Classic Beef Lasagna Layers (Printable)
Hearty Italian layered dish with tender meat sauce and creamy béchamel, baked golden and bubbling.
# What You’ll Need:
→ Meat Sauce
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 pound ground beef
05 - 1 can (28 ounces) crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 teaspoon sugar
12 - 1/2 cup water
→ Béchamel Sauce
13 - 4 tablespoons unsalted butter
14 - 1/4 cup all-purpose flour
15 - 2 1/2 cups whole milk
16 - 1/4 teaspoon ground nutmeg
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon white pepper
→ Cheese & Pasta
19 - 9 to 12 no-boil lasagna noodles
20 - 1 1/2 cups shredded mozzarella cheese
21 - 1 cup grated Parmesan cheese
22 - 1 cup ricotta cheese
# How to Prepare:
01 - Heat oven to 375°F (190°C).
02 - Warm olive oil in large skillet over medium heat. Sauté onion until softened, about 4 minutes. Add garlic and cook 1 minute more. Brown ground beef and drain excess fat. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, sugar, and water. Simmer uncovered for 20 to 25 minutes, stirring occasionally.
03 - Melt butter in saucepan over medium heat. Whisk in flour and cook 1 to 2 minutes until pale golden. Gradually add milk while stirring constantly to prevent lumps. Cook until thickened, about 5 to 7 minutes. Season with nutmeg, salt, and white pepper.
04 - Spread a thin layer of meat sauce on bottom of 9x13-inch baking dish. Layer noodles over sauce. Spread one-third of béchamel sauce over noodles, then one-third of meat sauce. Add dollops of ricotta, and sprinkle mozzarella and Parmesan. Repeat two more layers, ending with sauce and cheese on top.
05 - Cover dish with foil and bake for 30 minutes.
06 - Remove foil and continue baking an additional 15 to 20 minutes until golden and bubbling.
07 - Allow lasagna to stand 10 to 15 minutes before slicing and serving.
# Expert Advice:
01 -
- Three distinct layers that somehow taste like they were made just for each other—no shortcuts, no pretending.
- It actually gets better when you make it ahead, so you can show up to dinner without stress.
- Your kitchen will smell incredible for hours, and people will think you spent all day cooking.
02 -
- The roux-to-milk ratio in the béchamel is crucial—rush the whisking or skip gradual addition, and you'll have a lumpy sauce that never recovers.
- Don't use boiling milk when making béchamel; it makes the roux seize up and get grainy. Slightly warm milk whisks in smoothly and keeps the texture creamy.
- No-boil noodles absorb water from the sauces as it bakes, so your layers should look slightly more saucy than you'd expect—they'll reach perfect moisture by the time it's done.
03 -
- Taste the meat sauce before assembling and adjust seasoning—salt, acid from a splash of vinegar, or a pinch more sugar can all make a difference in how it tastes in the finished dish.
- If you make your own pasta sheets instead of using no-boil noodles, cook them just shy of al dente; they'll finish cooking in the oven and won't turn mushy.
- Use a long serrated knife and wipe it between cuts for clean slices that look intentional, not jagged.