Your lasagna is getting beefed up! Beefy Lasagna layers tender noodles, creamy ricotta, and melty mozzarella and Monterey Jack cheeses with beefy meat sauce. Every bite is extra savory and hearty thanks to the meat infused in the rich, mellow sauce. Beefy Lasagna is an excellent dinner for Sunday nights to get the week started on the right foot!


  • 3 large eggs
  • 1 (32-ounce) container ricotta
  • 3/4 cup parmesan cheese, finely grated, divided
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • coarse salt, to taste
  • freshly ground black pepper, to taste
  • 1 1/2 cups mozzarella cheese, shredded
  • 1 1/2 cups Monterey Jack cheese, shredded
  • 5 cups meat marinara sauce, homemade or store-bought
  • 12 no-cook lasagna noodles


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –In a medium bowl, beat the eggs lightly.

Step 3 –Add the ricotta, 1/2 cup of the parmesan, the oregano, the basil, the salt, and the pepper, stirring to blend.

Step 4 –Stir together the mozzarella and the Monterey Jack cheeses in a bowl.

Step 5 –Ladle the meat sauce onto the bottom of a 9×13-inch baking pan until a thin layer forms.

Step 6 –Spread all of the lasagna noodles out on a clean counter.

Step 7 –Spread an even amount of the ricotta mixture onto each noodle.

Step 8 –Place four of the ricotta-covered noodles into the pan, covering the bottom.

Step 9 –Spoon about 1 1/2 cups of the sauce over the noodles in the pan, covering the ricotta mixture entirely.

Step 10 –Evenly sprinkle 1/3 of the mozzarella mixture over the sauce layer.

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Step 11 –Repeat twice.

Step 12 –Sprinkle the remaining parmesan on top.

Step 13 –Spray one side of a sheet of tin foil with nonstick cooking spray.

Step 14 –Cover the lasagna with the prepared tin foil, greased-side down. This will prevent the cheese from sticking.

Step 15 –Bake for 30 minutes.

Step 16 –Remove the foil.

Step 17 –Continue baking until the cheese is bubbly and browned, for about 30 minutes.

Step 18 –Let the lasagna rest for 15 minutes.

Step 19 –Serve.