Classic Beef Ragù Lasagna
2x the delicious portions!
This big batch beef lasagna is a hearty classic that’s sure to win over everyone at the table! You’ll layer fresh lasagna noodles (no cooking needed!) with marinara, seasoned ground beef, garlicky ricotta, and lots of easy-melting mozzarella and Parmesan. After a turn in the oven, it’s straight to the table, family style, to feed the whole crew!
- This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.*
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
¼ ounce
Parsley
4 ounce
Ricotta Cheese
(Contains Milk)
2 teaspoon
Garlic Powder
10 ounce
Fresh Lasagna Noodles
(Contains Eggs, Wheat)
20 ounce
Ground Beef
2 tablespoon
Italian Seasoning
1 unit
Tomato Paste
2 unit
Chicken Stock Concentrate
2 unit
Beef Stock Concentrate
14 ounce
Marinara Sauce
½ cup
Mozzarella Cheese
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Cooking Spray
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and dice onion into 1⁄4-inch pieces. Roughly chop parsley. • In a small bowl, combine ricotta, half the garlic powder (you’ll use the rest in the next step), 1 tsp water, a big pinch of salt, and pepper. • Halve lasagna noodles widthwise, then halve again widthwise (you’ll have 20 squares; 40 squares for 8). Cover with damp paper towels (this will help prevent the noodles from drying out).
• Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, onion, Italian Seasoning, and remaining garlic powder. Season with salt and pepper. Cook, breaking up meat into pieces, until cooked through, 6-8 minutes (8-10 minutes for 8 servings). Carefully drain any excess grease from pan. • Add tomato paste, chicken stock concentrates, and beef stock concentrates to pan. Cook, stirring, until incorporated, 30-60 seconds. • Add 1⁄4 cup water (1⁄2 cup for 8); stir to combine. Remove pan from heat.
• Fill a medium bowl with warm water. Add 1/3 cup marinara to the bottom of an 8-by-8-inch baking dish and spread out in an even layer. (For 8 servings, use two 8-by-8-inch baking dishes.) • Working one at a time, dip four lasagna squares into bowl with water, then place on top of marinara. TIP: Avoid overlapping too much to ensure even cooking. It’s OK if some of the squares go up the sides of the dish! • Top lasagna squares with 1 cup beef mixture and spread out in an even layer.
• Dip four lasagna squares into bowl with water and place on top of beef mixture. • Dollop 1/3 cup marinara over top and spread out in an even layer. • Top with 1 cup beef mixture and spread out in an even layer. • Dollop with 1⁄4 cup garlicky ricotta and sprinkle with 2 TBSP mozzarella. • Repeat layering with four lasagna squares, 1/3 cup marinara, remaining beef mixture, remaining garlicky ricotta, and 2 TBSP mozzarella.
• Dip four lasagna squares into bowl with water and place on top. Evenly spread remaining marinara over the top and sprinkle with remaining mozzarella. • Sprinkle lasagna with Parmesan. TIP: Save remaining lasagna squares for another use! We like cutting them into smaller strips and simmering in soup until just tender, 3-4 minutes.
• Coat a large piece of aluminum foil with nonstick cooking spray; tightly cover baking dish with foil, coated side down. • Bake lasagna on top rack for 25 minutes (for 8 servings, bake on top and middle racks, swapping positions halfway through). • Carefully uncover (steam may release!) and bake until cheese is golden brown and noodles are fully cooked, 8-10 minutes more. • Remove from oven and let rest 5 minutes.
• Cut lasagna into four pieces (eight pieces for 8 servings). • Serve family style or divide between plates; sprinkle with parsley.
Ground Beef is fully cooked when internal temperature reaches 160°.
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