Classic Beef Lasagna Layers (Printable Version)
Italian comfort with beef ragù, béchamel, pasta sheets, and rich marinara baked to golden finish.
# What You Need:
→ Marinara Sauce
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 2 cans (28 oz each) whole peeled tomatoes
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried basil
07 - 1 teaspoon sugar
08 - Salt and pepper, to taste
→ Beef Filling
09 - 1 tablespoon olive oil
10 - 1 pound ground beef
11 - 1 small onion, diced
12 - 2 garlic cloves, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/4 cup tomato paste
→ Béchamel Sauce
16 - 4 tablespoons unsalted butter
17 - 1/4 cup all-purpose flour
18 - 3 cups whole milk, warmed
19 - 1/4 teaspoon ground nutmeg
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon white pepper
→ Assembly
22 - 12 sheets no-boil lasagna noodles
23 - 2 cups shredded mozzarella cheese
24 - 1 cup grated Parmesan cheese
25 - Fresh basil leaves for garnish
# How to Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute. Add tomatoes, crushing by hand, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 25-30 minutes, stirring occasionally, until thickened. Adjust seasoning if needed.
02 - Heat olive oil in a skillet over medium-high heat. Add onion and cook until soft, about 3 minutes. Add garlic, cook 1 minute, then add ground beef, salt, and pepper. Cook until browned, breaking up meat, about 6-8 minutes. Stir in tomato paste and cook 2 minutes. Remove from heat.
03 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in warm milk, stirring constantly to avoid lumps. Cook, whisking, until thickened, about 5-7 minutes. Stir in nutmeg, salt, and white pepper. Remove from heat.
04 - Preheat oven to 375°F. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Layer noodles over sauce. Spread 1/3 of beef filling, 1/3 of béchamel, and 1/4 of marinara over noodles. Sprinkle with mozzarella and parmesan. Repeat layers two more times, finishing with noodles, marinara, and remaining cheeses on top.
05 - Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes, until golden and bubbling. Let rest 15 minutes before slicing. Garnish with fresh basil if desired.
# Expert Advice:
01 -
- Three distinct sauces create layers of flavor that develop and meld together during baking
- The homemade béchamel adds an incredibly creamy richness you cannot get from store-bought versions
- Leftovers actually taste better the next day, making it perfect for meal prep or feeding a crowd
02 -
- Warming your milk before adding it to the roux is the single most important step for achieving lump-free béchamel
- Letting the lasagna rest for at least 15 minutes after baking prevents the layers from sliding apart when you cut it
- No-boil noodles absorb excess liquid during baking, so your sauce should be slightly thicker than you might think
03 -
- Add a splash of red wine to the beef filling while it cooks for an extra layer of sophistication
- Substitute half the ground beef with Italian sausage for a spicier, more complex flavor profile