Beef Lasagna
This classic beef lasagna recipe features layers of rich meat sauce, creamy béchamel, and tender pasta, baked to golden perfection. It's a comforting and hearty dish perfect for family meals or entertaining.
Equipment
- Large pot
- Saucepan
- Whisk
- Baking dish (9x13 inch)
Ingredients
Meat Sauce
- 1 lb ground beef
- 1 onion chopped
- 2 garlic cloves minced
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp black pepper
Béchamel Sauce
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups milk warm
- 0.25 tsp nutmeg
- 0.5 tsp salt
Assembly
- 12 lasagna noodles oven-ready
- 2 cups mozzarella cheese shredded
- 0.5 cup Parmesan cheese grated
Instructions
Meat Sauce
- Brown ground beef in a large pot, then drain excess fat. Add chopped onion and minced garlic, cooking until softened.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 20-30 minutes, allowing flavors to meld.
Béchamel Sauce
- Melt butter in a saucepan, then whisk in flour to form a roux. Cook for 1 minute.
- Gradually whisk in warm milk until smooth. Stir continuously until the sauce thickens, then season with nutmeg and salt.
Assembly and Baking
- Spread a thin layer of meat sauce in the bottom of a baking dish. Arrange a layer of lasagna noodles over the sauce.
- Top noodles with béchamel, then meat sauce, and sprinkle with mozzarella and Parmesan cheese.
- Repeat layers until all ingredients are used, finishing with a generous layer of béchamel and cheeses on top.
- Bake at 375°F (190°C) for 30 minutes, then uncover and bake for another 10-15 minutes until golden and bubbly. Let rest for 10 minutes before serving.
Notes
For best results, use good quality Parmesan cheese. The lasagna can be assembled ahead of time and refrigerated, then baked when ready. Leftovers reheat well.