Homemade Classic Lasagna Dish

This classic homemade lasagna brings ultimate comfort and flavor in every cheesy layer, perfect for family gatherings or a cozy Sunday dinner. With its hearty meat sauce and creamy béchamel, this dish offers the best of Italian-inspired home cooking without any shortcuts.

When I first made this lasagna for a holiday get-together, there was not a single slice left. It became an instant family tradition that everyone now requests each winter.

Ingredients

• Ground beef or a mix with pork: gives a savory and juicy foundation for the sauce Always look for fresh, quality meat with a good meat-to-fat ratio
• Medium onion finely chopped: brings a gentle sweetness to round out the sauce
• Garlic cloves minced: infuses bold and aromatic taste Essential for depth in Italian dishes
• Crushed tomatoes or quality tomato sauce: create the saucy signature base Opt for unsalted varieties to control flavor
• Tomato paste: helps provide a rich concentrated tomato flavor
• Dried oregano and dried basil: deliver classic Italian notes For optimal flavor use freshly dried herbs
• Olive oil: adds silkiness and supports sautéing the onion Try to use extra virgin for best aroma
• Butter and all-purpose flour: combine to create a smooth creamy béchamel
• Whole milk: brings richness to the sauce Opt for full-fat for the dreamiest texture
• Nutmeg: offers a subtle warmth to the béchamel Sauce Just a pinch makes a big difference
• Parmesan cheese: in both the béchamel and as topping infuses savory flavor Always grate fresh for best melting and taste
• Oven-ready or pre-cooked lasagna noodles: keep assembly quick and mess-free Dried noodles hold sauce best
• Shredded mozzarella cheese: melts beautifully for those stretchy gooey layers
• Fresh parsley: adds a bright finish Look for leaves with deep green color

Step-by-Step Instructions

Make the Meat Sauce:

Start by warming olive oil in a large skillet over medium heat Sauté chopped onions for about seven minutes stirring until soft and translucent Then add the minced garlic and cook for another minute until fragrant Add the ground beef or beef and pork mixture and break it up with a wooden spoon Let this cook until the meat has lost its pink color and begins to brown Pour in the crushed tomatoes tomato paste oregano and basil Season generously with salt and pepper Simmer the mixture uncovered over low heat for twenty minutes stirring occasionally until the sauce thickens and develops a deep rich color

Make the Béchamel:

Place butter in a medium saucepan and melt over medium heat Sprinkle in the flour and whisk constantly for two minutes until the mixture is smooth and just beginning to turn golden Slowly pour in the whole milk in small additions whisking all the time to prevent lumps Wait until each splash is absorbed before adding more Once all the milk is in keep stirring till the sauce thickens and coats the back of a spoon about eight minutes Season generously with salt and pepper add a pinch of nutmeg and whisk in parmesan if desired

Assemble the Lasagna:

Preheat your oven to three hundred fifty degrees Fahrenheit Layer a small amount of béchamel on the bottom of your casserole dish to prevent sticking Place noodles in a single even layer Add a generous layer of meat sauce followed by a smooth layer of béchamel and then a handful of shredded mozzarella Repeat these steps three to four times finishing with a noodle layer covered with plenty of béchamel and a big sprinkle of parmesan

Bake:

Place your dish in the oven uncovered Bake for thirty five to forty minutes The top should be bubbling and deeply golden with some crisp edges Remove the lasagna and let it rest for at least ten minutes before slicing so the layers set

Rest and Serve:

Carefully slice squares using a sharp knife Clean the knife between slices for tidy edges Garnish each serving with fresh chopped parsley Serve the lasagna warm for the coziest family style meal on a chilly day

Save

Every time I add a fresh pinch of nutmeg to the béchamel I think of my grandmother She insisted it was the secret ingredient and she was right It brings a gentle warmth that makes the sauce totally irresistible

Storage Tips

Store extra lasagna tightly wrapped in the fridge for up to four days For best results reheat covered in the oven or in the microwave until piping hot Lasagna also freezes perfectly Slice cooled portions wrap tightly and freeze for up to three months Simply thaw overnight before reheating

Ingredient Substitutions

You can swap part of the ground beef for pork or turkey for a lighter taste If you find yourself short on mozzarella try substituting with provolone or a mix of mild cheeses For gluten free lasagna select gluten free noodles and use a gluten free flour blend in the béchamel

Serving Suggestions

Lasagna shines as the centerpiece of a meal Serve it with a crisp green salad and warm garlic bread for classic Italian comfort For a lighter side pair with roasted vegetables or serve with a big bowl of minestrone soup

Cultural Context

Lasagna is a beloved dish in many Italian households with each region having its own variation The classic version with meat sauce and béchamel is thought to hail from the north of Italy In my family we honor this tradition every winter sharing stories and laughs around the dinner table

Recipe FAQs

→ Can I assemble lasagna ahead of time?

Absolutely, you can layer and refrigerate lasagna up to 24 hours before baking. Bring to room temperature before baking for even cooking.

→ How do I prevent lasagna from being watery?

Simmer the meat sauce long enough to thicken, and let lasagna rest after baking so excess moisture is absorbed.

→ What’s the best way to reheat leftovers?

Cover slices with foil and warm in the oven at 350°F (180°C) until heated through for best texture and taste.

→ Can I use no-boil noodles?

Yes, oven-ready noodles work well; ensure your sauces are slightly more liquid to hydrate the pasta as it bakes.

→ Is béchamel sauce necessary?

Classic versions include béchamel for creamy texture, but you may skip or substitute with extra cheese if preferred.