Classic Lasagna (Printable)
Hearty Italian comfort food with layers of meat sauce, béchamel, and melted cheese.
# What You Need:
→ Meat Sauce
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1.1 pounds ground beef
05 - 14 ounces canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - ½ teaspoon sugar
12 - ⅓ cup plus 1 tablespoon water
→ Béchamel Sauce
13 - 3.5 tablespoons unsalted butter
14 - ⅓ cup all-purpose flour
15 - 3 cups whole milk, warmed
16 - ¼ teaspoon ground nutmeg
17 - ½ teaspoon salt
18 - ¼ teaspoon white pepper
→ Lasagna Layers
19 - 9–12 dried lasagna noodles (no-boil or regular)
20 - 2 cups shredded mozzarella cheese
21 - ½ cup grated Parmesan cheese
# How to Make It:
01 - Preheat oven to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute.
03 - Add ground beef to the skillet. Cook, breaking it up with a spoon, until browned.
04 - Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, sugar, and water. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until thickened.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes without browning.
06 - Gradually add warmed milk, whisking constantly to prevent lumps. Cook, stirring, until thickened, about 5 to 7 minutes.
07 - Stir in nutmeg, salt, and white pepper. Remove from heat.
08 - Cook lasagna noodles according to package instructions if not using no-boil noodles. Drain and set aside.
09 - Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of noodles over the sauce.
10 - Top with ⅓ of the meat sauce, ⅓ of the béchamel sauce, and sprinkle with mozzarella and Parmesan. Repeat layers twice more, finishing with béchamel and cheese on top.
11 - Cover with foil and bake for 30 minutes.
12 - Remove foil and bake an additional 15 to 20 minutes, until golden and bubbling.
13 - Let stand 15 minutes before slicing and serving.
# Expert Tips:
01 -
- This lasagna freezes beautifully so you can make it on Sunday and have ready meals for those chaotic weeknights when cooking feels impossible
- The homemade béchamel sauce is what separates this from ordinary lasagna, creating that velvety, restaurant quality texture that makes people pause after their first bite
02 -
- I learned the hard way that cutting into lasagna immediately makes it slide apart into a messy puddle
- The resting period is non negotiable, so use those 15 minutes to make a quick salad or set the table
03 -
- The béchamel might look too thin at first but it will thicken beautifully as the lasagna bakes
- Room temperature ingredients prevent the sauces from separating when they hit the hot oven