Description
Homemade Lasagna Recipe, brimming with rich meat sauce, creamy béchamel, and tender pasta. Learn my family’s secrets for a comforting dish.
Ingredients
Scale
- Building Blocks:
- 1 tbsp olive oil
- 1.5 lbs ground beef (80/20)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 28 oz can crushed tomatoes
- 12–15 lasagna pasta sheets (traditional or oven-ready)
- Creamy Layers:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk
- Pinch of ground nutmeg
- 15 oz container ricotta cheese
- 2 cups shredded low-moisture, part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 large egg
- Flavor Boosters:
- 2 tsp Italian seasoning
- 2 bay leaves
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- Finishing Touches:
- Fresh basil, for garnish (optional)
Instructions
- Brown the Beef & Build the Sauce: Alright, get your biggest pot or Dutch oven on medium-high heat with a splash of olive oil. Brown that ground beef, breaking it up with a spoon until it’s no longer pink. Drain off any excess fat – we want flavor, not grease! Now, toss in your chopped onion and let it soften, about 5-7 minutes. Oh, the smell of onion and garlic starting to caramelize, that’s the start of something good. Add the minced garlic and cook for another minute until fragrant. Don’t let it burn, that’s a sad flavor! Stir in the crushed tomatoes, Italian seasoning, bay leaves, a good pinch of salt, and a grind of black pepper. Bring it to a simmer, then reduce the heat to low, cover, and let it do its thing for at least 30 minutes, or even an hour. The longer, the better, for that deep flavor. I always forget to salt the water when boiling pasta, but not for the sauce!
- Whip Up the Creamy Béchamel: While your sauce is simmering, grab a separate saucepan for the béchamel. Melt the butter over medium heat. Once it’s shimmering, whisk in the flour and cook for about 1-2 minutes, stirring constantly, until it forms a pale, nutty-smelling roux. This is where you build the creamy magic! Slowly, slowly pour in the cold whole milk, whisking continuously to prevent lumps. Honestly, if you pour too fast, you’ll get lumps, and nobody wants that. Keep whisking as it thickens, about 5-8 minutes, until it’s smooth and coats the back of a spoon. Stir in that tiny pinch of nutmeg, a little salt, and pepper. It should be thick enough to cling, but still pourable. I once had a béchamel disaster where it was too thin, and the lasagna was just… soupy. Learn from my oops!
- Prep Your Pasta & Cheesy Blend: If you’re using traditional lasagna noodles, now’s the time to boil them according to package directions. Make sure they’re al dente; they’ll finish cooking in the oven. Drain them and lay them out on parchment paper or clean towels to prevent sticking. For the cheesy layer, in a medium bowl, combine your ricotta cheese, about half of the shredded mozzarella, a good handful of grated Parmesan, an egg (it helps bind it, trust me!), a pinch of salt, and pepper. Mix it all up until it’s well combined. This is the gooey, savory heart of your homemade lasagna recipe!
- Assemble Your Homemade Lasagna Layers: Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish. Start with a thin layer of meat sauce on the bottom – this prevents the pasta from sticking. Next, lay down your first layer of pasta sheets, overlapping slightly if needed. Spread about a third of the ricotta mixture over the pasta. Drizzle a quarter of the béchamel sauce over the ricotta, then spoon another generous layer of meat sauce. Sprinkle with some of the remaining shredded mozzarella. Repeat these layers: pasta, ricotta, béchamel, meat sauce, mozzarella. You’ll likely get 3-4 layers depending on your dish and noodle size. The final layer should be pasta, topped with the remaining béchamel, meat sauce, and a generous sprinkle of mozzarella and Parmesan. I always make sure the top is swimming in cheese for that golden crust!
- Bake Until Bubbly and Golden: Cover your baking dish loosely with aluminum foil. I usually spray the underside of the foil with cooking spray to prevent the cheese from sticking. Pop it into your preheated oven and bake for 25 minutes. After 25 minutes, carefully remove the foil and continue baking for another 20-30 minutes, or until the top is beautifully golden brown and bubbly. You want to see those edges getting a little crispy! The smell at this stage is absolutely intoxicating, honestly, it’s the best part of making this homemade lasagna recipe.
- Rest, Slice, and Savor Your Homemade Lasagna: This is the hardest part, I won’t lie: letting it rest! I know, I know, it smells amazing, and you want to dig in right away. But trust me, let it rest for at least 15-20 minutes after taking it out of the oven. This allows the layers to set and prevents it from falling apart when you slice into it. If you cut it too soon, it’ll just be a delicious, messy pile. Once it’s rested, slice into generous portions and serve. Garnish with a little fresh basil, if you’re feeling fancy. The rich meat sauce, the creamy béchamel, and the tender pasta, it’s just pure joy in every bite!