Main Courses > Pasta & Noodles > Classic Italian Pasta > Lasagna

Classic Beef Lasagna

A timeless and comforting beef lasagna recipe featuring layers of pasta, rich meat sauce, creamy béchamel, and melted mozzarella cheese. Perfect for family dinners or special occasions.

Prep Time
45 minutes
Cook Time
50 minutes
Servings
8-10
Ingredients
  • 12 sheets Lasagna Noodles
  • 1 lb Ground Beef
  • 0.5 lb Italian Sausage (removed from casing)
  • 1 medium, chopped Onion
  • 3 cloves, minced Garlic
  • 28 oz Crushed Tomatoes
  • 6 oz Tomato Paste
  • 2 tsp Dried Oregano
  • 2 tsp Dried Basil
  • 1 tsp Sugar
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 15 oz Ricotta Cheese
  • 1 large Egg
  • 0.5 cup, grated Parmesan Cheese
  • 3 cups, shredded Mozzarella Cheese
  • 4 tbsp Butter
  • 4 tbsp All-Purpose Flour
  • 4 cups Milk
  • 1/4 tsp Nutmeg

Prepare the Meat Sauce

In a large skillet or pot, brown the ground beef and Italian sausage over medium-high heat. Drain off any excess grease. Add the chopped onion and minced garlic and cook until softened, about 5 minutes. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and pepper. Bring to a simmer, reduce heat, and cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld.

Make the Ricotta Mixture

In a medium bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix well until fully combined. Set aside.

Prepare the Béchamel Sauce

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer, stirring constantly, until the sauce has thickened, about 5-7 minutes. Season with salt, pepper, and nutmeg. Remove from heat.

Assemble the Lasagna

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of the meat sauce on the bottom of the dish. Arrange a layer of lasagna noodles over the sauce, overlapping if necessary. Spread half of the ricotta mixture over the noodles. Sprinkle with one-third of the shredded mozzarella cheese. Pour one-third of the béchamel sauce over the mozzarella. Repeat layers: meat sauce, noodles, remaining ricotta mixture, one-third of the mozzarella, and one-third of the béchamel. Top with a final layer of noodles, remaining meat sauce, remaining béchamel sauce, and the remaining mozzarella cheese.

Bake the Lasagna

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. Let the lasagna rest for 10-15 minutes before slicing and serving.

Nutrition Facts Estimated per 100g of product

Calories: 180kcal
Protein: 12g
Fat: 8g
Carbohydrates: 15g
Fiber: 2g

Other Considerations for Nutrition

This nutritional information is an estimate and can vary based on specific ingredients and portion sizes. For a more accurate calculation, use a nutrition calculator with the specific brands and amounts you use.

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FAQ

  • Can I use no-boil lasagna noodles?

    Yes, you can use no-boil lasagna noodles. Be sure to add a little extra liquid (about 1/2 cup of water) to the meat sauce to ensure the noodles cook properly. Follow the package directions for best results.
  • Can I freeze the lasagna?

    Yes, you can freeze the lasagna either before or after baking. To freeze before baking, assemble the lasagna as directed, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. To freeze after baking, let the lasagna cool completely, cut into portions, wrap individually in plastic wrap and then aluminum foil, and freeze for up to 3 months. Reheat in the oven or microwave.