Classic Beef Lasagna with Homemade Meat Sauce (Printable)
Layered Italian comfort classic with homemade beef sauce, béchamel, and melted cheese. Serves 6 in 90 minutes.
# What You'll Need:
→ Meat Sauce
01 - 1 pound ground beef
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 can (28 ounces) crushed tomatoes
05 - 2 tablespoons tomato paste
06 - 1 can (14 ounces) tomato sauce
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon sugar
13 - 2 tablespoons olive oil
→ Béchamel Sauce
14 - 3 tablespoons unsalted butter
15 - 1/4 cup all-purpose flour
16 - 2 cups whole milk, warmed
17 - 1/4 teaspoon ground nutmeg
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon white pepper
→ Lasagna Assembly
20 - 9 to 12 lasagna noodles
21 - 2 cups shredded mozzarella cheese
22 - 1 cup grated Parmesan cheese
23 - 1 cup ricotta cheese, optional
24 - Fresh basil leaves for garnish, optional
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 3 to 4 minutes until softened. Add minced garlic and cook 1 minute. Add ground beef, breaking it apart as it cooks, until fully browned. Drain excess fat. Stir in tomato paste, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, pepper, and sugar. Simmer uncovered 25 to 30 minutes, stirring occasionally, until sauce thickens. Adjust seasoning as needed.
02 - In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 to 2 minutes until pale golden. Gradually whisk in warm milk, stirring constantly to prevent lumps. Add nutmeg, salt, and white pepper. Cook while whisking 5 to 7 minutes until thickened and smooth. Remove from heat.
03 - Cook lasagna noodles according to package instructions until al dente. Drain and set aside on a clean surface.
04 - Preheat oven to 375 degrees Fahrenheit. Spread a thin layer of meat sauce on the bottom of a 9 by 13 inch baking dish. Layer 3 to 4 noodles over sauce. Spread 1/3 of béchamel sauce over noodles, then 1/3 of ricotta if using, 1/3 of meat sauce, and sprinkle with 1/3 of mozzarella and Parmesan. Repeat layers twice more, finishing with béchamel and cheeses on top.
05 - Cover baking dish with foil that has been sprayed with cooking oil to prevent sticking. Bake 25 minutes. Remove foil and bake an additional 20 minutes until golden and bubbling at edges. Remove from oven and let rest 15 minutes before slicing. Garnish with fresh basil if desired.
# Expert Hints:
01 -
- The combination of homemade meat sauce and silky béchamel creates layers of flavor that store-bought versions simply cant match.
- The recipe is actually quite forgiving, allowing you to chat with guests while assembling without losing track of where youre at in the process.
02 -
- Letting the lasagna rest for a full 15 minutes after baking isnt optional, I learned this the hard way when serving too soon resulted in a sloppy mess that slid across everyones plates.
- No-boil noodles actually work perfectly fine, requiring less prep and absorbing flavor from the sauces as they cook.
03 -
- Grate your mozzarella yourself rather than using pre-shredded which contains anti-caking agents that prevent proper melting.
- If using regular noodles, slightly undercook them by 2 minutes as theyll continue softening in the oven, preventing a mushy final texture.