Classic Beef Lasagna (Printable)

Rich meat and béchamel layers meld with tender pasta in this hearty Italian baked dish.

# What's Needed:

→ Meat Sauce

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, finely diced
05 - 1 celery stalk, finely diced
06 - 1.1 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 28 ounces canned crushed tomatoes
09 - 1/2 cup dry red wine (optional)
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon sugar
13 - Salt and pepper, to taste

→ Béchamel Sauce

14 - 3.5 tablespoons unsalted butter
15 - 1/3 cup all-purpose flour
16 - 2.5 cups whole milk, warmed
17 - 1/4 teaspoon ground nutmeg
18 - Salt and white pepper, to taste

→ Assembly

19 - 10 ounces dried or fresh lasagna noodles
20 - 2 cups shredded mozzarella cheese
21 - 2/3 cup grated Parmesan cheese
22 - Fresh basil leaves, for garnish (optional)

# How to Make It:

01 - Set the oven temperature to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery; cook until softened, about 5 minutes.
03 - Add ground beef, breaking it up with a spoon, and cook until uniformly browned. Stir in tomato paste and cook for one minute.
04 - Pour in crushed tomatoes and red wine if using. Add oregano, basil, sugar, salt, and pepper. Simmer uncovered for 25 to 30 minutes, stirring occasionally until thickened.
05 - Melt butter in a medium saucepan over medium heat. Whisk in flour constantly for 1 to 2 minutes. Gradually add warm milk, whisking until smooth and thickened, approximately 5 minutes. Season with nutmeg, salt, and white pepper.
06 - Boil noodles according to package directions until al dente. Drain and arrange flat on a towel.
07 - Spread a thin layer of meat sauce on the base of a 9x13 inch baking dish. Add a layer of noodles, followed by one-third of the meat sauce, one-third of the béchamel, and sprinkle mozzarella cheese.
08 - Repeat layering twice more, ending with béchamel and topping with mozzarella and Parmesan cheeses.
09 - Cover with foil and bake for 30 minutes.
10 - Remove foil and continue baking for an additional 15 to 20 minutes until golden and bubbling.
11 - Allow the dish to rest for 10 to 15 minutes before serving. Garnish with fresh basil leaves if desired.

# Tips for Success:

01 -
  • The homemade meat sauce has a depth that jarred versions just can't match, especially after that long simmer.
  • Béchamel adds a silky richness that makes every bite feel indulgent without being heavy.
  • It holds together beautifully when you slice it, so each serving looks as good as it tastes.
  • Leftovers somehow taste even better the next day after all the flavors have had time to settle in.
02 -
  • Warm the milk before adding it to the roux or you'll end up with a lumpy béchamel that's impossible to fix.
  • Don't skip the resting time after baking, cutting into it too soon turns the whole thing into a molten mess on the plate.
  • If the meat sauce looks too thin after simmering, just cook it a bit longer uncovered until it thickens up.
03 -
  • Spread a thin layer of sauce on the bottom of the dish first so the noodles don't stick and the bottom doesn't dry out.
  • Use a sharp knife dipped in hot water to slice clean portions, it glides through the layers without dragging.
  • If the top is browning too fast, tent the dish loosely with foil for the last few minutes of baking.

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