Introduction
There’s something magical about a bubbling tray of homemade lasagna. It’s the kind of meal that feels like a warm hug — rich layers of meat sauce, velvety béchamel, tender pasta sheets, and gooey melted cheese. Whether you’re preparing it for Sunday dinner, a holiday gathering, or simply meal prepping for the week ahead, lasagna is always a good idea.
This classic lasagna recipe strikes the perfect balance between hearty and wholesome, delicious and doable. And the best part? You can make it ahead, freeze it, or adapt it to your family’s tastes. It’s the kind of recipe every home cook should have in their back pocket — and once you try it, you’ll never go back to store-bought again.
Why This Lasagna Stands Out
- Deep, rich flavor from a slow-simmered meat sauce
- Creamy béchamel instead of heavy ricotta for a silky texture
- Easy to prep ahead or freeze for busy nights
- Family-approved and freezer-friendly
This is a recipe that feeds a crowd and warms the soul — and it’s easier to make than you think.
Ingredients
For the meat sauce:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- ½ pound Italian sausage (optional for extra flavor)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
For the béchamel sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- Pinch of nutmeg (optional)
- Salt and pepper to taste
For layering:
- 9–12 lasagna noodles (regular or no-boil)
- 2 cups shredded mozzarella
- ½ cup grated Parmesan
- Fresh basil or parsley for garnish (optional)
Step-by-Step Instructions
1. Make the Meat Sauce
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onions and cook until softened (about 5 minutes). Add garlic and cook for another 30 seconds.
Add the ground beef and sausage. Break it up with a spoon and cook until browned. Drain excess fat if needed.
Stir in tomato paste and cook for 1 minute. Then add crushed tomatoes, tomato sauce, sugar, and seasonings. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and flavorful. Set aside.
2. Prepare the Béchamel Sauce
In a separate saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for about 1 minute until bubbly (but not browned). Gradually whisk in warm milk, continuing to stir to prevent lumps.
Cook until the sauce thickens (about 5–7 minutes). Add a pinch of nutmeg, salt, and pepper to taste. Remove from heat and cover to keep warm.
3. Cook the Noodles
If using regular lasagna noodles, cook them in salted boiling water according to package directions. Drain and lay them on a baking sheet, separating with parchment paper to prevent sticking.
If using no-boil noodles, skip this step.
4. Assemble the Lasagna
Preheat oven to 375°F (190°C).
In a 9×13-inch baking dish, spread a thin layer of meat sauce. Then follow this order:
- Layer of noodles
- Spoonfuls of béchamel sauce
- Generous spoonfuls of meat sauce
- Sprinkle of mozzarella
- Repeat (3–4 layers)
Finish with a final layer of noodles, meat sauce, béchamel, mozzarella, and Parmesan on top.
5. Bake the Lasagna
Cover the dish with foil (lightly oiled so it doesn’t stick to the cheese) and bake for 25 minutes. Remove foil and bake uncovered for another 20–25 minutes, until golden and bubbly.
Let it rest for at least 15 minutes before slicing. This allows the layers to set beautifully.
Pro Tips & Variations
Use béchamel instead of ricotta
While many American-style lasagnas use ricotta cheese, this version with béchamel creates a smoother, silkier bite — just like traditional Italian lasagna.
Mix up your meats
Use a mix of ground beef and Italian sausage for depth. Or try ground turkey for a lighter version.
Vegetarian option
Skip the meat and add layers of sautéed mushrooms, spinach, or zucchini instead.
Make ahead
Assemble the lasagna a day in advance and store in the fridge. Add 10 extra minutes to the baking time.
Freezer-friendly
Freeze the assembled lasagna (unbaked) tightly wrapped in foil for up to 3 months. Bake straight from frozen at 375°F for about 1 hour, covered, then uncover for 20 minutes.
Serving Suggestions
- Serve with a simple green salad and balsamic vinaigrette
- Add a side of garlic bread or crusty ciabatta
- Pair with a glass of red wine (like Chianti or Merlot)
- Finish with a scoop of vanilla gelato or a piece of tiramisu
Frequently Asked Questions
Can I use jarred sauce instead of making my own?
Yes, in a pinch you can use store-bought marinara. But the homemade meat sauce really elevates the flavor.
Is béchamel hard to make?
Not at all — it’s just butter, flour, and milk. Take your time stirring and you’ll nail it.
How long can I store leftovers?
Up to 4 days in the fridge. Reheat in the oven or microwave until warm.
Conclusion
This classic homemade lasagna is a comfort food essential. Rich, layered, and deeply satisfying, it’s the kind of recipe you’ll come back to again and again. Whether you’re feeding a crowd or prepping meals for the week, this lasagna delivers with love — and leftovers that taste just as good the next day.
