Classic Beef Lasagna with Homemade Meat Sauce (Print version)
Layered Italian comfort classic with homemade beef sauce, creamy béchamel, and melted mozzarella and Parmesan cheese.
# What you'll need:
→ Meat Sauce
01 - 1 lb ground beef
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 28 oz crushed tomatoes
05 - 2 tbsp tomato paste
06 - 14 oz tomato sauce
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 1/2 tsp dried thyme
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/2 tsp sugar
13 - 2 tbsp olive oil
→ Béchamel Sauce
14 - 3 tbsp unsalted butter
15 - 1/4 cup all-purpose flour
16 - 2 cups whole milk, warmed
17 - 1/4 tsp ground nutmeg
18 - 1/2 tsp salt
19 - 1/4 tsp white pepper
→ Assembly
20 - 9 to 12 lasagna noodles
21 - 2 cups shredded mozzarella cheese
22 - 1 cup grated Parmesan cheese
23 - 1 cup ricotta cheese, optional
24 - Fresh basil leaves for garnish, optional
# How to make it:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute. Add ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat. Stir in tomato paste, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, pepper, and sugar. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
02 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until pale golden. Gradually whisk in warm milk, stirring constantly to prevent lumps. Add nutmeg, salt, and white pepper. Cook while whisking until thickened and smooth, about 5 to 7 minutes. Remove from heat.
03 - If using regular lasagna noodles, cook them according to package instructions until al dente. Drain and set aside. If using no-boil noodles, skip this step.
04 - Preheat oven to 375°F. Spread a thin layer of meat sauce on the bottom of a 9 by 13 inch baking dish. Layer 3 to 4 noodles over the sauce. Spread 1/3 of the béchamel sauce over noodles, then 1/3 of the ricotta if using, 1/3 of the meat sauce, and sprinkle with 1/3 of mozzarella and Parmesan. Repeat layers twice more, finishing with béchamel and cheeses on top.
05 - Cover baking dish with foil sprayed with cooking oil to prevent sticking. Bake for 25 minutes. Remove foil and bake an additional 20 minutes until golden and bubbling. Let rest for 15 minutes before slicing. Garnish with fresh basil if desired.
# Expert suggestions:
01 -
- The combination of béchamel and meat sauce creates this velvety texture that store-bought versions simply cant touch - I actually gasped the first time I tasted the difference.
- Unlike many weekend-only recipes, the components can be prepped ahead on a busy weeknight, making it feel like you pulled off culinary magic without the stress.
02 -
- Letting the lasagna rest for a full 15 minutes after baking isnt optional - I once served it immediately and watched in horror as my beautiful layers collapsed into a delicious but messy heap on the plate.
- Warming the milk before adding it to your roux will prevent the béchamel from seizing and forming lumps - a mistake I made during my first three attempts.
03 -
- If youre short on time, the meat sauce can be made up to three days ahead and refrigerated, actually improving as the flavors meld together in the fridge.
- Run your fingers along both sides of dry lasagna noodles before using them - occasionally manufacturers dust them with excess flour that can make your sauce gritty, a trick an Italian chef shared with me years ago.