Classic Lasagna (Printable Version)
Hearty Italian comfort food with layers of savory meat sauce, creamy white sauce, and melted cheese
# What You'll Need:
→ Meat Sauce
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1.1 lbs ground beef
05 - 14 oz canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - ½ teaspoon sugar
12 - ⅓ cup plus 1 tablespoon water
→ Béchamel Sauce
13 - 3.5 tablespoons unsalted butter
14 - ⅓ cup all-purpose flour
15 - 3 cups whole milk, warmed
16 - ¼ teaspoon ground nutmeg
17 - ½ teaspoon salt
18 - ¼ teaspoon white pepper
→ Lasagna Layers
19 - 9–12 dried lasagna noodles
20 - 2 cups shredded mozzarella cheese
21 - ½ cup grated Parmesan cheese
# Directions:
01 - Preheat oven to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, approximately 5 minutes. Add garlic and cook for 1 minute.
03 - Add ground beef to skillet and cook, breaking it up with a spoon, until fully browned.
04 - Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, sugar, and water. Simmer uncovered for 20–25 minutes, stirring occasionally, until sauce thickens.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes without browning.
06 - Gradually add warmed milk while whisking constantly to prevent lumps from forming.
07 - Continue cooking and stirring until sauce thickens, about 5–7 minutes. Stir in nutmeg, salt, and white pepper. Remove from heat.
08 - Cook lasagna noodles according to package directions if not using no-boil noodles. Drain thoroughly and set aside.
09 - Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of noodles over the sauce.
10 - Top noodles with ⅓ of the meat sauce, ⅓ of the béchamel sauce, and sprinkle with mozzarella and Parmesan. Repeat layering twice more, finishing with béchamel and remaining cheese on top.
11 - Cover baking dish with foil and bake for 30 minutes.
12 - Remove foil and bake an additional 15–20 minutes until top is golden and sauce is bubbling. Let stand 15 minutes before slicing and serving.
# Expert Hints:
01 -
- It makes the entire house smell like an Italian grandmother has moved in for the weekend
- The leftovers taste even better the next day, if they last that long
02 -
- I once skipped the resting period and ended up with lasagna soup instead of neat layers
- The béchamel might look too thin at first but it will thicken perfectly as it bakes
03 -
- Put a baking sheet on the rack below to catch any bubbly overflow before it hits your oven floor
- The lasagna is done when a knife inserted in the center comes out hot