Classic Beef Lasagna Homemade Marinara

The first time I attempted lasagna from scratch, I underestimated just how much time goes into the three separate sauces. My tiny apartment kitchen became a steamy wonderland of simmering pots, and honestly, I almost abandoned ship halfway through. But that first bite, with layers of velvety béchamel clinging to tender noodles and rich ragù, completely changed my relationship with Sunday cooking projects.

I made this recipe for my fathers birthday dinner last winter, and he actually went quiet for a full minute after taking his first bite. That man never stops talking, so the silence spoke volumes. Now he requests it for every family gathering, and Ive learned to double the recipe because leftovers disappear faster than you can say second helpings.

Ingredients

• 2 tbsp olive oil: Creates the flavorful foundation for your marinara and helps bloom the aromatics
• 1 medium onion, finely chopped: Provides essential sweetness and depth to the sauce base
• 3 cloves garlic, minced: Fresh garlic makes all the difference, avoid jarred versions here
• 2 cans (28 oz each) crushed tomatoes: San Marzano tomatoes are worth seeking out for their natural sweetness
• 2 tbsp tomato paste: Concentrates the tomato flavor and adds body to the sauce
• 1 tsp dried oregano: Brings that classic Italian herb profile we all love
• 1 tsp dried basil: Complements the oregano and adds subtle sweetness
• 1 tsp sugar: Balances acidity from the tomatoes without making the sauce sweet
• Salt and freshly ground black pepper: Essential seasoning, taste and adjust as you go
• 1½ lbs (680 g) ground beef (80/20): The fat content keeps the meat mixture juicy and flavorful
• ½ tsp crushed red pepper flakes: Adds gentle warmth that lingers pleasantly
• 4 tbsp unsalted butter: Creates the roux base for your béchamel sauce
• ¼ cup (30 g) all-purpose flour: Thickens the milk into a silky white sauce
• 2½ cups (600 ml) whole milk, warmed: Room temperature or slightly warm milk prevents lumps
• Pinch of nutmeg: The secret ingredient that makes béchamel taste authentic
• 12 lasagna noodles: No-boil noodles save time, but traditional ones work perfectly too
• 2 cups (200 g) shredded mozzarella cheese: Creates that irresistible cheese pull in every bite
• 1 cup (100 g) grated Parmesan cheese: Adds salty umami depth to the cheese layer

Instructions

Build your marinara foundation:

Heat olive oil in a large saucepan over medium heat and sauté the onion until soft and translucent, about 5 minutes. Add minced garlic and cook for just 1 minute until fragrant, taking care not to burn it.

Simmer the sauce to perfection:

Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Let the sauce simmer uncovered on low heat for 30 minutes, stirring occasionally to prevent sticking.

Brown the beef mixture:

Cook ground beef in a large skillet over medium-high heat until thoroughly browned, breaking it up with a wooden spoon. Season with salt, pepper, and red pepper flakes, then drain excess fat before stirring in 2 cups of marinara.

Master the béchamel:

Melt butter in a medium saucepan, whisk in flour, and cook for 1-2 minutes until lightly golden. Gradually whisk in warmed milk and cook, stirring constantly, until thickened and smooth, about 5-7 minutes.

Prepare your noodles:

If using regular lasagna noodles, cook them in salted boiling water according to package directions. Drain carefully and lay them flat on a clean kitchen towel to prevent sticking.

Layer with love:

Preheat oven to 375°F (190°C) and spread a thin layer of marinara in the bottom of a 9x13-inch baking dish. Alternate layers of noodles, beef mixture, marinara, béchamel, and cheeses, repeating until all ingredients are used.

Bake to bubbly perfection:

Cover with foil and bake for 25 minutes, then remove foil and bake another 20 minutes until golden and bubbling. Let the lasagna rest for 15 minutes before slicing, which helps portions hold their shape.

Save

There is something deeply satisfying about pulling a golden, bubbling lasagna from the oven and hearing those anticipatory murmurs from the table. This dish has become my go-to for bringing people together, whether it is a casual Tuesday dinner or a special celebration. The leftovers, if there are any, make the entire next day feel like a treat.

Make It Your Own

Ground turkey or chicken works beautifully if you want a lighter version, though I recommend adding a little extra olive oil to maintain richness. Sautéed spinach, roasted zucchini, or even mushrooms can be layered between noodles for extra nutrition and texture. Just remember to cook vegetables first and pat them dry to prevent watery lasagna.

Timing Is Everything

The marinara can be made up to three days ahead and actually tastes better after the flavors have mingled in the refrigerator. You can also assemble the entire lasagna the day before baking, just cover tightly and refrigerate. If baking cold lasagna, add about 15 minutes to the covered baking time.

Serving Suggestions

A crisp green salad with bright vinaigrette cuts through the richness of the lasagna perfectly. Warm garlic bread is non-negotiable in my house, those buttery slices perfect for sopping up extra sauce. A medium-bodied Italian red wine like Chianti complements the tomato and beef flavors beautifully.

• Let leftovers come to room temperature before reheating for the best texture
• Individual portions freeze well for up to three months
• Cover lasagna with foil during reheating to prevent drying out

Save

There is nothing quite like the quiet satisfaction that comes from serving a homemade lasagna, watching people lean in over their plates, savoring each bite. I hope this recipe finds its way into your regular rotation and creates as many happy memories around your table as it has around mine.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time if baking cold.

→ Can I freeze lasagna?

Absolutely. Wrap tightly in plastic and foil before freezing for up to 3 months. Thaw overnight in the refrigerator before baking.

→ What's the difference between no-boil and regular noodles?

No-boil noodles are pre-cooked and dried, requiring no par-cooking. Regular noodles need boiling until al dente before layering. Both work well in this dish.

→ Why does my lasagna turn out watery?

This usually happens from excess moisture in the meat or vegetables. Always drain the browned beef well and let the marinara simmer to thicken before assembling.

→ Can I substitute the béchamel with ricotta?

Yes, many American-style versions use ricotta mixed with egg and Parmesan instead of béchamel. It creates a slightly different texture but is equally delicious.