Classic Italian Lasagna
This classic lasagna layers rich, slow-simmered meat sauce with creamy béchamel and tender pasta for the ultimate comfort food. It’s a labor of love, but every step is simple and the result is a golden, bubbling dish that feeds a crowd happily.
Prep time30 min
Cook time60 min
Total time90 min
Servings6 servings
DifficultyMedium
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500 g ground beef (or half beef, half pork)
- 800 g canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 12-15 dried lasagna noodles (no-boil or regular)
- 500 ml whole milk
- 50 g unsalted butter
- 50 g all-purpose flour
- 1/4 tsp ground nutmeg
- 250 g ricotta cheese (optional, for extra creaminess)
- 200 g grated mozzarella cheese
- 100 g grated Parmesan cheese
Instructions
- 1Make the meat sauce: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, 5 minutes. Add garlic and cook 1 minute. Add beef and cook, breaking it up, until browned, about 8 minutes.
- 2Stir in tomato paste, then add crushed tomatoes, oregano, salt, and pepper. Simmer partially covered for 30–40 minutes, stirring occasionally, until thickened. Taste and adjust seasoning.
- 3Make the béchamel: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually whisk in milk, then add nutmeg. Cook, whisking constantly, until sauce thickens, about 5 minutes. Season with salt. Set aside.
- 4Preheat oven to 190°C (375°F). If using regular lasagna noodles, cook according to package until al dente; drain and lay flat on a towel. If using no-boil, skip.
- 5Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Add a layer of noodles, then a third of the remaining meat sauce, then a third of the béchamel. Dot with ricotta if using, and sprinkle with a handful of mozzarella and Parmesan. Repeat layers, ending with a final layer of noodles topped with remaining béchamel and all the remaining cheeses.
- 6Cover loosely with foil (don't let it touch the cheese) and bake for 25 minutes. Remove foil and bake for another 20–25 minutes, until bubbling and golden on top.
- 7Let rest for 15 minutes before slicing. This helps the layers set for clean portions.
Tips
- For a richer flavor, simmer the meat sauce for up to 1 hour, or even make it a day ahead.
- If using no-boil noodles, add an extra 1/2 cup of water to the meat sauce to keep it moist during baking.
- Let the lasagna rest at least 15 minutes after baking—it will slice beautifully and not fall apart.
- Freeze leftovers in individual portions. Reheat in the oven or microwave for an easy weeknight dinner.
