Classic Beef Lasagna with Homemade Marinara (Printable)
Timeless Italian comfort dish with layers of beef ragù, creamy béchamel, and homemade marinara.
# What's Needed:
→ 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 pounds 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 Make It:
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 as follows: 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.
# Tips for Success:
01 -
- The homemade marinara sauce tastes like it simmered all day but actually comes together in under an hour
- Three distinct layers create that perfect restaurant style bite in every forkful
02 -
- Letting the lasagna rest is not optional, cutting into it too soon will make everything slide apart
- The béchamel might look thin but it will thicken beautifully as it bakes
03 -
- Room temperature ingredients mix more smoothly, especially for the béchamel sauce
- Use no-boil noodles if you want to skip the boiling step entirely, they absorb extra liquid from the sauce as they bake