Easy Beef Lasagna

With fresh lasagna noodles, three cheeses and a simple beefy tomato sauce, this baked lasagna is comfort food at its best! You can substitute the fresh basil with a few tablespoons of basil pesto if you don’t have fresh on hand. Serve with a mixed green salad to complete dinner.
Yield 6 Servings Prep. Time 20 min Cooking Time 85 min Total Time 105 min


Here are the following ingredients:

  • 2 tbsp (30 mL) olive oil
  • 1 lb (500 g) Lean Ground Beef
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) dried Italian herb seasoning
  • 1 tsp (5 mL) EACH salt and fresh ground pepper
  • 1 jar (680 mL) strained puréed tomatoes (passata)
  • 1 can (796 mL) diced tomatoes
  • 1 cup (250 mL) reduced-sodium beef broth
  • ¼ cup (60 mL) packed sliced fresh basil leaves
  • 2 tbsp (30 mL) balsamic vinegar
  • 1 pkg (350 g) fresh lasagna sheets (8 sheets)
  • 1 lb (500 g) shredded mozzarella
  • 1 tub (500 g) ricotta, drained
  • 1 cup (250 mL) grated Parmesan cheese

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Heat oil over medium-high heat in a large deep nonstick skillet. Cook beef, onion, garlic, Italian seasoning, salt and pepper, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until beef is browned. Stir in passata, diced tomatoes and broth; bring to a boil.

  2. Reduce heat and simmer, stirring occasionally, for 15 to 20 minutes until sauce has thickened. Stir in basil and vinegar; remove from heat.

  3. The lasagna will have four layers of noodles: spread 1 cup (250 mL) sauce over the bottom of a 13 x 9-inch (3 L) baking dish. Top with 2 lasagna sheets, 1/4 of the remaining sauce, 1 cup (250 mL) mozzarella, 1/3 of the ricotta and ¼ cup (60 mL) Parmesan. Repeat layers twice. Top with remaining noodles, sauce, mozzarella and Parmesan. Cover with foil.

  4. Bake in preheated 375°F oven for 45 minutes. Remove foil cover and bake for 10 to 15 minutes or until golden brown and bubbly. Let stand for 10 minutes before cutting to serve.

Make ahead: Assemble lasagna in a foil pan, cover and freeze for up to 3 months. Bake from frozen in preheated 350°F oven for 2 hours. Remove foil cover and bake for 20 to 30 minutes or until golden brown and bubbly. Let stand for 10 minutes before cutting to serve.

Look for fresh lasagna noodles in the refrigerated section of the deli or the dairy section near the brick cheeses.

Substitute fresh noodles with 11 oven-ready dry lasagna noodles and make 3 layers of noodles, instead of 4 layers. The lasagna will be slightly saucier than the original version, which is great for reheating leftovers.