Description
This classic homemade lasagna recipe combines a rich, savory meat sauce with creamy béchamel and layers of tender noodles, topped with melted mozzarella and Parmesan cheese. Perfectly baked to golden bubbly perfection, it’s a comforting and hearty meal to satisfy your cravings.
Ingredients
Scale
Meat Sauce
- 1 lb (450g) ground beef
- 1 lb (450g) ground pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
Béchamel Sauce
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/2 tsp nutmeg
- Salt and pepper to taste
Other Ingredients
- 12 lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Sauté Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent, about 3-5 minutes.
- Brown Meat: Add ground beef and pork to the skillet. Cook until browned, breaking up the meat as it cooks. Drain excess fat and return to the skillet.
- Simmer Meat Sauce: Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Reduce heat and let it simmer uncovered for 20-30 minutes to develop flavors and thicken the sauce.
- Make Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid burning.
- Add Milk to Béchamel: Gradually add milk while whisking continuously until the sauce thickens and is smooth. Season with nutmeg, salt, and pepper to taste. Remove from heat.
- Cook Lasagna Noodles: Prepare lasagna noodles according to package instructions until al dente. Drain and set aside to prevent sticking.
- Preheat Oven: Set oven temperature to 375°F (190°C) and prepare a baking dish for layering.
- Assemble Lasagna: Start by spreading a layer of meat sauce in the baking dish, followed by a layer of béchamel sauce. Add a layer of lasagna noodles, then repeat the layering process—meat sauce, béchamel, noodles—until all components are used, finishing with a layer of béchamel sauce on top.
- Add Cheese Topping: Evenly sprinkle shredded mozzarella and grated Parmesan cheese over the top layer of béchamel sauce.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 25 minutes to heat through and melt cheese without burning.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly, golden, and slightly crisp on top.
- Rest and Serve: Let the lasagna cool for 10 minutes after baking to set. Garnish with fresh basil leaves if desired before slicing and serving.
Notes
- For easier slicing, allow the lasagna to rest before serving.
- Use fresh basil for garnish to add color and a fragrant touch.
- Drain meat fat thoroughly for a less greasy sauce.
- Béchamel sauce should be whisked continuously to avoid lumps.
- Lasagna noodles can be substituted with no-boil noodles for quicker preparation.
