The Best Ground Beef for Lasagna: How Lean Should It Be?

There’s nothing quite like a hearty pan of lasagna – layers of pasta, rich tomato sauce, gooey cheese, and of course, flavorful beef. But what’s the best type of ground beef to use when making lasagna? Should you go super lean or opt for something more marbled with fat?

As an Italian food aficionado, I was determined to get to the bottom of the ideal ground beef for lasagna. Of course I wanted juicy, beefy flavor, but not at the cost of greasiness. After making lasagna again and again with different blends, I have the definitive answer on the percent fat you need for the perfect lasagna ground beef.

Why 20% Fat Ground Beef Shines in Lasagna

For lasagna, I recommend using 80/20 ground beef, which is 80% lean meat and 20% fat. This blend provides the best of both worlds – you get juicy, beefy flavor and moisture without going overboard on grease. Here’s why 20% fat is ideal for lasagna beef:

• Prevents dryness – The fat keeps the meat moist and tender while cooking and baking With super lean beef, the meat can dry out and turn crumbly in the lasagna

• Boosts flavor – A little fat equals a lot more beefy flavor Too little fat makes the meat seem bland The 20% fat gives just the right beef punch.

• The right texture – Higher fat like 30% or more can start to get greasy. 20% gives great texture without being too soft or oily.

• Easy to find – 80/20 ground beef is standard at most grocery stores so it’s convenient to buy. You usually have to special order leaner blends.

• Budget-friendly – 80/20 ground beef costs less per pound than 90/10 or 93/7 lean varieties. You save money without sacrificing taste.

So for delicious lasagna that isn’t too greasy or too dry, stick with 80/20 ground beef. Now let’s look at a couple other ground beef options and why they don’t work quite as well.

Downside of Using Leaner Ground Beef

If you use a leaner ground beef like 90/10 or even 93/7, you may end up with lasagna that seems a bit dry and lacking in flavor. With less fat to keep the meat moist, it can turn crumbly and almost chalky in texture after baking.

Very lean beef also sears up harder in the pan when you brown it. And since fat equals flavor, super lean ground beef can taste a bit flat and muted no matter how well you season it.

You may think going lean is healthier, but with lasagna, that extra 10% fat really provides important moisture and beefiness. In the overall dish, that little extra fat isn’t a big deal.

Why High-Fat Ground Beef Creates Pitfalls

On the opposite end, using fattier ground beef like 70/30 or even 60/40 can make lasagna greasy and heavy. When too much fat renders out during cooking and baking, you get oily pockets in each layer. Plus, the fat dilutes the tomato sauce flavor.

Higher fat ground beef also causes a softer texture that can seem slightly unappealing. And if your lasagna seems ultra greasy, you may feel guilty going back for seconds! For lasagna, more fat doesn’t mean more flavor. Stick with 20% for the perfect balance.

Tips for Making the Best Lasagna

No matter which ground beef you use, follow these tips for amazing lasagna:

• Brown the beef thoroughly to develop flavor. Pour off excess grease after.

• Mix several cheeses like ricotta, mozzarella and Parmesan for varied texture.

• Undercook the noodles slightly so they don’t get mushy when baked.

• Let lasagna stand 15 minutes after baking so flavors meld.

• Freeze extra lasagna in portions for quick future meals.