Classic Beef Lasagna Layers

The first time I attempted lasagna from scratch, I spent three hours in the kitchen while my roommates kept wandering in, drawn by the incredible smell of simmering tomatoes. I made every mistake in the book, including forgetting to grease the pan and ending up with noodles stuck to the bottom, but that first cheesy bite made all the chaos worth it. Now it is the dish I make for birthdays, bad days, and absolutely any dinner party where I want people to feel completely taken care of.

Last winter my sister came over after a rough week at work and I put this lasagna in the oven while we sat at the counter talking. The whole apartment filled with that incredible combination of bubbling cheese and slow-cooked tomatoes, and by the time we finally sat down to eat, she had already forgiven everyone at her office. We ended up eating straight from the pan with forks while standing at the stove because neither of us could wait another second.

Ingredients

• 2 tbsp olive oil: Creates the foundation for your marinara and helps release the aromatics in your onions and garlic
• 1 medium onion, finely chopped: Adds natural sweetness that balances the acidity of the tomatoes
• 3 cloves garlic, minced: Fresh garlic makes all the difference in building that authentic Italian flavor base
• 2 cans (28 oz each) crushed tomatoes: San Marzano tomatoes are worth seeking out for their naturally sweet flavor
• 2 tbsp tomato paste: Concentrates the tomato flavor and adds richness to your sauce
• 1 tsp dried oregano: Brings that classic Italian herb profile we all recognize and love
• 1 tsp dried basil: Complements the oregano without overwhelming the other flavors
• 1 tsp sugar: Cuts the acidity of canned tomatoes and helps achieve a perfectly balanced sauce
• Salt and freshly ground black pepper, to taste: Essential seasoning, taste and adjust as the sauce simmers
• 1½ lbs (680 g) ground beef (80/20): The fat content keeps your beef mixture juicy and flavorful
• 1 tsp salt: Properly seasons the beef from the inside out
• ½ tsp ground black pepper: Adds subtle heat that wakes up the beef
• ½ tsp crushed red pepper flakes (optional): Adds gentle warmth for those who enjoy a little kick
• 4 tbsp unsalted butter: Creates the rich base for your béchamel sauce
• ¼ cup (30 g) all-purpose flour: Thickens the milk into that velvety white sauce
• 2½ cups (600 ml) whole milk, warmed: Whole milk creates the creamiest béchamel possible
• Pinch of nutmeg: The secret ingredient that makes béchamel taste deeply authentic
• Salt and white pepper, to taste: White pepper keeps the sauce visually pristine while adding flavor
• 12 lasagna noodles (regular or no-boil): No-boil noodles save time and hold up beautifully during baking
• 2 cups (200 g) shredded mozzarella cheese: Creates those incredible cheese pulls everyone loves
• 1 cup (100 g) grated Parmesan cheese: Adds salty umami that deepens every layer
• Fresh basil leaves, for garnish (optional): Adds a fresh pop of color and brightness at the end

Instructions

Prepare the marinara sauce:

Heat olive oil in a large saucepan over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer uncovered on low heat for 30 minutes, stirring occasionally.

Brown the beef:

In a large skillet over medium-high heat, cook ground beef until browned and cooked through, breaking it up with a spoon. Season with salt, pepper, and crushed red pepper flakes. Drain excess fat. Stir 2 cups of prepared marinara sauce into the beef and simmer for 5 minutes. Set aside.

Make the béchamel:

Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden. Gradually whisk in milk. Cook, stirring constantly, until thickened and smooth, 5-7 minutes. Season with nutmeg, salt, and white pepper.

Cook the noodles:

If using regular lasagna noodles, cook in salted boiling water according to package directions. Drain and lay flat on a towel to prevent sticking.

Assemble the lasagna:

Preheat oven to 375°F (190°C). Spread a thin layer of marinara in the bottom of a 9x13-inch baking dish. Layer noodles, half the beef mixture, marinara sauce, béchamel sauce, and mozzarella and Parmesan. Repeat layers, finishing with noodles, remaining marinara, béchamel, and top with cheeses.

Bake to perfection:

Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes, until bubbly and golden. Let rest 15 minutes before slicing.

Save

This lasagna became our Thanksgiving tradition one year when my dad casually mentioned he preferred Italian food over turkey. Now we make a massive double batch every November, and the whole family gets involved with different assembly stations. The leftovers might actually be better than the first night, if that is even possible.

Making It Ahead

Lasagna is one of those rare dishes that actually improves with time. You can assemble the entire thing up to 24 hours in advance, keep it covered in the refrigerator, and bake it fresh when you are ready. This makes it absolutely perfect for dinner parties or meal prep Sundays.

Freezing Instructions

Wrap your assembled unbaked lasagna tightly with plastic wrap and foil before freezing. It will keep beautifully for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding about 10-15 minutes to the covered baking time.

Serving Suggestions

A crisp green salad with bright vinaigrette cuts through the richness of the lasagna beautifully. Warm garlic bread is practically mandatory for soaking up any extra sauce on your plate. Pour a medium-bodied Italian red wine like Chianti to bring everything together.

• Let the lasagna sit for at least 15 minutes before slicing
• Cut through the layers with a sharp knife in one smooth motion
• Serve directly from the baking dish for that cozy family-style feeling

Save

There is something deeply satisfying about serving a dish that took time and care to prepare. Watching people take that first bite, close their eyes, and immediately relax makes every minute worth it.

Common Recipe Questions

→ How is the marinara sauce prepared?

Olive oil gently sautés onion and garlic, then crushed tomatoes, tomato paste, herbs, and seasoning are simmered uncovered for 30 minutes to deepen flavor.

→ What makes the béchamel sauce creamy?

Butter and flour are cooked to a light roux, then whole milk is whisked in gradually and cooked until thickened, seasoned with nutmeg and pepper.

→ Can I substitute the beef with other protein?

Yes, ground turkey or chicken may be used for a lighter variation without compromising texture.

→ How to achieve bubbly and golden top layers?

Cover baking dish with foil for the first 25 minutes, then uncover and bake 20 more minutes to brown the top cheese layers.

→ What can be added for extra nutrition or flavor?

Try layering sautéed spinach or roasted vegetables between layers to boost nutrition and taste.

→ Is resting the dish necessary after baking?

Yes, letting it rest 15 minutes helps layers set for cleaner slicing and enhances texture.