Creamy Alfredo Beef Layers (Print Format)
Layers of savory beef sauce, creamy Alfredo, pasta sheets, and gooey mozzarella baked until golden brown.
# Ingredients:
→ Meat Sauce
01 -
2 tablespoons olive oil
02 -
1 large onion, chopped
03 -
4 cloves garlic, minced
04 -
2 pounds ground beef
05 -
1/2 teaspoon salt
06 -
1 teaspoon chili flakes
07 -
1 teaspoon black pepper
08 -
1 teaspoon dried oregano
09 -
2 teaspoons Italian seasoning
10 -
2 jars marinara sauce (approximately 24 ounces each)
11 -
Handful of fresh basil leaves
→ Lasagna
12 -
18 ready-to-bake lasagna sheets
13 -
1 jar Alfredo sauce (approximately 15 ounces)
14 -
3 cups shredded mozzarella cheese
15 -
Fresh parsley, chopped, 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, about 3 minutes. Add ground beef and cook until browned, breaking apart as it cooks. Mix in salt, chili flakes, black pepper, oregano, and Italian seasoning. Pour in marinara sauce, stir well, cover, and simmer over medium-low heat for 30 minutes. Stir in fresh basil, then remove from heat.
02 -
Preheat oven to 375°F (190°C).
03 -
Spread 2 ladles of the meat sauce evenly over the bottom of a 9x13-inch baking dish. Arrange 6 lasagna sheets over the sauce. Layer additional meat sauce, drizzle Alfredo sauce, and sprinkle mozzarella cheese. Repeat to create three layers total, finishing with a generous layer of mozzarella on top.
04 -
Bake uncovered in the preheated oven for 40 minutes or until the cheese is bubbly and golden brown.
05 -
Allow the lasagna to rest for 10 minutes before slicing. Garnish with chopped fresh parsley and serve warm.
# Tips:
01 -
To freeze, assemble in a foil tray, cover tightly with foil, and freeze. Thaw overnight in the refrigerator before baking.