Description

This Classic Italian Lasagna is made the traditional way—with layers of slow-simmered meat sauce, creamy béchamel, tender pasta sheets, and plenty of cheese. It’s rich, savory, and absolutely comforting. Perfect for Sunday dinners, holidays, or when you want to feed a hungry crowd with love (and cheese!).

Ingredients

Units Scale

For the Meat Sauce:

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 lb ground beef (or a mix of beef and pork)

1 (28 oz) can crushed tomatoes

2 tbsp tomato paste

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional)

1/4 cup chopped fresh parsley or basil (optional)

1/4 cup water or red wine (optional for simmering)

For the Béchamel Sauce:

4 tbsp unsalted butter

1/4 cup all-purpose flour

3 cups whole milk

Salt and pepper, to taste

Pinch of ground nutmeg (optional)

Other Ingredients:

9–12 lasagna noodles (oven-ready or cooked per package instructions)

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

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Instructions

Make the meat sauce:
Heat olive oil in a large skillet over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook for 30 seconds. Add ground meat and cook until browned. Stir in crushed tomatoes, tomato paste, herbs, salt, pepper, and red pepper flakes. Add water or wine if needed. Simmer uncovered for 20–25 minutes, stirring occasionally.
Make the béchamel sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk. Cook, whisking constantly, until the sauce thickens (about 5–7 minutes). Season with salt, pepper, and nutmeg. Remove from heat.
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Assemble the lasagna:
- Spread a thin layer of meat sauce on the bottom of the dish.
- Add a layer of noodles.
- Spoon over more meat sauce, then a layer of béchamel.
- Sprinkle with mozzarella.
- Repeat layers (noodles, sauce, béchamel, cheese) until all ingredients are used, ending with sauce, béchamel, and a generous topping of mozzarella and Parmesan.
Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes, until bubbly and golden on top. Let rest for 10–15 minutes before slicing.

Notes

Can be made a day ahead—just cover and refrigerate before baking.

Add sautéed spinach or mushrooms between layers for extra veggies.

Freezes well—bake from frozen at 375°F for about 60–75 minutes.