Classic Beef Lasagna with Béchamel
Classic Beef Lasagna with Béchamel
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, small, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 can
- 6 ounces tomato paste, 1 can
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Assembling the Lasagna
- 9 lasagna noodles, oven-ready or boiled al dente
- 15 ounces ricotta cheese, 1 container
- 1/2 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 1 egg, large
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the Meat Sauce: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min
- 2
Add chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min
- 3
Stir in crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally to prevent sticking.
⏱️ 30 min
- 4
Prepare the Béchamel Sauce: In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in freshly grated nutmeg, 1/2 teaspoon salt, and white pepper. Remove from heat.
⏱️ 1 min
- 7
Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese, 1/4 cup of the grated Parmesan cheese, egg, 2 tablespoons fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well.
⏱️ 5 min
- 8
Preheat Oven & Prep Dish: Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 10 min•🌡️ 375
- 9
Assemble Lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce (trim if necessary). Spread half of the ricotta mixture over the noodles. Top with 1/3 of the remaining meat sauce. Spoon 1/3 of the béchamel sauce over the meat sauce. Sprinkle with 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan. Repeat layers: 3 noodles, remaining ricotta, 1/3 meat sauce, 1/3 béchamel, 1/2 cup mozzarella, 1/4 cup Parmesan. Top with final 3 noodles, remaining meat sauce, and remaining béchamel sauce. Sprinkle generously with the remaining 1 cup shredded mozzarella and 1/4 cup grated Parmesan.
⏱️ 15 min
- 10
Bake: Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 25 minutes.
⏱️ 25 min•🌡️ 375
- 11
Remove foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.
⏱️ 25 min•🌡️ 375
- 12
Rest: Let the lasagna rest for 15 minutes before slicing and serving. This allows it to set and prevents it from falling apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Beef Lasagna with Béchamel
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, small, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 can
- 6 ounces tomato paste, 1 can
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Assembling the Lasagna
- 9 lasagna noodles, oven-ready or boiled al dente
- 15 ounces ricotta cheese, 1 container
- 1/2 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 1 egg, large
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the Meat Sauce: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min - 2
Add chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min - 3
Stir in crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally to prevent sticking.
⏱️ 30 min - 4
Prepare the Béchamel Sauce: In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 5
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes.
⏱️ 7 min - 6
Stir in freshly grated nutmeg, 1/2 teaspoon salt, and white pepper. Remove from heat.
⏱️ 1 min - 7
Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese, 1/4 cup of the grated Parmesan cheese, egg, 2 tablespoons fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well.
⏱️ 5 min - 8
Preheat Oven & Prep Dish: Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 10 min•🌡️ 375 - 9
Assemble Lasagna: Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce (trim if necessary). Spread half of the ricotta mixture over the noodles. Top with 1/3 of the remaining meat sauce. Spoon 1/3 of the béchamel sauce over the meat sauce. Sprinkle with 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan. Repeat layers: 3 noodles, remaining ricotta, 1/3 meat sauce, 1/3 béchamel, 1/2 cup mozzarella, 1/4 cup Parmesan. Top with final 3 noodles, remaining meat sauce, and remaining béchamel sauce. Sprinkle generously with the remaining 1 cup shredded mozzarella and 1/4 cup grated Parmesan.
⏱️ 15 min - 10
Bake: Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 25 minutes.
⏱️ 25 min•🌡️ 375 - 11
Remove foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.
⏱️ 25 min•🌡️ 375 - 12
Rest: Let the lasagna rest for 15 minutes before slicing and serving. This allows it to set and prevents it from falling apart.
⏱️ 15 min