Classic Lasagna
Classic Lasagna
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, can
- 6 ounces tomato paste, can
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated sugar
- 1/2 cup water, or beef broth
For the Bechamel Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
For the Cheese Layer and Assembly
- 9 lasagna noodles, oven-ready or pre-boiled
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 2 cups mozzarella cheese, shredded
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
⏱️ 8 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, dried oregano, dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper, granulated sugar, and water or beef broth. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor.
⏱️ 30 min
- 4
While the meat sauce simmers, prepare the béchamel sauce. In a separate 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 whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer. Remove from heat and stir in ground nutmeg, 1/2 teaspoon salt, and white pepper. Set aside.
⏱️ 7 min
- 6
In a medium bowl, combine ricotta cheese, 1/2 cup grated Parmesan cheese, large egg, chopped fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 7
Preheat your oven to 375°F. If using traditional lasagna noodles (not oven-ready), boil them according to package directions until al dente. Drain and rinse with cold water to prevent sticking. If using oven-ready noodles, no pre-boiling is needed.
⏱️ 10 min•🌡️ 375
- 8
To assemble the lasagna, spread about 1 cup of the meat sauce evenly on the bottom of a 9x13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
⏱️ 3 min
- 9
Spread half of the ricotta cheese mixture evenly over the noodles. Top with about 1 cup of meat sauce, then sprinkle with 1 cup of shredded mozzarella cheese.
⏱️ 3 min
- 10
Place another layer of 3 lasagna noodles. Spread with half of the béchamel sauce, then another 1 cup of meat sauce, and 1 cup of shredded mozzarella cheese.
⏱️ 3 min
- 11
Place the final layer of 3 lasagna noodles. Top with the remaining béchamel sauce and the remaining meat sauce. Sprinkle generously with more grated Parmesan cheese.
⏱️ 3 min
- 12
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
- 13
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375
- 14
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to cut and serve neatly.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Lasagna
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, can
- 6 ounces tomato paste, can
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated sugar
- 1/2 cup water, or beef broth
For the Bechamel Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
For the Cheese Layer and Assembly
- 9 lasagna noodles, oven-ready or pre-boiled
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 2 cups mozzarella cheese, shredded
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
⏱️ 8 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, dried oregano, dried basil, 1 teaspoon salt, 1/2 teaspoon black pepper, granulated sugar, and water or beef broth. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor.
⏱️ 30 min - 4
While the meat sauce simmers, prepare the béchamel sauce. In a separate 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 whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer. Remove from heat and stir in ground nutmeg, 1/2 teaspoon salt, and white pepper. Set aside.
⏱️ 7 min - 6
In a medium bowl, combine ricotta cheese, 1/2 cup grated Parmesan cheese, large egg, chopped fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 7
Preheat your oven to 375°F. If using traditional lasagna noodles (not oven-ready), boil them according to package directions until al dente. Drain and rinse with cold water to prevent sticking. If using oven-ready noodles, no pre-boiling is needed.
⏱️ 10 min•🌡️ 375 - 8
To assemble the lasagna, spread about 1 cup of the meat sauce evenly on the bottom of a 9x13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
⏱️ 3 min - 9
Spread half of the ricotta cheese mixture evenly over the noodles. Top with about 1 cup of meat sauce, then sprinkle with 1 cup of shredded mozzarella cheese.
⏱️ 3 min - 10
Place another layer of 3 lasagna noodles. Spread with half of the béchamel sauce, then another 1 cup of meat sauce, and 1 cup of shredded mozzarella cheese.
⏱️ 3 min - 11
Place the final layer of 3 lasagna noodles. Top with the remaining béchamel sauce and the remaining meat sauce. Sprinkle generously with more grated Parmesan cheese.
⏱️ 3 min - 12
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 - 13
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375 - 14
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to cut and serve neatly.
⏱️ 15 min