Classic Lasagna
I grew up with a pan of bubbling lasagna on the table every Sunday — that cheesy, saucy aroma still feels like a warm hug. This classic lasagna is the kind people search for when they want a dependable, family-friendly dinner that feeds a crowd, looks impressive, and tastes timeless. It balances a savory beef tomato ragù with a silky béchamel, layered between tender noodles and golden mozzarella. If you want a lasagna that’s both comforting and reliably delicious, this is the one to make.
Why you’ll love this dish
This is the kind of recipe that delivers on every promise: hearty, cheesy, and easy to scale. It’s ideal for family dinners, potlucks, or make-ahead meals for busy weeks. The combination of a slow-simmered meat sauce and a smooth béchamel creates depth without requiring advanced techniques. It’s also budget-friendly — ground beef and pantry staples stretch into several servings — and kid-approved.
“Our family calls this ‘the one’ — simple steps, no surprises, and always finished before anyone notices the seconds are gone.”
Why cook this at home? You control the salt, herbs, and cheese quality. Homemade béchamel gives a creaminess store-bought jars can’t match. If you want a reliable reference while cooking, check this classic homemade lasagna guide for a similar approach and extra troubleshooting tips.
The cooking process explained
Before you get hands-on, here’s the quick overview so you know what to expect:
- Brown aromatics and ground beef, then simmer with tomato sauce and herbs to build the meat sauce.
- Make a smooth béchamel by cooking a roux (butter + flour) and whisking in warm milk until thick.
- Layer cooked lasagna noodles with meat sauce, béchamel, mozzarella, and Parmesan in a baking dish.
- Cover and bake, then uncover to brown the top. Rest briefly so slices hold together.
This high-level roadmap helps you time tasks: while the sauce simmers, make the béchamel and shred cheese — multitasking saves time and keeps the kitchen moving.
What you’ll need
Key ingredients (approximate amounts can be scaled):
- Lasagna noodles (regular or oven-ready)
- 1–1.5 lb ground beef
- 24–28 oz tomato sauce (or crushed tomatoes for a chunkier texture)
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 2 tbsp olive oil
- Bechamel sauce: 4 tbsp butter, 4 tbsp all-purpose flour, ~3 cups milk
- 2 cups shredded mozzarella cheese
- 1/2–1 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1 tsp dried oregano
- 1 tsp dried basil (or a handful of fresh chopped basil at the end)
Notes/substitutions:
- Swap ground beef for half pork or Italian sausage for more flavor.
- Use whole milk for a richer béchamel, or a mix of milk and cream for extra silkiness.
- Oven-ready noodles save time; if using regular noodles, boil until al dente.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until the onion is translucent (about 3–5 minutes).
- Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain excess fat if needed.
- Stir in the tomato sauce, oregano, basil, salt, and pepper. Reduce heat and simmer gently for 20 minutes to meld flavors. Taste and adjust seasoning.
- While the meat sauce simmers, make the béchamel: melt butter in a small saucepan over medium heat. Stir in flour and cook 1–2 minutes to form a light roux. Gradually whisk in warm milk, continuing to whisk until the sauce thickens to a pourable cream (about 5–7 minutes). Season with salt and pepper.
- Assemble: spread a thin layer of meat sauce on the bottom of a baking dish. Layer noodles over the sauce, then add a layer of meat sauce, a drizzle or spoonful of béchamel, and a sprinkle of mozzarella and Parmesan. Repeat layers until ingredients are used, finishing with a cheese layer on top.
- Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until the top is golden and bubbling.
- Let the lasagna rest for 10 minutes before slicing — this helps it set for cleaner servings.
Best ways to enjoy it
Serve slices on warm plates with a sprinkle of fresh basil or a little extra grated Parmesan. Classic pairings:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Garlic bread or a crusty baguette to mop up sauce.
- A full-bodied red wine (Sangiovese, Chianti) or a medium-bodied Merlot for dinner parties.
For a family-style presentation, set the pan on the table with a salad and bread and let everyone serve themselves.
Storage and reheating tips
- Refrigerate: Store covered in the fridge up to 3–4 days. Cool completely before sealing.
- Reheat: Reheat individual slices in the microwave (covered) for 1–2 minutes, or in a 350°F (175°C) oven covered with foil for 15–20 minutes until heated through.
- Freeze: Cool completely, then wrap portions in plastic wrap and foil or use an airtight container. Freeze up to 3 months. Thaw in the fridge overnight before reheating.
Food safety note: discard leftovers left at room temperature longer than 2 hours.
Pro chef tips
- Don’t over-salt early: tomato sauces concentrate as they reduce. Wait until the end of simmering to fine-tune salt.
- Keep milk warm when making béchamel — it incorporates more smoothly and reduces lumps.
- If you want a creamier bite, mix a little béchamel into the meat sauce between layers.
- For perfectly melted top cheese, broil for 1–2 minutes at the end, watching closely to avoid burning.
For alternate layering ideas and a visual guide, see this classic lasagna reference.
Creative twists
- Vegetarian: Replace beef with a mixture of sautéed mushrooms, zucchini, spinach, and lentils.
- White lasagna: Swap tomato sauce for a chicken béchamel with roasted garlic and spinach.
- Spicy: Add red pepper flakes to the meat sauce or use hot Italian sausage.
- Gluten-free: Use certified gluten-free lasagna sheets and a gluten-free flour for the roux.
- Single-pan shortcut: Use no-boil noodles and a deeper dish to reduce assembly time; add a touch more sauce so noodles soften while baking.
Conclusion
If you want another trusted classic for comparison or ideas for variations, this version from The Wholesome Dish is a great reference: The Best Classic Lasagna – The Wholesome Dish. For community-tested adaptations and extra tips, this long-standing recipe collection is helpful: Classic Lasagna Recipe.
Helpful answers
Q: Can I assemble the lasagna ahead of time?
A: Yes. Assemble, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the bake time if it’s cold from the fridge.
Q: Do I need to boil the noodles first?
A: If using regular noodles, boil to al dente. If you use oven-ready/no-boil noodles, they’ll soften during baking if there’s enough sauce.
Q: How do I prevent a watery lasagna?
A: Simmer the meat sauce uncovered so excess water reduces. Avoid watery ricotta or vegetables; squeeze excess moisture from spinach or mushrooms before layering.
Q: Can I make this dairy-free or vegan?
A: Replace béchamel with a cashew cream or plant-based béchamel and use dairy-free cheeses. Swap beef for lentils or crumbled tofu for a vegan protein.
Q: What’s the best way to get neat slices?
A: Let the lasagna rest 10–15 minutes after baking. Run a sharp knife under hot water, dry it, then slice for cleaner edges.
Classic Homemade Lasagna
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until the onion is translucent (about 3–5 minutes).
- Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Stir in tomato sauce, oregano, basil, salt, and pepper. Reduce heat and simmer gently for 20 minutes to meld flavors. Taste and adjust seasoning.
- While the meat sauce is simmering, make the béchamel: melt butter in a small saucepan over medium heat. Stir in flour and cook 1–2 minutes to form a light roux.
- Gradually whisk in warm milk, continuing to whisk until the sauce thickens to a pourable cream (about 5–7 minutes). Season with salt and pepper to taste.
- Spread a thin layer of meat sauce on the bottom of a baking dish. Layer noodles over the sauce, then add a layer of meat sauce, a drizzle or spoonful of béchamel, and a sprinkle of mozzarella and Parmesan.
- Repeat layers until ingredients are used, finishing with a cheese layer on top.
- Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until the top is golden and bubbling.
- Let the lasagna rest for 10 minutes before slicing to help it set for cleaner servings.
