Classic Beef Lasagna Layers (Printable Version)
Hearty Italian dish with layers of meat sauce, creamy béchamel, and tender pasta topped with golden cheese.
# What You'll Need:
→ Meat Sauce
01 - 2 tbsp olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, finely diced
05 - 1 celery stalk, finely diced
06 - 1.1 lb ground beef
07 - 2 tbsp tomato paste
08 - 28 oz canned crushed tomatoes
09 - 1/2 cup dry red wine (optional)
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp sugar
13 - Salt and pepper, to taste
→ Béchamel Sauce
14 - 3.5 tbsp unsalted butter
15 - 1/3 cup all-purpose flour
16 - 2.5 cups whole milk, warmed
17 - 1/4 tsp ground nutmeg
18 - Salt and white pepper, to taste
→ Assembly
19 - 10 oz dried or fresh lasagna noodles
20 - 2 cups shredded mozzarella cheese
21 - 2/3 cup grated Parmesan cheese
22 - Fresh basil leaves, for garnish (optional)
# Step-by-Step:
01 - Set oven temperature to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, carrot, and celery until softened, about 5 minutes.
03 - Add ground beef, breaking it up with a spoon, and cook until browned. Stir in tomato paste and cook for 1 minute.
04 - Pour in crushed tomatoes and red wine if using. Add oregano, basil, sugar, salt, and pepper. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
05 - Melt butter in a medium saucepan over medium heat. Whisk in flour constantly for 1 to 2 minutes. Gradually add warm milk while whisking until smooth and thickened, approximately 5 minutes. Season with nutmeg, salt, and white pepper.
06 - Prepare lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean towel.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Layer noodles, followed by one-third of the meat sauce, one-third of the béchamel, and a sprinkle of mozzarella cheese.
08 - Repeat layering twice more, finishing with béchamel sauce and topping with remaining mozzarella and Parmesan cheeses.
09 - Cover dish with foil and bake for 30 minutes.
10 - Remove foil and bake an additional 15 to 20 minutes until golden and bubbling.
11 - Allow lasagna to rest for 10 to 15 minutes before serving. Garnish with fresh basil leaves if desired.
# Expert Advice:
01 -
- It fills your home with the kind of aroma that makes people wander into the kitchen asking whats for dinner.
- The layers hold together beautifully when you slice into it, giving you that perfect cross-section every single time.
- It tastes even better the next day, which means leftovers feel like a reward instead of a compromise.
02 -
- Warming the milk before adding it to the roux is the difference between a smooth béchamel and a lumpy mess, don't skip this step.
- Letting the lasagna rest after baking isn't optional, cutting into it too early will turn your beautiful layers into a saucy puddle on the plate.
- If your meat sauce looks too thick while simmering, add a splash of water or stock, it should coat the back of a spoon but still flow easily.
03 -
- Shred your own mozzarella and grate your own Parmesan, the pre-shredded stuff doesn't melt the same way and you'll end up with a less gooey top.
- Don't layer the noodles in the same direction every time, alternating the orientation helps the lasagna hold together better when you slice it.
- If the top starts browning too fast, tent it loosely with foil for the last few minutes of baking.