The Ultimate Homemade Lasagna Recipe You’ll Crave Forever

Ingredients for Homemade Lasagna

• Lean Ground Beef (or a mix of beef/Italian sausage): Provides the hearty, rich meat sauce foundation for this ultimate homemade lasagna. Choose 80/20 for flavor, or 90/10 for a lighter touch.
• Lasagna Noodles (oven-ready or traditional): The structural base for perfectly layered lasagna. Oven-ready noodles save time, or boil traditional ones al dente for best texture.
• Crushed Tomatoes (100% tomatoes, not paste added): The essential star of the rich meat sauce, providing deep, authentic Italian flavor. Use high-quality San Marzano for superior taste.
• Whole Milk: Creates the creamy, smooth béchamel sauce, crucial for the lasagna’s luxurious texture. Ensures richness and prevents a dry dish.
• Whole Milk Ricotta Cheese: Adds a creamy, tangy layer, balancing the rich meat sauce and gooey mozzarella. Drain excess liquid for a firmer texture.
• Shredded Low-Moisture Part-Skim Mozzarella Cheese: Delivers that irresistible gooey, stretchy cheese pull everyone craves. Shred your own for better melting.
• Olive Oil: The foundation for sautéing aromatics, building the first layer of flavor for the meat sauce. Use extra virgin for best taste.
• Yellow Onion, finely diced: Aromatic base, adding sweetness and depth to the rich meat sauce. Finely dice for even distribution and melt-in-your-mouth texture.
• Garlic Cloves, minced: Essential aromatic that infuses the meat sauce with pungent, savory depth. Freshly minced garlic provides the best flavor.
• Tomato Paste: Intensifies and deepens the tomato flavor in the meat sauce, adding umami. Cook it down slightly for richer taste.
• Unsalted Butter: The foundation for the béchamel roux, adding richness and helping to thicken the sauce. Use unsalted for controlled seasoning.
• All-Purpose Flour: Thickens the béchamel sauce to creamy perfection, ensuring it coats every layer beautifully. Cook the roux thoroughly to avoid a raw flour taste.
• Dried Oregano: An essential herb that provides classic Italian flavor to the rich meat sauce. Rub between your palms to release more aroma.
• Ground Nutmeg: A secret ingredient, providing a subtle warmth and depth to the creamy béchamel sauce. Freshly grated is always superior.
• Salt (plus more to taste): Crucial for seasoning every component, from the meat sauce to the béchamel. Taste and adjust throughout the cooking process.
• Freshly Grated Parmesan Cheese: Adds a sharp, salty, umami finish, elevating the entire dish. Grate from a block for superior flavor.

How to Make Homemade Lasagna

Sauté Aromatics:

Sauté onion and garlic in olive oil until fragrant. Add ground beef and brown it, breaking it up. Drain excess fat for a lighter sauce. This forms a flavorful base for your rich meat sauce.

Simmer Sauce:

Stir in tomato paste, crushed tomatoes, oregano, and salt. Bring to a simmer, then reduce heat and cook for 30 minutes, stirring occasionally. This develops a rich, deep flavor for the lasagna.

Make Béchamel:

Melt butter in a saucepan, then whisk in flour to create a smooth roux. Cook for 1 minute to remove raw flour taste. This is the crucial thickening agent for your creamy béchamel.

Whisk Milk:

Gradually whisk in warm milk, ensuring no lumps form. Continue whisking until the sauce thickens and coats the back of a spoon. Stir in nutmeg for a classic béchamel flavor.

Cook Noodles:

If using traditional lasagna noodles, boil them according to package directions until al dente. Drain well and lay flat to prevent sticking. This ensures perfectly tender layers for The Best Homemade Lasagna.

Assemble Layers:

Spread a thin layer of meat sauce in a baking dish. Layer with noodles, ricotta, mozzarella, more sauce, and béchamel. Repeat layers, finishing with béchamel and Parmesan. This builds The Ultimate Homemade Lasagna.

Bake & Rest:

Bake the assembled Homemade Lasagna at 375°F (190°C) for 50 minutes, covered, then uncovered for the last 10 minutes until bubbly and golden. Let it rest 15 minutes before serving for perfect slices.

How to Store Homemade Lasagna

After cooling completely, store any leftover Homemade Lasagna in an airtight container in the refrigerator for 3-4 days to keep it fresh. Don’t leave it out too long at room temperature, as I’ve learned that can lead to spoilage quickly. Discard immediately if you notice any off smells or visible mold.

For convenience, you can prepare the meat sauce and béchamel up to 2 days in advance and refrigerate them separately. Assemble the lasagna just before baking for the best texture. When reheating, cover individual portions loosely with foil to prevent drying out.

What to Serve with Homemade Lasagna

To serve this incredible Homemade Lasagna, simply slice generous portions directly from the dish while still warm. For a touch of elegance, garnish each slice with fresh basil or parsley. It’s perfect when paired with a crisp green salad and some crusty garlic bread. A robust red wine would also complement the rich flavors beautifully, making it an unforgettable meal to enjoy.

My personal favorite way to serve this lasagna is alongside a simple arugula salad dressed with lemon vinaigrette. This pairing is perfect because the bright, peppery greens cut through the richness, allowing you to truly enjoy every comforting bite.

Frequently Asked Questions

→ Can I use different cheeses for The Ultimate Homemade Lasagna recipe?

You can substitute, but I strongly recommend whole milk ricotta and low-moisture part-skim mozzarella for the best texture and melt. Other cheeses might make it watery or less creamy, which I learned the hard way.

→ How do I prevent a lumpy béchamel sauce for my Homemade Lasagna?

The trick is to gradually whisk in warmed milk to your roux, ensuring no lumps form. My first attempt was a “casserole earthquake” because of this! A smooth béchamel is key for creamy layers.

→ Can I make and freeze The Best Homemade Lasagna for later?

Absolutely! Assemble the lasagna unbaked, then wrap it tightly and freeze. You can bake it directly from frozen, adding extra time, for an effortless future meal. This is a great for busy nights.

→ How long can I store leftover Homemade Lasagna in the refrigerator?

After cooling completely, store leftovers in an airtight container in the refrigerator for 3-4 days. Don’t leave it at room temperature too long, as I’ve experienced spoilage quickly. Reheat covered for best results.

→ Can I halve or double this Ultimate Homemade Lasagna recipe?

Yes, you can easily halve or double the recipe, adjusting pan size accordingly. Just ensure your béchamel and meat sauce proportions remain consistent for the right consistency and flavor balance. I often double it for gatherings.