Classic Lasagna (Printable)
Hearty layers of meat sauce, béchamel, and cheese baked to golden perfection
# 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 + 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
# How to Prepare:
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. Cook, breaking it up with a spoon, until browned completely.
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 while whisking constantly to prevent lumps. Cook, stirring continuously, until sauce thickens, about 5–7 minutes.
07 - Stir in nutmeg, salt, and white pepper. Remove from heat.
08 - Cook lasagna noodles according to package instructions if not using no-boil noodles. Drain and set aside.
09 - Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of noodles over the sauce.
10 - 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.
11 - Cover baking dish with foil and bake for 30 minutes.
12 - Remove foil and bake an additional 15–20 minutes until top is golden and sauce is bubbling.
13 - Let lasagna stand for 15 minutes before slicing and serving to allow layers to set.
# Expert Advice:
01 -
- The homemade béchamel makes all the difference, turning something familiar into something absolutely extraordinary
- Leftovers somehow taste even better the next day, if they last that long
- This is the kind of meal that makes people linger at the table long after the plates are empty
02 -
- The resting time after baking is not optional, I have learned this the hard way when cutting into a lasagna too early and watching all the layers slide apart
- Room temperature ingredients prevent the béchamel from breaking when you add the milk
03 -
- Grate your own cheese, pre grated cheese has anti caking agents that keep it from melting smoothly
- Use a ladle to spread the sauces, it gives you much more control than a spoon