Classic Beef Lasagna Layers (Printable)

Layers of meat sauce, creamy béchamel, and tender pasta baked to golden cheese perfection.

# What You'll Need:

→ Meat Sauce

01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, finely diced
05 - 1 celery stalk, finely diced
06 - 1.1 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 28 ounces canned crushed tomatoes
09 - 1/2 cup dry red wine (optional)
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon sugar
13 - Salt and pepper, to taste

→ Béchamel Sauce

14 - 3.5 tablespoons unsalted butter
15 - 1/3 cup all-purpose flour
16 - 2 1/2 cups whole milk, warmed
17 - 1/4 teaspoon ground nutmeg
18 - Salt and white pepper, to taste

→ Assembly

19 - 10 ounces dried or fresh lasagna noodles
20 - 2 cups shredded mozzarella cheese
21 - 2/3 cup grated Parmesan cheese
22 - Fresh basil leaves, for garnish (optional)

# Steps:

01 - Set the oven temperature to 350°F.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, carrot, and celery until softened, about 5 minutes.
03 - Add ground beef, breaking it up with a spoon, and cook until browned. Stir in tomato paste and cook for 1 minute.
04 - Pour in crushed tomatoes and red wine if using. Add oregano, basil, sugar, salt, and pepper. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until sauce thickens.
05 - Melt butter in a medium saucepan over medium heat. Add flour gradually, whisking constantly for 1 to 2 minutes. Slowly add warm milk, whisking until smooth and thickened, about 5 minutes. Season with nutmeg, salt, and white pepper.
06 - Prepare lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean towel.
07 - Spread a thin layer of meat sauce in a 9x13 inch baking dish. Add a layer of noodles, followed by one third of the meat sauce, one third of the béchamel sauce, and a sprinkle of mozzarella cheese.
08 - Repeat layering two more times, finishing with béchamel sauce and the remaining mozzarella and Parmesan cheeses on top.
09 - Cover the dish with foil and bake for 30 minutes.
10 - Remove foil and continue baking for an additional 15 to 20 minutes, until the top is golden and bubbling.
11 - Allow the dish to rest for 10 to 15 minutes before serving. Garnish with fresh basil leaves if desired.

# Expert Tips:

01 -
  • The homemade meat sauce simmers into something so rich and deep it makes jarred versions taste flat by comparison.
  • Creamy béchamel adds a silky layer that ricotta just cannot replicate, turning each bite luxurious.
  • It feeds a crowd without fuss and tastes even better the next day when the flavors have melded together.
  • Once you master the rhythm of layering, you will find yourself making this on repeat for every gathering.
02 -
  • Do not skip the resting time after baking, cutting into hot lasagna turns it into a saucy mess instead of clean slices.
  • Warm your milk before adding it to the roux or you will spend forever whisking out lumps that never quite disappear.
  • If your meat sauce looks too thick during simmering, add a splash of water or broth to keep it loose and spreadable.
03 -
  • Use a metal spatula to cut and serve so you get clean edges that show off all those beautiful layers.
  • Taste your meat sauce before assembling and adjust the seasoning, it should be slightly oversalted since the pasta and cheese will dilute it.
  • If the top starts browning too fast, tent the dish loosely with foil during the final uncovered baking stage.

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