The Ultimate Meat and Vegetable Lasagna

The meat and vegetable lasagna is topped with fresh parsley and surrounded by a tan napkin.

5 from 68 votes

The Ultimate Meat and Vegetable Lasagna

Meat and Vegetable Lasagna is packed with lean ground beef, hearty vegetables, creamy ricotta, and a savory tomato sauce. It's a perfect weeknight dinner or a great make ahead freezer meal!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Italian

Servings: Servings

Calories: 539kcal

Author: Lynn Polito

Equipment

Ingredients

¼ cup Olive Oil
1 lb Lean Ground Beef 85/15
1 large Zucchini Chopped
1 large Onion Chopped
4 Garlic Cloves Chopped
1 Small Eggplant Peeled and Chopped
½ cup White Wine
28 oz Crushed Tomatoes 1 Can
2 Bay Leaves
1 lb Lasagna Noodles
2 lbs Ricotta Whole Milk or Skim Milk
2 Eggs
¼ cup Fresh Parsley Chopped
¼ cup Fresh Basil Chopped
1 tablespoon Dried Oregano
1 lb Mozzarella 2 cups

Instructions

In a large Dutch oven, add the olive oil and the ground beef. Cook for 5-6 minutes until the beef is golden brown.
Chop all of the vegetables into very small pieces and add them to the Dutch oven. Cook for 5-6 more minutes until the vegetables are softened.
Add the white wine, crushed tomatoes, and bay leaves to the Dutch oven.
Let the sauce simmer over medium-low heat for one hour.
Bring a large pot of cold water to a boil. Add 2 tablespoons of salt and then add the lasagna noodles. Cook according to the package instructions.
While the pasta cooks, in a medium bowl, add the ricotta, eggs, chopped fresh parsley, chopped fresh basil, and oregano. Mix well.
Preheat the oven to 375 degrees F.
Spread some of the tomato sauce on the bottom of a 9x13 inch baking dish. Drain the lasagna noodles and set four lasagna noodles on top of the sauce.
Add a scoop of the lasagna mixture, a scoop of tomato veggie sauce, and then sprinkle ⅓ of the mozzarella on top of the mixture.
Continue layering the noodles, tomato sauce, ricotta mixture, and cheese until the lasagna sheets are gone. Bake for 35-40 minutes or until the lasagna is completely heated through.

Notes

You can use a food processor to chop the vegetables if that is easier.
Use no boil lasagna noodles! To do this, simply layer the noodles as you would the boiled noodles. The no boil noodles are a little thinner so the sauce cooks the noodles as it bakes in the oven.
The lasagna should rest for at least 15 minutes before cutting into the lasagna. It will not hold it's shape if the lasagna is still very hot when you cut into it.
To make this lasagna ahead of time, put the lasagna together in the baking dish and cover it with aluminum foil. Keep it in the refrigerator for up to 48 hours. When you are ready to bake it, preheat the oven and bake the lasagna in the baking dish for 40-45 minutes.
Make sure to add the sauce to the bottom of the baking dish. This ensures that the lasagna does not stick to the bottom of the pan.
Gluten-free noodles can be used in place of regular lasagna noodles. You can also use whole wheat noodles if that is what your family prefers. Just make sure to cook the noodles according to the package instructions.
This lasagna is delicious with same day sourdough bread, sourdough breadsticks, and Italian stuffed mushrooms.

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