Classic Lasagna Italian Style (Printable version)
Hearty Italian comfort with layered meat sauce, creamy béchamel, and golden melted cheese
# What you need:
→ Meat Sauce
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1.1 lb 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 + 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
# How to make it:
01 - Preheat oven to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute.
03 - Add ground beef to the skillet and cook, breaking it up with a spoon, until browned.
04 - Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, sugar, and water. Simmer uncovered for 20-25 minutes, stirring occasionally, until thickened.
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. Cook, stirring, until thickened, about 5-7 minutes. Stir in nutmeg, salt, and white pepper. Remove from heat.
07 - Cook lasagna noodles according to package instructions if not using no-boil noodles. Drain and set aside.
08 - Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of noodles over the sauce.
09 - Top with ⅓ of the meat sauce, ⅓ of the béchamel sauce, and sprinkle with mozzarella and Parmesan. Repeat layers twice more, finishing with béchamel and cheese on top.
10 - Cover with foil and bake for 30 minutes.
11 - Remove foil and bake an additional 15-20 minutes, until golden and bubbling. Let stand 15 minutes before slicing and serving.
# Expert tips:
01 -
- The combination of homemade béchamel and slow simmered meat sauce creates depth you cannot get from store bought versions
- This recipe makes enough to feed a crowd plus leftovers that taste even better the next day
02 -
- The resting period is crucial because cutting too soon will make your layers slide apart into a messy puddle
- Your béchamel should be thinner than you think since it will thicken more in the oven
03 -
- Room temperature sauces spread much more evenly than cold ones which prevents those dry pasta patches
- Run your noodles under cool water after cooking to stop them from sticking together while you assemble