Go Back

Classic Homemade Lasagna

A comforting and hearty classic lasagna featuring layers of savory beef tomato ragù, smooth béchamel, tender noodles, and melted mozzarella.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Meat Sauce
  • 1 lb ground beef Can be replaced with half pork or Italian sausage.
  • 24 oz tomato sauce Or use crushed tomatoes for a chunkier texture.
  • 1 medium onion, finely chopped
  • 2-3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil Or a handful of fresh chopped basil at the end.
  • to taste Salt and black pepper Add at the end of simmering.
For the Béchamel Sauce
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • ~3 cups milk Use whole milk for a richer béchamel.
For Assembly
  • 12 oz lasagna noodles Use regular or oven-ready noodles; boil regular noodles until al dente.
  • 2 cups shredded mozzarella cheese
  • 1/2-1 cup grated Parmesan cheese

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. 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).
  3. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
  4. Stir in tomato sauce, oregano, basil, salt, and pepper. Reduce heat and simmer gently for 20 minutes to meld flavors. Taste and adjust seasoning.
  5. 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.
  6. 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.
Assembling and Baking
  1. 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.
  2. Repeat layers until ingredients are used, finishing with a cheese layer on top.
  3. 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.
  4. Let the lasagna rest for 10 minutes before slicing to help it set for cleaner servings.

Notes

Store in the fridge for up to 3-4 days. Can be assembled ahead of time and refrigerated for 24 hours before baking. Reheat individual slices in the microwave or oven.