Creamy Alfredo Beef Lasagna (Print Format)
Layers of seasoned beef, creamy Alfredo, pasta, and mozzarella combine in a warm, baked dinner classic.
# Ingredients:
→ Meat Sauce
01 -
2 tablespoons olive oil
02 -
1 large onion, chopped
03 -
4 cloves garlic, minced
04 -
2 lb ground beef
05 -
1/2 teaspoon salt
06 -
1 teaspoon chili flakes
07 -
1 teaspoon black pepper
08 -
1 teaspoon oregano
09 -
2 teaspoons Italian seasoning
10 -
2 jars marinara sauce (approx. 48 oz total)
11 -
Handful fresh basil
→ Lasagna
12 -
18 ready-to-bake lasagna sheets
13 -
1 jar Alfredo sauce (approx. 15 oz)
14 -
3 cups shredded mozzarella cheese
15 -
Fresh parsley for garnish
# Steps:
01 -
Heat olive oil in a large pot over high heat. Add chopped onion and minced garlic, sauté until softened and fragrant. Add ground beef and cook until browned, breaking up meat as it cooks. Stir in salt, chili flakes, black pepper, oregano, and Italian seasoning. Pour in marinara sauce, mix well, cover, and simmer over medium-low heat for 30 minutes. Stir in fresh basil and remove from heat.
02 -
Preheat oven to 375°F (190°C).
03 -
Spread 2 ladles of meat sauce evenly in the bottom of a 9x13-inch baking dish. Arrange 6 lasagna sheets on top of the sauce. Add more meat sauce, drizzle with Alfredo sauce, and sprinkle with mozzarella cheese. Repeat layering process two more times, finishing with a generous layer of mozzarella cheese on top.
04 -
Bake uncovered for 40 minutes or until the top is bubbly and golden brown. Remove from oven and let rest for 10 minutes before slicing.
05 -
Sprinkle fresh parsley over the lasagna and serve warm.
# Tips:
01 -
For freezer storage, assemble lasagna in a foil tray, cover tightly with foil and freeze. Thaw overnight in the refrigerator and bake as directed.