If you’re stuck between craving a cozy pasta bake and a rich, creamy skillet dinner, this beef stroganoff lasagna is the ultimate mashup you didn’t know you needed. It’s hearty, cheesy, loaded with tender ribeye, and wrapped in that classic creamy stroganoff flavor we all love.
Combining classic beef stroganoff flavors and textures with the sensibilities of homemade lasagna, this is basically comfort food on top of comfort food.
Serve it with copycat Olive Garden breadsticks and strawberry cheesecake bars for a comfort-food feast the whole family will love.
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Why You’ll Love This Recipe
- Combines two comfort food classics into one epic dish
- Rich, creamy, and packed with flavor
- Perfect for family dinners or meal prep
- Layers of cheesy, beefy goodness in every bite
- Great make-ahead option for busy nights
If you’re into creamy, savory recipes, you’ll definitely want to check out our feta tomato pasta or our tasty casserole recipes for more inspiration.
Key Ingredients
Check the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
- Ribeye Steak: Super-tender and flavorful, it gives the lasagna a rich, almost steakhouse-style vibe instead of your typical ground-beef version.
- Beef Broth: This builds the base of the sauce and adds a deep, savory flavor that ties everything together.
- Sour Cream: This is what gives the sauce its creamy, slightly tangy texture.
- Mozzarella & Parmesan: Creates a rich, cheesy finish with a melty, stretchy, salty, nutty flavor.
- Mushrooms & Onions: These add depth and a little earthy flavor that pairs really well with the steak.
- Dijon Mustard: Just a small amount, but it adds a subtle tang and helps cut through all the richness.
Variations
- Swap the Meat: Swap ribeye for ground beef for a budget-friendly version.
- Add Minced Garlic: Add minced garlic for extra depth of flavor.
- Swap the Noodles: Use egg noodles instead of lasagna sheets for a twist.
- Add Spinach: Mix in spinach for more flavor and texture.
How to Make Beef Stroganoff Lasagna
Step 1: Cut the ribeye into ½-inch chunks and quickly sear on both sides. Season with salt and pepper and set aside.
Step 2: Saute the onions in the pan until softened. Then, add the mushrooms and continue cooking until the onions are translucent.
Step 3: Stir in the roux ingredients and cook until light brown and nutty. Then, whisk in the broth and the other sauce ingredients.
Step 4: Bring to a boil. Then, reduce the heat and simmer until thickened. Remove from the heat and stir in sour cream and parmesan.
Step 5: Boil the pasta to al dente. Next, add the remaining cup of sour cream to the ribeye mixture and fold together.
Step 6: Pour a little sauce into the bottom of an 8×8 baking dish. Then, top with noodles, the beef mixture, and mozzarella. Repeat once more, topping with the remaining sauce and cheese.
Step 7: Cover with foil and bake until heated through. Then, remove the foil and continue baking until golden.
Step 8: Let the stroganoff lasagna rest for a few minutes, and enjoy!
Expert Tips
- Don’t overcook the noodles. They’ll continue cooking in the oven.
- Quickly sear the beef over medium-high heat to avoid overcooking.
- Use freshly shredded cheese for better melting.
- Let the lasagna rest before slicing to help it hold its shape.
- Taste and adjust seasoning before assembling.
Beef Stroganoff Lasagna FAQs
Yes! This is a great make-ahead dish. You can fully assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to cook, bake as directed. Just add a few extra minutes if it’s going into the oven cold.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
You can freeze lasagna either before or after baking. Wrap it tightly in foil or store it in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating or baking.
Make sure your sauce is thickened properly before assembling, and don’t overcook the noodles. Letting the lasagna rest for 5–10 minutes after baking also helps it set and hold its shape.
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Beef Stroganoff Lasagna
Ingredients
- 16 ounce lasagna noodles
- 2 ½ pounds ribeye steaks
- 8 ounce baby portabella mushrooms
- 3 cups mozzarella cheese
- ½ cup onion, diced
- 4 cups beef broth, (32 oz container)
- 1 tablespoon all purpose flour
- 4 tablespoons butter, divided
- 2 cups sour cream
- ½ cup Parmesan cheese
- 1 tablespoon Dijon mustard
- ½ teaspoon ground thyme
- 1 teaspoon paprika
- 1 teaspoon garlic
- 1 teaspoon black pepper, divided
- Salt to taste
Instructions
- Preheat the oven to 350°.
Ribeye
- Remove fat and cut ribeye into 1⁄2 in chucks.
- Preheat a large heavy bottomed skillet over medium high heat.
- Add 1 tablespoon of butter and quickly sear the meat on both sides.
- Season with a pinch of salt and half of the black pepper.
- Remove from the pan and set aside.
- Add the onions to the pan and saute over medium low heat, about 3 minutes.
- Next add the mushrooms and cook until onions are translucent and cooked through.
- Add the onion and mushrooms to the seared ribeye and set aside.
Creamy Sauce
- In the same pan, add remaining butter and flour.
- Stir roux for about 2-3 minutes until very lightly browned and flour has cooked out.
- Pour in the broth, and whisk making sure any lumps have been smoothed into the sauce.
- Next add the paprika, garlic, remaining pepper, Dijon mustard, and thyme to the pot.
- Stir and bring to a boil, reduce heat to low, and simmer for 5 minutes, or until thickened.
- Remove from heat and stir in 1 cup of sour cream and Parmesan cheese.
- While making the sauce, cook pasta noodles according to package directions for al dente. Drain and set aside.
- Add the remaining cup of sour cream to the ribeye mixture and fold together.
Assemble the Lasagna
- Pour about 1⁄2 cup of sauce into the bottom of an 8×8 baking dish.
- Layer lasagna noodles on top of the sauce, overlapping each noodle over the last slightly.
- Spoon beef mixture over the top of the noodles and cover with about a cup of mozzarella
- cheese. Repeat the process until you have two layers of meat and topped with another layer of lasagna.
- Pour the remaining sauce over the top of the lasagna, and top with cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes or until the cheese has browned on the top.
- Remove from the oven and let rest for 5-10 minutes, so everything can set.
Notes
- Don’t overcook the noodles. They’ll continue cooking in the oven.
- Quickly sear the beef over medium-high heat to avoid overcooking.
- Use freshly shredded cheese for better melting.
- Let the lasagna rest before slicing to help it hold its shape.
- Taste and adjust seasoning before assembling.
This is such a delicious mashup! I’m keeping this one in my rotation.
Aww, yeah. This is the ultimate comfort food. Beef stroganoff layered like lasagna? I’m all about it!
This looks so rich and cozy, the perfect mashup of lasagna and stroganoff. I love the tender ribeye with that creamy sauce, it sounds incredibly comforting.
Creamy, rich, and very comforting. A great twist on classic lasagna!
This is the ultimate comfort dish! Hands down one of my favorite recipes. Cannot wait to make this again for company!