Garlic Parmesan Beef Lasagna with Alfredo Sauce – A Creamy, Flavorful Twist on Classic Lasagna
Ingredients:
For the Beef Layer:
1 lb ground beef
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 cup marinara sauce
For the Alfredo Sauce:
1 tablespoon butter
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional)
For the Lasagna:
12 lasagna noodles (cooked and drained)
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add onions and garlic, cooking until softened. Add ground beef, Italian seasoning, salt, and pepper, cooking until browned. Stir in marinara sauce and let simmer for 5 minutes.
For the Alfredo sauce, melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in heavy cream, Parmesan cheese, mozzarella cheese, salt, pepper, and nutmeg. Simmer until the sauce thickens, about 5 minutes.
In a baking dish, spread a thin layer of Alfredo sauce on the bottom. Layer cooked lasagna noodles on top. Spread half of the beef mixture, followed by a layer of ricotta cheese, and then more Alfredo sauce. Repeat layers, ending with a layer of noodles and remaining Alfredo sauce.
Sprinkle the top with shredded mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve.
Total Time: 50 minutes | Servings: 6 | Calories: ~650 per serving