Mediterranean Beef Lasagna
This Mediterranean-style beef lasagna gives you all the comfort of the classic version but with brighter flavors and a lighter feel. The sauce leans on tomatoes, garlic, fresh herbs and a hint of warm spice. The ricotta layer adds creaminess without heaviness, and the mozzarella on top pulls everything together with a soft, melty finish. It’s a great weekend dinner, and the leftovers taste even better the next day. The balance of beef, herbs, tomatoes and tender pasta sheets makes every slice satisfying, but the Mediterranean touches keep it fresh and aromatic rather than overly rich.
Prep: 25 minutes
Cook: 45 to 55 minutes
Total: About 1 hour 15 minutes
Ingredients
Beef Sauce
1 lb ground beef
1 medium onion, diced
4 garlic cloves, minced
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp paprika
½ tsp cumin
Salt and black pepper to taste
2 tbsp olive oil
Ricotta Layer
1 ½ cups ricotta
½ cup grated Parmesan
1 egg
2 tbsp chopped parsley
Pinch of salt
Assembly
9–12 lasagna sheets (oven-ready or boiled)
2 cups shredded mozzarella
Extra parsley for garnish
Instructions
Preheat the oven to 375°F. Lightly oil a 9×13 baking dish.
Warm the olive oil in a large pan and sauté the onion until soft.
Add the garlic and cook for a few seconds until fragrant.
Add the ground beef and cook, breaking it up until lightly browned.
Stir in tomato paste, oregano, basil, paprika and cumin.
Pour in the crushed tomatoes, season with salt and pepper and let it simmer for 12 to 15 minutes.
Mix the ricotta, Parmesan, egg, parsley and a pinch of salt in a bowl.
Spread a thin layer of beef sauce in the baking dish, then add your first layer of lasagna sheets.
Add a layer of ricotta mix, then another layer of beef sauce and mozzarella. Repeat until everything is used.
Cover with foil and bake for 35 minutes, then uncover and bake another 10 to 15 minutes until bubbling and golden. Let it rest 10 minutes before slicing.
Tips
Brown the beef well because those browned bits add depth to the sauce.
Don’t rush the simmer; even 10 extra minutes helps the flavors settle.
Use whole-milk ricotta for the best texture.
Dry your lasagna sheets if you boil them first so the dish won’t get watery.
Taste the sauce before layering to adjust salt or herbs.
Add a splash of broth if the sauce gets too thick.
Let the lasagna rest after baking so it slices cleanly.
If the top browns too fast, cover loosely with foil.
Use freshly grated cheese; it melts better and tastes cleaner.
Choose a sturdy dish so heat distributes evenly.
Variations
Beef and lamb mix: Add a little ground lamb for a richer Mediterranean flavor.
Spinach layer: Add fresh spinach between layers for extra color.
Roasted vegetable version: Add roasted eggplant or zucchini for more depth.
Olive-studded sauce: Stir in chopped olives for a tangy touch.
Herb-forward version: Add thyme, rosemary or mint to the ricotta.
Spicy Mediterranean: Add red pepper flakes or Aleppo pepper to the beef.
Light tomato-chickpea twist: Add a handful of cooked chickpeas to the sauce.
Pesto ricotta: Swirl a spoonful of basil pesto into the ricotta layer.
Feta sprinkle: Add a light crumble of feta between layers.
Yogurt-tomato topping: Mix Greek yogurt with a spoon of tomato paste and spread a thin layer on top for tang and color.
Q&A
Can I use fresh lasagna sheets?
Yes, they work well. They may cook a little faster, so keep an eye on the final bake.
Can I make the dish ahead?
Yes. Assemble fully, cover and refrigerate for up to 24 hours before baking.
Can I freeze it?
Both baked and unbaked lasagna freeze well. Thaw overnight and reheat covered.
What can I use instead of ricotta?
Cottage cheese works. Blend it for a smoother texture.
Can I replace beef with turkey?
Absolutely. Turkey makes a lighter version.
Is it okay to add more cheese?
Yes. Just avoid overloading the top so it doesn’t burn.
Why did mine turn watery?
Either the sauce was too thin or the pasta wasn’t dried well before layering.
Can I add wine to the sauce?
A small splash of red wine adds depth. Cook it down before adding tomatoes.
What’s the best pan size?
A standard 9×13 works well for even layers.
How do I reheat leftovers?
Cover and warm at 325°F until heated through, or microwave gently.
Nutrition
(per serving, based on 8 servings)
Calories: ~420
Protein: 28 g
Fat: 21 g
Carbs: 32 g
Fiber: 3 g
Sodium: ~580 mg
Conclusion
This Mediterranean beef lasagna brings herbs, tomato richness and creamy ricotta together in a way that feels both familiar and new. It’s hearty enough for guests but simple enough to make on a relaxed evening. The layers stay balanced, the spices warm things up without overpowering and the mozzarella ties it all together with a soft melt. Serve it with a crisp salad or roasted vegetables and enjoy a comforting meal that still feels bright and flavorful.