Classic Beef Lasagna Layers (Printable)
Comforting Italian dish featuring layers of meat sauce, béchamel, and cheese baked until golden.
# What You Need:
→ Meat Sauce
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 pound ground beef
05 - 1 can (28 ounces) crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 teaspoon sugar
12 - 1/2 cup water
→ Béchamel Sauce
13 - 4 tablespoons unsalted butter
14 - 1/4 cup all-purpose flour
15 - 2 1/2 cups whole milk
16 - 1/4 teaspoon ground nutmeg
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon white pepper
→ Cheese & Pasta
19 - 9–12 no-boil lasagna noodles (or regular, cooked as directed)
20 - 1 1/2 cups shredded mozzarella cheese
21 - 1 cup grated Parmesan cheese
22 - 1 cup ricotta cheese
# Directions:
01 - Set the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion until softened, about 4 minutes. Add minced garlic and cook for 1 minute. Add ground beef and cook until browned, then drain excess fat. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, sugar, and water. Simmer uncovered for 20 to 25 minutes, stirring occasionally.
03 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until pale golden. Gradually add milk while whisking continuously to prevent lumps. Cook until the sauce thickens, about 5 to 7 minutes. Season with nutmeg, salt, and white pepper.
04 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Lay noodles over the sauce. Spread one-third of the béchamel sauce over noodles, then one-third of the meat sauce. Add dollops of ricotta cheese and sprinkle mozzarella and Parmesan cheese. Repeat these layers two more times, finishing with meat sauce and cheese on top.
05 - Cover the dish with aluminum foil and bake for 30 minutes.
06 - Remove the foil and bake for an additional 15 to 20 minutes until the cheese is golden and bubbly.
07 - Allow the dish to rest for 10 to 15 minutes before slicing and serving.
# Expert Tips:
01 -
- It fills your whole house with a warmth that makes everyone linger at the table longer than they planned.
- Once you nail the technique, you'll make it over and over because it's become proof that you can cook something truly delicious.
- The layers taste even better the next day, which honestly feels like a gift in itself.
02 -
- If your béchamel gets lumpy, strain it through a fine sieve—I learned this the hard way and it saved me when I was sure I'd ruined everything.
- The longer your meat sauce simmers, the more the flavors round and deepen; 20 minutes is the minimum, but if you have 30, take it.
- Don't skip draining the beef fat or let the meat brown too fast; low and slow gives you better texture and less grease floating on top.
03 -
- If you're making this ahead, assemble it, cover it, and refrigerate up to 24 hours—just add 10 extra minutes to baking time since it'll be cold when it goes in the oven.
- Use a sharp knife dipped in hot water to cut clean slices instead of trying to saw through the layers, which tears everything apart.