Homemade Classic Lasagna (Printable Version)
Tender pasta, hearty sauce, velvety béchamel, and cheese unite for an Italian comfort classic.
# What You'll Need:
→ Meat Sauce
01 -
500 g ground beef or a combination of beef and pork
02 -
1 medium onion, finely chopped
03 -
2 garlic cloves, minced
04 -
400 g crushed tomatoes or tomato sauce
05 -
2 tablespoons tomato paste
06 -
1 teaspoon dried oregano
07 -
0.5 teaspoon dried basil
08 -
Salt and freshly ground black pepper, to taste
09 -
1 tablespoon olive oil
→ Béchamel Sauce
10 -
2 tablespoons unsalted butter
11 -
2 tablespoons all-purpose flour
12 -
480 ml whole milk
13 -
Salt and freshly ground black pepper, to taste
14 -
Pinch of ground nutmeg
15 -
Optional: 60 g grated parmesan cheese
→ Assembly
16 -
9 to 12 pre-cooked or oven-ready lasagna noodles
17 -
200 g shredded mozzarella cheese
18 -
60 g grated parmesan cheese
19 -
Fresh chopped parsley, for garnish
# Steps To Follow:
01 -
In a skillet over medium heat, warm olive oil and sauté chopped onion until soft and translucent. Add minced garlic and cook briefly until fragrant. Incorporate ground beef or beef-pork blend, breaking it up as it cooks, and continue until browned. Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Reduce heat to low and simmer gently for 20 minutes until the sauce is slightly thickened.
02 -
Melt butter in a saucepan over medium heat. Sprinkle in flour and whisk continuously for 1–2 minutes to form a roux. Gradually pour in whole milk while whisking until the sauce thickens and coats the back of a spoon. Season with salt, black pepper, a pinch of nutmeg, and incorporate parmesan cheese if desired. Keep warm until ready to assemble.
03 -
Preheat oven to 180°C. Spread a thin layer of prepared béchamel sauce over the base of a baking dish. Arrange a layer of lasagna noodles, spoon over meat sauce, add a layer of béchamel, then sprinkle with shredded mozzarella. Repeat this sequence for 3 to 4 layers, finishing with a final layer of noodles, béchamel, and grated parmesan.
04 -
Place assembled dish in the oven and bake for 35–40 minutes until the top is golden and bubbling.
05 -
Allow lasagna to rest for at least 10 minutes before slicing, ensuring clean portions. Garnish with freshly chopped parsley and serve hot.
# Notes and Tips:
01 -
Allowing the lasagna to rest before slicing helps the layers set for cleaner servings.
02 -
Béchamel can be enriched with parmesan for extra depth of flavor.