Classic Beef Lasagna Layers (Print Version)
Savory layers of beef ragù, béchamel, and marinara baked until bubbly and golden.
# What You Need:
→ Marinara Sauce
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 cans (28 oz each) crushed tomatoes
05 - 2 tablespoons tomato paste
06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1 teaspoon sugar
09 - Salt and freshly ground black pepper to taste
→ Beef Mixture
10 - 1.5 lbs ground beef (80/20)
11 - 1 teaspoon salt
12 - 0.5 teaspoon ground black pepper
13 - 0.5 teaspoon crushed red pepper flakes
→ Béchamel Sauce
14 - 4 tablespoons unsalted butter
15 - 0.25 cup all-purpose flour
16 - 2.5 cups whole milk, warmed
17 - Pinch of nutmeg
18 - Salt and white pepper to taste
→ Assembly
19 - 12 lasagna noodles
20 - 2 cups shredded mozzarella cheese
21 - 1 cup grated Parmesan cheese
22 - Fresh basil leaves for garnish
# Directions:
01 - 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.
02 - 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.
03 - 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.
04 - If using regular lasagna noodles, cook in salted boiling water according to package directions. Drain and lay flat on a towel.
05 - Preheat oven to 375°F. Spread a thin layer of marinara in the bottom of a 9x13-inch baking dish. Layer as follows: noodles, half of the beef mixture, marinara sauce, béchamel sauce, mozzarella and Parmesan. Repeat layers, finishing with noodles, remaining marinara, béchamel, and top with cheeses.
06 - 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. Garnish with fresh basil if desired.
# Insider Tips:
01 -
- The homemade marinara sauce transforms into something deeply savory after simmering, far better than anything from a jar
- Three different sauces working together create layers of flavor that make every bite interesting
02 -
- Letting the lasagna rest for 15 minutes is not optional, it is the difference between a neat slice and a messy slide
- Warming your milk before making béchamel prevents lumps and guarantees silky smooth results
03 -
- No-boil noodles absorb excess moisture and prevent soggy lasagna over time
- Room temperature ingredients layer more evenly and cook more consistently