Classic Lasagna (Printable View)
Hearty Italian comfort food with layers of meat sauce, béchamel, and melted cheese
# What You’ll Need:
→ 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 - 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
# Cooking 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.
04 - Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, sugar, and water. Simmer uncovered for 20-25 minutes, stirring occasionally, until sauce thickens.
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. Stir in nutmeg, salt, and white pepper. Remove from heat.
07 - Cook lasagna noodles according to package instructions if not using no-boil noodles. Drain and set aside.
08 - Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of noodles over the sauce.
09 - Top noodles 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 remaining cheese on top.
10 - Cover baking dish with foil and bake for 30 minutes.
11 - Remove foil and bake an additional 15-20 minutes until top is golden and sauce is bubbling.
12 - Let lasagna stand for 15 minutes before slicing and serving to allow layers to set.
# Expert Tips:
01 -
- The béchamel sauce creates an irresistibly silky layer that sets this apart from ricotta-based versions
- This recipe makes enough to feed a crowd or guarantee leftovers for lunch the next day
02 -
- Let your sauces cool slightly before assembling or the noodles will over-absorb the moisture
- The resting time after baking is not optional if you want neat slices
03 -
- Room temperature sauces spread more evenly and cook more consistently
- A little extra Parmesan between layers creates pockets of intense flavor