Why You’ll Love This Recipe
- Layers of Comfort: This lasagna is the ultimate cozy, comforting dish with melt-in-your-mouth layers of pasta, rich meat sauce, creamy bechamel, and gooey cheese.
- A Twist on Tradition: Bechamel sauce gives this recipe a velvety, luxurious texture that makes it stand out from the classic ricotta-based lasagnas you may know.
- Make-Ahead Wonder: Perfect for prepping ahead—this dish tastes even better the next day!
- Family Pleaser: It’s hearty, satisfying, and always a hit with both kids and adults.
Ingredients Breakdown
Essentials:
- Ground Beef (or Beef + Pork Mixture): The base of our hearty meat sauce. You can use ground turkey for a lighter option.
- Canned Crushed Tomatoes: Choose high-quality for the best flavor. San Marzano tomatoes are my personal go-to!
- Lasagna Noodles: Regular or no-boil works here. If using regular, pre-cook them to just al dente.
- Bechamel Sauce: Butter, flour, and milk combine for a creamy layer to elevate your lasagna game.
- Mozzarella and Parmesan: For that golden, bubbling top layer. Freshly grated Parmesan is a must for flavor!
Pro Tips:
For even more depth of flavor, try adding a splash of red wine to your meat sauce and let it simmer down. Also, fresh herbs like basil or parsley are perfect for garnishing the final dish.
Step-by-Step Instructions
- Prep the Meat Sauce: In a large skillet, sauté diced onion and minced garlic in olive oil until fragrant. Add ground beef (or beef and pork mixture) and cook until browned. Stir in crushed tomatoes, tomato paste, a pinch of sugar, and your choice of herbs (basil, oregano, or thyme). Let it simmer for 30–40 minutes, stirring occasionally, until thickened.
- Make the Bechamel Sauce: Melt butter in a medium saucepan over medium heat. Whisk in all-purpose flour and cook for about a minute, whisking constantly to remove the raw flour taste. Gradually pour in warm milk, whisking continuously until smooth. Bring to a gentle simmer and cook until thickened. Season with salt, pepper, and a pinch of nutmeg for a hint of warmth.
- Pre-Cook (if needed) and Layer the Pasta: If using regular lasagna noodles, cook them to al dente according to package instructions. Drain and set aside.
- Assemble the Lasagna: Spread a thin layer of meat sauce at the bottom of a greased baking dish. Add a layer of lasagna noodles, followed by more meat sauce, a generous ladle of bechamel, and a sprinkle of mozzarella. Repeat this process, ending with a top layer of bechamel and shredded cheese.
- Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and bubbly.
- Let Rest & Serve: Allow the lasagna to rest for about 10–15 minutes before slicing. Garnish with fresh parsley or basil, and serve!
Chef’s Tips and Tricks
- Make Ahead: You can assemble the lasagna a day in advance, refrigerate it, and bake it the day of serving. It also freezes beautifully.
- No Boil Noodles: If you’re using no-boil noodles, make sure your sauces are slightly thinner as the noodles will absorb extra moisture during baking.
- Broil for Extra Crispy Cheese: For a beautifully browned top, broil the lasagna for the last 2–3 minutes of cooking, keeping a close eye to avoid burning.
Recipe Variations and Serving Suggestions
- Vegetarian Lasagna: Swap out the meat sauce for roasted veggies like zucchini, eggplant, bell peppers, and mushrooms.
- Spicy Twist: Add a pinch of red chili flakes to the meat sauce for a hint of spice.
- Serving Suggestions: Pair this lasagna with a mixed greens salad and some warm, crusty garlic bread for the ultimate Italian-inspired feast.
FAQs
- How do I store leftovers? Store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or microwave until warmed through.
- Can I freeze it? Absolutely! Freeze the baked lasagna, tightly covered, for up to 3 months. Thaw overnight in the fridge before reheating.
- Do I have to use bechamel? Bechamel is a key component of this recipe, but you can replace it with ricotta if you prefer a more traditional lasagna.
Classic Lasagna with Bechamel Sauce
Prep Time: 20 mins | Cook Time: 1 hour | Total Time: 1 hr 20 mins | Servings: 8
Ingredients:
- 1 pound ground beef (or beef/pork mix)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 pinch sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 12 lasagna noodles
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- Pinch of nutmeg
- 2 cups shredded mozzarella
- 1 cup grated Parmesan
- Fresh parsley, for garnish
Instructions:
- Prepare the meat sauce by sautéing onion and garlic, browning the meat, and simmering with tomatoes, tomato paste, sugar, and spices.
- Make the bechamel sauce by whisking melted butter and flour, then gradually incorporating warm milk until smooth and thickened. Season with nutmeg, salt, and pepper.
- Layer the lasagna: start with meat sauce, then noodles, bechamel, and mozzarella. Repeat until you reach the top.
- Bake at 375°F (190°C) for 40–45 minutes, removing the foil halfway to let the top crisp up.
- Rest for 10 minutes before serving. Garnish and enjoy!
Ready to dive in? Let me know how it turned out! Leave a comment below or tag your creation with #TheKitchensAid so I can see your lasagna magic. Happy cooking!