Description
This classic homemade lasagna recipe features a rich meat sauce combined with creamy béchamel, layers of pasta, and melted mozzarella and Parmesan cheese, baked to perfection. Perfect for a comforting family meal, it delivers deep Italian flavors in every bite.
Ingredients
Scale
Meat Sauce
- 1 lb (450g) ground beef
- 1 lb (450g) ground pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
Béchamel Sauce
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/2 tsp nutmeg
- Salt and pepper to taste
Others
- 12 lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Sauté onion and garlic: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant.
- Cook the meat: Add ground beef and ground pork to the skillet, cooking until browned throughout. Drain any excess fat from the pan to keep the sauce from becoming greasy.
- Simmer meat sauce: Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Reduce heat and simmer the mixture gently for 20 to 30 minutes to develop rich flavors.
- Prepare béchamel sauce: In a separate saucepan, melt butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, creating a roux.
- Finish béchamel: Gradually add milk to the roux, whisking continuously until the sauce thickens to a creamy consistency. Season with nutmeg, salt, and pepper to taste.
- Cook noodles: Boil lasagna noodles according to package directions until al dente. Drain the noodles and set aside.
- Preheat oven: Set oven temperature to 375°F (190°C) for baking.
- Assemble lasagna: In a baking dish, spread a layer of the meat sauce, then a layer of béchamel sauce, followed by a layer of noodles. Repeat the layering process, finishing with a layer of béchamel sauce on top.
- Add cheese topping: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top layer of béchamel.
- Bake covered: Cover the baking dish with aluminum foil and bake for 25 minutes.
- Bake uncovered: Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown.
- Rest and garnish: Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil leaves if desired, then serve.
Notes
- To prevent noodles from sticking, stir occasionally while boiling and drizzle a small amount of oil in the cooking water if needed.
- You can prepare the meat sauce a day ahead to deepen the flavor.
- For a lighter version, substitute whole milk with 2% milk and reduce cheese quantity slightly.
- Use fresh mozzarella instead of shredded for a creamier texture if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
