Classic Beef and Béchamel Lasagna
Classic Beef and Béchamel Lasagna
Ingredients
For the Meat Sauce (Ragu)
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef, 80/20 lean
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup beef broth
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon white pepper, or to taste
For Assembly
- 9 lasagna noodles, oven-ready or cooked al dente according to package instructions
- 1 1/2 cups Parmesan cheese, freshly grated
- 1 1/2 cups mozzarella cheese, shredded
Instructions
- 1
Prepare the Meat Sauce (Ragu): Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min
- 2
Add minced garlic and cook for 1 minute more until fragrant. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min
- 3
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Pour in beef broth. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more flavorful it will be.
⏱️ 30 min
- 4
Prepare the Béchamel Sauce: In a separate medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with nutmeg, salt, and white pepper. Remove from heat.
⏱️ 7 min
- 6
Preheat oven to 375°F (190°C). If using traditional lasagna noodles, cook them according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
⏱️ 10 min•🌡️ 375
- 7
Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles over the sauce (trimming if necessary to fit).
⏱️ 5 min
- 8
Spread about 1/3 of the remaining meat sauce over the noodles. Drizzle with about 1/4 of the béchamel sauce. Sprinkle with 1/3 of the Parmesan and mozzarella cheeses.
⏱️ 5 min - 9
Repeat the layering process: noodles, meat sauce, béchamel, and cheeses, for two more layers. For the top layer, place noodles, then the remaining béchamel sauce, and finally the remaining Parmesan and mozzarella cheeses.
⏱️ 5 min
- 10
Cover the baking dish loosely with aluminum foil (you can lightly spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 25 minutes.
⏱️ 25 min•🌡️ 375
- 11
Remove the foil and bake for another 20 minutes, or until the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 375
- 12
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Beef and Béchamel Lasagna
For the Meat Sauce (Ragu)
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef, 80/20 lean
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup beef broth
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon white pepper, or to taste
For Assembly
- 9 lasagna noodles, oven-ready or cooked al dente according to package instructions
- 1 1/2 cups Parmesan cheese, freshly grated
- 1 1/2 cups mozzarella cheese, shredded
Instructions
- 1
Prepare the Meat Sauce (Ragu): Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min - 2
Add minced garlic and cook for 1 minute more until fragrant. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min - 3
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Pour in beef broth. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more flavorful it will be.
⏱️ 30 min - 4
Prepare the Béchamel Sauce: In a separate medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 5
Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with nutmeg, salt, and white pepper. Remove from heat.
⏱️ 7 min - 6
Preheat oven to 375°F (190°C). If using traditional lasagna noodles, cook them according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
⏱️ 10 min•🌡️ 375 - 7
Assemble the Lasagna: Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles over the sauce (trimming if necessary to fit).
⏱️ 5 min - 8
Spread about 1/3 of the remaining meat sauce over the noodles. Drizzle with about 1/4 of the béchamel sauce. Sprinkle with 1/3 of the Parmesan and mozzarella cheeses.
⏱️ 5 min - 9
Repeat the layering process: noodles, meat sauce, béchamel, and cheeses, for two more layers. For the top layer, place noodles, then the remaining béchamel sauce, and finally the remaining Parmesan and mozzarella cheeses.
⏱️ 5 min - 10
Cover the baking dish loosely with aluminum foil (you can lightly spray the underside of the foil with cooking spray to prevent cheese from sticking). Bake for 25 minutes.
⏱️ 25 min•🌡️ 375 - 11
Remove the foil and bake for another 20 minutes, or until the top is golden brown and bubbly.
⏱️ 20 min•🌡️ 375 - 12
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 15 min