15 Delicious Hunts Classic Beef Lasagna Recipes

Dive into the heartwarming world of comfort food with our roundup of 15 Delicious Hunts Classic Beef Lasagna Recipes. Perfect for busy weeknights or cozy weekends, these lasagnas promise layers of rich, meaty goodness and melted cheese that’ll have your family begging for seconds. Whether you’re a lasagna lover or looking to try something new, there’s a recipe here that’ll make your dinner unforgettable. Let’s get cooking!

Classic Beef Lasagna with Ricotta and Mozzarella

Feeling like whipping up something hearty and comforting? You can’t go wrong with a classic beef lasagna, layered with creamy ricotta and gooey mozzarella. It’s the perfect dish to feed a crowd or enjoy as leftovers throughout the week.

Ingredients

• 1 lb ground beef (or substitute with ground turkey for a lighter version)
• 12 lasagna noodles (no-boil variety saves time)
• 15 oz ricotta cheese (whole milk for creaminess)
• 2 cups shredded mozzarella cheese (plus extra for topping)
• 24 oz marinara sauce (homemade or store-bought)
• 1 egg (helps bind the ricotta mixture)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (for extra flavor)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add ground beef to the skillet. Cook until browned, about 5-7 minutes, breaking it apart with a spoon.
4. Stir in marinara sauce, salt, and pepper. Simmer for 10 minutes to blend flavors.
5. In a bowl, mix ricotta, egg, and Parmesan cheese. This creates a creamy layer.
6. Spread a thin layer of meat sauce in a 9×13 inch baking dish. Top with 4 lasagna noodles.
7. Add half the ricotta mixture, spreading evenly. Sprinkle with 1 cup mozzarella.
8. Repeat layers: sauce, noodles, ricotta, mozzarella. Finish with a layer of noodles and remaining sauce.
9. Cover with foil and bake for 25 minutes. Then, remove foil and sprinkle extra mozzarella on top.
10. Bake uncovered for another 15 minutes, until cheese is bubbly and golden.
11. Let stand for 10 minutes before slicing. This helps layers set.

Cheesy, rich, and satisfying, this lasagna is a crowd-pleaser. Serve with a crisp salad and garlic bread for a complete meal.

Spicy Hunts Classic Beef Lasagna with Jalapenos

Just when you thought lasagna couldn’t get any better, here comes a spicy twist that’ll knock your socks off. Imagine layers of tender pasta, rich beef, and melted cheese, all with a kick of jalapenos to keep things interesting.

Ingredients

• 1 lb ground beef (80/20 for best flavor)
• 12 lasagna noodles (no-boil for convenience)
• 24 oz Hunts Classic Marinara Sauce (or your favorite brand)
• 2 cups shredded mozzarella cheese (more if you love cheese)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 2 jalapenos, sliced (remove seeds for less heat)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried oregano (fresh is great if you have it)
• 1/2 tsp red pepper flakes (optional for extra heat)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it apart as it browns, about 5-7 minutes.
3. Drain excess fat from the beef. Stir in marinara sauce, garlic powder, oregano, and red pepper flakes. Simmer for 5 minutes to blend flavors.
4. In a 9×13 inch baking dish, spread a thin layer of the meat sauce. Top with 4 lasagna noodles, overlapping slightly.
5. Spread half the ricotta over the noodles, then half the mozzarella, and half the Parmesan. Add half the jalapeno slices.
6. Repeat layers: meat sauce, noodles, cheeses, and jalapenos. Finish with a final layer of noodles, remaining meat sauce, and cheeses.
7. Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until bubbly and golden.
8. Let stand for 10 minutes before slicing. This helps layers set.

Kick back and enjoy this lasagna’s perfect balance of spicy, cheesy, and hearty. Serve with a crisp salad to cut through the richness, or go all out with garlic bread for dipping.

Vegetable Loaded Hunts Classic Beef Lasagna

Just when you thought lasagna couldn’t get any better, here comes a veggie-packed twist on the classic. You’re going to love how the layers of pasta, beef, and vegetables come together in this hearty dish.

Ingredients

• 1 lb ground beef (or turkey for a lighter option)
• 9 lasagna noodles (no-boil kind saves time)
• 2 cups marinara sauce (homemade or store-bought)
• 1 cup ricotta cheese (part-skim works fine)
• 1 egg (helps bind the cheese layer)
• 2 cups shredded mozzarella (for that perfect melt)
• 1 cup chopped spinach (fresh or frozen, thawed)
• 1/2 cup grated Parmesan (the real deal tastes best)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Heat olive oil in a pan over medium heat. Add ground beef, breaking it apart as it browns, about 5-7 minutes.
3. Stir in marinara sauce, garlic powder, salt, and pepper. Simmer for 10 minutes to blend flavors.
4. In a bowl, mix ricotta, egg, and spinach. This creates a creamy, veggie-packed layer.
5. Spread a thin layer of meat sauce in a 9×13 inch baking dish. Top with 3 noodles.
6. Add half the ricotta mixture, then half the remaining meat sauce, and a third of the mozzarella. Repeat layers.
7. Finish with a final layer of noodles, remaining meat sauce, and the rest of the mozzarella and Parmesan.
8. Cover with foil and bake for 25 minutes. Then, uncover and bake for another 15 minutes until bubbly and golden.
9. Let stand for 10 minutes before slicing. This helps layers set for cleaner cuts.

Perfectly layered with a balance of meaty and cheesy goodness, this lasagna is a crowd-pleaser. Serve with a crisp salad for a complete meal that’s sure to impress.

Cheesy Hunts Classic Beef Lasagna with Three Cheeses

Craving something hearty and comforting? You can’t go wrong with this cheesy, beefy lasagna that’s packed with three kinds of cheese. It’s the perfect dish to feed a crowd or enjoy as leftovers throughout the week.

Ingredients

• 1 lb ground beef (80/20 blend for best flavor)
• 12 lasagna noodles (no-boil variety saves time)
• 24 oz marinara sauce (homemade or store-bought)
• 15 oz ricotta cheese (whole milk for creaminess)
• 2 cups shredded mozzarella cheese (for that perfect melt)
• 1/2 cup grated Parmesan cheese (adds a salty kick)
• 1 egg (helps bind the ricotta mixture)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (fresh works too, double the amount)
• Salt and pepper (to taste)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking.
2. Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes. Tip: Drain excess fat for a less greasy dish.
3. Stir in marinara sauce, garlic powder, basil, salt, and pepper. Simmer for 5 minutes to blend flavors.
4. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, and egg. This creates a creamy cheese layer.
5. Spread 1/3 of the meat sauce in a 9×13 inch baking dish. Top with 4 lasagna noodles, overlapping slightly.
6. Spread half the ricotta mixture over noodles, then another 1/3 meat sauce. Repeat layers, ending with meat sauce. Tip: Cover noodles completely to prevent drying out.
7. Sprinkle remaining mozzarella on top. Cover with foil, bake for 25 minutes. Remove foil, bake another 15 minutes until bubbly and golden. Tip: Let stand 10 minutes before slicing for cleaner cuts.

Absolutely divine when served with a crisp salad and garlic bread. The layers meld together beautifully, offering a rich, cheesy bite with every forkful. Try adding a sprinkle of fresh basil on top for a pop of color and freshness.

Hunts Classic Beef Lasagna with a Twist of Pesto

How about we dive into a comforting classic with a fresh twist? This lasagna layers rich beef, creamy cheeses, and a vibrant pesto that’ll make your taste buds sing. Perfect for a cozy night in or impressing guests without the fuss.

Ingredients

• 1 lb ground beef (80/20 blend for best flavor)
• 12 lasagna noodles (no-boil kind saves time)
• 2 cups marinara sauce (homemade or your favorite jarred)
• 15 oz ricotta cheese (whole milk for creaminess)
• 2 cups shredded mozzarella (divided)
• 1/2 cup grated Parmesan (plus extra for serving)
• 1/4 cup pesto (store-bought or homemade)
• 1 egg (helps bind the ricotta mixture)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, cook the ground beef until no pink remains, about 8 minutes. Drain excess fat.
3. Stir in the marinara sauce with the beef, simmer for 5 minutes to blend flavors. Tip: A splash of red wine adds depth.
4. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, pesto, egg, salt, and pepper. Tip: Let the mixture sit for 10 minutes to thicken.
5. Layer 4 noodles in the dish, top with half the beef sauce, then half the cheese mixture. Repeat layers.
6. Finish with a layer of noodles, remaining beef sauce, and sprinkle with 1 cup mozzarella. Tip: Cover with foil to prevent drying out.
7. Bake for 25 minutes, remove foil, bake another 10 minutes until bubbly and golden.
8. Let stand for 15 minutes before slicing. This helps layers set for clean cuts.

Bursting with flavors, this lasagna offers a creamy, cheesy interior with a crispy top. Serve with a side of garlic bread and a sprinkle of fresh basil for an extra touch of green.

Gluten-Free Hunts Classic Beef Lasagna

Hey, you know those nights when you’re craving something hearty and comforting but also need to keep it gluten-free? This lasagna’s got your back, packing all the classic beefy, cheesy goodness without the gluten.

Ingredients

• 1 lb ground beef (lean for less grease)
• 12 gluten-free lasagna noodles (no-boil kind saves time)
• 2 cups shredded mozzarella cheese (pre-shredded is fine)
• 1 1/2 cups ricotta cheese (whole milk for creaminess)
• 1 jar (24 oz) gluten-free marinara sauce (or homemade if you’re feeling ambitious)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 egg (helps bind the ricotta)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (fresh is great if you have it)
• Salt and pepper (to taste, but don’t skip)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Tip: Drain excess fat for a lighter dish.
3. Stir in marinara sauce, garlic powder, basil, salt, and pepper. Simmer for 5 minutes to blend flavors. Tip: A splash of red wine adds depth.
4. In a bowl, mix ricotta, egg, and half the Parmesan. This is your creamy layer. Tip: Let the ricotta sit out to soften for easier mixing.
5. Spread a thin layer of meat sauce in a 9×13 inch baking dish. Top with 4 noodles, half the ricotta mix, and a third of the mozzarella. Repeat layers, ending with meat sauce and remaining cheeses.
6. Cover with foil and bake for 25 minutes. Uncover and bake until bubbly and golden, about 15 more minutes. Tip: Let it sit for 10 minutes before slicing for cleaner cuts.

This lasagna comes out perfectly layered with a rich, meaty sauce and gooey cheese. Try serving it with a crisp green salad for a complete meal that’ll satisfy everyone at the table.

Low-Carb Hunts Classic Beef Lasagna with Zucchini Noodles

Who doesn’t love a hearty lasagna that won’t weigh you down? This low-carb twist on a classic uses zucchini noodles for a lighter, veggie-packed version that’s just as satisfying.

Ingredients

• 1 lb ground beef (or turkey for a lighter option)
• 2 cups marinara sauce (homemade or store-bought)
• 3 medium zucchinis, spiralized into noodles
• 1 cup ricotta cheese (part-skim for fewer calories)
• 1 egg (helps bind the ricotta)
• 1.5 cups shredded mozzarella cheese (divided)
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (or fresh if you have it)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain excess fat.
3. Stir in the marinara sauce, garlic powder, and basil. Simmer for 5 minutes to blend flavors.
4. In a bowl, mix ricotta cheese, egg, 1 cup mozzarella, Parmesan, salt, and pepper until well combined.
5. Layer half of the zucchini noodles in the baking dish, followed by half of the beef mixture, then all of the ricotta mixture.
6. Repeat with remaining zucchini and beef, then top with the remaining 1/2 cup mozzarella.
7. Bake for 25-30 minutes, until bubbly and cheese is golden. Let stand for 5 minutes before serving.

Great for meal prep, this lasagna reheats beautifully. The zucchini noodles stay firm, offering a nice bite against the creamy ricotta and savory beef. Try serving with a crisp green salad for a complete meal.

Hunts Classic Beef Lasagna with a Creamy Bechamel Sauce

There’s nothing quite like the comfort of a homemade lasagna, especially when it’s layered with rich beef and a velvety bechamel sauce. This version is a crowd-pleaser that’s perfect for any night of the week.

Ingredients

• 1 lb ground beef (80/20 blend for best flavor)
• 9 lasagna noodles (no-boil for convenience)
• 2 cups shredded mozzarella cheese (freshly shredded melts better)
• 1/2 cup grated Parmesan cheese (for a nutty flavor)
• 2 cups whole milk (warmed slightly to prevent lumps in the sauce)
• 3 tbsp unsalted butter (or any neutral oil)
• 3 tbsp all-purpose flour (for thickening the bechamel)
• 1/2 tsp nutmeg (adjust to taste)
• Salt and pepper (to season the beef and sauce)
• 2 cups marinara sauce (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a skillet over medium heat, brown the ground beef until no pink remains, about 8-10 minutes. Season with salt and pepper.
3. While the beef cooks, melt butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes until golden.
4. Gradually add warmed milk to the roux, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes. Stir in nutmeg, salt, and pepper.
5. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
6. Layer half of the beef over the noodles, followed by a third of the bechamel sauce and a third of the mozzarella. Repeat the layers, finishing with noodles, bechamel, and cheeses.
7. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden.
8. Let the lasagna rest for 10 minutes before slicing. This helps the layers set for cleaner cuts.

Kick back and enjoy the creamy, cheesy goodness of this lasagna. The bechamel adds a luxurious texture that pairs wonderfully with the hearty beef. Try serving it with a crisp green salad for a complete meal.

Slow Cooker Hunts Classic Beef Lasagna

Very few dishes bring the comfort and satisfaction of a hearty lasagna, especially when it’s made effortlessly in your slow cooker. You’ll love how this version simplifies the classic, layering rich flavors without the fuss.

Ingredients

• 1 lb ground beef (lean for less grease)
• 1 jar (24 oz) Hunts Classic Marinara Sauce (or your favorite brand)
• 9 lasagna noodles (no-boil variety works great)
• 15 oz ricotta cheese (whole milk for creaminess)
• 2 cups shredded mozzarella cheese (divided)
• 1/2 cup grated Parmesan cheese
• 1 large egg (helps bind the ricotta mixture)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (or 1 tbsp fresh)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Brown the ground beef in a skillet over medium heat until no pink remains, about 5-7 minutes. Drain excess fat.
2. Stir in the marinara sauce with the beef, simmer for 2 minutes to blend flavors.
3. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, basil, salt, and pepper until well combined.
4. Spread 1/3 of the meat sauce in the bottom of your slow cooker. Layer 3 noodles (break to fit), then half the ricotta mixture. Repeat layers, ending with meat sauce.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until noodles are tender.
6. Sprinkle remaining 1 cup mozzarella on top, cover until melted, about 10 minutes.
7. Let stand for 10 minutes before serving to set layers.

Outstanding in flavor and texture, this lasagna boasts creamy layers with a perfectly cooked noodle bite. Try serving it with a crisp green salad and garlic bread for a complete meal that’s sure to impress.

Hunts Classic Beef Lasagna with a Crunchy Breadcrumb Topping

Ultimate comfort food alert! You know those days when only a hearty, cheesy lasagna will do? This one’s got a twist with a crunchy breadcrumb topping that’ll have everyone asking for seconds.

Ingredients

• 1 lb ground beef (or substitute with ground turkey for a lighter version)
• 9 lasagna noodles (no-boil kind saves time)
• 24 oz marinara sauce (homemade or your favorite jarred brand)
• 15 oz ricotta cheese (whole milk for creaminess)
• 2 cups shredded mozzarella cheese (because more cheese is always better)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered kind)
• 1 egg (helps bind the ricotta layer)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (fresh is great if you have it)
• Salt and pepper (to taste, but don’t skimp)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking from the get-go.
2. Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks, about 8 minutes. Drain any excess fat.
3. Stir in the marinara sauce with the beef. Let it simmer for 5 minutes to meld the flavors.
4. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, garlic powder, basil, salt, and pepper. This is your creamy layer.
5. Spread a thin layer of the meat sauce in a 9×13 inch baking dish. Top with 3 noodles.
6. Add half the ricotta mixture over the noodles, spreading evenly. Repeat layers, ending with meat sauce.
7. Sprinkle the remaining mozzarella and breadcrumbs on top. Drizzle with olive oil for that golden crust.
8. Cover with foil and bake for 25 minutes. Then, uncover and bake for another 15 minutes until bubbly and golden.
9. Let it sit for 10 minutes before slicing. This helps the layers set.

Lasagna lovers, rejoice! The creamy layers paired with that crunchy topping are a match made in heaven. Try serving it with a crisp green salad to round out the meal.

Hunts Classic Beef Lasagna Stuffed Peppers

Think you’ve seen all lasagna can do? These stuffed peppers twist the classic into something new and exciting. You’ll love how the flavors meld together in every bite.

Ingredients

• 4 large bell peppers, any color (halved and seeded)
• 1 lb ground beef (85% lean for best flavor)
• 2 cups marinara sauce (homemade or store-bought)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
• Salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain excess fat.
3. Stir in the marinara sauce, garlic powder, Italian seasoning, salt, and pepper. Simmer for 5 minutes to blend flavors.
4. In a bowl, mix ricotta, mozzarella, and Parmesan cheeses until well combined.
5. Fill each pepper half with a layer of the beef mixture, then a layer of the cheese mixture. Repeat layers until peppers are full.
6. Top each pepper with extra mozzarella cheese for a golden finish.
7. Bake in the preheated oven for 25-30 minutes, or until peppers are tender and cheese is bubbly and slightly browned.
8. Let cool for 5 minutes before serving to allow the filling to set.

Fresh out of the oven, these peppers are a juicy, cheesy delight with a satisfying crunch. Serve them atop a bed of greens for a lighter meal or alongside garlic bread to soak up all the delicious sauce.

Hunts Classic Beef Lasagna Roll-Ups

Did you know that lasagna doesn’t always have to be layered? These Hunts Classic Beef Lasagna Roll-Ups are a fun twist on the traditional dish, perfect for when you’re craving something a little different but just as comforting.

Ingredients

• 12 lasagna noodles (no-boil variety works great)
• 1 lb ground beef (85% lean for best flavor)
• 1 jar (24 oz) Hunts Classic Marinara Sauce (or your favorite brand)
• 15 oz ricotta cheese (whole milk for creaminess)
• 1 large egg (helps bind the filling)
• 2 cups shredded mozzarella cheese (divided, for gooey goodness)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (or 1 tbsp fresh, chopped)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain excess fat.
3. Stir in the Hunts Classic Marinara Sauce into the beef. Simmer for 5 minutes, then remove from heat.
4. In a medium bowl, mix ricotta cheese, egg, 1 cup mozzarella, Parmesan, garlic powder, basil, salt, and pepper until well combined.
5. Lay out lasagna noodles on a clean surface. Spread about 2 tbsp of the ricotta mixture evenly over each noodle.
6. Spoon a thin layer of the beef sauce over the ricotta, then carefully roll up each noodle from one end to the other.
7. Place the roll-ups seam side down in the prepared baking dish. Pour the remaining sauce over the top, then sprinkle with the remaining mozzarella.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until cheese is bubbly and slightly golden.
9. Let stand for 5 minutes before serving. This helps the roll-ups set for easier serving.

Best enjoyed fresh out of the oven, these roll-ups offer a delightful contrast between the tender noodles and the rich, meaty filling. Try serving them with a crisp green salad for a complete meal that’s sure to impress.

Hunts Classic Beef Lasagna Soup

Now, who doesn’t love a comforting bowl of lasagna? But let’s be real, sometimes you just don’t have the time to layer all those noodles. That’s where this hunts classic beef lasagna soup comes in—all the flavors you crave, in a fraction of the time.

Ingredients

• 1 lb ground beef (or turkey for a lighter option)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow or white works great)
• 3 cloves garlic, minced (more if you love garlic)
• 1 tsp dried oregano (adjust to taste)
• 1 tsp dried basil (fresh is even better if you have it)
• 1/2 tsp red pepper flakes (optional, for a little heat)
• 1 28-oz can crushed tomatoes (San Marzano for best flavor)
• 4 cups beef broth (low sodium preferred)
• 8 lasagna noodles, broken into pieces (no need to cook first)
• 1 cup ricotta cheese (full fat for creaminess)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, about 5 minutes. Drain excess fat.
2. Add the diced onion to the pot. Cook until soft, about 3 minutes. Stir in the garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
3. Pour in the crushed tomatoes and beef broth. Bring to a boil, then reduce heat to simmer. Add the broken lasagna noodles. Cook for 10 minutes, stirring occasionally to prevent sticking.
4. While the soup simmers, mix the ricotta and Parmesan cheese in a small bowl. Season with a pinch of salt and pepper.
5. Once the noodles are tender, remove the pot from heat. Stir in the cheese mixture until well combined. Let sit for 2 minutes to thicken slightly.
6. Season with additional salt and pepper if needed. Serve hot, with extra Parmesan on top.

Dig into this soup and you’ll get all the cheesy, meaty goodness of lasagna in every spoonful. The noodles soak up the rich tomato broth, making each bite hearty and satisfying. Try serving it with a side of garlic bread for the ultimate comfort meal.

Hunts Classic Beef Lasagna with a Side of Garlic Bread

Very few dishes can compete with the comfort of a hearty beef lasagna, especially when it’s paired with crispy garlic bread. You’ll love how the layers of pasta, rich meat sauce, and creamy cheese come together in this classic recipe.

Ingredients

• 1 lb ground beef (80/20 blend for best flavor)
• 9 lasagna noodles (no-boil type saves time)
• 2 cups shredded mozzarella cheese (freshly shredded melts better)
• 1/2 cup grated Parmesan cheese (for a nutty flavor)
• 1 egg (helps bind the ricotta mixture)
• 15 oz ricotta cheese (whole milk for creaminess)
• 24 oz jar of marinara sauce (or homemade if you prefer)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp Italian seasoning (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 loaf French bread (for the garlic bread side)
• 2 tbsp butter, melted (for brushing the bread)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat, then add the ground beef. Cook until browned, about 5-7 minutes, breaking it apart as it cooks.
3. Drain excess fat from the beef, then stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes to blend flavors.
4. In a bowl, mix the ricotta cheese, egg, half of the Parmesan, and a pinch of salt until well combined.
5. Spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
6. Layer half of the ricotta mixture over the noodles, followed by a third of the mozzarella. Repeat the layers, ending with meat sauce and the remaining mozzarella and Parmesan on top.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until bubbly and golden.
8. While the lasagna bakes, slice the French bread and brush with melted butter mixed with minced garlic. Toast in the oven for the last 10 minutes of baking.

Bubbly cheese and tender pasta layers make this lasagna a crowd-pleaser. Serve it with the garlic bread for a meal that’s sure to satisfy.

Hunts Classic Beef Lasagna with a Fresh Garden Salad

Oh, you’re in for a treat with this classic beef lasagna paired with a fresh garden salad. It’s the perfect comfort food that feels like a hug on a plate, and the salad adds just the right crunch to balance it all out.

Ingredients

• 1 lb ground beef (80/20 for best flavor)
• 12 lasagna noodles (no-boil for convenience)
• 24 oz marinara sauce (homemade or store-bought)
• 15 oz ricotta cheese (whole milk for creaminess)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg (helps bind the ricotta)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp dried basil (or 1 tbsp fresh)
• 1 tsp dried oregano
• Salt and pepper (adjust to taste)
• 4 cups mixed salad greens (any variety you like)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp balsamic vinaigrette (store-bought or homemade)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
3. Add ground beef to the skillet. Cook until browned, about 5-7 minutes, breaking it up as it cooks.
4. Stir in marinara sauce, basil, oregano, salt, and pepper. Simmer for 5 minutes.
5. In a bowl, mix ricotta, egg, and half the Parmesan cheese. Season with a pinch of salt and pepper.
6. Spread a thin layer of meat sauce in a 9×13 inch baking dish. Top with 4 lasagna noodles.
7. Spread half the ricotta mixture over the noodles, then a third of the mozzarella. Repeat layers, ending with meat sauce and remaining mozzarella and Parmesan.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
9. Let lasagna rest for 10 minutes before slicing. This helps it set.
10. While lasagna rests, toss salad greens, tomatoes, and red onion with balsamic vinaigrette.

Cheesy, hearty, and packed with flavor, this lasagna is a crowd-pleaser. Serve it with the crisp salad for a meal that’s both comforting and refreshing.

Conclusion

Exploring these 15 Delicious Hunts Classic Beef Lasagna Recipes opens up a world of cheesy, meaty goodness perfect for any family dinner. Each recipe brings its own twist to the classic dish, ensuring there’s something for everyone. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow lasagna lovers to discover.