Classic Beef Lasagna Layers (Printable version)
Hearty Italian dish with layers of meat sauce, creamy béchamel, and melted cheese baked until golden.
# List of ingredients:
→ 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 or cooked regular noodles
20 - 1 1/2 cups shredded mozzarella cheese
21 - 1 cup grated Parmesan cheese
22 - 1 cup ricotta cheese
# Directions:
01 - Preheat oven to 375°F (190°C).
02 - Heat olive oil in a large skillet over medium heat. Sauté onion until soft, about 4 minutes. Add garlic and cook for 1 minute. Add ground beef and cook until browned. 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. Stir in flour and cook for 1 to 2 minutes until pale golden. Gradually whisk in milk, stirring constantly to prevent lumps. Cook until thickened, 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. Arrange noodles over the sauce. Spread one third of the béchamel sauce over the noodles, then one third of the meat sauce. Add dollops of ricotta, then sprinkle mozzarella and Parmesan cheeses. Repeat layering two more times, finishing with sauce and cheese on top.
05 - Cover the dish with foil and bake for 30 minutes.
06 - Remove foil and bake for an additional 15 to 20 minutes until the top is golden and bubbling.
07 - Allow to rest for 10 to 15 minutes before slicing and serving.
# Expert Advice:
01 -
- The béchamel is silky and forgiving, making even your first attempt taste restaurant-worthy.
- It's actually easier than it looks, and somehow tastes like you spent all day in the kitchen.
- Leftovers are somehow better the next day, which means you get two meals out of one effort.
02 -
- Cold milk whisked into hot roux prevents lumps in the béchamel—this is the move that separates silky sauce from grainy disaster.
- Don't skip the resting period; those 10-15 minutes let the pasta absorb moisture and everything binds together instead of falling apart on the plate.
- The sugar in the meat sauce balances acidity and makes the tomatoes taste like they've been cooking for hours—it's not sweetness, it's chemistry.
03 -
- Make the meat sauce a day ahead and refrigerate it; the flavors actually deepen overnight, and assembly day becomes much easier.
- Red wine added to the beef while browning adds a subtle depth that makes people ask what your secret ingredient is.
- If your béchamel breaks or looks grainy, strain it through a fine sieve and it'll come back to silky smoothness.