Classic Beef Lasagna Homemade Marinara (Printable)

Rich beef and cheese layered with homemade marinara and creamy béchamel, baked until golden and bubbly.

# What You’ll Need:

→ Marinara Sauce

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 cans (28 oz each) crushed tomatoes
05 - 2 tablespoons tomato paste
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1 teaspoon sugar
09 - Salt and freshly ground black pepper, to taste

→ Beef Mixture

10 - 1½ lbs ground beef (80/20)
11 - 1 teaspoon salt
12 - ½ teaspoon ground black pepper
13 - ½ teaspoon crushed red pepper flakes (optional)

→ Béchamel Sauce

14 - 4 tablespoons unsalted butter
15 - ¼ cup all-purpose flour
16 - 2½ cups whole milk, warmed
17 - Pinch of nutmeg
18 - Salt and white pepper, to taste

→ Assembly

19 - 12 lasagna noodles (regular or no-boil)
20 - 2 cups shredded mozzarella cheese
21 - 1 cup grated Parmesan cheese
22 - Fresh basil leaves, for garnish (optional)

# How to Prepare:

01 - Heat olive oil in a large saucepan over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer uncovered on low heat for 30 minutes, stirring occasionally.
02 - In a large skillet over medium-high heat, cook ground beef until browned and cooked through, breaking it up with a spoon. Season with salt, pepper, and crushed red pepper flakes. Drain excess fat. Stir 2 cups of prepared marinara sauce into the beef and simmer for 5 minutes. Set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden. Gradually whisk in milk; cook, stirring constantly, until thickened and smooth, 5-7 minutes. Season with nutmeg, salt, and white pepper.
04 - If using regular lasagna noodles, cook in salted boiling water according to package directions. Drain and lay flat on a towel.
05 - Preheat oven to 375°F. Spread a thin layer of marinara in the bottom of a 9x13-inch baking dish. Layer noodles, half of the beef mixture, marinara sauce, béchamel sauce, mozzarella and Parmesan. Repeat layers, finishing with noodles, remaining marinara, béchamel, and top with cheeses.
06 - Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes, until bubbly and golden. Let rest 15 minutes before slicing. Garnish with fresh basil if desired.

# Expert Advice:

01 -
  • The homemade marinara develops depth of flavor that jarred sauces can only dream about
  • Making your own béchamel is easier than you think and absolutely worth the extra effort
  • This lasagna tastes even better the next day, making it perfect for meal prep or feeding a crowd
02 -
  • Letting the lasagna rest for at least 15 minutes after baking is crucial or it will slide into a messy puddle on your plate
  • Room temperature milk prevents lumps when making béchamel, but cold milk works if you whisk vigorously
  • The sauce will continue to thicken as it cools, so slightly thinner than perfect is actually ideal
03 -
  • Use no-boil noodles for a shortcut that actually yields excellent results
  • Grating your own Parmesan makes a huge difference in flavor and meltability
  • Let your béchamel cool slightly before assembling to prevent it from mixing with other layers

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