for up to 3 months. Pro tip: consider freezing it in individual portions for easy weeknight dinners.

Reheat: To reheat refrigerated lasagna, pop it in the oven at 350°F for about 20-25 minutes until heated through. If frozen, thaw overnight in the fridge first, then bake at 350°F for about 30-35 minutes. Cover with foil while reheating to keep it from drying out, removing the foil for the last few minutes if you want a crispy top.

Preparation Time	20-30 minutes
Cooking Time	65-80 minutes
Total Time	85-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 180-200 g
• Fat: 240-260 g
• Carbohydrates: 230-250 g

Ingredients

For the meat sauce:

• 2 bay leaves
• 28 oz crushed tomatoes (I use Muir Glen)
• 1 large zucchini (diced into 1/2-inch pieces)
• 4 garlic cloves (minced)
• 1/4 cup olive oil
• 1 lb ground beef
• 1 large onion (finely chopped)
• 1/2 cup white wine
• 1 small eggplant (peeled and diced)

For the ricotta filling:

• 2 eggs (large, beaten)
• 1 tbsp dried oregano
• 1/4 cup fresh parsley (chopped)
• 2 lb ricotta cheese (well drained for best texture)
• 1/4 cup fresh basil (chopped)

For assembly:

• 1 lb mozzarella cheese (shredded, I use Sargento)
• 1 lb lasagna noodles (oven-ready or traditional)

Step 1: Cook the Ground Beef

In a large Dutch oven, heat some olive oil over medium heat.

Add the ground beef and cook for 5-6 minutes until it becomes golden brown.

Stir occasionally to break up the meat evenly as it cooks.

Step 2: Prepare and Cook the Vegetables

Chop all the vegetables into very small pieces to ensure they cook evenly and blend well with the sauce.

Add the chopped vegetables to the Dutch oven with the browned beef.

Continue cooking for another 5-6 minutes until the vegetables are softened and fragrant.

Step 3: Simmer the Tomato Sauce

Add the white wine, crushed tomatoes, and bay leaves into the Dutch oven with the beef and vegetables.

Stir everything together and let the sauce simmer gently over medium-low heat for one hour.

This allows the flavors to meld beautifully.

Step 4: Cook the Lasagna Noodles

Meanwhile, bring a large pot of cold water to a boil.

Once boiling, add 2 tablespoons of salt, followed by the lasagna noodles.

Cook the noodles according to the package instructions until al dente.

Drain the noodles and set aside for layering.

Step 5: Prepare the Ricotta Mixture

While the noodles cook, prepare the ricotta filling.

In a medium bowl, combine the ricotta cheese, eggs, and chopped fresh parsley.

Mix well until the ingredients are fully incorporated and the mixture is smooth.

Step 6: Assemble and Bake the Lasagna

Preheat your oven to 375 degrees F.

Spread a bit of the tomato sauce on the bottom of a 9×13 inch baking dish to prevent sticking.

Lay down four lasagna noodles on top of the sauce.

Add a layer consisting of a scoop of the ricotta mixture and a scoop of the tomato veggie sauce, and then sprinkle 1/3 of the mozzarella cheese on top.

Repeat this layering process, alternating between noodles, tomato sauce, ricotta mixture, and mozzarella cheese until all ingredients are used up, finishing with a layer of cheese on top.

Bake the assembled lasagna in the preheated oven for 35-40 minutes or until it is completely heated through and bubbly.