Creamy Alfredo Beef Lasagna (Print version)
Creamy Alfredo Beef Lasagna layers savory ground beef, tender noodles, Parmesan white sauce, ricotta, and mozzarella into a cozy baked dinner.
# Ingredients:
For the beef filling
01 -
1 1/2 lb (680 g) lean ground beef
02 -
1 tablespoon olive oil, if needed
03 -
1 small yellow onion, finely chopped
04 -
4 cloves garlic, minced
05 -
1 1/2 teaspoons Italian seasoning
06 -
1 teaspoon kosher salt, divided
07 -
1/2 teaspoon black pepper
For the Alfredo sauce
08 -
5 tablespoons (70 g) unsalted butter
09 -
4 tablespoons all-purpose flour
10 -
2 cups (480 ml) whole milk
11 -
1 cup (240 ml) heavy cream
12 -
1 1/4 cups (125 g) freshly grated Parmesan cheese
13 -
1/8 teaspoon ground nutmeg
14 -
1/2 teaspoon kosher salt, plus more to taste
For layering
15 -
12 no-boil lasagna noodles
16 -
15 oz (425 g) ricotta cheese
17 -
1 large egg
18 -
1/4 cup (25 g) grated Parmesan cheese
19 -
2 tablespoons chopped fresh parsley, plus more for garnish
20 -
2 cups (60 g) baby spinach, loosely packed
21 -
3 cups (340 g) shredded low-moisture mozzarella cheese
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
02 -
Cook the ground beef in a large skillet over medium-high heat, adding olive oil only if the pan looks dry. Add onion, garlic, Italian seasoning, 1/2 teaspoon salt, and pepper. Cook until browned and no pink remains, 8-10 minutes, then drain well.
03 -
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cream, then simmer for 3-5 minutes until lightly thickened. Lower the heat and whisk in Parmesan, nutmeg, and remaining salt until smooth.
04 -
In a bowl, stir ricotta, egg, 1/4 cup Parmesan, parsley, and a pinch of black pepper until combined.
05 -
Spread 1 cup Alfredo sauce in the baking dish. Add 4 noodles, half the beef, half the ricotta mixture, half the spinach, 3/4 cup Alfredo, and 1 cup mozzarella. Repeat once. Finish with the last 4 noodles, remaining Alfredo, and remaining mozzarella.
06 -
Cover loosely with foil, keeping it from touching the cheese if possible. Bake for 30 minutes, until the sauce is bubbling around the edges.
07 -
Remove the foil and bake 12-15 minutes more, until the top is melted and golden in spots.
08 -
Let the lasagna rest for 15 minutes before slicing. Garnish with parsley and serve warm.
# Good to know:
01 -
Use freshly grated Parmesan for the smoothest sauce.
02 -
Resting the lasagna helps the creamy layers set before slicing.
03 -
If using boiled noodles, slightly reduce the sauce with 1/4 cup less milk.