A classic Italian baked pasta dish featuring layers of rich meat sauce, creamy béchamel, tender pasta, and melted mozzarella, baked until golden and bubbly.
Homemade Lasagna
A classic Italian baked pasta dish featuring layers of rich meat sauce, creamy béchamel, tender pasta, and melted mozzarella, baked until golden and bubbly.
Ingredients
- 1 lb ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 0.5 cup beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 12 ea lasagna noodles oven-ready or boiled
- 15 oz ricotta cheese
- 1 ea egg large
- 0.5 cup Parmesan cheese grated
- 1 lb mozzarella cheese shredded
- 0.5 cup unsalted butter for béchamel
- 0.5 cup all-purpose flour for béchamel
- 4 cups whole milk for béchamel
- 0.25 tsp ground nutmeg for béchamel
Instructions
- Make the Meat Sauce: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Stir in crushed tomatoes, tomato paste, beef broth, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
- Prepare the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until a thick paste (roux) forms. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking constantly until the sauce thickens and coats the back of a spoon, about 8-10 minutes. Season with salt, pepper, and ground nutmeg. Remove from heat.
- Prepare the Cheese Mixture: In a medium bowl, combine ricotta cheese, egg, and 1/2 cup grated Parmesan cheese. Mix well.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Place a layer of lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then layer with about one-third of the shredded mozzarella. Top with another generous layer of meat sauce.
- Continue Layers: Add another layer of noodles. Spread with half of the béchamel sauce, then another third of the mozzarella, and another layer of meat sauce.
- Final Layer: Place the final layer of noodles. Spread with the remaining béchamel sauce and the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese.
- Bake: Cover the baking dish loosely with aluminum foil (you may want to spray the underside of the foil to prevent sticking to the cheese). Bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for at least 10-15 minutes before slicing and serving. This helps the layers set and prevents it from falling apart.
Notes
For a richer flavor, let the meat sauce simmer for longer. You can substitute beef with a mix of beef and pork. For a vegetarian option, omit the meat and use a variety of roasted vegetables and mushrooms. Allow the lasagna to rest for at least 15 minutes after baking for cleaner slices.
