Classic Beef Lasagna Layers (Printable)
Hearty Italian layers of meat sauce, creamy béchamel, and melted cheese baked golden.
# Ingredient List:
→ Meat Sauce
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 pound ground beef
05 - 1 can (28 ounces) crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 teaspoon sugar
12 - 1/2 cup water
→ Béchamel Sauce
13 - 4 tablespoons unsalted butter
14 - 1/4 cup all-purpose flour
15 - 2 1/2 cups whole milk
16 - 1/4 teaspoon ground nutmeg
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon white pepper
→ Cheese & Pasta
19 - 9 to 12 no-boil lasagna noodles (or regular cooked per package instructions)
20 - 1 1/2 cups shredded mozzarella cheese
21 - 1 cup grated Parmesan cheese
22 - 1 cup ricotta cheese
# Directions:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for an additional minute. Add ground beef and cook until browned, then drain excess fat. Incorporate crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, sugar, and water. Simmer uncovered for 20 to 25 minutes, stirring occasionally.
03 - In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 to 2 minutes until pale golden. Gradually whisk in whole milk, stirring constantly to prevent lumps. Continue cooking until the sauce thickens, approximately 5 to 7 minutes. Season with nutmeg, salt, and white pepper.
04 - Spread a thin layer of meat sauce on the base of a 9x13-inch baking dish. Arrange noodles over the sauce. Spread one-third of the béchamel sauce over the noodles, then add one-third of the meat sauce. Add dollops of ricotta cheese, followed by a sprinkle of mozzarella and Parmesan. Repeat layering two more times, finishing with meat sauce and a cheese topping.
05 - Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake an additional 15 to 20 minutes until the top is golden and bubbly.
06 - Allow the dish to rest for 10 to 15 minutes to set before slicing and serving.
# Expert Tips:
01 -
- The meat sauce develops real depth when you let it simmer long enough, turning into something that tastes like it took all day even though it didn't.
- Three sauces layered together create this perfect balance—rich, creamy, and bright all at once—that keeps you coming back for another bite.
- It actually tastes better the next day, which means you can make it ahead and be the kind of person who has lasagna waiting in the fridge.
02 -
- The meat sauce needs time to simmer properly or it will taste raw and one-dimensional, so don't skip or rush those 20 to 25 minutes.
- When you're whisking milk into your roux, add it slowly and keep whisking constantly or you'll get lumps that no amount of straining will fix completely.
- Every oven runs differently, so start checking at 15 minutes even though the recipe says 30—some ovens will be done way before the time suggests.
03 -
- Make this the day before if you can—the flavors meld overnight and it actually reheats beautifully, which means one less thing to worry about when people are coming over.
- Let the finished lasagna rest in the oven with the door cracked open for a few minutes after baking, which keeps it warm without drying it out while you set the table.