Description
How to make The Best Homemade Lasagna with rich meat sauce, creamy béchamel, and gooey cheese that your family will love.
Ingredients
- Main Components:
- 1 ½ pounds Lean Ground Beef (or a mix of beef/Italian sausage)
- 12–15 sheets Lasagna Noodles (oven-ready or traditional)
- 2 (28-ounce) cans Crushed Tomatoes (100% tomatoes, not paste added)
- 4 cups Whole Milk
- 2 cups (15 ounces) Whole Milk Ricotta Cheese
- 4 cups (16 ounces) Shredded Low-Moisture Part-Skim Mozzarella Cheese
- Flavor Foundation:
- 2 tablespoons Olive Oil
- 1 large Yellow Onion, finely diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato Paste
- ½ cup (1 stick) Unsalted Butter
- Essential Thickeners & Seasonings:
- ½ cup All-Purpose Flour
- 1 tablespoon Dried Oregano
- 1 teaspoon Ground Nutmeg
- Finishing & Key Seasoning:
- 1 teaspoon Salt (plus more to taste)
- 1 cup Freshly Grated Parmesan Cheese
Instructions
- 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.
Notes
Rest lasagna for 15 minutes after baking for perfect, clean slices; this crucial step prevents a messy collapse.
Store cooled leftover lasagna in an airtight container in the refrigerator for 3-4 days to maintain freshness and quality.
Use whole milk ricotta and low-moisture part-skim mozzarella for ideal creamy texture and melt; other cheeses may become watery.
Serve warm, garnished with fresh basil or parsley. A crisp green salad and garlic bread perfectly complement the rich flavors.
Assemble lasagna unbaked, then freeze it for future effortless meals; bake directly from frozen, adjusting time as needed.
Toast tomato paste until dark before adding liquids to deeply enhance the meat sauce’s rich, savory flavor.
**Allergy Information:** Dairy, Eggs, Gluten