Savory Beef Lasagna (Printable version)
Classic layered dish with tender pasta, rich meat sauce, creamy béchamel, and melted cheeses for a hearty meal.
# What you need:
→ Meat Sauce
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1.1 pounds ground beef
05 - 1 medium carrot, finely diced
06 - 1 celery stalk, finely diced
07 - 28 ounces canned crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - ½ teaspoon sugar
14 - ⅓ cup dry red wine (optional)
→ Béchamel Sauce
15 - 3½ tablespoons unsalted butter
16 - ⅓ cup all-purpose flour
17 - 2½ cups whole milk
18 - ¼ teaspoon ground nutmeg
19 - Salt and white pepper, to taste
→ Lasagna Assembly
20 - 8–9 ounces no-boil (oven-ready) lasagna noodles
21 - 2 cups shredded mozzarella cheese
22 - ½ cup grated Parmesan cheese
23 - Fresh basil leaves for garnish (optional)
# How To:
01 - Set oven temperature to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion, carrot, celery, and garlic until softened, about 5 minutes. Add ground beef and cook, breaking it up, until browned.
03 - Incorporate tomato paste and cook 1 minute. Add crushed tomatoes, oregano, basil, salt, black pepper, sugar, and red wine if using. Simmer uncovered for 20 to 25 minutes, stirring occasionally until thickened. Adjust seasoning as needed.
04 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking to prevent lumps. Continue cooking until thickened, approximately 5–7 minutes. Season with nutmeg, salt, and white pepper.
05 - Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Layer lasagna noodles on top, followed by one-third of the meat sauce, one-third of the béchamel, and a sprinkle of mozzarella. Repeat layers two more times, finishing with béchamel and a generous topping of mozzarella and Parmesan.
06 - Cover the dish with foil and bake for 30 minutes.
07 - Remove foil and bake for an additional 15 to 20 minutes until golden and bubbling.
08 - Allow to rest for 10 to 15 minutes before slicing. Garnish with fresh basil leaves if desired.
# Expert Advice:
01 -
- It feeds a crowd beautifully, making it perfect for those moments when you want to feel like a culinary hero without spending all day in the kitchen.
- The combination of rich meat sauce, silky béchamel, and melted cheese creates layers of comfort that taste like a warm hug on a plate.
- You can actually prepare it ahead and bake it later, which means less stress and more time enjoying your guests.
02 -
- The meat sauce must simmer long enough to reduce and concentrate. I learned this by making it with impatient timing, and the difference is night and day. Twenty-five minutes minimum, and your patience is rewarded with depth.
- Your béchamel should be thick enough to coat a spoon but still pourable. Too thin and your lasagna will be soupy, too thick and it won't distribute properly. Finding that sweet spot changed my lasagna game forever.
- Resist the urge to slice immediately after it comes out of the oven. Those 10-15 minutes of resting time allow the sauces to set so you can cut beautiful layers instead of a delicious mess.
03 -
- Make extra meat sauce and freeze it. You'll have half the work done next time you want to make lasagna, and you'll feel like a genius for thinking ahead.
- Use a spatula to press down gently on the assembled lasagna before baking. This helps the layers meld together and cook more evenly, creating a more cohesive final dish.