Classic Homemade Lasagna
This classic homemade lasagna is a rich, comforting Italian dish layered with perfectly seasoned meat sauce, creamy béchamel, and tender sheets of pasta. Inspired by traditional Bolognese recipes from Emilia-Romagna, Italy, this version stays true to its rustic origins while elevating texture and flavor with thoughtful technique.
Equipment
- large saucepan
- 9x13 inch baking dish
- Large Pot
- Wooden spoon
- Whisk
Ingredients
For the Meat Sauce:
- 1 tablespoon olive oil extra virgin
- 1 pound ground beef 80/20 lean
- ½ pound Italian sausage mild, casings removed
- 1 cup yellow onion finely chopped
- 3 cloves garlic minced
- 28 ounces crushed tomatoes San Marzano recommended
- 6 ounces tomato paste double concentrated
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk warmed
- ¼ teaspoon nutmeg freshly grated
For the Assembly:
- 12 sheets lasagna noodles boiled until al dente or use oven-ready
- 2 cups shredded mozzarella whole milk
- 1 cup freshly grated Parmesan cheese
Instructions
- In a large saucepan over medium heat, heat olive oil. Add ground beef and sausage. Cook until browned and crumbly, about 8 minutes. Drain excess fat.
- Add chopped onions and garlic to the meat, cooking until fragrant and translucent, about 5 minutes.
- Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Sauce should reduce slightly and develop deep aroma.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Slowly pour in warm milk while whisking continuously. Cook until thickened to the consistency of heavy cream, about 6-8 minutes. Add nutmeg, then remove from heat.
- Preheat oven to 375°F (190°C). Boil noodles if not using oven-ready. Drain and keep slightly undercooked to allow for baking.
- Spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish. Layer noodles, béchamel, meat sauce, mozzarella, and Parmesan. Repeat for 3 layers, ending with béchamel and cheese on top.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 20 minutes until bubbling and golden brown. Let rest for 15 minutes before serving.
Notes
- For a twist, add sautéed spinach or mushrooms between layers.
- Use fresh pasta sheets for an ultra-luxurious texture.
- For a gluten-free option, substitute cooked eggplant slices or gluten-free pasta.
Nutrition
Calories: 726kcalCarbohydrates: 54gProtein: 36gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 118mgSodium: 1105mgPotassium: 1039mgFiber: 5gSugar: 14gVitamin A: 1153IUVitamin C: 16mgCalcium: 481mgIron: 4mg
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