Classic Lasagna
Classic Lasagna
Ingredients
For the Meat Sauce
- 1 stalk celery, chopped
- 1 carrots, chopped
- 1/2 yellow onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more, as needed
- 2 teaspoons minced garlic
- 1 pound ground beef, 80/20 lean
- 28 ounces crushed tomatoes, 1 large bottle
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/4 cup fresh basil, chopped
For the Béchamel Sauce
- 1/2 cup unsalted butter, 1 stick
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
For Assembly
- 12 lasagna noodles, oven-ready or cooked according to package directions
- 2 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Prepare the Soffritto: In a food processor, combine the chopped celery, carrots, and yellow onion. Process until finely minced. Alternatively, finely dice by hand.
⏱️ 10 min
- 2
Start the Meat Sauce: Drizzle olive oil into a large pot or Dutch oven over medium-high heat. Add the minced celery, carrots, and onion to the pot. Season with 1 teaspoon of salt. Sauté the vegetables for 5-7 minutes until softened.
⏱️ 7 min
- 3
Add Garlic and Meat: Add the minced garlic to the sautéed vegetables and cook for 1 minute until fragrant. Add the ground beef to the pot. Break up the meat with a meat masher or wooden spoon and cook until browned, mixing it with the vegetables, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 4
Simmer the Sauce: Pour the crushed tomatoes into the pot with the meat and vegetables. Add the dried oregano and bay leaf. Season with additional salt to taste. Stir everything together. Bring the sauce to a gentle simmer, then reduce heat to low, cover the pot, and let it simmer for at least 30 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 35 min
- 5
Finish the Meat Sauce: Uncover the pot and stir the sauce. Stir in the fresh chopped basil. Remove and discard the bay leaf.
⏱️ 3 min
- 6
Make the Béchamel Sauce: In a separate medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook, whisking constantly, for 1-2 minutes until lightly golden. Gradually pour in the warmed milk, whisking continuously to prevent lumps. Continue to whisk until the sauce thickens to a creamy consistency, about 5-7 minutes. Grate fresh nutmeg into the béchamel sauce and whisk to combine. Season with a pinch of salt.
⏱️ 10 min
- 7
Preheat Oven and Prepare Pan: Preheat your oven to 375°F. Lightly grease a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 375
- 8
Assemble the Lasagna: Spread a thin layer of the prepared meat sauce on the bottom of the baking pan. Place a layer of lasagna noodles over the meat sauce. Pour a generous amount of béchamel sauce over the noodles. Sprinkle about 1/2 cup of shredded mozzarella cheese evenly over the béchamel. Grate about 2 tablespoons of Parmesan cheese over the shredded cheese layer. Repeat the layering process: meat sauce, lasagna noodles, béchamel sauce, shredded mozzarella, and grated Parmesan, until the pan is full, usually 3-4 layers. Ensure the top layer consists of a generous amount of shredded mozzarella and grated Parmesan cheese.
⏱️ 15 min
- 9
Bake the Lasagna (Covered): Cover the baking pan tightly with aluminum foil. Place the covered lasagna in the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 375
- 10
Finish Baking (Uncovered): Remove the aluminum foil from the lasagna and continue baking for another 20-30 minutes, or until the cheese on top is golden brown and bubbly, and the noodles are tender.
⏱️ 25 min•🌡️ 375
- 11
Rest and Serve: Let the lasagna rest for 10-15 minutes before cutting into squares and serving. This allows the layers to set. Top each serving with an additional mound of freshly grated Parmesan cheese, if desired.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Lasagna
For the Meat Sauce
- 1 stalk celery, chopped
- 1 carrots, chopped
- 1/2 yellow onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more, as needed
- 2 teaspoons minced garlic
- 1 pound ground beef, 80/20 lean
- 28 ounces crushed tomatoes, 1 large bottle
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/4 cup fresh basil, chopped
For the Béchamel Sauce
- 1/2 cup unsalted butter, 1 stick
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
For Assembly
- 12 lasagna noodles, oven-ready or cooked according to package directions
- 2 cups shredded mozzarella cheese
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Prepare the Soffritto: In a food processor, combine the chopped celery, carrots, and yellow onion. Process until finely minced. Alternatively, finely dice by hand.
⏱️ 10 min - 2
Start the Meat Sauce: Drizzle olive oil into a large pot or Dutch oven over medium-high heat. Add the minced celery, carrots, and onion to the pot. Season with 1 teaspoon of salt. Sauté the vegetables for 5-7 minutes until softened.
⏱️ 7 min - 3
Add Garlic and Meat: Add the minced garlic to the sautéed vegetables and cook for 1 minute until fragrant. Add the ground beef to the pot. Break up the meat with a meat masher or wooden spoon and cook until browned, mixing it with the vegetables, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 4
Simmer the Sauce: Pour the crushed tomatoes into the pot with the meat and vegetables. Add the dried oregano and bay leaf. Season with additional salt to taste. Stir everything together. Bring the sauce to a gentle simmer, then reduce heat to low, cover the pot, and let it simmer for at least 30 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 35 min - 5
Finish the Meat Sauce: Uncover the pot and stir the sauce. Stir in the fresh chopped basil. Remove and discard the bay leaf.
⏱️ 3 min - 6
Make the Béchamel Sauce: In a separate medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook, whisking constantly, for 1-2 minutes until lightly golden. Gradually pour in the warmed milk, whisking continuously to prevent lumps. Continue to whisk until the sauce thickens to a creamy consistency, about 5-7 minutes. Grate fresh nutmeg into the béchamel sauce and whisk to combine. Season with a pinch of salt.
⏱️ 10 min - 7
Preheat Oven and Prepare Pan: Preheat your oven to 375°F. Lightly grease a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 375 - 8
Assemble the Lasagna: Spread a thin layer of the prepared meat sauce on the bottom of the baking pan. Place a layer of lasagna noodles over the meat sauce. Pour a generous amount of béchamel sauce over the noodles. Sprinkle about 1/2 cup of shredded mozzarella cheese evenly over the béchamel. Grate about 2 tablespoons of Parmesan cheese over the shredded cheese layer. Repeat the layering process: meat sauce, lasagna noodles, béchamel sauce, shredded mozzarella, and grated Parmesan, until the pan is full, usually 3-4 layers. Ensure the top layer consists of a generous amount of shredded mozzarella and grated Parmesan cheese.
⏱️ 15 min - 9
Bake the Lasagna (Covered): Cover the baking pan tightly with aluminum foil. Place the covered lasagna in the preheated oven and bake for 30 minutes.
⏱️ 30 min•🌡️ 375 - 10
Finish Baking (Uncovered): Remove the aluminum foil from the lasagna and continue baking for another 20-30 minutes, or until the cheese on top is golden brown and bubbly, and the noodles are tender.
⏱️ 25 min•🌡️ 375 - 11
Rest and Serve: Let the lasagna rest for 10-15 minutes before cutting into squares and serving. This allows the layers to set. Top each serving with an additional mound of freshly grated Parmesan cheese, if desired.
⏱️ 15 min