Classic Lasagna Recipe

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There’s nothing quite like a hearty, comforting plate of homemade lasagna. Layers of tender pasta, rich meat sauce, creamy béchamel, and melted cheese baked into perfection—that’s Italian comfort food at its finest. This classic recipe delivers deep flavor and satisfying texture, using approachable ingredients. It’s family dinner ready in under two hours!

Ingredients

Meat Sauce:

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb (450g) ground beef (or use a mix of beef and pork)
  • 1 lb (450g) Italian sausage, casings removed
  • 1 (28oz/800g) can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup (240ml) beef broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and black pepper to taste

Béchamel Sauce:

  • 4 tbsp butter
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (960ml) whole milk, warmed
  • 1/4 tsp nutmeg
  • Salt and white pepper to taste

Assembly:

  • 12 lasagna noodles (use oven-ready to skip boiling)
  • 3 cups (340g) shredded mozzarella
  • 1 cup (100g) grated Parmesan cheese
  • Fresh basil or parsley for garnish

Instructions

  1. Make the meat sauce: Heat olive oil in a large skillet over medium heat. Sauté onion until soft (5 mins), then add garlic and cook 1 minute more. Crumble in beef and sausage; brown until no pink remains (8-10 mins). Drain excess fat. Stir in crushed tomatoes, tomato paste, broth, oregano, basil, salt, and pepper. Simmer uncovered for 20 minutes.
  2. Prepare béchamel: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Slowly pour in warm milk while whisking constantly. Bring to a gentle simmer, stirring until thickened (3-5 mins). Reduce heat; stir in nutmeg, salt, and white pepper. Set aside.
  3. Assemble lasagna: Preheat oven to 375°F (190°C). Spread 1 cup meat sauce in the bottom of a 9x13inch baking dish. Layer 4 noodles over sauce (noodles may overlap slightly). Spread half the remaining meat sauce over noodles, followed by half the béchamel. Sprinkle with 1 cup mozzarella and 1/4 cup Parmesan. Repeat layers: noodles, meat sauce, béchamel, and cheeses. Top with a final layer of noodles, remaining meat sauce, béchamel, mozzarella, and Parmesan.
  4. Bake: Cover dish with aluminum foil (lightly oiled side down). Bake 25 minutes. Remove foil and bake 15-20 minutes more, until bubbly and golden. Let rest 15 minutes before slicing. Garnish with fresh herbs.

Tips & Variations

  • Vegetarian swap: Replace meat with sautéed mushrooms, spinach, or zucchini.
  • Gluten-free: Use GF noodles and substitute flour with cornstarch in béchamel.
  • Shortcut: Use store-bought marinara and ricotta instead of making béchamel.
  • Resting is key: Let lasagna sit 15 minutes—this prevents sliding when cutting.
  • Freeze leftovers: Wrap cooled slices in foil; freeze up to 3 months. Thaw overnight before reheating.

Serving Suggestion

Pair this lasagna with a crisp green salad and garlic bread for a complete meal. The rich, cheesy layers are even better the next day as flavors deepen. Buon appetito!

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