Description
Few dishes say comfort food quite like a bubbling, golden-brown beef lasagna straight from the oven. It’s the kind of hearty, soul-warming meal that turns a regular evening into something special. Whether it’s a Sunday dinner with family, a cozy winter night, or a meal prep win for the week, beef lasagna delivers with layers of rich meat sauce, creamy béchamel, and tender pasta.
This lasagna recipe is inspired by the traditional Italian version but adapted for home kitchens with accessible ingredients and a foolproof method. It’s perfect for feeding a crowd, storing leftovers, or freezing for future dinners. Let’s dive into a lasagna that’s every bit as rewarding to make as it is to eat
Ingredients
For the Meat Sauce:
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1 tablespoon olive oil
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1 medium onion, finely chopped
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3 garlic cloves, minced
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1 lb (450g) ground beef
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1/2 lb (225g) Italian sausage (optional, for extra flavor)
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1/4 cup tomato paste
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1 (28 oz) can crushed tomatoes
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1 (15 oz) can tomato sauce
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon red pepper flakes (optional)
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Salt and pepper, to taste
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1 teaspoon sugar (to balance acidity)
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1/4 cup chopped fresh parsley or basil (optional)
For the Ricotta Layer:
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15 oz ricotta cheese
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1 large egg
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1/2 cup grated Parmesan cheese
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1 tablespoon chopped parsley (optional)
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Salt and pepper, to taste
For the Béchamel (White Sauce):
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4 tablespoons unsalted butter
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4 tablespoons all-purpose flour
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3 cups whole milk, warm
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Salt and freshly ground pepper, to taste
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A pinch of ground nutmeg
Other Ingredients:
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9–12 lasagna noodles (regular or oven-ready)
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2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese (for topping)
Instructions
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Prepare the meat sauce: In a large saucepan, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
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Brown the meat: Add ground beef (and sausage, if using) and cook until browned, breaking it up as it cooks. Drain excess fat if needed. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
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Simmer the sauce: Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes, sugar, salt, and pepper. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened. Stir in fresh herbs, then remove from heat.
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Make the ricotta filling: In a medium bowl, combine ricotta cheese, egg, Parmesan, parsley, salt, and pepper. Mix until smooth and set aside.
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Prepare the béchamel: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until slightly golden. Gradually whisk in warm milk until smooth. Simmer until the sauce thickens (about 5–7 minutes). Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
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Cook the noodles (if not using oven-ready): Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente according to package directions. Drain and lay flat on a clean towel to prevent sticking.
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Assemble the lasagna: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.
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Layer 3–4 noodles over the sauce.
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Spread 1/3 of the ricotta mixture over noodles.
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Spoon a layer of meat sauce over ricotta.
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Drizzle with a few spoonfuls of béchamel.
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Sprinkle with mozzarella cheese.
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Repeat the layers two more times (noodles, ricotta, meat sauce, béchamel, mozzarella).
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Top the final layer: On the last layer of noodles, spread remaining meat sauce, drizzle the last of the béchamel, and top with mozzarella and Parmesan cheese.
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Bake: Cover with foil (spray the underside with oil to prevent sticking). Bake for 25 minutes. Remove foil and bake an additional 20–25 minutes until the top is golden and bubbly.
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Rest and serve: Let the lasagna rest for at least 15 minutes before slicing. This helps it set and makes for cleaner servings.
- Prep Time: 35 minutes
- Cook Time: 1 hour