Classic Beef Lasagna Homemade (Printable)
Hearty Italian layers of meat sauce, béchamel, cheese, and noodles baked to golden perfection.
# What You Need:
→ Meat Sauce
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 pound ground beef
05 - 1 (28-ounce) can crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 teaspoon sugar
12 - 1/2 cup water
→ Béchamel Sauce
13 - 4 tablespoons unsalted butter
14 - 1/4 cup all-purpose flour
15 - 2 1/2 cups whole milk
16 - 1/4 teaspoon ground nutmeg
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon white pepper
→ Cheese & Pasta
19 - 9 to 12 no-boil lasagna noodles
20 - 1 1/2 cups shredded mozzarella cheese
21 - 1 cup grated Parmesan cheese
22 - 1 cup ricotta cheese
# Steps:
01 - Set the oven temperature to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Cook chopped onion until softened, about 4 minutes. Add minced garlic and cook for 1 minute. Add ground beef and brown thoroughly. Drain excess fat. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, sugar, and water. Simmer uncovered for 20 to 25 minutes, stirring occasionally.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook until lightly golden, 1 to 2 minutes. Gradually whisk in whole milk, stirring constantly to prevent lumps. Cook until sauce thickens, about 5 to 7 minutes. Season with nutmeg, salt, and white pepper.
04 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Layer noodles over the sauce. Spread one-third of the béchamel sauce over noodles, then one-third of the meat sauce. Dot with ricotta cheese and sprinkle mozzarella and Parmesan. Repeat two more times, finishing with meat sauce and cheese.
05 - Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15 to 20 minutes until golden and bubbling.
06 - Allow lasagna to rest for 10 to 15 minutes before slicing and serving.
# Expert Advice:
01 -
- The meat sauce simmers long enough to deepen its flavor, but not so long you're watching the pot all afternoon.
- Béchamel creates that creamy luxury between layers, making every bite feel substantial and rich.
- It's actually easier than it looks, and the whole process teaches you real cooking fundamentals you'll use forever.
02 -
- Don't skip the resting period at the end, even though everything in you will want to dive right in, because those 10 minutes let the structure set so you get actual layers instead of a saucy collapse.
- If your béchamel seems to be breaking or getting grainy, it's often because the heat was too high, so keep everything medium and be patient with the milk addition.
- The quality of your tomatoes matters more here than in quick sauces, so taste the sauce before serving and adjust seasoning, because every can of tomatoes is slightly different.
03 -
- If you're using regular lasagna noodles instead of no-boil, cook them just until al dente because they'll continue cooking in the oven and you don't want them mushy.
- Press the meat with the back of a spoon as it browns to get more surface area and a deeper color, which creates better flavor development throughout the sauce.