Loading...

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.
