This hearty and delicious lasagna recipe is the perfect way to enjoy a comforting Italian classic with a flavorful twist.
The ground beef, leeks, and asparagus add layers of flavor and texture that will leave your taste buds satisfied.
If you’ve tried regular lasagna before, this is a great way to switch up the flavors and make it something special.
Ground beef, leeks and asparagus: an interesting combo
When you think of lasagna, you usually think of three things: tomato sauce, cheese, and ground beef. But this lasagna recipe calls for a unique twist – adding leeks and asparagus!
Leeks are a type of onion that have a mild flavor and sweet taste when cooked. Asparagus is an excellent source of vitamins A, C, E, K, and B6, as well as fiber. Together, these two vegetables add a complex flavor to the lasagna that really enhances it.
You’ll also be using ground beef in this recipe to make sure it’s hearty and filling. The beef will act as a sort of binder between the other ingredients, making sure everything is cooked evenly and all the flavors come through.
Ground Beef Lasagna with Leeks and Asparagus
Equipment
- 1 large skillet
- 1 9×13 inch baking sheet
Ingredients
- 1 lb ground beef
- 3 garlic cloves minced
- 2 leeks medium sized
- 2.5 cups asparagus woody ends removed and cut into small pieces
- 1 cup mushrooms chopped
- 2 tbsp tomato paste
- 1/2 tsp dried oregano
- 1 pinch salt
- 1/4 tsp ground black pepper
- 4 cups marinara sauce
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 8 ounces mozarella cheese shredded
Instructions
- Preheat oven to 375F (190C).
- Heat a large skillet over medium-high heat and add the ground beef. Cook until browned, breaking it up into small pieces as it cooks.
- Add the garlic, leeks, asparagus, mushrooms, tomato paste, oregano, salt, and pepper. Cook for 5 minutes or until the vegetables have softened slightly.
- In a 9×13 inch baking dish spread 1/3 of the marinara sauce evenly over the bottom of the pan.
- Layer 4 lasagna noodles over top of the marinara sauce, followed by half of the ricotta cheese, half of the ground beef mixture, and 1/3 of the remaining marinara sauce.
- Repeat layering with 4 noodles, remaining ricotta cheese, and remaining ground beef mixture. Top with the last 4 noodles, and cover with remaining marinara sauce and mozzarella cheese.
- Add a few pieces of asparagus on top for decorative purposes.
- Cover baking dish with aluminum foil and bake for 45 minutes.
- Uncover baking dish and bake for an additional 15 minutes or until cheese is bubbly and lightly browned.
- Let stand 15-20 minutes before serving. Enjoy!
Cooking tips and tricks
– If you’re short on time, this recipe can easily be made ahead of time and baked when needed. Just assemble the lasagna as directed in step 5, cover with aluminum foil, and store in the refrigerator until ready to bake.
– To make your vegetables softer and more flavorful, sauté them for a few minutes before adding them to the ground beef.
– When layering, make sure that all of your ingredients are evenly distributed for an even cooking time.
– If you’re looking for a twist on this lasagna recipe, try adding some cooked sausage or bacon for an extra flavor kick!
Substitutes and alternatives
Not everyone is a fan of asparagus or leeks, so substitutions can be made to suit your taste. Here are some ideas for swaps and additions:
– Use shredded chicken in lieu of ground beef
– Substitute spinach for the asparagus
– Add fresh basil or oregano to the ricotta layer
– For a vegetarian version of this lasagna, substitute 1 pound of crumbled tofu for the ground beef.
– You can also use regular onions instead of leeks if you don’t have any on hand.
– If you’re in a hurry, feel free to use store bought pre-made marinara sauce or pasta sauce.
– If you don’t like asparagus, try substituting broccoli or spinach instead.
– To make the lasagna lower in fat and calories, use lowfat ricotta cheese and mozzarella cheese.
How to store leftovers
Leftover lasagna can be stored in an airtight container in the refrigerator for up to four days.
To reheat, place slices of lasagna on a plate and microwave until heated through. You can also reheat it in the oven at 350F (175C) for 8-10 minutes or until hot.
Bonus tip: To make a quick, tasty lasagna soup, add 1 cup of chicken broth to the leftovers and reheat in the microwave or on the stovetop until hot.
Enjoy your delicious twist on lasagna!
Final thoughts
We hope you enjoy this delicious ground beef lasagna with leeks and asparagus!
My favorite part about this recipe is that you can make it ahead of time and just pop it in the oven when you’re ready to eat.
Plus, it’s a great way to use up any leftover vegetables you may have sitting around in the fridge.
This lasagna is sure to be a hit with the whole family – give it a try!