Description
Classic Baked Lasagna with Rich Meat Sauce brings comfort. Learn my easy recipe for a hearty, flavorful dish perfect for family dinners.
Ingredients
Scale
- For the Rich Meat Sauce:
- 1 tbsp olive oil
- 1.5 lbs ground beef (80/20 chuck)
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 28 oz can crushed tomatoes
- 1 bay leaf
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and freshly ground black pepper to taste
- For the Creamy Béchamel:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 tsp ground nutmeg
- Salt and white pepper to taste
- For the Layering & Assembly:
- 12–15 lasagna noodles (oven-ready or regular)
- 15 oz ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup fresh parsley, chopped
- 1 lb low-moisture, part-skim mozzarella cheese, shredded
- Finishing Touches:
- Fresh basil leaves, for garnish
Instructions
- Start the Rich Meat Sauce:: Grab a big, sturdy pot or Dutch oven. Heat a drizzle of olive oil over medium-high heat, then toss in your ground beef. Break it up with a spoon and let it brown beautifully, really getting some color on it. Drain off any excess fat – I always forget this step and then have to do it awkwardly later, oops! Once it’s browned, pull it out and set it aside. Honestly, a good sear here makes all the difference in the depth of flavor for your Classic Baked Lasagna.
- Build the Sauce’s Foundation:: In the same pot, add a bit more olive oil if needed. Throw in your chopped onion, carrots, and celery. Let these veggies soften, stirring occasionally, for about 8-10 minutes until they’re tender and fragrant. Then, stir in your minced garlic and tomato paste, letting the paste cook for a minute or two until it darkens a bit. This step, to be real, is where all the good smells start to happen!
- Simmer the Sauce to Perfection:: Pour in your red wine and let it bubble and reduce by half, scraping up any browned bits from the bottom of the pot – that’s flavor, hon! Add the crushed tomatoes, the browned beef back in, a bay leaf, and a sprinkle of dried oregano and basil. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it do its thing for at least an hour, or even better, two. Stir occasionally. This long simmer is what makes this a truly rich meat sauce for our Classic Baked Lasagna.
- Whip Up the Creamy Béchamel:: While the sauce simmers, grab a separate saucepan for the béchamel. Melt the butter over medium heat, then whisk in the flour to create a roux. Let it cook for a minute, stirring, until it smells a bit nutty. Slowly, and I mean slowly, whisk in the warm whole milk, a little at a time, until it’s completely smooth and lump-free. Season with a pinch of nutmeg, salt, and white pepper. Continue whisking until it thickens to a pourable, creamy consistency. This is where I always get nervous about lumps, but slow and steady wins the race!
- Prepare for Layering:: If you’re using regular lasagna noodles, cook them according to package directions to al dente. Drain them and lay them flat on parchment paper or a clean kitchen towel to prevent sticking. If using oven-ready, you can skip this! In a bowl, mix your ricotta cheese with an egg (helps it set), a handful of grated Parmesan, chopped fresh parsley, salt, and pepper. Preheat your oven to 375°F (190°C). This is when the kitchen starts to feel like a real Italian nonna’s!
- Assemble and Bake Your Classic Baked Lasagna:: Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Lay down a single layer of noodles. Top with a generous dollop of ricotta mixture, then a layer of béchamel, more meat sauce, and a sprinkle of mozzarella and Parmesan. Repeat these layers until you run out of ingredients, finishing with a final layer of noodles topped with béchamel, meat sauce, and plenty of mozzarella and Parmesan. Cover loosely with foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, or until golden brown and bubbly. Let it rest for 10-15 minutes before slicing – honestly, this is the hardest part!