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Beef and Vegetable Lasagna


  • 1 pound ground beef

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1 bell pepper, diced

  • 1 zucchini, grated

  • 1 carrot, grated

  • 2 cans (28 ounces each) crushed tomatoes

  • 1 can (6 ounces) tomato paste

  • 2 teaspoons dried oregano

  • 1 teaspoon dried basil

  • Salt and pepper to taste

  • 12 lasagna noodles, cooked according to package instructions

  • 3 cups ricotta cheese

  • 2 cups shredded mozzarella cheese

  • 1 cup grated Parmesan cheese

  • Fresh basil or parsley for garnish (optional)


  1. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.

  2. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.

  3. Stir in the diced bell pepper, grated zucchini, and grated carrot. Cook for an additional 5 minutes until the vegetables are softened.

  4. Add the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper to the skillet. Simmer the sauce for 15-20 minutes, allowing the flavors to meld.

  5. In a large bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix well.

  6. Preheat the oven to 350°F (175°C).

  7. In a 9x13-inch baking dish, layer the lasagna as follows: a thin layer of meat sauce, a layer of cooked lasagna noodles, a layer of the cheese mixture. Repeat until all ingredients are used, finishing with a layer of meat sauce on top.

  8. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

  9. Let the lasagna cool completely before covering it with plastic wrap and then aluminum foil for freezing.

  10. Label the lasagna with the name and date before placing it in the freezer.

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