Classic Beef Lasagna with Homemade Meat Sauce (Printable View)
Layered pasta with tender beef, rich tomato sauce, creamy béchamel, and melted cheese. Authentic Italian comfort food.
# 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 canned crushed tomatoes
05 - 2 tbsp tomato paste
06 - 14 oz canned 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
# Cooking Steps:
01 - Heat olive oil in a large skillet over medium heat. Add onion and cook 3 to 4 minutes until softened. Add garlic and cook 1 minute. Add ground beef, breaking it apart as it cooks 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, cooking 1 to 2 minutes until pale golden. Gradually whisk in warm milk, stirring constantly to prevent lumps. Add nutmeg, salt, and white pepper. Cook, whisking, until thickened and smooth, about 5 to 7 minutes. Remove from heat.
03 - Cook noodles according to package instructions until al dente. Drain and set aside on a clean surface.
04 - Preheat oven to 375°F. Spread a thin layer of meat sauce on the bottom of a 9x13-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 with foil sprayed with oil to prevent sticking and bake 25 minutes. Remove foil and bake an additional 20 minutes until golden and bubbling. Let rest 15 minutes before slicing. Garnish with fresh basil if desired.
# Expert Tips:
01 -
- The homemade béchamel creates a silky richness that store-bought versions simply cant touch, and youll find yourself sneaking spoonfuls before it even hits the pasta.
- This lasagna actually tastes better the next day, making it perfect for busy households where cook-once-eat-twice meals are the secret to maintaining sanity.
02 -
- Allowing the meat sauce to simmer uncovered is crucial - I once rushed this step and ended up with watery lasagna that collapsed on the plate.
- The pasta will continue absorbing liquid as it bakes, so keeping your meat sauce slightly looser than youd think is actually perfect.
03 -
- If using regular lasagna noodles, slightly undercook them (about 2 minutes less than package directions) as they will continue to cook in the oven and absorb sauce.
- For picture-perfect slices, let the lasagna cool completely, refrigerate overnight, then reheat individual portions - restaurant chefs use this trick for those clean-edge presentations.