Classic Lasagna (Print)
Hearty Italian classic with layers of meat sauce, béchamel, and melted cheese
# Ingredient List:
→ Meat Sauce
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1.1 lb ground beef
05 - 14 oz canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon sugar
12 - 1/3 cup plus 1 tablespoon water
→ Béchamel Sauce
13 - 3.5 tablespoons unsalted butter
14 - 1/3 cup all-purpose flour
15 - 3 cups whole milk, warmed
16 - 1/4 teaspoon ground nutmeg
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon white pepper
→ Lasagna Layers
19 - 9–12 dried lasagna noodles (no-boil or regular)
20 - 2 cups shredded mozzarella cheese
21 - 1/2 cup grated Parmesan cheese
# How-To Steps:
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 and cook, breaking it up with a spoon, until browned completely.
04 - Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, sugar, and water. Simmer uncovered for 20–25 minutes, stirring occasionally, until thickened.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes without browning.
06 - Gradually add warmed milk, whisking constantly to prevent lumps. Cook, stirring, until thickened, about 5–7 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 noodles with 1/3 of the meat sauce, 1/3 of the béchamel sauce, and sprinkle with mozzarella and Parmesan.
11 - Repeat layers twice more, finishing with béchamel and cheese on top.
12 - Cover with foil and bake for 30 minutes.
13 - Remove foil and bake an additional 15–20 minutes, until golden and bubbling.
14 - Let stand 15 minutes before slicing and serving.
# Expert Suggestions:
01 -
- Homemade lasagna fills your entire kitchen with aromas that make neighbors knock on your door
- The satisfaction of building those perfect layers never gets old, no matter how many times you make it
- This recipe makes enough to feed a crowd or provide leftovers for several days
02 -
- Cutting into lasagna too soon ruins the structure, so resist the urge and let it rest fully
- Béchamel can get lumpy if cold milk hits hot roux, so warm your milk first
- No boil noodles absorb more liquid, so your meat sauce should not be too thick if using them
03 -
- Room temperature ingredients spread more evenly and prevent the sauces from seizing
- Let your meat sauce cool slightly before layering to avoid cooking the cheese too fast